Things that annoy you while dining in restaurants

[Robin Garr]

If nature had given you such a big gift, you couldn't fit in pants.

I think the problem is more with their tummy ...

That's a fair interpretation, Robin, but when I read it I pictured something different. There are people (and I hate to generalize, but men are the only ones I immediately visualize versus women) that will scoot way back in their chair and take up space two chairs deep, knees two feet apart, and relate to everyone around them as though they're America's answer to freedom and spirit. They have some kind of icky bravado that emanates "meat head", and that's what I pictured with Eliza's words. Not a lot of people fit this description, and I have to admit, I've not always been peeved by this type of person, because sometimes it's entertaining depending on my mood (or his).

I don't have any real constant complaints. If I had to really complain about anything, I would complain about people around me not being seers to know exactly is going to irritate me at the moment I encounter them. Not one thing mentioned here will irritate me 100% of the time. Except dirty bathrooms, but it seems silly to quibble about that. Who isn't irritated by dirty bathrooms?

EDIT: I will always hate cocky people. Servers, customers, whatever. Replacing conversation with a contest with me will go sour fast.

The Ugly American Syndrome
This applies to dining abroad, encountered a number of times. Had a couple such instances last month but the most maddening was at a little outdoor dining patio at a Turkish restaurant in Vienna.
Picture a balding middle-aged man wearing shorts, leaning back & spread out with the "figure 4" legs to take up as much space as possible around the neighboring tables. Reading news blurbs off his iPhone and commenting (pontificating?) at length at an unnecessary volume on various political stories from Stateside to his wife. I speculate she is on medication to dull the sensation of being married to this clod as she said nothing, but that's OK as nothing about Our Man In Europe indicated an interest in an actual exchange. We were three tables away and had a little bit of trouble just carrying on a low volume conversation with each other. Jeez, Italians are a bit loud and expansive but just in the context of being lively, not abrasive and overbearing. This guy may have been the worst we've encountered over the years but these people always make us a bit embarrassed for our country. Like we want to make sure we tell everyone, "We're not with that person".
Off soapbox, next please...

I would have to take issue with the "sugar pie" "Honey Bunch" "Darling" complaint. Every time someone addresses me like that, it reminds me I'm in Kentucky, and I take it as a warm, loving, kind, greeting. Lord knows I've been in enough big cities with way too much attitude from the next big star/writer/singer wait person who could care less about you or the job. These greetings make the place feel unique, make the place a little bit homey and makes me feel like part of our towns one big family.

1. Menu creators. Big pet peeve. I will go just so far and then say, "this is the way I envisioned the dish (perfection) and now with all your changes I will not be held responsible for the taste." Sorry.
2. People who say they ordered and paid for something that we all know they didn't. What to do. I usually give in, but it pisses me off.
3. Persons who are upset when we are not open earlier than the stated time on the sign.

[Robin Garr]

That's a fair interpretation, Robin, but when I read it I pictured something different.

Jackie, you're right on target. I'm sorry, I was just fooling around.

1. Two people talking on their cell phones at the same time at once while at dinner.
2. People in the next booth or table never using their inside voice.
3. People not aware of the term "personal hygiene".
4. Persons sending their order back more times I can count.
5. Dirty washrooms.
6. Drunks.
7. I don't mind crying children, but take them outside if it has been longer than 10 minutes. Give or take.
8. Patrons bathing in cologne or perfume.
9. Hearing a radio from the kitchen.
10. Ninja Eaters. Stealthily creeping into the restaurant ten minutes before it is going to close.

10 minutes?? ARe you kidding me. Get that wailing brat out in one minute! Unless it's at Chucky Cheese!

I personally do not like people who stay at their tables well after they are done with their meal when there is obviously a wait for tables. If there is no wait, stay as long as you want but when there is a wait be courteous to the people waiting and move on.

People who gripe about cell phones. If it's not any louder than the general buzz of the room...who cares?

I agree wholeheartedly. What is the difference if the volume of someone's voice on a phone is no higher than someone having a conversation with a person that is present? For all intents and purposes, it is no different.

Anyway;

18% "service charge" for parties of 6 or more. A) The standard tip is 15%. B) I usually tip 20% for good service and 25 to 30% for exceptional service. When a restaurant has such a policy and the service is good or better than good, the servers and whomever else loses. This is so much of a turn-off, I usually don't return, and I certainly don't with a large party.

I am a bit annoyed when I get a dish that is flavored or wrapped with bacon and it isn't on the menu or the server doesn't say anything about it.

Being spoken to in a hip, trendy or cool manner by the restaurant staff. "Hey dude, what's up?" for a greeting. Or, "Hey man, whatchya got?" for asking for your order. I don't care how trendy you think your establishment is, this is just dumb.

18% "service charge" for parties of 6 or more. A) The standard tip is 15%. B) I usually tip 20% for good service and 25 to 30% for exceptional service. When a restaurant has such a policy and the service is good or better than good, the servers and whomever else loses. This is so much of a turn-off, I usually don't return, and I certainly don't with a large party.

20% is the standard these days. Also, there's nothing stopping the customer from tipping on top of the 18% if it's warranted.

20% is the standard these days.

That is subjective and debatable. I know I said that 15 was the standard. Everything I read on tipping in the US still says 15 to 20%. I should have said 15 to 20.

Also, there's nothing stopping the customer from tipping on top of the 18% if it's warranted.

True. However, in this case, there is something that stops a customer from paying 15, 10%, or even 0 tip if it's warranted.

"If it's warranted" being the key phrase. The customer should determine the amount of a tip based on their impression of the service..

True. However, in this case, there is something that stops a customer from paying 15, or 10%, or even 0 tip if it's warranted.

"If it's warranted" being the key phrase. The customer should determine the amount of a tip based on their impression of the service..

There is no reason for a customer to not, say, tip 25% for outstanding service even if said customer has to pay an 18% charge for having a large table (that is, add an additional 7% for 25% total). Large parties can and often do take a server's time away from smaller tables in their section, and in smaller restaurants even a six-person party can monopolize table space that would otherwise be open. It should be noted that if a restaurant has a gratuity policy, the server is the beneficiary, not the restaurant or its owners. Restaurants use this gratuity to ensure that their servers are treated fairly, so that a server that might be swamped with, say, one 15-top table all night gets a decent shot at making a decent wage, just as would a server who turns over their section with smaller parties. And this gratuity shouldn't be a hint to a guest to NOT tip what they deem appropriate. If a large party feels that only 18% is appropriate, that's their prerogative, but the charge itself shouldn't ever stop anyone from tipping more for good service.

Obviously I am biased since I work in the industry as a server, but I haven't always, yet I've always considered 20% to be the standard. Now, Louisville being Louisville, I understand that not everyone agrees with me, but I'd guess that most servers in Louisville feel that 20% should be the standard. At least, most every one I've worked with feels that way. And I guarantee you that in larger cities, there isn't even any discussion because 20% has been established as the standard.

10 minutes?? ARe you kidding me. Get that wailing brat out in one minute! Unless it's at Chucky Cheese!

I said give or take. I am not bothered by it as much in comparison to others have shown in this list. And I would not know about Chuck E Cheese. The last time I ever walked into one, I was seven years old.


Tip: 15% Standard, 20%+ Excellent, 10% Unsatisfactory or Poor Service: Make sure to speak with a Manager or you just look like a bad tipper when service is poor.

20% is the standard these days. Also, there's nothing stopping the customer from tipping on top of the 18% if it's warranted.

I keep hearing that 20% is the standard these days but I certainly don't know where it came from or understand why. I can't accept the argument about inflation because the cost of the meal has gone up so the tip will go up accordingly thus covering inflation. I thoroughly agree that there are cases where a larger tip is appropriate and warranted but just for doing the minimum required I don't see any reason the percentage should increase. It seems like the increase in standard tip percentage is just a movement started by wait staff to increase their income without having to increase the level of service.

As for mandatory tips, I understand the reasoning but I personally think they are disservice to both parties. From the customer standpoint there's very little incentive for the waiter(waitress) to do an exceptional job so in many cases the customer is not getting the level of service that it expected. From the server standpoint there's very little chance they will be rewarded for exceptional service. I realize the customer can add an additional tip but in reality very few do. I'm also not sure how a mandatory tip is legal since in reality it should be taxable if it is mandatory.

All this being said we routinely tip 20% or more for good service but don't feel its requirement. It's a reward for competent courteous service.

Loud people. Loud children. A overtly attentive server (less talky, more efficiency!). Poor course timing on servers part. Tiny two top tables crammed next to other tiny two top tables. Dropping a check off before I am finished. Snotty host/hostess.

All this being said we routinely tip 20% or more for good service but don't feel its requirement. It's a reward for competent courteous service.

Pretty much sums up my feelings...