by Stephen D » Wed Jan 14, 2015 12:23 pm
I think Atul has it right.
We have to take care of our guests, first and foremost. We can't give away the house for a hiccup, though.
A great manager can always smooth things over. Please ask! Fixing an overcooked steak becomes the highest priority amongst Chefs. If you're at a chain restaurant- well, those people do what they do- and you know this.
To answer Robin's question: the one that I see 'the most?' It's the question of the 20 minute cocktail...
First, everybody hits and is sat at 7:25. The #1 priority for the server is greetings, so they have to treat their entire station as one table. They go to the computer and ring in- well, 10 people. All of them at once (so, times 6 = the number of servers on the floor)
Most of these drinks are not difficult to execute- Blanton's rocks, Gin and Tonics, A pull from the Cruvinet. Some are a little fancy (The Brujo, Belle Epoque, The Margarita.) Still a breeze, though.
Personally, I check every busy shift and even backed-up, we go no slower than 5 minutes on execution.
It's just that people want that drink in their hands- now. You earned it- with a week of hard work! We owe that to you as best we can.
I respect that and understand, but it's not fair that you should be bought a drink when you see the tenders killing themselves and there's that obvious crush of humanity. Nor should you feel that the Restaurant is being disrespectful to your needs.
Be patient- it's totally worth it. We haven't forgotten you, we're breaking our bones taking care of everybody!