It's Up to You, New York, New York Times

Okay, okay, this is a repeat post because I am so busy. If you must know, I am in a play and open in a week so my time has been a bit pinched as of late. I would tell you where the show is so maybe I could have five or six people in the audience, but then I would run the risk of Anonymous showing up and throwing a rotten egg at me during the curtain call. In the meantime, please enjoy this sorry ass summer repeat:


An article in the New York Times was brought to my attention and I feel that it needs to be responded to. (Holla, Bonnie!) It is titled "100 Things Restaurant Staffers Should Never Do" and it is part one of a list of bullshit notions that some asshole restaurant owner came up with. I am a big fan of The Grey Lady, baby, but this list has gots to go. The writer of the list is some man named Bruce (lame name) who is opening a seafood restaurant. I get that he wants his staff to do all these things and that is fine. But I don't work for you, Bruce. This list is something that should be taped to the bulletin board in the kitchen of your restaurant. Don't put it in the newspaper and think that all servers will start obeying your commands just because it got published in the Times. The list is only 50 items long right now with part two coming out later. Let me respond to some of them.

1. Do not let anyone enter the restaurant without a warm greeting. I agree. Easy to do, no sweat off my back. Fine.

3. Never refuse to seat three guests because a fourth has not yet arrived. Bullshit. Incomplete parties fuck with my seating rotation, my order taking and the kitchen. If people can't be there on time, then they should not make a fucking reservation. End of story.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment. Seriously? What if the right moment never comes? Some people are so fucking full of hot air and gas that they never shut the fuck up so that I can do my job. Uh uh. You say "sorry to interrupt, but can I take you order, you gassy bellowing bucket of lard?"

12. Do not touch the rim of a water glass. Or any other glass. Duh.

13. Handle wine glasses by their stems and silverware by the handles. No shit, Sherlock.

20. Never refuse to substitute one vegetable for another. What about the rule on the menu that says "no substitutions"? It's a pain in the ass. Eat the fucking collard greens.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc. Come on!! Who the fuck has time to steam a label off a bottle? Is this guy fucking kidding me? I don't even have time to spit in their food sometimes and he thinks I am going to do that? And where does he suggest I find a steamer? The cappuccino machine I guess? Get over it. Tell them the name of the wine and let them fucking write it down. How hard is it to remember Knotts Berry Farm, anyway?

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them. I am firm believer in the gentle touch on the shoulder or elbow when you thank a guest for coming in. It increases your tip. It just does. It's not like I am grabbing a boob or something. And if they are in my way because they are wandering around the restaurant, I will push their ass out my way if I need to.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice. Oh please. How the hell am I supposed to get through my shift?

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.” I agree. Douchebag and Cunt are far more appropriate.

43. Never mention what your favorite dessert is. It’s irrelevant. So I guess just be the fucking robot waiter and say that everything is perfect and delicious even though some things suck and some things don't. I find that customers appreciate an honest opinion.

50. Do not turn on the charm when it’s tip time. Be consistent throughout. I am consistent. Consistently bitchy.

Thanks, Bruce for your wonderful insight. It sounds like your restaurant is such a joy to work in. Surely the next 50 ideas will be just as inspiring.

Here is the complete list by The King of All Douchebags, Bruce.


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The New York Times is Always Right?

When this list of things that a server should never do came out in the New York Times, it generated a lot of comments. You know I had to put my bitchy ass two cents in and write about it. And seriously, my vacation is almost over and I will have to start writing again instead of just cut and pasting..

To Do Or Not To Do, That is the Question

An article in the New York Times was brought to my attention and I feel that it needs to be responded to. (Holla, Bonnie!) It is titled "100 Things Restaurant Staffers Should Never Do" and it is part one of a list of bullshit notions that some asshole restaurant owner came up with. I am a big fan of The Grey Lady, baby, but this list has gots to go. The writer of the list is some man named Bruce (lame name) who is opening a seafood restaurant. I get that he wants his staff to do all these things and that is fine. But I don't work for you, Bruce. This list is something that should be taped to the bulletin board in the kitchen of your restaurant. Don't put it in the newspaper and think that all servers will start obeying your commands just because it got published in the Times. The list is only 50 items long right now with part two coming out later. Let me respond to some of them.

1. Do not let anyone enter the restaurant without a warm greeting. I agree. Easy to do, no sweat off my back. Fine.

3. Never refuse to seat three guests because a fourth has not yet arrived. Bullshit. Incomplete parties fuck with my seating rotation, my order taking and the kitchen. If people can't be there on time, then they should not make a fucking reservation. End of story.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment. Seriously? What if the right moment never comes? Some people are so fucking full of hot air and gas that they never shut the fuck up so that I can do my job. Uh uh. You say "sorry to interrupt, but can I take you order, you gassy bellowing bucket of lard?"

12. Do not touch the rim of a water glass. Or any other glass. Duh.

13. Handle wine glasses by their stems and silverware by the handles. No shit, Sherlock.

20. Never refuse to substitute one vegetable for another. What about the rule on the menu that says "no substitutions"? It's a pain in the ass. Eat the fucking collard greens.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc. Come on!! Who the fuck has time to steam a label off a bottle? Is this guy fucking kidding me? I don't even have time to spit in their food sometimes and he thinks I am going to do that? And where does he suggest I find a steamer? The cappuccino machine I guess? Get over it. Tell them the name of the wine and let them fucking write it down. How hard is it to remember Knotts Berry Farm, anyway?

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them. I am firm believer in the gentle touch on the shoulder or elbow when you thank a guest for coming in. It increases your tip. It just does. It's not like I am grabbing a boob or something. And if they are in my way because they are wandering around the restaurant, I will push their ass out my way if I need to.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice. Oh please. How the hell am I supposed to get through my shift?

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.” I agree. Douchebag and Cunt are far more appropriate.

43. Never mention what your favorite dessert is. It’s irrelevant. So I guess just be the fucking robot waiter and say that everything is perfect and delicious even though some things suck and some things don't. I find that customers appreciate an honest opinion.

50. Do not turn on the charm when it’s tip time. Be consistent throughout. I am consistent. Consistently bitchy.

Thanks, Bruce for your wonderful insight. It sounds like your restaurant is such a joy to work in. Surely the next 50 ideas will be just as inspiring.

Here is the complete list by The King of All Douchebags, Bruce.

To Do Or Not To Do, Part Deux

Our friendly neighborhood restaurateur, Bruce (of the Douchebags), has graced us with his wisdom once again in the continuation of his list of 100 things a server should never ever under any circumstances do. I published his picture so that you will know who he is if you ever see him. He sorta looks downright douchey, right? You can tell him The Bitchy Waiter said hello if you ever run into him. And when I say "run into him" I mean with your car. The New York Times must have had some extra columns to dole out this week, because they published this ridiculous list over two days. I say get this man a stone pallet and a chisel so he can carve these bitches out, because he is a genius. Moses may have had the ten commandments, but Bruce has 100 of them. Long live Bruce the Douche! Shall I respond?

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick. Nope. They need to read the menu and look at the fine print. If some asswipe doesn't see that it says his grat will be added and chooses to tip again, do you really think I will alert him that he tipped 40% by accident. Please. Next.

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.) Not my responsibility to ask if they are allergic to something. They need to alert me. I don't have the fucking time to ask every single person if they are allergic to nuts or dairy. And if someone is going to die because they forgot to tell me about their peanut allergy, please do not do it in my station. Have the decency to die in the bathroom. Dead people in my station really bum me out and affect my tips.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested. I will not judge you for putting ketchup on your steak if you don't judge me for being a waiter. Fair trade?

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts. Unless people ordered all at different times because your asshole manager Bruce allowed incomplete parties to be seated.

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her. Okay, but this will make it extremely awkward when they can actually see my eyes rolling out of my head.

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce. Does he really think that if someone drops their spoon on the floor and asks me for another, I am just going to hand them the same one right after picking it up from the disgusting floor? No. I am going to carry that spoon to the side stand and pretend I am getting another one and then hand them the spoon that I just picked up from the disgusting floor. And how do you drop soy sauce?

68. Do not reach across one guest to serve another. Unless people have crammed themselves into a table that was meant for fewer people and there is no other way to get their food to them.

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort. Okay, didn't he tell us yesterday that telling people our favorite dessert was irrelevant? Which one is it, Bruce?

77. Do not disappear. Unless you are busy steaming a label off a wine bottle.

87. Do not stop your excellent service after the check is presented or paid. This one is easy to do if you never start giving excellent service in the first place.

88. Do not ask if a guest needs change. Just bring the change. Just fucking ask if they need change. There is nothing wrong with asking. We don't have time to make change for every single person when most don't need it. It takes away precious time for us to pay attention to the other 99 things on the list.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests. Oh, I am sure that will go over great. Just ask the asshole to step outside because he's annoying other people. Don't ask him if he needs change but feel free to tell him to leave the restaurant because he is annoying.

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.) And what are we supposed to do about it? Take time away from our station to go downstairs to adjust the volume on the sound system. Or call the satellite company that is piping the music in and tell then that Table 21
doesn't like Neil Sedaka? And wouldn't that contradict #77?

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn. The fugelhorn?? What the fuck is this guy talking about? And I speak from experience in saying that life is just better for all concerned when Dreamgirls is playing in a restaurant.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal. Unless of course it is the all time classic recording of "Michael Bublé's Greatest Hits Accompanied by a Muted Fugelhorn."

97. If a guest goes gaga over a particular dish, get the recipe for him or her. Gaga? Nice attempt at trying to reach the youth of America with the coy Lady Gaga reference, but whatever, Bruce. No kitchen is going to give you the recipe and if they do, it's going to be a recipe that serves a hundred people. I am not going to convert a recipe that is in cups and gallons down to tablespoons and ounces.

100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves. How about a free toothpick or something else that we can get freely and quickly, because in your anal retentive restaurant I am pretty sure the kitchen or bartender is not going to just hand over some free port or biscotti without it being ordered.

Obviously, Bruce has never been a server. He expects way too much from his slaves and the only way all of that will be possible will be if the stations are two tables. Customers may love the place, who knows. But I am certain that working there will be a huge clusterfuck. Good luck to all the servers in Bruce's domain. Perhaps I should write a list of "100 Things Restaurant Customers Should Never Do" and send it in to The Times.


If you want to read it here is the complete list by The King of All Douchebags, Bruce.You may notice that there are a shitload of comments posted on the article and that The Bitchy Waiter has posting number 2!