Full Moon Customers
One mainstay in the restaurant “bizz” is that when shit goes down, shit goes down. An example would be this weekend, when it seemed like every degenerate customer in the city came out to eat.
A table walked in and sat in a neighboring section at around 5:30. As I was closing server their waitress asked me to do her a favor and take over for her, this was at 10:30.
That’s right folks, a new record. The table camped out for five hours. This was on a Friday night, where turning tables is key to the restaurant, the customer and the server.
Four hours after they had finished and paid they then declared that their stomachs had settled enough for them to order after dinner drinks. Unfortunately I had to tell them we were closed.
Another record, a customer enjoyed 14 refills of tea, beating the previous record by three.
I had a walk in ten top fifteen minutes before I was supposed to clock out, that was also a joy.
Apparently they felt they could order multiple martinis and use them as samplers, declaring each round to be nonpotable they ordered again and declared the same.
When asked how a signature Cosmo tasted, I grimaced and told the gentleman asking that the ladies sure love it, though I drink Ketel up dirty.
I’ll tell you, the kitchen wasn’t pleased when I sent an order for several medium well NY Strips to them ten minutes after we closed.
The customers weren’t pleased either when I refused dinner service to two unexpected friends that joined them at midnight, an hour after close.
A different dinner party had a reservation and tickets to a show. Of course they arrived a half an hour after their reservation time, ordered multiple courses and ordered deserts when they should have been driving to their venue.
They called in a complaint that service was slow and that they had accidentally left extra on top of the gratuity. Apparently they meant to leave me a ten percent tip on a three hundred dollar bill…
Apparently its my fault that they can’t schedule themselves appropriately.
On our side of things our rookie, yet braggadocios young chef managed to burn the shit out of a dozen medium rare filets, yet he plated and sent them out anyway. It sure is fun to four hundred dollars worth of steaks.
Also a belated thanks to the party that double booked for fourteen, yet only showed up with six.
It was nice that on a Saturday night two sections had to be closed off for an hour in the middle of the rush, for no reason whatsoever.
I figured myself and the other server lost about fifty bucks each in that transaction. I suppose the other customers that had to wait an hour for a table should thank you as well.
Another party came in, only five showing up in a group of ten. They refused to let their server pull the tables apart as they wanted to spread out with the extra space, as well as use it as a coat rack.
Another customer allegedly saw an employee leave the restroom without washing their hands.
This lead to a twenty minute seminar by management on how to wash your hands.
Now we are keep the paper towel until we enter the restaurant as proof we washed and dried our hands. They treat us like ten year olds and lecture us on the dangers of bacteria from unwashed hands, yet force us to work sick.
I wonder what has more potential to spread illness?
And yes, I always wash my hands.