When we go out for sushi with friends we usually order as a group and order a couple of specialty rolls for the table at a time, sometimes making several orders through the evening as time and appetites allow. The idea is manifold: not to over-order food, to spread out food delivery as we drink sake and socialize, to “pipeline” work for the chefs who we understand have other tables to service, and finally because sushi is best when it’s fresh so why order it all up front tonlet it get dry and get manky while we get around to it?
Almost as an afterthought, but also how is the fish tonight? Several smaller orders let us explore what’s “on” and what’s “off” this evening, and modify pur ordering strategy.
The question comes up because our server (a delightful young lady who was all to happy to “spill tea” with us) let us know the chef was annoyed our table was making multiple orders. Yes they were a bit busy, but it’s not like there was a line at the door either.
What say you? Was Chef jumped up his own ass tonight, or were we egregiously out of line ordering food over a couple of rounds?
I think the waitress is the asshole here. Kitchen talk should NEVER reach the customer. I think maybe SHE was annoyed with taking your orders, and blamed it on the chef.
Second this. I don’t believe the chef would care.
Whether all at once, over hours, for one table or six, all you are to the chef is plates to be filled. Except for timing a table’s dishes to send out at once they wouldn’t even care what table to go to, much less if the same customer is making repeat orders or a quick table turnaround on multiple customers. He gets his pay all the same either way.
No, I think this is solely with the server. Your choices annoyed her, and if there were tips involved even more so. Quicker you are in and out is the quicker you leave your tip and she gets another customer in to tip, which depending on your location could be very important to her livelihood.
Do people not tip according to the time they’ve been at the table? I always tip in ratio to how much work the server did. If we sit there a long time, I leave a big tip.
I’ve worked waiting tables before, but I can’t believe a person wouldn’t grok this even if they haven’t.
I never tip because that only serves to lower the wages of employees.
EDIT: The downvote button to this comment is actually an “I am a complete ass who thinks that living wages are something that I, the ever benevolent patron, should bestow upon the worthy serfs at my discretion”-button.
Not tipping doesn’t fix this problem, it just makes someone get payed less. If you want to fix the issue, regulate it out of existence. You aren’t changing the culture, you’re just being a bit of a dick.
Sorry, but you are wrong. I am not from Burgerland and tipping is not the standard here. I will not contribute to normalizing it either just because some restaurants hate their employees.
Tipping occasionally doesn’t cause this problem either.
Being vocal about never tipping implies that it’s an exceptional stance for some reason. If that’s the norm where you live, why does it need to be mentioned?
Nothing on Lemmy is posted on basis of “needs to be mentioned”, which kind of makes your question moot. Tipping causes lower wages because it relieves the employers of the obligation of paying their workers. Also, I am talking about systemic change, so what is “occasional” or otherwise conditional is not really a valid counter to the general point.
Norms are susceptible to change. Just as they are perhaps changing for the worse where I live, it could change for the better somewhere else. This is dependant on people not being idiots, so I am rooting for you.
And by that logic max providing life-saving treatment causes death because it prevents the weeding out of the weaker genes.
Literally everything on Lemmy was said for a reason. Bad reasons exist, but I like to give people the benefit of the doubt.
Tipping doesn’t “cause” lower wages. Tipping becoming an expected social norm can cause that, or exacerbate it. But you as an individual choosing not to tip doesn’t really impact that. It certainly doesn’t effect systemic change. If the norm is already present, all you’re doing is literally lowering one individual’s wages by not tipping them, and if it’s not then what you’re doing is making a statement to that individual (ranging from “I come from America” to “you were really exceptional”).
Giving people money makes them receive less money.
— Microfinancial doublespeak
Just in case it wasn’t clear, when one is not tipping, they are very literally not giving people money. The only “people” you are giving money to are the owners of the service, not the wage workers you may otherwise have tipped.
Then don’t go out to eat at places that take tips.
You aren’t helping the problem, you’re just an asshole.
Thanks for the tip (pun intended), but I usually do not. However, most establishments that rely on tips are not upfront about it in any capacity.
Yeah because it’s understood. By all the people not working hard to resist understanding that is.
You are indeed just being an asshole, with the thinnest possible excuse that nobody other than yourself believes.
You’re right on the point about the kitchen not reaching the customer.
A little more context, she did invite us to order one more round at the end. One guy in our group ordered one piece of Salmon nigiri. She was delighted to put it in for us.
She is paid to be delighted.
Wasn’t my read, but it’s a fair point to consider. Thanks!
If you can read it, she’s not very good.
Add a layer of logic to your read: why would she be delighted with an order?
Delight comes from seeing one’s baby daughter for the first time, or seeing a puppy frolicking in a park. Not from waiting tables.
I disagree, but then again culture differs. If someone is being disrespectful to the chef, I think it’s the chef’s right to point that out.
It’s not like customer is somehow more important than the kitchen staff.
It’s their business and I believe they have the right to choose/wish/ask how customers conduct.
Would I have an issue with it? Probably. Would I suck it up? Probably.
But the customer is more important, they are what make the business survive at the end of the day. The staff are important and shouldn’t be abused in anyway, but they sign up for a job, if they don’t want to do it, implement rules or quit.
However, there’s no right and wrong really, the sushi business needs customers to buy their food to survive, they shouldn’t care who or how it’s bought. If they do and they want to turn away business, again no problem in it but unless you’re selling very premium or niche products, it will usually hurt your business more than help it.
The waitress was likely the annoyed one, regardless, she shouldn’t be bringing private staff talk to customers, the restaurant can whinge all they want but I’d likely just find a new restaurant myself.