timing the guest ticket

Discussion in 'Food & Cooking' started by chefross, Dec 1, 2010.

  1. chefross


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    Former Chef
    I realize this was mentioned in the thread about the things that servers do that make me mad but I wanted to make a point of one of those things.

    If I was a business person or some other worker who has a limited time to eat, I can understand when the tickets are timed so that the food comes to the table in a timely manner, but I absolutely detest when the entree is brought out while I'm still enjoying my appetizer. Then, when I ask the server to take it back to the kitchen and remake the plate when I'M ready, I get attitude.

    Franchise restaurants are the most guilty of this, of course, and their training manual reflect this policy, but not in fine dining venues.

    I always say that "fine dining" is an ambiguous term.

    Server:  "We have mostly business people here and our kitchen's policy is to time the tickets."

    Me:  "Aren't you the server, and isn't it your responsibility to watch my table and time my meal accordingly?"

    Server: "I have too many tables to do that."

    Me: Excuse me....but....that's your job isn't it?"


    Waiting tables is a noble profession, but not so much here in America. Here, when you say to a person that you wait tables, they look at you and ask if you are between jobs. The profession is not taken seriously unless you are a top notch restaurant. Then you have to pay for the privilege to eat there. Waiting tables is NOT as easy as everybody seems to think, and therein lies the problem.
  2. cheflayne


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    Professional Chef
    Couldn't agree more. Waiting tables is an art. Being a food mule is not, unfortunately in America(for a few reasons) the mules outnumber the artist.
  3. jgw899


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    I'm glad that there are others out there who realize this, but I feel like the masses of diners don't. I'm a server and I feel like I am oftentimes looked down upon or felt sorry for. This is the lifestyle I chose, and I like it. I enjoy working with food and the public, and to effectively serve a table is harder than trying to wait tables at Chili's.