Waitin’ Tables

Can’t help but pass along this Remain­der from Jason Kot­tke — NY Times food crit­ic Frank Bruni spends a week “under­cov­er” as a wait­er at a [Cam­bridge] restau­rant. In the end, he real­izes the hell that is being a wait­er:

try­ing to be flu­ent in the menu and the food, calm in the face of chaos, patient in the pres­ence of rude­ness, avail­able when din­ers want that, invis­i­ble when they don’t. It’s a lot, and I should remem­ber that.

Does this real­iza­tion damp­en his din­ing expec­ta­tions? Nope:

I’d still like fre­quent water refills. And a mar­ti­ni from hell. Straight up.

It reminds me of the polite lit­tle argu­ments Pres­ley & I have on whether or not to leave 20%, even when receiv­ing shit­ty ser­vice. Though I nev­er advo­cate leav­ing less than 15%, I also think that the bonus tip should be reserved for com­pe­tent, polite servers. What’s wrong with that?

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