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?