Comments on: Restaurant Secrets: Your say

By: Ana Huggins

Ana Huggins — Wed, 09 Dec 2009 14:38:29 +0000

I absolutely am in awe of this blog!!! definitely going to have to add this to my bookmarks.

By: loves to eat

loves to eat — Wed, 12 Aug 2009 15:33:22 +0000

As for ice cold butter….it is a Health Department issue if you leave the butter out at room temp! Don’t blame it on the restaurant! They are only following Health Department codes!

By: tibetrose

tibetrose — Sun, 09 Aug 2009 14:14:08 +0000

i HATE butcher paper on dining room tables. i would never put paper on my table at home for my guests. since i am a paying “guest” at soco’s restaurants, i am insulted that i am not treated like a welcome guest. i understand that it is costly to pay for linen laundry. but i would be happy to pay an extra $5.00 for a tablecloth minus the butcher paper. can’t anyone come up with a solution that would be better than butcher paper????

By: BiteClubEats

BiteClubEats — Fri, 07 Aug 2009 11:54:08 +0000

Seeing if conversation plugin works

By: Anne

Anne — Fri, 07 Aug 2009 08:10:53 +0000

Care,
As for the italian eatery in Occidental. Many years ago I heard that they used the ravioli or pastas that were not served from that day in their soup. They make it daily and any unused pasta would make it in the soup for the next day. In recent years they changed the recipe to a thinner more vegetable filled soup. I think they wanted to offer a meat free soup not to mention the cost. I don’t know, all I do know is as a kid finding ravioli pieces in my soup bowl.
Dessert first is a wonderful idea however the money makers are the entrees.
Don’t get me started on ice cold butter…….

By: Big D

Big D — Wed, 05 Aug 2009 19:56:10 +0000

Ah Yes….eye contact. Avoidance… That is certainly an art.
Also…..PLEASE when you recite the specials…..GIVE THE PRICE….I always have to ask the price.
Doesn’t anybody care about the price?????

By: Me

Me — Wed, 05 Aug 2009 17:29:24 +0000

Why do servers call my fellow diners and I “guys” as in how “ya doin’ guys.”
Why does the server bring my food and never come back to see how we are, if we need a refill of something or if we are ready to pay our bill?
Why don’t servers make eye contact when they are in the vacinity of my table? Are you afraid I might ask for a refill or an extra napkin?
P.S. Check out the Calif Dept of Labor website: tips go to those that provide direct service. This does not mean the manager or owner by the way…

By: Cara

Cara — Wed, 05 Aug 2009 14:47:07 +0000

Back to the questions and comment:
-Why bring out frozen hard butter with the bread? What good is that?
-Does a well known family style eatery in Occidental use food taken from tables to make their delicious Minestrone?
-Why not offer dessert first? Eliminates the “no room for dessert” excuse, increases the tab and most desserts just have to be plated, can enjoy while dinner or the appetizers are being prepared.
-Are house salads put together in advance? If so, why the wait?
-When telling me the specials, I do not need to know each ingredient, whether the olive oil was made with late harvest Mission olives picked at night to avoid cracking, what ranch it is from, what variety of tomato etc. Nor do I need to know your name.
-When a server asks “Is everything all right?”, wait for the answer.
-When did it become chic to serve tiny soup portions?
-At sit down restaurants that also have take-out. Please have an area for folks waiting to sit. Zin has the nearby bar, but many places have some uncomfortable folks standing around, or hovering over my table while I try to eat.

By: Wojamo

Wojamo — Wed, 05 Aug 2009 13:51:07 +0000

Amen, “Former Restaurant Worker”. Having worked in restaurant service, the tipping thing was always a toughie for me. I would feel obligated to tip 15% even if the service was lousy. I’ve come to my senses in these last several years realizing that as long as I, and everyone else, was doing this- there would be no incentive to improve service. So, although I still could never totally “stiff” a server, if the service is awful, I now give 10% or so. If it’s particularly bad, I’ll give a lesser tip AND speak with the manager. I also have tipped the busser directly when he/she was offering more service than the waiter/waitress. Amanda- judging by your attitude, I don’t imagine you’re providing “excellent” service to anyone.

By: Anne

Anne — Wed, 05 Aug 2009 12:11:37 +0000

As a former waitress of many years locally I can tell you the best way to receive a good tip is to be treated the same way you would like to if you were the diner. Also be informed of the menu, have a good memory, be attentive but not overbearing. They aren’t there to be entertained by you but served. Many years ago we had this one guy who was a regular for take out and after the credit card was rung through (the old fashioned way w/o the electronic machine) he would then order a small soda for 50 cents then having us ring that up on his card. After a couple weeks of this we saw him coming and would not rush to take care of him instead take care of our seated customers. The boss was aware of this too. It took this knucklehead a couple years of doing this to realize why he was ignored. The sad thing is he was the owner of a local italian restaurant. He was rude there too. The word “tip” means “To insure promptness”. Good diners will take note when their service isn’t prompt due to circumstance beyond the servers control and not let that affect the tip. My main grip is being ignored all throughout the meal and then when the check arrives the server is my best friend. I have no problem leaving a small amount when that is the case. Also as Silva and Black Man stated the chefs, cooks etc. get nothing. It certainly doesn’t hurt to kick a few bucks their way at the end of a successful shift. Their skill is part of what your tip is.