Many guests need to outright upbringing.
– They do not treat the servants as human beings, but as servants. One, who they can talk down to, someone who they can get to EVERYTHING, and one that just has to do what is being said.
– Okay. It is not because I work at the Hotel D’angleterre, or one or another Michelin-starred restaurant.
– I’m just saying that the ” spoiled customers not only come at Jensen’s Steakhouse or burger-joints. the
– Not to diminish the kind of chains at all. I am referring to the target group of the guests.
so begins Pernille B. a letter to Ekstra Bladet on to work as a waiter and feel the filth and degrading treatment. Pernille is working on a fairly ’fine’ restaurant, where the price of dinner for two typically ends at 1500 crowns, but she believes that the problem with ” spoiled guests are, in general, and would like to have the focus on the problem. Her letter – which you can share with others in the tjenerbranchen or people you know who go to a restaurant – continues namely as follows:
– Some completely unreasonable guests DEMAND f.ex. the only table in the restaurant that are dirty and not cleaned from the previous guest’s glass and dishware (because the waiter is too busy to do it) and that requires that the servant arranges the table for them NOW despite the fact that the waiter has said no to, that they have to take the board, you do not have the time to fix the table right on the minutten.
– Other guests will have a law which is not in the menu. Not because they have allergies or are vegetarian or anything, but because they do not have the desire to it is in the menu.
And then there are guests who believe that, of course, have the waiter in time to run in Brugsen, after cranberry juice, which is drikkekortet. As if the waiter does not have other, and better, to give themselves to, because the restaurant is filled with other guests.
– Yes, you would think that the kind of stories only come from bad or less fine restaurants, but believe me! This kind of thing happens also for us working at quite good restaurants.
– I have also once been verbally assaulted by a big gut. He was 2 times as high and broad as me.
– He had been offended that my cute female colleague had said, that his friend might not eat his rullekebab in the restaurant, because he had not purchased it in the restaurant. The man was so extremely angry.
I was glad that we were not alone, but had a lot of kokkedrenge in the kitchen that stood in the background and listened. For such a large and furious gut who stand up, close in front of a may seem daunting.
– But when the hell has it ever been okay to bring food in a restaurant? the
What is it in the ‘non-dressing’ you do not understand?
– A second time I have shipped a gentleman and his little daughter. She was probably 7-8 years.
– My colleague, who initially chose to operate them, sensed quickly that the lord was not entirely acquiescent. He looked not at us, and said nothing, when we welcomed him. So she would not serve them, and I therefore took over.
– the Man ordered and made clear that the daughter would not have the dressing. The kitchen understood the order as in that the dressing had to be apart. So in a bowl next to it.
the Man hidsede up and said to me and the rest of the staff should get some punches in order not to be able to understand a simple order.
– It is nice that you can sit and teach his children how to do you like to talk to other people. the
– Something else entirely uopdragent is this example.
– As a waiter you must always show that you are there, if your guests need help. Therefore, they should once in a while just go for a round through the restaurant.
– A quiet evening I was several times in and go a round in the restaurant, where no one approached me, BUT several times, where I was going to present anyone’s menu or stood and talked wine with some guests, there was one specific table with 4 guests who dotted on his arm, pulled at her apron and was even called ‘hello’ by me (the others are friendly and say ‘sorry miss’ host-host). So all the while I stood and helped some others.
– The kind of guests bother you almost no help to the last, because they do not let a serve the other guests in peace.
– The worst thing about all these episodes is that even if you as a waiter are being completely unfair treated or outright harassed, so it is rare that managers and restaurant owners help one.
They are understandably afraid for their guests. For the guest by ’the customer is always right’. But it is a misunderstood/misused quote.
– the Guest has the right, if it’s about errors in their orders, or the like. but they are not entitled to tea like spoiled children, if they can’t get the law to right what they want to do.
– I’m not saying that all managers and owners will not set foot in the ground, but many do not.
– And what feeling is the aggrieved employees then left with? Powerlessness.
– none of the above stories selected head to take in the character, only applaud its employees comforting on the shoulder or take care of the situation, but WITHOUT rebuke your bad behavior. Just smooth the mood out with a bad excuse or enkop coffee on the house.
– I have taken training as a servant and I love to give guests a wonderful experience, I love to participate in the liquidation of the companies in order to become almost a part of the party by chatting with the happy and small drunken guests and in particular it is also to be visited by celebrities, who just want to try out the restaurant.
– But it is a shame to me and all the servants must be pressed in situations in which our limits are exceeded and where we are treated as nothing more than servants/slaves.
– There we lose the desire to serve the guest, which makes life miserable for us.
– But we MUST operate or provide lorten on to a colleague, if we honestly can’t keep it out.
– There must, in fact, a part before a servant MAY say. It should be about sexual harassment or abuse, before we throw smilemasken and say that the bother we don’t find ourselves in.
– As about the kind of situations, it is not tiring enough, then comes all the other things I have told on top of, ending the letter.
