Restaurant Staff: How Not to Act


I’ve been out of town. I’m tired. I need to go to bed. So I’m making tonight’s post brief and simple.

Caveat: I’ve worked in the food business so, yes, I do know what it’s like to wait tables.

Rationale: More and more, people want to know where their food is coming from.

Restaurateurs: Please communicate the sources of your food whenever–and however–possible.

Wait staff: Please don’t act like the servers in Andrea Thompson’ review of Roman’s restaurant in a recent New Yorker magazine: “Inquiring about the provenance of the meat elicited a look of disdain, as if it should be unnecessary to have to say that it was locally sourced.”

Suggestion: Answer the customer’s question honestly and without attitude.

Some of us are simply curious.

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