Do Waiters and Waitresses Really Send Back Food That Looks Bad?
Have you ever wondered if your waiter or waitress really sends back food that looks less than perfect? It's a common question, especially when you see chefs rushing to get food onto the tables. In this article, we'll explore the reasons behind this practice and understand what it means for both the server and the restaurant.
Understanding the Server's Role
Being a waiter or waitress is not just about serving food promptly. While timeliness is crucial, the quality of the food cannot be compromised. Servers often view themselves as salespeople, but this role also includes ensuring the satisfaction of their tables.
Management encourages suggestive selling, and the more food and drinks a server sells, the better. However, this doesn't mean that the quality of the food is an afterthought. Servers are trained to prioritize quality and customer satisfaction over quick service.
Delivery and Quality Control
The quality of delivered food can vary depending on the restaurant's setup. Sometimes, food is run by a 'food runner,' while in other cases, the server themselves may deliver the food.
There's a general rule: if the server wouldn't eat it, the customer probably won't either. This is because the server's taste buds are trained to discern quality, and they can quickly assess whether the food looks or smells off-putting.
The Impact on Tipping and Service
Delivering poor-quality food can have several negative impacts on the server's performance:
They might be blamed for poor kitchen work, leading to a loss in tips.
They might have to remake the dish, taking time from other tables and risking another complaint and lost tips.
While tips are a significant factor, it's important to note that servers want to provide a good experience for their customers. Blaming the kitchen isn't just about the money; it's about the integrity of their job.
Quality Assurance at the Table
A good server will always try to serve food themselves when possible. This allows for immediate quality control and ensures that the food meets the server's standards.
For example, if a customer complains, the server can address the issue directly, such as adding more cheese to fries that look 'skimpy,' requesting fresh dishes that are dried out, or ensuring a dish made without cheese for a lactose intolerant customer. These actions show the server's commitment to quality and customer satisfaction.
The Kitchen's Perspective
Intense kitchen environments and low pay can lead to stress for chefs and servers alike. However, servers like everyone else want to do a good job. The kitchen staff and servers often maintain a mutual respectful relationship, willing to 'go toe to toe' on issues of food quality.
Some kitchen staff might push for quicker service or push back against servers' concerns. But ultimately, servers and kitchen staff have the same goal: to provide quality food and a good experience for the customers.
Conclusion
While the system can seem challenging and stressful, servers like to think they have a positive impact on the kitchen and kitchen staff. They want to make sure that the food they serve is of the highest quality, and they are willing to navigate any challenges to achieve that goal.
So, when you see a server sending back a dish, it's not just about the money, but about ensuring the best possible experience for you as the customer.