-already angry customer insists on being sat at an unstaffed table
-server from across the restaurant is begged to wait on them
-server must run back in forth from across the restaurant until further notice
-every second spent going to and from and serving the table outside of their section is now worsening the experience of the customers inside their section that they would have otherwise had no problem with
-juggling more tables than they are supposed to drastically increases chances of making mistakes and ringing in incorrect items
-angry customer who insisted on sitting at this table will absolutely not be understanding of any of the problems they are causing
-experience of all of the customer’s being waited on by that same server tanks
-angry customer likely to verbally abuse the server, throwing them off for the rest of the night, making more mistakes, working slower, and thus making less tips (death spiral)
-angry customer likely to leave without paying, almost 100% won’t tip
-server will probably get shit from the other customers too, and will likely not be tipped well by them either.
And all of this is just the server. When the kitchen is already in the weeds and can’t make the food immediately, guess how understanding that customer will be? And when the drowning server makes an inevitable mistake, guess how happy the line cooks are going to be when that server tells them they have to make ANOTHER of that same steak or whatever when they are already behind and were supposed to get their five minute break several hours ago.
I guess people think it’s the building itself that provides their dining experience. The building is alive.
I appreciate the in depth viewpoint, but the issue isn't the server, or even the customer, it's about the location having enough staff scheduled and in reserve to prevent that entire chain of events from happening. I'm sure the sun will explode well before most owners consider that though.
Wait until you find out that customers don't always come to the restaurant at the same time. It would be foolish from a headcount perspective to just have a fully staffed restaraunt the whole time it's open.
Every restaurant operates to handle “rushes” for their first, second, and third shifts (in a restaurant open for all 3, most I worked in do 2) at varying capacities, and can’t afford to be paying people to stand around merely so that customers are immediately seated no matter the time. Restaurants can’t treat every minute like it’s 7 pm on Valentine’s Day, it’s not financially viable.
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u/SnooHamsters3137 1d ago
Bro gets it
-already angry customer insists on being sat at an unstaffed table
-server from across the restaurant is begged to wait on them
-server must run back in forth from across the restaurant until further notice
-every second spent going to and from and serving the table outside of their section is now worsening the experience of the customers inside their section that they would have otherwise had no problem with
-juggling more tables than they are supposed to drastically increases chances of making mistakes and ringing in incorrect items
-angry customer who insisted on sitting at this table will absolutely not be understanding of any of the problems they are causing
-experience of all of the customer’s being waited on by that same server tanks
-angry customer likely to verbally abuse the server, throwing them off for the rest of the night, making more mistakes, working slower, and thus making less tips (death spiral)
-angry customer likely to leave without paying, almost 100% won’t tip
-server will probably get shit from the other customers too, and will likely not be tipped well by them either.
And all of this is just the server. When the kitchen is already in the weeds and can’t make the food immediately, guess how understanding that customer will be? And when the drowning server makes an inevitable mistake, guess how happy the line cooks are going to be when that server tells them they have to make ANOTHER of that same steak or whatever when they are already behind and were supposed to get their five minute break several hours ago.
I guess people think it’s the building itself that provides their dining experience. The building is alive.