In this thread you ask how to behave in restaurants and other locations, and people who have been ou

[idfnl]



don't get why Costco has the receipt checking practice when people are at the returns desk all day, stealing **** in a company-approved way.

Explain...

 

[NaTionS]

Costco has an extremely liberal return policy. You can pretty much return anything for any reason whenever you want. I had a high school teacher who would buy a top of the line tv from costco, use it for 2-3 years, return it and use that money to buy the current top of the line tv again.

 

[itsstillmatt]



Costco has an extremely liberal return policy. You can pretty much return anything for any reason whenever you want. I had a high school teacher who would buy a top of the line tv from costco, use it for 2-3 years, return it and use that money to buy the current top of the line tv again.

Great.

 

[mordecai]

My girlfriend's family does that. They are bandits with all of those sorts of things, and manage to get deals and free stuff in places like subway or paid parking lots.

 

[Piobaire]



My girlfriend's family does that. They are bandits with all of those sorts of things, and manage to get deals and free stuff in places like subway or paid parking lots.

Marry that girl as obviously there's a fortune in free subs waiting for her to inherit!

 

[idfnl]



My girlfriend's family does that. They are bandits with all of those sorts of things, and manage to get deals and free stuff in places like subway or paid parking lots.

Sounds like you are in for an eventful life full of public embarrassment.

 

[mordecai]

It's better than my family I guess. They usually just get anxious, huffy, and indignant with no free condiments to show for it, and the same ****** parking as everyone else.

 

[zalb916]

What's the best way to handle a large gap in time (pushing 30 minutes) between an appetizer plate being removed and the main being delivered? Assume that the server has also been ignoring the table.

This has happened to me three times recently at relatively decent places. Once, I asked the waitress if I could speak to the manager. The other two times the server had ignored our table long enough that I got up to ask the hostess if I could speak to the manager. Each time, I politely told the manager, "We've been waiting quite some time for our entrees." That was it, and I left it to them to correct the problem.

I was more than happy with how it was handled in each instance. Entrees were comped once. We got a few extra apps randomly brought to our table and a number of other items and drinks were removed from the bill the second time. We were told dessert would be free the third time. I thought the first and second instances were overly generous, as we probably received over 50% off our meals. Each time, I tipped about 20% on what I estimated our bill would have been had we actually paid for all of the items we actually ordered. I never know if it's actually the server's fault or if it's the kitchen's fault. I erred on the side of blaming the kitchen.

Some of my dining companions thought I was too forward when I got up from the table to ask to speak to the manager. Was I?

 

[patrickBOOTH]

I don't think I would ever ask to speak with the manager of a restaurant.

 

[Nil]



What's the best way to handle a large gap in time (pushing 30 minutes) between an appetizer plate being removed and the main being delivered? Assume that the server has also been ignoring the table.

This has happened to me three times recently at relatively decent places. Once, I asked the waitress if I could speak to the manager. The other two times the server had ignored our table long enough that I got up to ask the hostess if I could speak to the manager. Each time, I politely told the manager, "We've been waiting quite some time for our entrees." That was it, and I left it to them to correct the problem.

I was more than happy with how it was handled in each instance. Entrees were comped once. We got a few extra apps randomly brought to our table and a number of other items and drinks were removed from the bill the second time. We were told dessert would be free the third time. I thought the first and second instances were overly generous, as we probably received over 50% off our meals. Each time, I tipped about 20% on what I estimated our bill would have been had we actually paid for all of the items we actually ordered. I never know if it's actually the server's fault or if it's the kitchen's fault. I erred on the side of blaming the kitchen.

Some of my dining companions thought I was too forward when I got up from the table to ask to speak to the manager. Was I?

Why would you tip a server who was deliberately ignoring your table? I could see it still being the kitchen's fault but the server should have at least checked up on you during the wait.

 

[zalb916]



Why would you tip a server who was deliberately ignoring your table? I could see it still being the kitchen's fault but the server should have at least checked up on you during the wait.

In one instance, the manager was very explicit that the kitchen misplaced our ticket. Of course, the server should have taken 30 seconds to explain that there was a delay. That was the server's mistake, but it was not terribly egregious, in my opinion. Otherwise, the service was fine. The real mistake (the delay) was of no fault of the server. It seems inappropriate to punish the server for the kitchen's mistake. Moreover, I appreciated how the situation was handled after I spoke up.

In the other instances, I can't explain other than to say, the service was otherwise perfectly nice. I have no idea who was responsible for the mistake. The server fucked up by not apologizing for the wait. But, again, that's not the real problem. The real problem was the delay.

 

[zalb916]



I don't think I would ever ask to speak with the manager of a restaurant.

Why not? In my opinion, the manager is there to handle such matters. More importantly, the manager is the one who can make things happen (give you a discount, bring you freebies, hurry up your food, etc.). The waiter can't always do that stuff. If I'm just talking to the server, chances are they aren't going to go to the manager and admit that a mistake was made and nothing will be done to make up for the mistake.

 

[idfnl]



Why not? In my opinion, the manager is there to handle such matters. More importantly, the manager is the one who can make things happen (give you a discount, bring you freebies, hurry up your food, etc.). The waiter can't always do that stuff. If I'm just talking to the server, chances are they aren't going to go to the manager and admit that a mistake was made and nothing will be done to make up for the mistake.

Not always true. Often its better to start with the waiter and escalate if necessary. A waiter will usually get it done. Calling the manager over first time can often be perceived as boorish.

I very rarely had or saw a manager at a table. A decent waiter will sort it out. If he doesnt offer what you wanted, ask for it. If that fails, go to the manager.

 

[patrickBOOTH]



Not always true. Often its better to start with the waiter and escalate if necessary. A waiter will usually get it done. Calling the manager over first time can often be perceived as boorish.

I very rarely had or saw a manager at a table. A decent waiter will sort it out. If he doesnt offer what you wanted, ask for it. If that fails, go to the manager.

+1 I can't see anything being so bad that I need to seek this person out. I am a pretty easy going diner. Things just happen, no need to get in a huff. Seeking the manager is like ccing somebody else's boss on an email if they send you wrong information or something. A good waiter, or waitress knows what to do.

 

[zalb916]



Not always true.

Which is why I said "can't always."

Often its better to start with the waiter and escalate if necessary. A waiter will usually get it done. Calling the manager over first time can often be perceived as boorish.

Fair enough. I perceived being ignored as a sign that the waiter couldn't get things done, which, of course, doesn't explain why I still left a reasonable tip. Nonetheless, in each instance, the manager appeared happy to help out, the waiter apologized for the delay, and service was more than adequate the rest of the way.