Sometimes You Need To Season Their Meal With Some Pettiness
I used to work at a restaurant that had a central bar with the restaurant surrounding it, and it had wings on both sides and in the front. To get to the wings required a step up, and there was a set of stairs on both ends of each wing. On the night in question, I was working the wing that had tables 11 through 19. Next to me, down a couple of stairs, were the 20s.
This couple came in and was seated at table 15, right in the middle of my section. They had an attitude and a chip on their shoulder the size of Texas. From their very first words to me, they were talking to me like they thought that they had seen fish with higher IQs. As they placed their order, they described in painful detail what other servers had messed up when they had placed this order on previous visits to this restaurant. The order concluded with the following words:
Couple: “I hope you paid good attention. You do want a tip, don’t you?”
My jaw hit the floor. I told them I was going to go grab their drinks and ring their order in. Grab their drinks I did. Ring their order in, I did not. But I had something else to do with the computer, probably printing off someone else’s check, so I did that. I had to take care of other tables, refilling drinks, grabbing sauces, running food out, the usual. But every time I had to get from tables 11-14 to tables 16-19, I took a detour through the kitchen and came back by way of the 20s. I made sure to never pass table 15.
I would never do anything disgusting to anyone’s food. But you can bet that it was a good twelve minutes between the time that they gave me their order and the time that I finally saw fit to think about ringing it in. And when it came up in the heated expo window, the expo on duty told me that the order for table 15 was up, and I said I’d get it as soon as I brought drinks out to another table. I went and checked on the rest of my section, but table 15’s glasses contained nothing but ice. As I finished up with table 16 and turned to take my detour, I briefly saw table 15 try and wave and grab my attention. But I pretended not to see them. I had to turn really fast so that the illusion was believable — and so that they couldn’t see me smirking.
When I went back into the kitchen the next time, well… if you’re a server, you can just look at food and tell if it’s been sitting in the expo window for a minute. Table 15’s order had definitely acquired that look. Someone shouted, “Hands to 87!” so I grabbed the food for table 87 and followed its server out to their section, and then I went back into the kitchen to refill dressings.
As I was walking back from the cooler where I had just put the ranch dressing away, I saw the order for table 15 going out the door after only about seven minutes in the expo window. I honestly don’t know how long I was going to let it sit, but the expo valued her space and made someone else get that food out of her sight.
I stopped by table 15 to check on them.
Me: *Pleasantly* “Did everything come out okay?”
Couple: “We need some honey mustard dressing, and we need a refill on our drinks.”
Me: “Sure, no problem!”
As I delivered the only refill of the night, I said:
Me: “Oh, you asked for honey mustard. So sorry. I’ll go get that right away!”
By the time they actually got honey mustard, there wasn’t much chicken left to put it on.
I spent most of the rest of their meal studiously avoiding passing by their table. I delivered their check with a smile, picked up the card quickly, and delivered it back with a pen for a signature.
They had definitely spent more time than they had planned on spending in that restaurant that night, so as soon as they were able to sign the credit slip, they hurried out to wherever they were headed next.
The tip written on the credit slip was zero, and boy, did I ever earn it!