food timing in local restaurants

pwdcrownies · 07-11-2010, 07:32 PM

Sounds like you had dinner at Lago. This is typical for us every time we have dinner there. The problem is the lack of other places to eat in Meredith so there isn't much incentive to correct the servicing issues.

Heaven · 07-11-2010, 08:03 PM

The time to ask the wait staff to "hold" your entree is before he brings the salad, or in the worse case, just as he brings the salad. At that point he still has time to run back to the line and ask that your table not be "fired", and so the chef won't put your double thick lamb chops into que for the broiler in order to serve them to you in 18(=/-) minutes. The kitchen has to work on averages and although you can send your double thick lamb chops back to the kitchen to "hold" while you finish your salad, you then cannot expect them to come out fresh, hot, and cooked to order. They will either be just warm, maybe, or if reheated, overcooked.
I think it only right if you are either in a hurry, or want to take your time, that you alert your wait person. They cannot read minds (sometimes, they are pretty good though!)

KTO · 07-11-2010, 08:17 PM

It's unfortunate that places can't be perfect 100% of the time. I feel as if as soon as I finish my appetizer, the waiter/waitress should have my meal ready. I should never have to wait more than 10 seconds after I finish my drink to get a refill.

BUT REALLY...just get over it! If it happens multiple times, then you probably have a problem restaurant. If it's just once, give it a try again sometime, maybe on a less busier day.

I serve at a restaurant in the lakes region, and weekends/holidays the atmosphere is entirely different than weekdays. When a kitchen has dozens of orders up at one time, there's a pretty good chance that timing is not going to be perfect. Sometimes your food may have to come a little early and sometimes you may have to wait. It's nearly impossible to get perfect timing because everyone is different in their eating habits. If you get a bowl of soup or a salad and you talk to your party instead of eating it and 20 mins later your food arrives, it's not the servers or the kitchens fault.

If it's a ridiculous situation where you order your appetizers and dinner and they both come out within 10 mins of each other, than you probably should say something or have the food held in the heat for a while longer.

Also, stiffing the waiter/waitress a tip is really scummy unless they provide you with a terrible dining experience overall (Intended rudeness is definitely a turn off).

My thoughts: just try the place again or try another place or even pick a slower day. Weekends are crazy busy in many places around here.

Meredith lady · 07-11-2010, 09:01 PM

I have been a waitress /cook for longer than I care to admit ...but as I see it, communication is the key. I talk to my customers and then I talk to my kitchen/chef. If a customer comes in at 6 p.m. and tells me they want to make a 7 p.m. movie...I move them along. If a customer comes in and says they are out for a date night with no kids and want to relax...I take that into consideration. Alot of restaurants use computers these days-the waitstaff puts in the order on a computer and really has no control over when the food is ready. Call me old fashioned, but I prefer talking to my customers and chef and timing my tables myself. I consider that part of my job. And I truly believe a server can make or break your dining experience. I also make it a point to know all ingredients in meals we prepare, any allergy or gluten concerns, favorite tables, wines, or desserts, and knowing when to "chat it up" with customers and knowing when to walk away. With that said, my forum friends, I will now step down from my soap box.

NBR · 07-11-2010, 11:26 PM

Meredith Lady sounds like the one you leave a tip over 20% for the special service.

dpg · 07-12-2010, 12:17 PM

I think everyone is making a big deal over nothing. Move your salad to the side and finish it with your meal. I'm sure you've had worse days than that in your life. If you haven't well then I can understand the complaints.

VtSteve · 07-12-2010, 01:31 PM

We generally eat salad with our dinner, si this isn't much of a pet peeve for us. When we're cooking for ourselves, after work, it goes like this.

Season/prepare chicken/fish/beef/whatever
Start grill, chill wine.
Prepare Caesar salad, hand grate the cheese.
Put chicken/fish/beef/whatever on the grill
Have a beer on the deck.
Check it out after 5 minutes or so.
Have a beer on the deck.
Turn chicken/fish/beef/whatever if needed
Have a beer on the deck
Wine's ready, veggies ready, salad's ready
Get chicken/fish/beef/whatever off the grill
Serve entree with salad and wine

Voilà!

We eat

Then get ready to have a beer on the deck

With a thick T-bone or something like that, it generally will take me a full 25 minutes, sometimes less, from start to finish. Sometimes I get a good salad in a restaurant, but I'm not fond of iceberg lettuce, nor typical garden salads. Appetizers are different, but unless they have things that are very low carb, I usually pass on them as well.

I have a full rack of baby-backs to prepare soon, I'll time it

Argie's Wife · 07-12-2010, 01:48 PM

Quote:

Originally Posted by VtSteve

We generally eat salad with our dinner, si this isn't much of a pet peeve for us. When we're cooking for ourselves, after work, it goes like this.

Season/prepare chicken/fish/beef/whatever
Start grill, chill wine.
Prepare Caesar salad, hand grate the cheese.
Put chicken/fish/beef/whatever on the grill
Have a beer on the deck.
Check it out after 5 minutes or so.
Have a beer on the deck.
Turn chicken/fish/beef/whatever if needed
Have a beer on the deck
Wine's ready, veggies ready, salad's ready
Get chicken/fish/beef/whatever off the grill
Serve entree with salad and wine

Voilà!

We eat

Then get ready to have a beer on the deck

With a thick T-bone or something like that, it generally will take me a full 25 minutes, sometimes less, from start to finish. Sometimes I get a good salad in a restaurant, but I'm not fond of iceberg lettuce, nor typical garden salads. Appetizers are different, but unless they have things that are very low carb, I usually pass on them as well.

I have a full rack of baby-backs to prepare soon, I'll time it

Your post reminds me of this joke from the South:

Q: What's a redneck's idea of a seven course meal?

A: A rack of ribs and a six pack of Budweiser.

VtSteve · 07-12-2010, 02:15 PM

Quote:

Originally Posted by Argie's Wife

Your post reminds me of this joke from the South:

Q: What's a redneck's idea of a seven course meal?

A: A rack of ribs and a six pack of Budweiser.

Great place in Melbourne, Florida. Called Smokey Bones. You can get some of the best ribs I've ever had, plus a bucket full of ice-cold Budweisers.

BroadHopper · 07-12-2010, 03:59 PM

I notice lately that food are coming out a lot quicker than in the past. I was told that due to the slow down, the kitchens are able to prepare the food sooner and get them out on the table.

Having experience in the hospitality industry, I tend to agree. But the kitchen should pay attention to the timing of the meals. If appetizers were served and or salads, the waitresses should make a note so that the line chef(s) can plan accordingly.

Having said that, the sous chef should have ample time to check the quality of the meals. Time is no longer an excuse.

I use to eat out almost daily. Now due to economics, I rarely go out. When I do, I look for an rewarding experience, if I want to spend that kind of money.

Winnigirl83 · 07-12-2010, 01:49 PM

I don't like it when my food comes too soon after the salad/appetizer is served. What works for me is I don't order my main course at the same time as my salad/appetizer. This way, I don't leave it up to the waitstaff or kitchen to decide when to serve my meal.

As for tipping, I don't like to see the waitstaff pay for kitchen mistakes. I would never lessen my tip on something the kitchen does. For example, if I order my steak medium and it comes out rare, it's not the waiter's fault.

07-11-2010, 09:01 PM	#4
Meredith lady Senior Member Join Date: Jun 2008 Posts: 217 Thanks: 290 Thanked 138 Times in 26 Posts	Communication is the key I have been a waitress /cook for longer than I care to admit ...but as I see it, communication is the key. I talk to my customers and then I talk to my kitchen/chef. If a customer comes in at 6 p.m. and tells me they want to make a 7 p.m. movie...I move them along. If a customer comes in and says they are out for a date night with no kids and want to relax...I take that into consideration. Alot of restaurants use computers these days-the waitstaff puts in the order on a computer and really has no control over when the food is ready. Call me old fashioned, but I prefer talking to my customers and chef and timing my tables myself. I consider that part of my job. And I truly believe a server can make or break your dining experience. I also make it a point to know all ingredients in meals we prepare, any allergy or gluten concerns, favorite tables, wines, or desserts, and knowing when to "chat it up" with customers and knowing when to walk away. With that said, my forum friends, I will now step down from my soap box.

07-12-2010, 03:59 PM	#10
BroadHopper Senior Member Join Date: Oct 2004 Location: Laconia NH Posts: 5,594 Thanks: 3,234 Thanked 1,111 Times in 798 Posts	Food service I notice lately that food are coming out a lot quicker than in the past. I was told that due to the slow down, the kitchens are able to prepare the food sooner and get them out on the table. Having experience in the hospitality industry, I tend to agree. But the kitchen should pay attention to the timing of the meals. If appetizers were served and or salads, the waitresses should make a note so that the line chef(s) can plan accordingly. Having said that, the sous chef should have ample time to check the quality of the meals. Time is no longer an excuse. I use to eat out almost daily. Now due to economics, I rarely go out. When I do, I look for an rewarding experience, if I want to spend that kind of money. __________________ Someday may never be an actual day.

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07-11-2010, 07:32 PM	#1
pwdcrownies Junior Member Join Date: Jul 2010 Location: Amherst/SD Shores Posts: 13 Thanks: 1 Thanked 1 Time in 1 Post	Sounds like you had dinner at Lago. This is typical for us every time we have dinner there. The problem is the lack of other places to eat in Meredith so there isn't much incentive to correct the servicing issues.

07-11-2010, 08:03 PM	#2
Heaven Senior Member Join Date: Jul 2006 Posts: 523 Thanks: 128 Thanked 95 Times in 67 Posts	The time to ask the wait staff to "hold" your entree is before he brings the salad, or in the worse case, just as he brings the salad. At that point he still has time to run back to the line and ask that your table not be "fired", and so the chef won't put your double thick lamb chops into que for the broiler in order to serve them to you in 18(=/-) minutes. The kitchen has to work on averages and although you can send your double thick lamb chops back to the kitchen to "hold" while you finish your salad, you then cannot expect them to come out fresh, hot, and cooked to order. They will either be just warm, maybe, or if reheated, overcooked. I think it only right if you are either in a hurry, or want to take your time, that you alert your wait person. They cannot read minds (sometimes, they are pretty good though!)

The Following User Says Thank You to Heaven For This Useful Post:
VitaBene (07-11-2010)

07-11-2010, 08:17 PM	#3
KTO Senior Member Join Date: Aug 2004 Location: Meredith, NH Posts: 391 Thanks: 30 Thanked 117 Times in 26 Posts	It's unfortunate that places can't be perfect 100% of the time. I feel as if as soon as I finish my appetizer, the waiter/waitress should have my meal ready. I should never have to wait more than 10 seconds after I finish my drink to get a refill. BUT REALLY...just get over it! If it happens multiple times, then you probably have a problem restaurant. If it's just once, give it a try again sometime, maybe on a less busier day. I serve at a restaurant in the lakes region, and weekends/holidays the atmosphere is entirely different than weekdays. When a kitchen has dozens of orders up at one time, there's a pretty good chance that timing is not going to be perfect. Sometimes your food may have to come a little early and sometimes you may have to wait. It's nearly impossible to get perfect timing because everyone is different in their eating habits. If you get a bowl of soup or a salad and you talk to your party instead of eating it and 20 mins later your food arrives, it's not the servers or the kitchens fault. If it's a ridiculous situation where you order your appetizers and dinner and they both come out within 10 mins of each other, than you probably should say something or have the food held in the heat for a while longer. Also, stiffing the waiter/waitress a tip is really scummy unless they provide you with a terrible dining experience overall (Intended rudeness is definitely a turn off). My thoughts: just try the place again or try another place or even pick a slower day. Weekends are crazy busy in many places around here.

The Following User Says Thank You to KTO For This Useful Post:
VitaBene (07-11-2010)

The Following 8 Users Say Thank You to Meredith lady For This Useful Post:
BroadHopper (07-12-2010), Heaven (07-11-2010), KonaChick (07-12-2010), Pineedles (07-12-2010), RamJet (07-12-2010), trfour (07-12-2010), VitaBene (07-11-2010), Waterbaby (07-15-2010)

07-11-2010, 11:26 PM	#5
NBR Senior Member Join Date: Apr 2004 Location: Bristol Posts: 119 Thanks: 0 Thanked 19 Times in 15 Posts	Meredith Lady sounds like the one you leave a tip over 20% for the special service.

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Rattlesnake Guy (07-12-2010)

07-12-2010, 12:17 PM	#6
dpg Senior Member Join Date: Apr 2004 Posts: 2,601 Thanks: 155 Thanked 230 Times in 167 Posts	I think everyone is making a big deal over nothing. Move your salad to the side and finish it with your meal. I'm sure you've had worse days than that in your life. If you haven't well then I can understand the complaints.

The Following User Says Thank You to dpg For This Useful Post:
KTO (07-12-2010)

07-12-2010, 01:31 PM	#7
VtSteve Senior Member Join Date: Apr 2008 Posts: 1,320 Blog Entries: 1 Thanks: 230 Thanked 361 Times in 169 Posts	We generally eat salad with our dinner, si this isn't much of a pet peeve for us. When we're cooking for ourselves, after work, it goes like this. Season/prepare chicken/fish/beef/whatever Start grill, chill wine. Prepare Caesar salad, hand grate the cheese. Put chicken/fish/beef/whatever on the grill Have a beer on the deck. Check it out after 5 minutes or so. Have a beer on the deck. Turn chicken/fish/beef/whatever if needed Have a beer on the deck Wine's ready, veggies ready, salad's ready Get chicken/fish/beef/whatever off the grill Serve entree with salad and wine Voilà! We eat Then get ready to have a beer on the deck With a thick T-bone or something like that, it generally will take me a full 25 minutes, sometimes less, from start to finish. Sometimes I get a good salad in a restaurant, but I'm not fond of iceberg lettuce, nor typical garden salads. Appetizers are different, but unless they have things that are very low carb, I usually pass on them as well. I have a full rack of baby-backs to prepare soon, I'll time it

The Following User Says Thank You to VtSteve For This Useful Post:
upthesaukee (07-12-2010)

07-12-2010, 01:49 PM	#11
Winnigirl83 Senior Member Join Date: Jun 2008 Posts: 119 Thanks: 42 Thanked 30 Times in 12 Posts	I don't like it when my food comes too soon after the salad/appetizer is served. What works for me is I don't order my main course at the same time as my salad/appetizer. This way, I don't leave it up to the waitstaff or kitchen to decide when to serve my meal. As for tipping, I don't like to see the waitstaff pay for kitchen mistakes. I would never lessen my tip on something the kitchen does. For example, if I order my steak medium and it comes out rare, it's not the waiter's fault.