RSShospitality

Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.

Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.

| May 22, 2009 | 4 Comments

For most diners, paying one’s bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.

The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening’s generosity to one giving it.

This should be obvious to most of you out there. Hopefully.

Here are a few handy tips on how to pay a restaurant bill with grace.

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Moist Towelette: Dampen Your Spirits.

Moist Towelette: Dampen Your Spirits.

| March 6, 2009 | 3 Comments

I have a problem with the word “moist.” Anyone who knows me well understands that. For me, it’s right up there with the words “classy” and “slacks.” Upon admission to another person of my distaste for these words, the three are invariably strung together in a sentence, as in “Did you get of load of the moist, classy slacks on her?” It never fails. In fact, I expect it. Still, the mental images these sentences produce are just too jarring.

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Tipping: Down and Out

Tipping: Down and Out

| February 20, 2009 | 21 Comments

Things are tough all over. This isn’t exactly news. I can’t think of a single person I know who hasn’t been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.

And who can blame them?

In a city that prides itself on it food scene, San Francisco’s restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the “Now Open for Sunday Brunch” sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.

As a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.

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