A waiter's how-to guide from a budding restaurateur's perspective


Restaurant entrepreneur and author compiles 'modest' list of dos and don'ts for servers at seafood restaurant he's building and starting. Among them: Never serve anything that looks creepy or runny or wrong; tables should be level without anyone asking; never say 'I don't know' to any question without following with, 'I'll find out;' never refuse to substitute one vegetable for another.

Read the story at The New York Times

Tags: bottled water, dude, guys, no problem, restaurant, restaurateur, server, still working on that, tap water, thank you, tip, waiter, you're welcome

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