Mike Eruzione, United States of America
Let me start by asking you if you’re really reading this? Look, I would love to call myself a writer, I really would, but if you just listened to this it would be that much easier for you. Trust me, you can’t listen to a typo. If you’re willing to just click on the link above you can hear me read these columns to you on Spotify and RSS. "Great moments are born from great opportunity, and that’s what you have here tonight. That’s what you’ve earned here tonight." There’s this moment in a server’s life that resembles somewhat of a crossroads. Allow me to explain. The setting for this column begins with a table of hungry patrons patiently waiting for their entrees sitting in your section on a very busy Saturday evening. In all likelihood it’s probably a special occasion. Maybe an anniversary or a birthday dinner. It doesn’t matter though, because what you do next will likely spoil it. As you speedily approach the table with someone’s very hot dinner plate which is holding the Sicilian sea-bass resting on your forearms you realize there are only seven plates and there are eight people. As you set the food down in front of each salivating customer, finally getting around to the one person (who usually is the one voted most likely to freak out in high school), you immediately realize that you never put their order into the kitchen. This is where we find our crossroads. Believe or not you have a few options. I should know them, as this is my story and you can find it right there in the non-fiction section. Option number one, you can lie and throw the kitchen right under the bus.’They’re really backed up in there tonight, they probably just miss-counted the sea-bass or forget to cook it. "I’ll run in there and check it out asap.” That’s likely the most commonly used option because you can probably still salvage a tip if you play your cards right. You might lose your job, but hey, not your reputation. The second option is to not do anything drastic but again is a lie. “Let me go to the kitchen and check on it, it’s probably just sitting under the food warmer.” Meanwhile you speed walk back to the kitchen like your diarrhea just came back and yell out “I need a sea-bass on the fly.” This one is fine because the kitchen can whip up a hot bass in two minutes and steal the wilted spinach from someone else’s order. Simple, you still save your tip but screw over your fellow servers tips by backing up all of their orders. As you walk back to the table in just under 4 minutes you are the hero of the show. “Here you are mam, so sorry for your wait. Can I get anyone a refill while I’m here?” That brings us to the third option which is simple really. It’s called honesty (BTW, not a popular move amongst the boys). All you have to do is sincerely apologize to the customer and make it right. Typically involves bringing over the manager, maybe comping a free meal but the odds the customer will return to the restaurant are very likely and your empathy card might actually pay off in the end. I have to admit its the road less traveled. “You can’t be any geek off the street. Gotta be handy with the steal if you know what I mean.” Sorry, that’s Regulators. So, which option best describes you? Be honest, remember it’s not good to lie. Are you greedy, maybe a little misleading or are you full of integrity and honesty? When I was twenty four I knew exactly who I was and certainly wasn’t option three. And now, at 40 years old I’m the honest one. In fact, I’m not only the honest one in this case I’m the manager who is coming by the table to make sure everyone’s experience of our restaurant is not tarnished.