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 | comment listing type: Top Sift for Nov 20th, 2009Friends O' the Sift Top New British Videos by Vote          Subscribe Top 15 British Sifters of All Time Top 15 British Sifters of the Past Week 4. lore_weaver
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9/11 Blueprint for Truth - Compelling Presentation
Cancer Breakthrough. Believe It.
Boeing 707 Barrel Roll
Couple Arrested for Not Paying Tip
of course i couldn't enter the job at the waitstaff level, because those at the top of this hierarchy never left -- i began as a dishwasher, and learned as i worked 'how to' and 'all about' every aspect of the restaurant's food service and preparation business - we 'lower levels' would be routinely quizzed by the chef and management about such bizarre things as wine varietals and the history of the different wine-making regions, the history and ingredients of things like 'worchestershire sauce', as well as every ingredient and what amounts in each and every dish our restaurant prepared, as well as our knowledge of the hawaiian islands and interesting places our, primarily tourists, customers could enjoy -- i worked hard at this and eventually excelled over my co-workers, thus quickly rising to a position of 'senior' busboy - then i was allowed to clear plates and refill water glasses
i eventually rose to the position of 'backwaiter' whose job was basically to do all the 'dirtywork' of a 'frontwaiter' - the frontwaiter being primarily the frontman of a closely knit team overseeing the pleasurable dining of those customers assigned to us of a particular evening (this was done very carefully, going so far as to assign a german or japanese speaking waitstaff team to a german or japanese-speaking table of tourists, respectively)
continuing to learn and display an ever-growing knowledge of foods, wines, liquors, local culture, as well as as decorum and panache... i eventually was promoted to frontwaiter when one of those coveted positions opened up because of a staff member being hurt in a terrible car accident -- this meteoric rise took me almost 2.5 years
as a frontwaiter, i had the ultimate responsibility for my server team - such that i could, at an appropriate remove, watch my tables and anticipate any and all needs of my guests, dispatching my team members with a nod, a glance, or a simple unobtrusive gesture to immediately comply with whatever i felt needed to be done to make our guests' experience perfect - like a team of spies, my staff would report to me, e.g., which of our guests was eating the most slowly... so that i could anticipate when the last dish of the previous course would likely be cleared away so that the next dish could be served in as timely a fashion as possible - we all knew the cooking times of the next course, and would instruct the chef's team of when to begin the preparation of the next course based on which dish of said course would take the longest to prepare - as well, replacement cutlery was already on its way to the table before a guest's implement had completed its fall to the floor due to a patron's clumsy elbow or the like
after another year of this, i was promoted to assistant manager of the restaurant, where i would oversee the 'front of the house' and the individual frontwaiter teams working seamlessly with both the kitchen and barstaff
i say all of this as a way to make some here understand that, imho, there was simply no way that an hourly wage or salary could have created the pride and dedication to excellence that the tips from our commensurate service often brought - it would boggle your minds to know the number of times our customers showed their generous appreciation of our attempts to make their evening (and entire vacation in the islands) as memorable as possible
on one particular evening, an elderly australian couple came in for dinner, obviously tourists - the hostess informed me that they had presented an 'entertainment card' upon being seated -- now, this e-card is a popular facet of tourism locales, whereby the tourist buys a fat book of coupons for both goods and services available around the islands - this typically cost them us$30 and it came with a sort of credit card that could be presented in lieu of toting around this cumbersome book of offers -- in our case, the e-card entitled the holder to one free entree of equal of lesser value for every regularly priced entree purchased - the book further stipulated that a condition of using this offer, the e-card holder 'could be' automatically service charged (15%) as a gratuity, and that to be in compliance with the offer, the gratuity would be based on the original, undiscounted total of their meal
as we were very near our closing time, and my staff had had a long evening of it... as well as the pugnacious and crass demeanor of the elderly australian gentleman, i offered to serve as their front waiter, rather than have one of my hard-working staff suffer under his tight-fisted and surly deprecations
i proceeded to give them, imho, one of the best dining experiences of their lives, and at the close of the evening, i presented the gentleman with his check... noting both the orginal and discounted bill, and that the check had been service charged at 15% of the original total - he paid by credit card, and after i had returned to collect the signed credit card slip, i noticed that he had 'lined-out' the place on the slip where the gratuity was printed, and then 'corrected' the total -- when i returned to top-off their coffees, i enquired if anything during their evening had been amiss - they responded that everything had been perfect -- i then politely broached the subject of their not leaving a tip -- the australian gentleman then garrulously countered that he didn't 'believe in tipping' - i gently pointed out the e-card policy through which they'd received the discounted price, and he responded with an obscenity
i asked him to produce his e-card again, and i quickly went to my office, photocopied the relevant pages of the entertainment-card book, the credit card slip with the the tip section lined out, and cut his e-card in half... the last of which i returned to him
the next day, he complained to the restaurant owner and the e-card company - but when i produced the relevant details, both of the above sided with me
was i in the wrong? imho, the fact is that there is service and then there is 'service' - the latter of which should certainly be more commensurately rewarded than the former... but some people just refuse to see it this way
Sarah Palin Fans: Not That Bright
Ah, great line at the end.
Couple Arrested for Not Paying Tip
To this day, as a rule I tip 25-30% on all bills, usually with a minimum of 20%. If the person gives really lousy service - aka - charges me for extra bread etc. I subtract that out of the tip sometimes; otherwise I always tip at least 20% even if they are mediocre. For really good service (especially on low-priced bills) sometimes I'll tip upwards of 50%.
Worst tip I ever gave was -$1.00 yes I actually subtracted money from the bill and signed it on a credit card. The restaurant had a deal "$5 pitchers for domestic drafts" and I had ordered Yuengling...ended up being charged like $9.50 a pitcher when there was a sign at the very bar "Yuengling...America's oldest brewery"
It should be noted that a lot of times people penalize the waitress for problems with the cook. If the food is bad, or wrong, or late - that could be the cook's fault; many times it has nothing to do with the waitress. And if its busy, and/or the restaurant is under-staffed, how is that her fault and why should she be penalized? If it takes one hour to get your food, eat somewhere else don't be a dick to the waitress.
Gabelstaplerfahrer Klaus: German Forklift Driver
Woodpecker Versus Snake
If that's true, the bird wouldn't have died from any venom in the bites, so as long as it didn't receive any major physical injuries it was probably ok. It's offspring were probably lunch though.
Great video!
Bryce, Brycewi19 got his ruby - baby (Happy Talk Post)
Now that you've your ruby, I shall smoke a doobie in your honour.
You sir, are a gentleman and a scholar.
Congratulations!
Rufus, Moby, Sean Lennon - Across The Universe
Pink Floyd - Welcome to the Machine
One Girl, 12 Cups
Sarah Palin Fans: Not That Bright
Oh wait, he's old. Old is bad. We don't want an old president.
Plus, she has lots of foreign policy expetise!
http://img.photobucket.com/albums/v605/srichey/VennDiagramofPalinsForeignPolicyExp.jpg
Shiny Suds are Naughty
The hip new hip hop homophobic phrase - "No Homo"
Bolivian police release the world's most detailed sketch
Sarah Palin Fans: Not That Bright
Area Man Passionate Defender Of What He Imagines Constitution To Be
Lann
Fixed the first part with a new embed for the whole episode. Hopefully it will work.
http://www.videosift.com/video/Batman-Bold-and-the-Brave-vs-The-Music-Meister-Part-1
In reply to this comment by Lann:
*dead
Amazing Dance Moves for "Elecric Feel"
Julian Lennon talking about his father.
Correct me if I'm wrong, but I believe John penned 'Across the Universe' only a little before his marriage broke down and he hooked up with Yoko. I've always been drawn to the line in that song "nothing's gonna change my world".