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The whole truth about the waiter who did not know better (7 photos)
Threatening threats, we drove a few waiters to put the whole unpleasant inside story of restaurants and bars in your city. Now you'll have to eat sandwiches and homemade cigarettes until the end of your days!
specialty cocktails, which allegedly have each bartender - is often a mixing of what is left in the bottle or cocktail of residues of cheap alcohol. So, if you ask for more time to prepare it, the taste will be different. However, this almost no one notices, as is practiced fairly drunk customers.
Stella, a strip bar waitress
Hodgepodge with far not fresh sausage we cook ... but no one has yet died like.
Lola, 23, a waitress at the club, the experience of 4 years
In our restaurant on the buffet every day exposed fresh pies. When people make out pieces, we complement pies remnants from yesterday and the day before yesterday.
Lydia, a waitress brasserie
Hot delayed more often simply because the young waiter forgot about the item in the order.
Natalia, 22, waiter Italian cuisine, experience 1, 5 years
When ordering large banquets, up to 30% alcohol and food can not just walk to the guests.
Andrew, a waiter in a cheap sports bar, length of 1, 5 years
You can always tell the client that our cook Italian (French and so on. N.). Why say that in fact it is an Uzbek without a residence permit?
Hope, 19, an art cafe, 2 years experience
One day my manager otkovyrivala mold with cake.
Natalia, 22, a waiter in the Italian restaurant, the experience of 1, 5 years
Constantly nedolivaem alcohol instead pour 50 grams of 30. It is absolutely imperceptible, but profit increases at times.
Alex, the bartender at the club
Mineral water, we have not brought. We pour it straight from the tap. That is why in many restaurants it's free.
Indira, a waiter in a restaurant American cuisine
Since I work in the system, if I go to the cafe, always order a solid piece of meat, alcohol, and drinks in the original container, not on tap, ice alone.
Anna, 24, a café-bar, 3 years experience
Often, instead of quality vodka pour cold very poor quality. On the palate it is impossible to miss. By the way, even for the sake of this vodka is often poured into bottles of expensive brands.
Nicholas, a waiter cafe on Tverskaya
If vpadlu go item that you ask, I will say that it is not.
Lola, 23, a waitress at the club, the experience of 4 years
If you come across a particularly insolent client, we can not just spit in the hookah, but also to pee.
Michael, the manager of a hookah in Moscow
Dish of the day or a dish that you persistently vtyuhivayut waiter - is the fact that a large number had been prepared the day before and that will not live until tomorrow.
Hope, 19, an art cafe, 2 years experience
In our bar one time served sushi, when they went to fashion. So, the products for them to lie down the whole day just on the floor on some paper. You understand that the fish may occur. And it happens because that just is not enough refrigerators / freezers.
Andrew, a waiter in a cheap sports bar, length of 1, 5 years
Often old beer shaken in a blender. After that, the surface of the foam is formed, which gives a feeling of freshness.
Alexander, a bartender American Restaurants
What quickly raised, considered nepadavshim or fallen at a newspaper.
Anna, 24, a café-bar, 3 years experience
Absolutely everywhere and always juice, vodka, beer and other alcoholic drinks diluted with water, put the ice more than necessary.
Maria, a waitress at the restaurant a five star hotel
It often happens that bought a few servings of fruits, vegetables or sushi. Waiters actively use it. Instead of three portions on one plate brings almost two. Of course, nobody notices because they do not know, it looks like a whole portion.
Eldar, a Japanese restaurant waiter
When ordering a banquet, product quality significantly deteriorates, and the cook can whip hand without gloves, cut all in one with a knife, the meat can be corny undercooked, undercooked. But worse things in the organization of banquets (on the boat or on the nature). There is room service in general allows himself to smoke while serving, cooking dishes. Do not hesitate to drink and eat at the expense of the customer, and may well eat salads and hands.
Lola
You can refill your bottle of vodka in the bar: you take your 1 liter of cheap vodka from the store to refill it at 250 grams in different uncorked the bottle and slowly sell. By the end of the evening you're shopping bottle sold, the price is 200 rubles, two thousand.
Andrew, a waiter in a cheap sports bar, length of 1, 5 years
Sometimes our waiters sin that catches something from the plates until the guests are. The most common arm across fruit, french fries. Particularly hungry manage to eat almost half portions.
Michael, a famous Moscow restaurant waiter
What infuriates waiters
No coffee "espresso", "Express" cocktail "Sambuca". Enrages, when the pub is asked whether there is a beer. And when asked, "What do you have a delicious?»
Anna, 24, a café-bar, 3 years experience
Most infuriates: "Top up the boiling water in the teapot with tea, please».
Hope, 19, an art cafe, 2 years experience
Very annoying, for example, when a client first asks Pepsi, then remembers that he wanted lemon. When you bring a lemon, he realizes that he wants to drink out of the tube. And in the end it turns out to need a glass of another form.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
The most annoying - it is a huge company when eaten at a lot of money, we have a hundred and fifty times they changed the music, the light turns on and off air conditioning and so on. D., And received a gratuity of 50 rubles.
Julia, the waitress trendy Japanese restaurant
Unloved clients - rednecks and girl with a glass of champagne in the evening and clear objectives for the night.
Anna, 24, a café-bar, 3 years experience
Tips
Regular customer, who never leaves a tip, can not be loved, even if he is a wonderful person anyway!
Hope, 19, an art cafe, 2 years experience
The cocktail "B-52" instead of the commonly simple Cointreau poured vodka. This can be determined. A sure sign of this - if the bartender could not light a long shot, allegedly because "weathered a pair».
Alexander, a bartender American Restaurants
I would not be ordered, for example, a Mexican restaurant serves Chinese cuisine, while the dumplings are not to be coveted land. Cook can not simply be able to cook everything. Accordingly, a better chance of running into a low-quality product or semi-finished product brought from nowhere.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
Do not attach much importance to the instruction of caloric content of a food on the menu. Often hide the real information. Some dishes simply will not be sold if the clients know how much they are high in calories.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
In this, and many other restaurants have a special area for unloved customers. There usually get those who leave a bad tip or who is rude to waiters. Workers call this area "for suckers." So customers much longer prepare food at the event in her spit and create other troubles. Therefore, if you leave a little tip, do not soon come to the same place.
Ahmed, an employee of the restaurant African cuisine
Do not expect the picture menu will correspond to what you bring. We'll explain what changed chef or girl who served the dish.
Valentine, a waitress in a restaurant of European cuisine, the experience of 2 years
Remember, a lot depends on the waiter. Including the correct cooking and the quality of products used. And know the waiters communicate with each other and transmitted, who is a good guest, who bjaka.
Alex, 22, a restaurant, the experience of 6 years
Go to new restaurants, take care of there customers more.
Alex, 22, a restaurant, the experience of 6 years
Beware of business lunches: 250 rubles very hard to make a quality meal of quality products.
Andrew, a waiter in a cheap sports bar, length of 1, 5 years
The main trick in menu prices may be presented per 100 grams of product, and in a dish, for example, 250 grams. So in the long run you will see the amount of 2, 5 times more than is listed in the menu.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
We need to cut unnecessary adjectives and words and realize that "sweet herring with fragrant Provencal herbs and new potatoes grown in the south of Russia" - a herring with potatoes from the market. Do not wait for more.
Hope, 19, an art cafe, 2 years experience
If you like rough and quarreling with the waiter - you can run, and that the food specially to lie on the floor.
Valentine, a waitress in a restaurant of European cuisine, the experience of 2 years
Do not believe the recommendations of the waiters. For example, if we sell a certain number of one brand of wine, with suppliers that have restaurants treaty we get bonuses. It is natural that you will recommend is this wine.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
specialty cocktails, which allegedly have each bartender - is often a mixing of what is left in the bottle or cocktail of residues of cheap alcohol. So, if you ask for more time to prepare it, the taste will be different. However, this almost no one notices, as is practiced fairly drunk customers.
Stella, a strip bar waitress
Hodgepodge with far not fresh sausage we cook ... but no one has yet died like.
Lola, 23, a waitress at the club, the experience of 4 years
In our restaurant on the buffet every day exposed fresh pies. When people make out pieces, we complement pies remnants from yesterday and the day before yesterday.
Lydia, a waitress brasserie
Hot delayed more often simply because the young waiter forgot about the item in the order.
Natalia, 22, waiter Italian cuisine, experience 1, 5 years
When ordering large banquets, up to 30% alcohol and food can not just walk to the guests.
Andrew, a waiter in a cheap sports bar, length of 1, 5 years
You can always tell the client that our cook Italian (French and so on. N.). Why say that in fact it is an Uzbek without a residence permit?
Hope, 19, an art cafe, 2 years experience
One day my manager otkovyrivala mold with cake.
Natalia, 22, a waiter in the Italian restaurant, the experience of 1, 5 years
Constantly nedolivaem alcohol instead pour 50 grams of 30. It is absolutely imperceptible, but profit increases at times.
Alex, the bartender at the club
Mineral water, we have not brought. We pour it straight from the tap. That is why in many restaurants it's free.
Indira, a waiter in a restaurant American cuisine
Since I work in the system, if I go to the cafe, always order a solid piece of meat, alcohol, and drinks in the original container, not on tap, ice alone.
Anna, 24, a café-bar, 3 years experience
Often, instead of quality vodka pour cold very poor quality. On the palate it is impossible to miss. By the way, even for the sake of this vodka is often poured into bottles of expensive brands.
Nicholas, a waiter cafe on Tverskaya
If vpadlu go item that you ask, I will say that it is not.
Lola, 23, a waitress at the club, the experience of 4 years
If you come across a particularly insolent client, we can not just spit in the hookah, but also to pee.
Michael, the manager of a hookah in Moscow
Dish of the day or a dish that you persistently vtyuhivayut waiter - is the fact that a large number had been prepared the day before and that will not live until tomorrow.
Hope, 19, an art cafe, 2 years experience
In our bar one time served sushi, when they went to fashion. So, the products for them to lie down the whole day just on the floor on some paper. You understand that the fish may occur. And it happens because that just is not enough refrigerators / freezers.
Andrew, a waiter in a cheap sports bar, length of 1, 5 years
Often old beer shaken in a blender. After that, the surface of the foam is formed, which gives a feeling of freshness.
Alexander, a bartender American Restaurants
What quickly raised, considered nepadavshim or fallen at a newspaper.
Anna, 24, a café-bar, 3 years experience
Absolutely everywhere and always juice, vodka, beer and other alcoholic drinks diluted with water, put the ice more than necessary.
Maria, a waitress at the restaurant a five star hotel
It often happens that bought a few servings of fruits, vegetables or sushi. Waiters actively use it. Instead of three portions on one plate brings almost two. Of course, nobody notices because they do not know, it looks like a whole portion.
Eldar, a Japanese restaurant waiter
When ordering a banquet, product quality significantly deteriorates, and the cook can whip hand without gloves, cut all in one with a knife, the meat can be corny undercooked, undercooked. But worse things in the organization of banquets (on the boat or on the nature). There is room service in general allows himself to smoke while serving, cooking dishes. Do not hesitate to drink and eat at the expense of the customer, and may well eat salads and hands.
Lola
You can refill your bottle of vodka in the bar: you take your 1 liter of cheap vodka from the store to refill it at 250 grams in different uncorked the bottle and slowly sell. By the end of the evening you're shopping bottle sold, the price is 200 rubles, two thousand.
Andrew, a waiter in a cheap sports bar, length of 1, 5 years
Sometimes our waiters sin that catches something from the plates until the guests are. The most common arm across fruit, french fries. Particularly hungry manage to eat almost half portions.
Michael, a famous Moscow restaurant waiter
What infuriates waiters
No coffee "espresso", "Express" cocktail "Sambuca". Enrages, when the pub is asked whether there is a beer. And when asked, "What do you have a delicious?»
Anna, 24, a café-bar, 3 years experience
Most infuriates: "Top up the boiling water in the teapot with tea, please».
Hope, 19, an art cafe, 2 years experience
Very annoying, for example, when a client first asks Pepsi, then remembers that he wanted lemon. When you bring a lemon, he realizes that he wants to drink out of the tube. And in the end it turns out to need a glass of another form.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
The most annoying - it is a huge company when eaten at a lot of money, we have a hundred and fifty times they changed the music, the light turns on and off air conditioning and so on. D., And received a gratuity of 50 rubles.
Julia, the waitress trendy Japanese restaurant
Unloved clients - rednecks and girl with a glass of champagne in the evening and clear objectives for the night.
Anna, 24, a café-bar, 3 years experience
Tips
Regular customer, who never leaves a tip, can not be loved, even if he is a wonderful person anyway!
Hope, 19, an art cafe, 2 years experience
The cocktail "B-52" instead of the commonly simple Cointreau poured vodka. This can be determined. A sure sign of this - if the bartender could not light a long shot, allegedly because "weathered a pair».
Alexander, a bartender American Restaurants
I would not be ordered, for example, a Mexican restaurant serves Chinese cuisine, while the dumplings are not to be coveted land. Cook can not simply be able to cook everything. Accordingly, a better chance of running into a low-quality product or semi-finished product brought from nowhere.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
Do not attach much importance to the instruction of caloric content of a food on the menu. Often hide the real information. Some dishes simply will not be sold if the clients know how much they are high in calories.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
In this, and many other restaurants have a special area for unloved customers. There usually get those who leave a bad tip or who is rude to waiters. Workers call this area "for suckers." So customers much longer prepare food at the event in her spit and create other troubles. Therefore, if you leave a little tip, do not soon come to the same place.
Ahmed, an employee of the restaurant African cuisine
Do not expect the picture menu will correspond to what you bring. We'll explain what changed chef or girl who served the dish.
Valentine, a waitress in a restaurant of European cuisine, the experience of 2 years
Remember, a lot depends on the waiter. Including the correct cooking and the quality of products used. And know the waiters communicate with each other and transmitted, who is a good guest, who bjaka.
Alex, 22, a restaurant, the experience of 6 years
Go to new restaurants, take care of there customers more.
Alex, 22, a restaurant, the experience of 6 years
Beware of business lunches: 250 rubles very hard to make a quality meal of quality products.
Andrew, a waiter in a cheap sports bar, length of 1, 5 years
The main trick in menu prices may be presented per 100 grams of product, and in a dish, for example, 250 grams. So in the long run you will see the amount of 2, 5 times more than is listed in the menu.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
We need to cut unnecessary adjectives and words and realize that "sweet herring with fragrant Provencal herbs and new potatoes grown in the south of Russia" - a herring with potatoes from the market. Do not wait for more.
Hope, 19, an art cafe, 2 years experience
If you like rough and quarreling with the waiter - you can run, and that the food specially to lie on the floor.
Valentine, a waitress in a restaurant of European cuisine, the experience of 2 years
Do not believe the recommendations of the waiters. For example, if we sell a certain number of one brand of wine, with suppliers that have restaurants treaty we get bonuses. It is natural that you will recommend is this wine.
Catherine, a waitress at an expensive restaurant, the experience of over 3 years
