Section 1.1: Tipping Confusion

The landscape of tipping has changed significantly since the pandemic. What was once a straightforward 15-20% standard has now morphed into a confusing mix of automatic gratuities added to bills. One diner from Los Angeles mentioned that at a popular eatery, patrons were encouraged to tip in addition to the automatic gratuity. Meanwhile, the waitstaff claimed they never actually received the extra tips. International diners have expressed their frustration as well. As one foreigner put it, “I’m frustrated with the restaurant owner for not compensating their staff adequately and with the government for not enforcing a fair minimum wage and universal healthcare.”

Section 1.2: The Soundtrack Dilemma

A while back, my elderly father-in-law kindly asked a waitress to lower the volume of the music playing in the restaurant. After she complied, he posed an interesting question: “Has anyone ever asked you to turn the music up?” This raises another point: Why do we feel the need to have music while dining? I visit restaurants to enjoy good food and engage in conversation, not to attend a concert.

Section 2.1: Disrespectful Behavior

One friend shared her experiences working in restaurants and noted that many diners, particularly white males, often refused to make eye contact. They frequently began their orders with phrases like “give me...” This behavior resembles a master-servant dynamic, where waitstaff are treated as personal servants. A colleague lamented that servers are expected to memorize specials, often appearing anxious while reciting them.

Section 2.2: Misleading Fish Claims

One diner, an aquaculture scientist, expressed both disdain and amusement at the responses received when asking if the salmon was wild-caught or farmed. The usual reply is "Oh, it’s wild-caught," yet when the waiter checks back, the truth often reveals it was farmed. This experience aligns with my friend's observations—most of the time, even when servers claim it's wild, it turns out to be farmed.

The second video, "Kitchen Nightmare's Most Ridiculous Moments," humorously highlights absurd situations in restaurants, further emphasizing the quirks that can make dining out a cringe-worthy experience.

Section 2.3: Corporate Speak

If you venture into food writing, expect pitches from publicists who refer to their information as "assets." These assets typically include background details on restaurants that boast "programs"—like a cocktail program led by a chef, who, by the way, insists on being called “Chef.”

Section 2.4: Inflated Expectations

It's perfectly acceptable for a restaurant to be just average. However, many managers aim to elevate their establishments, even if they’re merely adequate. For instance, a restaurant may label itself as "elevated" to justify higher prices.

Section 2.5: Diner Etiquette Missteps

Using linen napkins as handkerchiefs (no further explanation needed) is just one of the many faux pas observed. Additionally, waiters sometimes create the illusion of a personal relationship that simply isn't there. While it’s nice to feel cared for, we should acknowledge that the interaction is strictly professional.

Section 2.6: Irritating Interactions

Commonly annoying comments from servers include:

• “Are you still working on that?”
• “Good choice!”
• “How is everything tasting so far?”
• “No problem.”
• “I gotcha.”
• “Today I have…”
• “How are we tonight?”
• “Would you like to add a protein?”

Equally frustrating remarks from diners may include:

• “What would you choose if you were me?”
• “What do you enjoy?”
• “Are you sure this is decaf?”
• “What else do you do for work?”
• “I’ll have the house white wine, as long as it’s dry.”
• “I hated it. Can’t you tell?” [customer laughs, pointing to an empty plate]

Section 2.7: Service Disruptions

Rushed or disruptive service can include:

• Dropping the check immediately
• Clearing away unfinished drinks
• Interrupting conversations with questions like “How is everything?”

Lastly, can we please move past QR codes for menus? It’s no longer 2020.

In summary, there are numerous issues affecting both diners and staff. A professional tour guide I know, who leads groups to restaurants worldwide, recently shared her thoughts:

“Colleagues in the hospitality industry frequently comment on the declining quality of service in restaurants, from the finest establishments to casual diners. We often discuss the need for better training for staff, but restaurateurs argue that it’s pointless since many employees don’t take their jobs seriously and leave after a few months.

“There’s also the issue of clientele—many diners seem to lack the standards to demand quality service. It’s as if there’s a general decline in expectations; people don’t even recognize the difference between good and poor service anymore. This pervasive lack of care has led to a decline in elegance, kindness, and nuance in the dining experience.”

I wholeheartedly agree.