vancouverwaiter

haha gastropimp.. now if only B.T.'s were true... gladly give up my job to watch the customers stick their noses between the pass and ask the chef for their steak butterflied, their pasta al dente, and, their hollandaise with no egg.. they could also ask him for a glass of 'dry red wine'.. as compared to what?? cooking sherry? thunderbird?? i forgot those were even on our wine list.. and don't forget to have some 'room temperature' water handy.. never know when someone will say.. "this tap water is too cold.. by the way, we'll have separate checks.." sigh.. we can always dream (of being unemployed)

i'll settle for that nod.. and hope no one from the esteemed joe fortes is insulted by its mention here..

I wish I worked at joey's.. stuck at the Black Cross slingin' pints and Porto to you darting lowlifes.. ;)

I'm not saying tables are ignored if they dont spend.. all my tables get all my available time.. even the ice water and one course ones.. but this is a business, i'm at work.. this is not the UN.. you spend, you get more attention.. if joe millionaire walks in.. orders an expensive wine, and four courses, the management will tell the chef, the kitchen will make sure his food is perfect, they will bow and scrape.. and generally give him the level of service he expects.. when susie sixpack walks in and orders a glass of white zin, and the tuna.. no one gives a shit beyond that.. no ones going to roll out a red carpet for another bridge and tunneler.. but we're also not going to treat you like a leper. if you think the chef inspects every $8 salad that goes out.. you're delusional all that said.. I prefer a NICE table who leaves 12% over rude, ignorant snobs who leave 20%..

well to add my 2cents to the tipping on wine argument.. when certain posters claim the only job the waiter does is pulling the cork, and that this doesn't deserve to waiver depending on price of the bottle, my only response is to stick to ordering glasses of house red.. not being bitter, but its sounds like cnspriggs doesn't spend much money on wine when they dine out.. we are talking fine dining here.. not milestones, or anywhere else they open your bottle between their knees.. they more you spend, they better service you will get because everyone knows the tip will be higher. if i have two tables.. one orders $50 kim crawford, and the other orders a $500 gaja.. guess whos going to get more service? guess whos going to be mentioned to the chef? and guess who will get crystal glasses, their wine decanted, their wine kept to a perfect level, and everything extra I can do. same thing applies to the table of two that wants "ice water and separate checks", vs the party of eight, bring on the grey goose martinis, and the san pelligrino. what about premium alcohol? does your same logic apply to that? polar ice vs grey goose? ballantine's vs johnny walker blue label? bartender drops two ice cubes, and pours an ounce of whisky.. bill is $7 for one, $50 for the other.. I carry it to your table.. and thats it.. what about easy tables, vs pain in the neck tables? table one wants, two soups, the foie gras, the escargot, and their both having the seabass.. wham! table two wants to know what kind of mushrooms are in the soup, and if they are wild or farmed, and if she can only have the wild please, and no onions, and the foie gras, its from france? how is it prepared? pan seared.. oh.. with oil? or butter? can I have it with extra onions? and the duck confit... is it crispy? how crispy? and many scampi come with that? can you make sure they have no salt at all.. and i want the vegetables from the lamb, but not the spinach, can I have bok choy instead.. steamed no butter do people who make these ridiculous requests ever leave a bigger tip? sometimes their dates do.. out of embarrassment.. and like other posters have mentioned.. we tip out on a PERCENT OF SALES.. if you're my table.. you have a 1965 Dom Perignon, and a salad.. your bill comes to $4020, and you tip on the $20!! plus a 'corkage tip', I still have to tip out 6% on the TOTAL, which comes to about $240.. sure I didn't do as much as I might if you had a 6 course meal.. but I did race around, get the best flutes, the proper bucket, keep your glass level, plus the sommelier paid you attention, and the chef definitely paid attention to your salad, not just letting the grand manger throw it together.. so maybe you still don't see it being worth a $600 - $800 dollar tip.. that doesn't change the fact it is. I guess if you want to drink nice wine, you better just stay at home.