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10 Things Restaurant Staff Should Never Do

Jacky Hayward | Chef's Blade

#5


NYT: Do no lead the witness with, “Bottle water or just tap?” Both are fine. Remain neutral.

This is something that always infuriates me at a restaurant; I don’t like sparkling water and flat water from a bottle just seems wasteful to me. The only benefit is to the waiter and the restaurant who will “earn” a greater tip at the end of the meal.

I actually respect restaurants a lot more if they only have tap water that they may even filter themselves.

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