Ever encounter a diner who was just plain crazy enough to wonder how he made it past the front door? The problem with these people in the world of restaurants, interestingly enough, is that server, bartender, and kitchen staff don’t just encounter these people; they have to survive them too.
These range from puzzling examples of entitlement to staggering displays of lack of etiquette. These are the stories spread around the watering holes of the restaurant industry that are at the same time hilarious and infuriating. They are the sorts of stories that make insiders nod their heads in recognition and outsiders scratch their respective heads in amazement. Here is a listicle look at the most staggering ways customers behave.
1. Tip Dodgers
In the US, the practice of tipping is an entrenched part of the dining experience, but some patrons are guilty of going to ridiculous extremes in order to avoid slipping servers their share. Waitresses in the Outback chain share the stories of patrons leaving pseudo-currency, religious tracts, or coins amounting to less than a dollar on bills over $100. Some patrons left a note in place of actual money. Another left a ‘negative tip’ when they rushed the order over the phone. Based on the average figures for tips left at full-service restaurants, the total comes in at a staggering 19.3% patron groups like these are dragging the figures down. Until changes are made in pay structure, servers are being more than just poor-sportsmanlike servers are getting hit directly in the pocketbook.
2. The Entitled Rule-Breakers
There are patrons who choose to disregard restaurant policies. There are cases about minors trying to order liquor, then refusing to tip because the service is withheld. There is also puffing cigarettes in smoke-free establishments or allowing children to play on the floor, almost knocking over waiters. As advised by Alexander Kjerulf of ‘Woohoo inc.,’ managers have to shield staff respect and sanity by interceding on behalf of waiters who overstep. Waiters have to maintain their cool while following policies despite customer wrath.
3. The Handsy Harassers
Nothing will ruin a shift faster than unwanted touching. For example, a drunken grandfather was caught grabbing one server’s buttock, earning a slap and a police-assisted exit. Meanwhile, another server from the fine dining establishment had constant comments about bodies from older men. Such scenarios highlight the importance of proper procedures for dealing with employee harassment. An employee should never be forced to decide whether they want their job or their bodies.
4. The Custom-Order Tyrants
Special requests are to be expected and expected of all restaurants, but then there are customers who abuse special requests. Customers who come every week ask for cream cheese wontons that must be made with excess filling and even brought their own cream cheese when the restaurant ran out of it. Customers also take 20 minutes to go over menus to take away ingredients and then change their own rules for special orders.
5. The Performative Complainers
Such customers appear to absorb through OS issues. Whether it is returning an order for pickle placement on the third occasion or complaining about steamed broccoli, the end goal is not finding a solution but domination. Thebbing perspectives on handling customers involve understanding with a lack of condescension, but when issues go from complaints about food being discarded or using abusive language, employees must draw boundaries. It was an experience for one server that sometimes, it is best to involve supervision.
6. The Late-Night Squatters
“Closing time” always means “winding down,” but for some people, it’s the ideal time to begin a marathon meal. These customers arrive, usually a party of 10-30 people, a few minutes before closing time, order a complicated meal, shout, sing, and don’t leave a single penny as a tip. This not only means the closure of the kitchen will be further delayed, but kitchen burnout will likely be a result. Quick-service data reflects a reduced late-night transaction rate in many cities that could be a godsend for a tired staff.
7. The Gross-Out Offenders
Beginning with feet on tables and puking in glasses, some guests are just too gross regarding etiquette and appropriate restaurant decor. One patron of an upscale steakhouse restaurant had one too many, spitting out drunk vomit in multiple glasses, at least four of which had to be cleaned by the waiting staff. Another patron decided it was appropriate to change a baby’s diaper at dinner time, forcing other guests to leave because of its grossness.
8. The Celebrity Prima Donnas
Celebrity isn’t a free pass to misbehave, and some celebrities seem to treat it as such. Examples involve sports players demanding complimentary meals for “brining in customers” and television personalities signaling servers to refill their plates while criticizing the cuisine and ultimately doling out meager tips of just 5%. As economist Jay Zagorsky has pointed out, while the margin of tips may be small on expensive dishes, it still adds up but courtesy isn’t counted in dollars and cents.
9. Mental Health Breakers
Rather than speculating on the situation with particular establishments, the trend that difficult customers leave on employees’ wellbeing is damaging. It was found that 60% of servers for upscale establishments suffer from at least one form of mental health issue, while the drinking problem is a problem that needs to be addressed. Dr. Jordan Wright and others stress that when recognizing the symptoms for burnout–short temper, absence, and social isolation the owner can be the conduit for the help that is provided.
But for each considerate customer who brings a little light into a shift, there’s another who leaves servers with a pounding headache. Each of these nine archetypes is more than a cautionary tale; it’s a reflection of the strength it takes to be a server. Through these stories, servers know they are not alone, and readers see a whole lot of courage in a glass of beer.
