Consider this an appropriate addendum to my last post. It's a list from the N.Y. Times' You're the Boss blog.
Here are a few samples from Part 2 of the list of "100 Things Restaurant Staffers Should Never Do":
- Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.
- Specials, spoken and printed, should always have prices.
- Do not ask if someone is finished when others are still eating that course.
- Do not ask, "Are you still working on that?" Dining is not work -- until questions like this are asked.
- Do not ask if a guest needs change. Just bring the change.
