Dining out should be a fun and relaxing experience, where you enjoy great food, excellent service, and a comfortable atmosphere. However, there are a few questions that can quickly turn your server’s day into a challenge. As many restaurant workers will attest, some questions are a surefire way to earn the title of “that customer.”
Here’s a list of four questions you should never ask your server, and how you can avoid making the mistake.
“What’s the Cheapest Thing on the Menu?”
Many servers find this question frustrating, and for good reason. When customers ask this, they are often signaling that they are focused more on price than on quality, and they’re not showing respect for the menu. It’s also a sign of not having done the minimal research that could help you make an informed decision.
Restaurant prices are usually clearly listed, and most people know their budget before they even walk in. It’s a good idea to look over the menu in advance or, better yet, browse the restaurant’s online menu before you arrive.
Asking for the cheapest option might be perceived as looking for a “deal,” but restaurants are about the dining experience, not simply finding the lowest price. Instead, focus on finding what you’re in the mood for and ask for suggestions based on your preferences.
“What Have You Got?”
This is another classic question that leaves servers in a bind. When a customer asks, “What have you got?” they are basically expecting the server to recite the entire menu, which isn’t realistic. Most servers have many tables to attend to, and they are juggling multiple orders. Asking this question forces them to run through a list of every dish and drink on the menu, which takes away from the experience of dining.
A much more effective way to ask is to inquire about specific options. For example, ask about the most popular items, any specials, or vegetarian/vegan options if that’s important to you. Narrowing down your choices will help the server make tailored recommendations and save time for both of you.
“So, What’s Your Real Job?”
Questions like “What’s your real job?” can be incredibly disrespectful to servers, who work hard to make a living and provide great service. Serving food is a legitimate career, and many servers take pride in their jobs, working long hours and managing stressful situations. Unfortunately, such questions imply that their work is less important or less “real” than other professions.
This kind of question not only demeans their work but also undermines their professionalism. It’s important to treat restaurant staff with the same respect you’d expect in any other career field. Instead of asking about their “real job,” try engaging with them in a way that respects their position, such as asking about their recommendations or how they got into the industry.
“Can You Make Me This Drink/Food I Had at Another Restaurant?”
One of the most dreaded questions from customers involves requesting a specific dish or drink from another establishment. While it may seem like a harmless request, servers are not mind readers. They are limited by the menu items at their own restaurant and often do not have access to the ingredients or recipes of other places.
Asking for a drink or food item from another restaurant puts servers in a difficult position. Not only is it unrealistic, but it can also create unnecessary tension during a busy service. If you’ve had a great experience with a dish elsewhere, it’s best to inquire about similar items on the menu, or simply ask for recommendations based on your preferences. Servers will be much more equipped to guide you in finding something similar that meets your expectations.
Conclusion
Dining out should be a pleasant experience for both customers and servers. The key to avoiding frustration and ensuring excellent service is simple: show respect. Being mindful of the questions you ask can go a long way in fostering positive interactions and ensuring a smooth dining experience.
By avoiding these four common mistakes, you’ll not only make your server’s day easier, but you’ll also improve your own experience.
