Rave Review

Okay, Okay...so the last few entries have been a little more rant than rave. Well, tonight I'm going to change all of that.
I am a waiter, and I actually enjoy what I do. (For the most part.) No, I did not decide to become a waiter because there wasn't anything else I was trained to do. (Even though it may look that way sometimes). I stumbled upon it (interesting choice of words), when I couldn't get full time employment in my "profession by education". I actually worked in other professions, I did attend university, and I consider myself fairly well-educated. (Please let me enjoy my own delusions.) The more I worked as a waiter, the better I got, and the more I enjoyed it. I took a Bartending course, read wine articles, participated in wine tastings (ahh, the sacrifices I made for the job), and made it my priority to learn about things which could make the dining experience better for my customers. (I do what I can within reason- I'm not performing Neurosurgery after all). I often receive compliments for my professional and caring service. (Just wanted to add that in so you didn't think I was just some bitter waiter who sucked at the job!)
I have to say, for the most part, I feel very lucky to earn the kind of money I do, while engaging in a very social occupation. My current post is in a little restaurant tucked away in a small city, which draws patrons from all over the globe. We combine great food, warm yet professional service, with "down home" touches. I will say that we are highly regarded, with a loyal clientelle base.
The majority of the patrons at our fine establishment are wonderful, a great mix of of people. We serve everyone from all "walks of life" - professionals, corporate executives, doctors, and local folks. For the most part, our crew receives excellent gratuities, and we come to know many of the patrons on a first name basis. That being said, regardless of the number of positive interactions you have, there is always going to be a pretentious asshole in the crowd, or a difficult patron that sticks in your mind. (Or the just plain stupid ones). There are also always going to be the "cheap tippers" that don't understand the fine balancing act it is to serve multiple tables - especially when we are juggling many roles...Door Greeter, Bartender, Bus Person, Order-taker, Server, Dessert Maker, and all-around Charmer! (You think a Circus Clown does a lot of juggling!)
Ours is a reciprocal relationship. And, yes, we do expect a good gratuity if we have done our job. If you can afford to come out to dinner, you can afford to leave an appropriate tip.
A tip is not a piece of paper you pull out of a fortune cookie!
Remember, if a waiter is burned once, they remember. If they receive a great tip, they also remember. I will tell you, even though we try to treat everyone as special...if you are known as a "good tipper", little extras seem to find the way to your table. It is funny how we remember the little things...your favourite drink, your favourite table, your favourite dessert (or just that you like that little extra dollop of whipped cream on the top!)
At the end of the evening, the "review" goes both ways...your review is the gratuity you leave, and our review is the way we talk about you...the way we remember you!

Advice for the Day:

In the restaurant world, the waiter and patron are in a reciprocal relationship - and the "review" is a two-way street.