My recent review of Carmine's on Penn, wherein I wrote about being egregiously upsold by a server who'd initially gained my trust, garnered this question from reader Matt:
I was just hired as a server a few nights a week, and I've never done it before. I wondered if you had some do's / don'ts. You obviously didn't like being upsold, or deceived on the food quantity, but if you had other advice...
Here's our short answer to that question: Generally, we like a server that's genuine, knowledgeable and perceptive. It's hard to be more specific than that, because it depends so much on the restaurant, the person and the situation.
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But because we know that our readers are both servers and avid diners alike, we're tossing this one out to you: What makes a good server?
Leave your thoughts for Matt in the comment section below.