A lot of what goes on behind the scenes, the customer never sees. Let me explain why things may sometimes take a little longer than the diner thinks they should. Let’s start with salads…..so, the server goes back into the kitchen to make four salads, the salad station is set up to accommodate two people at a time, however there are four of you all trying to make salads a quickly as possible….all reaching with octopus arms around each other for tomatoes, croutons, dressing, etc. Then as you approach the bread area, you are two steps behind the server who just emptied out the bread drawer…..when you deliver the salads, you explain that bread is in the oven and will be out in about 2 to 3 minutes. For those who believe that bread is a birthright, this 2 to 3 minutes will be an eternity.
“How could you run out of bread?!?
“We’re not out of bread….it is simply being baked as we speak.”
“Why don’t you just bake enough to last the night, that way we wouldn’t have to wait!?!”
“If we did that the bread would be cold and stale, and you would complain and send it back. Then we would have to bake more, and you would be waiting the same 2 to 3 minutes for fresh bread..”
By the time you got the salads set on the table and had the aforementioned idiotic conversation, you realize that the bread is probably done. We generally wait until our back is to the table before we roll our eyes back in our head. (These people don't realize that I aready went through salad hell for them...risking having my eye put out by and errant onion.)
Another thing the customer never sees or hears…..is, when we go back for the damn bread…..we tell whoever is back there about the anal retentive bread fools at table number whatever.
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