Your margarita order precisely with roses lime and triple sec has a large slice of orange and two limes in it. Once extracted your drink is at half the glass and it’s also full of ice. You get about 1/4th a glass of a drink. 😳😳😳
You notice you need malt vinegar. But your food is now almost gone. Oh well. That is what you pay for these days! I had a gift certificate from my daughter, When it’s used, I won’t go back. It’s a few blocks from home.
I was there the night of the storm, some friends went to storm watch.
The beach still has a shell or two at times. These are from various beaches around the world. The glass is from this beach. An overused smal beach. So it’s rare to find small shells and glass anymore but I have jars full from before.
Above special shells from the shell man’s collection at Aransas Pass.
A friend sent these in a glad bowl from Florida. It wasn’t even wrapped in paper. It came intact! Years ago.
It ended with a floor opening up to the sea in part of the dining room.
No one was being a customer really, waves were hitting over the roof. Distraction. Everyone was trying to be a customer or a waiter. But it wasn’t quite manifesting.
Suddenly they tried rushing us out the side door. They were panicked. My friend kicked over a bucket that was in the way, and it tipped, spilling water everywhere.
I asked a tall man to fix the door to stay open, he was too flustered and ran out the door. It was crazy.
The storm.
It took the restaurant out and took years to rebuild. Now All these years later prices 3 times as high, not as good,,servers who can’t serve. It’s a mess. They should send waiters to Mexico to learn to be professional.
Waiting tables is about waiters having your dining experience completely taken care of they should do this by having only a few tables they can observe, at a time. They stand watch. They pour water quietly without asking questions. They are as absent but attentive as possible. They aren’t being good waiters asking multiple obvious questions. They aren’t dinner guests there to chat about the food. Their job is discreetness and observation, and making certain you have had a very private, very well prepared meal, extremely relaxed with one’s friends and or co-workers, family, date, etc.
Asking how everything is can be gleaned from customers faces. The waiter should inquire privately. (Not asking a general question table wide) and then they need to address any concerns.
Kids are waiters? I think not , for at home they haven’t even learned to do dishes so why should that qualify them for the “ profession” of waiting on customers?
The pay is good, tips are high. But I ask why?
Why if they’re not trained to be professionals should they get good pay? Why large tips? Why aren’t restaurants doing a better job?
Questions the public should ask themselves. . And then there’s quality of food! Chefs? I doubt they have employed real chefs. If so they should look for a better culinary school.
