Kudos to the anonymous waitress in Manhattan, the unnamed server in suburban Chicago and the pizza-chain staffer who helped Reader's Digest assemble its story this month about restaurant secrets
. Just in time for holiday dining, the expert panel has reminded restaurant-goers that it's not OK to let your shy kid order for himself on a busy night, whistle for service or leave a compliment instead of a cash tip.
I'd concur with just about every item on the list, most of which will be familiar to readers of this column. Not surprisingly, many of the gripes center on beverages, which seem to be the bane of the service biz. I was only slightly annoyed that a waitress revealed servers, who don't want to mess with the noisy, time-consuming process of mixing froufrou drinks, nearly always claim the frozen drink maker's broken; I'd hate for a customer to challenge my colleagues or me the next time we trot out that standard line.
Only a few of the touted secrets seem generated just to round out the list: I'd have serious concerns about the sanity of a server who told guests her "brother's off to war" in hopes of getting better tips, and I've never worked with anyone who would dare leave the alcohol out of a customer's cocktail.
But perhaps the story's most interesting secret isn't a secret at all: It's a question posed by Kansas City waitress Charity Ohlund, who blogs for frothygirlz.com