“It won't make the food arrive any faster”: the waiters are fed up with this customer habit
Think you're the ideal customer at a restaurant? Think again… Some little habits quickly annoy waiters who already don't know where to turn, one in particular.
We're not the land of gastronomy for nothing. The French love going to restaurants, but does that make them exemplary customers? That's far from certain.
Generally speaking, our compatriots are not known for their good manners. According to a study conducted by Preply, a platform specializing in language learning, 68% of respondents agree with the stereotype that the French are impolite.
These behaviors in restaurants particularly annoy the waiters
Snapping fingers, letting children run around, grabbing things from the tray… Servers are on the front line dealing with these customers they'd rather do without. Among the most annoying are those who start tapping their feet as soon as they've ordered, impatient for their food to arrive.
Often, those who complain about the wait are also those who speak rudely to the staff. "So yes, we understand that you are hungry, and/or that you are in a great hurry, but please, you know that it is not the waiter who does the cooking," emphasizes Le Dauphiné Libéré.
Complaining won't make your food arrive any faster.
Don't expect preferential treatment just because you complain. Even if a server can "theoretically" inform the chef that customers are complaining about the wait, it doesn't mean their order will be prepared any faster. When the kitchen is busy, the chef's main interest is respecting the order of orders rather than giving in to customer complaints.
"The legendary customer who is starving and asks you every 40 seconds where his order is and after a few minutes makes an incredible scene because he has (according to him) been waiting for half an hour and is in a hurry because, I quote, 'I'm working!', but is still sitting at the table at 3:30 pm with his after-dinner drink and his colleagues," illustrates Lutétia, a waitress interviewed by the media outlet Le Bonbon.
