Please cook my food well ! If that is my pet peeve that would be it, undercooked food. When I come into your restaurant I would like to be seated quickly, not have to stand and wait for a table. Keep the menus clean!

Keep the tables clean, and I suggest tablecloths, fresh flowers for the table and knives and forks that are properly placed on the table with a water glass. Napkins should be cloth not paper for a nice feel to the table.

Dont interrupt the guests when they are eating. Its hard to answer questions when your mouth is full - in fact I was taught that you dont talk when you are eating.

Please dont ask me to review the quality of the food after I have taken one bite.

Please dont ask what I want to drink before I have had a chance to look at the menu to see what you serve.

Try not to roll your eyes, sigh, or generally look totally bored with your job when you are serving tables, it doesnt leave a good impression with your patrons. Do come with a smile and "can I get you anything else?" before leaving the table.

Keep your aprons clean, and tie up your hair if you are serving, cooking or anything in a restaurant.

Sweep your floors (I recently went into a restaurant that had peanut shells all over the floor) it is most disconcerting to be walking on a load of peanut shells as you walk to your table. I decided I would not want to revisit that place. Please don't sweep the floors right next to where I am eating dust tends to get into my food and coffee and leaves a layer of dirt and grit over the top of everything.

Make sure tables are spaced equally and appropriately around the establishment, so that no one is sitting on top of someone else and be willing to move tables and chairs to accomodate different numbers in the party. Ive seen two people at a table for six and six at a table for two for instance. Do offer a window table if it is available.

Dont tell your guests that your name is Linda or John, that you will be the waiter, the cashier and the clean up person. Waiting tables does not include giving a job description to the new arrivals upon finding their tables.

Offer desert menus but dont make me feel guilty if I dont have any, I might be full or I might be trying to lose weight (and I dont find too many fresh foods without sugar on the menu).

Thank the patron as they leave for their business, and suggest they come back again.

Make sure the front door and the windows are clean, because if the front where I enter isnt clean I wonder about the condition of the kitchen.

Learn more about this author, Cheryl Brand.
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