Comments on: Bruce Buschel, you are a douche of the first order

By: Scott

Scott — Thu, 19 Nov 2009 19:49:58 +0000

I saw this today and had to dredge this thread up:

I guess some college students refused to pay the extra tip for large parties after the poor service.

http://www.philly.com/philly/news/breaking/20091119_College_students_arrested_for_not_paying_tip.html?submit=Vote&oid=1&mr=1&cid=8500281&pid=70466877&70466877=Y

By: HKK

HKK — Wed, 18 Nov 2009 08:54:17 +0000

This is a fantastic list of “rules” that any server/bartender/host/sommelier should follow in a AAA Five Diamond restaurant. This would be ridiculous at a chain restaurant/bistro, I agree. A diner that pays upwards of $100 a head should expect all of these things and more. Wouldn’t you? These are basic etiquette, gracious serving tips to consider. And BTW, many staffers that work in environments that abide by these guidelines do extend health benefits, 401K, and make a considerable weekly income. The best servers have worked very hard to earn this.

By: Valerie

Valerie — Tue, 10 Nov 2009 04:24:06 +0000

“Few things are more frustrating than a bowl of hot soup with no spoon.” Wow. What a clueless miserable POS. Why don’t you get out in the real world, “resto-blogger”, where there are numerous things more frustrating than a momentary pause between shoveling gobs of freshly prepared food into your maw, like perhaps an empty bowl, because you’re starving in a hellish, drought-ridden corner of the world utterly forgotten about resto-bloggers who require 100 rules in order to enjoy a meal. I hope this guy gets food poisoning and dies. Seriously. Dear Santa, Kill Bruce Buschel.

By: Orion Ferreira

Orion Ferreira — Sun, 08 Nov 2009 23:45:33 +0000

Who is John Galt? :)

By: Rob

Rob — Sun, 08 Nov 2009 21:55:29 +0000

No you are not reading into it to much. This response to this douchebag is priceless, I actually found this because I was looking for his email so I can tell him I will be coming to his restaurant and seeing if they follow all of these rules. So you did my job for me, thanks. I applaud you at this response to this @&*!. I also applaud you that you were able to be this enraged and you have not worked in a restaurant. I was a waiter for years, and this guy has no understanding what it is to be a waiter or to run a restaurant. A restaurant is a business, and they are in the business of making money. Ex: If a “singleton” comes in, you have to find out if he is waiting for people, because you have to know whether to sit him at a “two top” table or a “four top”. If a restaurant wastes a four top table on one person, because they have to walk on eggshells, they will not be able to stay in business. I can go on and on, on some of the “elitist” rules this fucking guy has that are illogical and not practical.

Please apologize to no one for what you wrote. You hit it dead on, this guy is the kind of customer I couldn’t stand.

Lastly, in reply to Sonny Bunch telling you to “calm down”. WTF man, I mean you said you were a waiter? Of course some of this guy’s rules apply and are common sense, but focus on the ridiculous ones, and understand that the overall context and tone of this @%$^’s 100 rules article is condescending and elitist. It displays a clear picture that he has no insight into what it takes to be a waiter and run a restaurant, which is one of the reasons why it is so offensive aside from the fact that he is just an asshole. Sonny, you piss me off almost as much as BruceDouche

By: Orion Ferreira

Orion Ferreira — Sun, 08 Nov 2009 04:57:05 +0000

20 percent these days dude. inflation if you will but most places I’ve worked for charge us waitstaff at least 4 percent of food sales to pay for the busser’s salary. I know it doesn’t sound like a lot but it means that when you should have made $80 in 7 hours of work, you really only walk with $55. (plus, you’re going to spend a good chunk of that 55 bucks on booze to deal with the crap you had to deal with to make that 55 anyhow. On that note: OFF TO THE LIQUOR STORE!

By: Orion Ferreira

Orion Ferreira — Sun, 08 Nov 2009 04:52:01 +0000

I agree with you. We servers should by and large be seen and not heard. However, some customers (like Bruce) are over the top arrogant bastards and will not be tolerated. I am more than happy to provide you and your friends with whatever you require so long as you don’t treat me like a dog turd. Or, if you must spit in my face, give me %30. We’re all professional beggars and whores so pay us as such. If we give you what you want, give us what we want (at least an %18 tip) and if you have to burn us with cigarettes or beat us with a tire iron to get off then give us %30.

By: Orion Ferreira

Orion Ferreira — Sun, 08 Nov 2009 04:44:13 +0000

The more of these I read, the more I’m inclined to track down Bruce and wait on him… just for the sheer pleasure of wiping his steak on the bottom of my calloused foot.

By: Orion Ferreira

Orion Ferreira — Sun, 08 Nov 2009 04:41:22 +0000

Amen

By: Orion Ferreira

Orion Ferreira — Sun, 08 Nov 2009 04:34:25 +0000

I’ve (sadly) worked in the food service industry for 7 years now. I have done it all: short order cook, bar back, busser, waiter, expediter, disher, manager, delivery driver, supervisor, bar tender…. etc. You name it, I’ve slinged it. This @$$hole that thinks he can come into my EMPIRE and tell me how to do my job is a prick. Granted, I am one of the most sanitary, unobtrusive, and well mannered people you will ever have the pleasure of carrying food too you that you are too boring to cook for yourself; but I have a mean streak (and I’m not alone here) that stretches for miles when a douche bag like this floats through the door of the establishment that employs me. I personally extend not only great service to any guest that is not a complete tool, but I fully encourage any co-worker of mine to do the same. If someone gets stressed I remind them that “hey, it’s only food so chill out.” and they immediately calm down and provide a better quality of service to their guests. 9 times out of 10 this is the case.
Not only do I wash my hands religiously I never handle food and money at the same time. I recommend to my guests the specials only when they allow me to do so. Yes I do push desert because if you’re going out to have a nice meal, you might as well sit at my table a little longer, have some superfluous sugar-laden treat and indulge yourself. I do if I can.
All in all eating out is expensive and everyone knows this no matter what you buy. The cheapest thing on the menu is still marked up 300%. Hell, to fill a glass with soda literally costs any establishment 8 cents and we sell it to you for 2.50. A pint of beer costs us 37 cents and you pay 4 or 5 bucks. It’s a known fact. Now, why do people pay obscene amounts of money for things they can get at any grocery store? Because someone is going to kiss your ass and hope you give them a tip for it.
Yes, I will tell you my name, it makes the experience more personal. Hell, I’ve had guests hug me before and in future visits ASK FOR ME BY MY GODDAMN NAME! Why? Because I made your boring, plastic life more fun with my mere presence. Did I save your child from a burning car? No. Did my suggestion that you try the seafood really destroy your night because it costs $5 more than the crap you were going to order that I know personally, as someone that eats everything on the menu nightly? No. What I did was to direct you into a better night of dining. More bang for your buck if you will.
I’ve got an IQ of 133, I’m a master carpenters apprentice, I understand and play with metallurgy, leather working, and small engine repair. I’ve been reading books on physics and mechanics since the age of 5 and graduated to quantum physics when I was 13. In high school I was the director of shipping for a multi-million dollar corporation (that will remain nameless) and in college I was told by a professor that I was more well read than she could ever be (although, she did teach and continued to teach honors level classes at one of the BIG 12 schools for 20 years prior and God knows how long since).
Suffice it to say I am working below my true potential. However, I do love what I do and anyone and everyone that I have ever spoken to that works in the industry has a couple of things in common:
1) They know or will quickly learn what the f*** they are doing to make their guests happy.
2) Some of the most interesting people I have ever met, with the best stories, the most life experience, and general good will have been those that have had to suffer through carrying food to boring and mediocre clowns like Bruce. That fake “gimmie a tip” smile we all know isn’t practice or a facade. It’s a suit of armor. And like our common chimp ancestor if you piss us off we’re not opposed to biting through your femoral artery. Which brings me to point #3.
3) DON’T EVER SCREW WITH SOMEONE IN FOOD SERVICE!!!! Yes we will treat you above and beyond reproach. As long as you agree to treat us with some small modicum of respect. If you decide to behave like some four year old screaming child, don’t be surprised if your drink stays empty through your meal. We already know you’re useless to us and we’re not getting a tip so you can take a flying leap. We bust our asses tending to you along side 4 other tables full of monkeys for 2.13 an hour in the hopes that you’ll be gracious enough to give us a little boost because you were too tired/ run down by the world / had had enough / take a mini vacation… whatever. You come to my place of WORK to escape from your drudgery and I’ll literally wait on you hand and foot for an hour or so if you’ll only be kind enough to give me a couple of dollars, and not be a COMPLETE AND UTTER TWAT!
My current place of employment is a no-nonsense upscale establishment that treats me very well and the guests, expecting a high caliber of service provide me with amicably easy people to serve to with very little B.S. There is only a very tiny amount of screwing with the guests if they are obtrusive, needy, pathetic, maggots. This is not the case at all places of dining. In fact I have worked at many of these that do not take kindly to those that will subject the workers to unnecessary machinations and have personally partaken in the almost orgiastic joy of doing despicable things to the “food” you ingest. So keep that in mind Bruce. Along with the rest of you.

The industry is full of people eager to please you for a couple of bucks a head, but if you are going to upset us to the Nth degree, we’re ultimately in charge of EVERY LAST THING YOU TOUCH AND EAT WHILE YOU’RE IN OUR KINGDOM!

Thank you and have a nice day.