As promised, here is part II of the NYT “Stuff Restaurant Staffers Should Never Do” series. The list was written by a fellow who is opening a seafood restaurant in Bridgehampton, NY. We’ve grabbed the most debate-worthy of them for your enjoyment.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.

62(a). Do not let a glass sit empty for too long.

64. Specials, spoken and printed, should always have prices.

67. Never stack the plates on the table. They make a racket. Shhhhhh.

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

78. Do not ask, “Are you still working on that?” Dining is not work – until questions like this are asked.

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

86. If a few people signal for the check, find a neutral place on the table to leave it.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

PREVIOUSLY: 50 Things Restaurant Staffers Should Never Do

100 Things Restaurant Staffers Should Never Do (Part 2) [NYT]
100 Things Restaurant Staffers Should Never Do (Part 1) [NYT]
(Photo:Mike Fleming)

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