The Insane Experience of Paying the Bill in Restaurants: A Chef’s Perspective

As a chef, there are many frustrations that can arise when dining out, but one of the most irritating experiences is waiting for the bill. Even after enjoying a delightful meal and receiving excellent service, the moment of payment can turn into an agonizing wait. Ten minutes turn into half an hour, and the staff seems to have vanished into thin air. This is not just an inconvenience; it's infuriating.

The Frustration of Delayed Payments

The process of paying the bill is supposed to be straightforward. When the meal is finished, customers are usually ready to pay; however, it often becomes a waiting game. Waiting staff may start busying themselves with other tables, creating a feeling of neglect. This delay can lead to anxiety, especially when your table is near the exit. It's a simple task, but one that often feels like it takes an eternity.

Respect and Professionalism in the Front of House

When it comes to customer service, chefs are often underappreciated. In the restaurant industry, particularly in front of house (FOH), there is a tendency to treat these employees as if they are not doing their jobs properly. Several instances have caused dismay among chefs, not just because of raw food or dirty utensils, but because of the overall demeanor and attitude of the staff. The focus should be on respect and professionalism, qualities that many customers, including chefs, hold dear.

Poor Service During Genuine Complaints

One of the worst experiences for a chef is dealing with customer service that turns into a shouting match. For instance, when a chef mentions that certain dishes were not properly prepared, the FOH staff reacts in a way that is not conducive to a professional dining experience. These incidents can ruin an otherwise enjoyable evening. In my experience, two significant dinner events were marred by these issues. My birthday dinner at a fancy restaurant was soured by raw fish that was not cleaned properly, and another incident involved dirty shellfish at a different restaurant. The FOH staff's condescending attitude and refusal to apologize or make amends did not help.

Lack of Professionalism and Customer Validation

The restaurant industry should value the professional opinions of chefs. When chefs voice concerns, they do so based on their expertise. Unfortunately, some FOH staff treat these concerns as if they are frivolous complaints, sometimes after intentionally causing issues. For example, at one restaurant, I was asked to question my own assessment of the quality of the ingredients, which is a clear sign of disrespect. Even worse, after I left a review as requested by a reservation website, I received an invitation to call the restaurant to make a complaint. It felt like a significant invasion of privacy, and the call did not help when the restaurant still tried to justify their actions.

Unprofessional Actions by FOH Staff

Another instance that stands out involves a shrimp eggroll. A staff member insisted on demonstrating that it was indeed a shrimp eggroll despite me having already tasted it. Not only did the staff member fail to admit the mistake, but there was also no apology offered. Such behavior can be particularly damaging when it involves food allergies. As a chef, it's important to understand the potential risks and ensure the safety of customers. If a staff member forces me to prove that a dish contains an ingredient I ordered, it undermines the entire dining experience and can potentially cause serious health issues.

The Consequences of Poor Customer Service

Staff members who treat customers this way often stay in business, which raises questions about their business practices. These incidents are not isolated but occur with enough frequency that they can make a significant impact on a restaurant’s reputation. As a chef, it's hard not to wonder how a restaurant can continue operating with this level of customer service. Unfortunately, some places seem to have a cycle of poor service and disappointed customers, and they manage to sleep at night despite these issues.

Conclusion: Expecting Respect and Professionalism from FOH Staff

To conclude, one of the most frustrating aspects of dining out is the lack of respect and professionalism shown by FOH staff. Whether it's a simple request to pay or addressing a genuine complaint, chefs and other customers deserve to be treated with the same dignity that they would show to a customer in their field. The restaurant industry should strive to create an environment where everyone feels valued and respected, ensuring that dining experiences are enjoyable for all involved.