I think the big problem here is that the author and many of the commenters are very pretentious. I have respect for my servers as fellow human beings and expect the same in return. Respect is what every one deserves and not being treated like a king. Ha!! You are not a king order a PIZZA. Ha!
I also notice many of these complaints are " the way the server said something" or the attitude. This is all in your head. Take people for face value and you all would probably be happier people.
I feel that most of the time service I have received in SD is acceptably efficient and servers are polite and professional. We all remember the bad moments of service and forget the normal experiences where nothing of note sticks in our memories. In fact, often the best service goes somewhat unnoticed because the server is already filling your water before you asked, or is ready with a desert menu as soon as the table's entrees are cleared. I would much rather have a good-hearted server who lacks experience and polish over robotic, rude, yet efficient server. Seamless efficiency as a server comes with experience, but personality and good spirits are something you have or don't have.
I note that Mr. Pike compares unfavorably to the service level in SF, DC, and NYC. I concur. But I know SF and DC having living wage laws. (I am not sure about NYC, but I think the density of restaurants w/in walking distance from ANYWHERE is such that if you have poor service you have no chance to compete.) Living wage laws result in service workers receiving a higher income than the national average for that job, and ideally they can support themselves with that living wage. If one is paid more for a job, one inherently (1) sees their work as more valuable, (2) appreciates their position more, and (3) islikely to be less transient in their jobs and thus, by staying at the same place, may develop a professional server skill set.
In contrast, if you are being paid at the very lowest end, you probably are always looking to move jobs, if even only for $0.50 more per hour. Thus, servers in cities with no libving wage law likely have a shorter average time at each job, i.e., there is not stability in the service staff. Just my two cents. I will continue to look for the silver linings, and I vote with my feet. There are only a few places with service so poor that I will not return, and by "poor" I mean rude or condescending, not just disorganized. I also give 1 yr grace period for places after opening.
Last note, I know the now-closed Sky Room at the Valencia was a equally praised for chef Luke Johnson's fixed-course menu as it was for the level of service. Reviews compared the food and the service to the best in any city, yet the hotel closed the restaurant because they felt the "high-end" nature of the service and food did not fit the "SD food scene" so there's that. Perhaps we are getting exactly what we DON'T pay for, so to speak, in terms of level of server skill in SD when a place with impeccable service and fantastic food does not make it...
taking nothing personal here, but apparently you are. I apologize. The article started with the "most appalling offenses" and I find many of them quite tame/trivial. Same with most of the comments. I find in SD when I go to a expensive restaurant I get superb service. When I go to a pizza joint or taco shop, I cut servers some slack. Or maybe I dont expect them to be my best friend or kiss my ass. Just want respect and my food timely. It usually happens in SD comparably to living in other cities much bigger than SD on the east coast.
I'm with you.
If you want to be an ass, learn Donkey.
PrescottAuburn: Good retort. Trouble is, you just don't have to read English when trying to understand forms you are signing. You have to understand legal obfuscation. Journalists try to describe things in simple terms. Lawyers who work for scamsters are masters at writing utterly inscrutable prose, so no one knows what he/she is signing. Best, Don Bauder
How interesting. The "riding around in Mercedes-Benzes" claim isn't actually disrespectful or incorrect. The Chaldean NMA store owners that I know of love the nicer, finer material goods, as we all do in one way or the other. If you look at any of the FB pages of the Chaldean NMA families, you'll see a glam throw-back look in style. The photos of many parties and celebrations of even the younger hipper generations show a fondness for big, gelled and hair-sprayed dos, satin and silk and gold and silver and jewels, lots of makeup for the women, the works. It's a bit dated in style, but very expensive looking. The families seem to make pretty good money on the much-appreciated stores they own and operate in neighborhoods that are older, lower income than the El Cajon areas in which they prefer to live, maintain their swimming pools, and do business. I just wish that, in the Democratic-voting Central SD areas where some of their markets exist, they wouldn't put up Ron Roberts and other Repub election signs. And it would be nice if they would put some of their money into improving the look and smell of the grocery stores that I know their wives and daughters wouldn't set foot in.
The old man rides with a motorcycle club called the Geezers. He said he is the oldest member and admits to being 65.
Hahhahaha....I am LMFAO so hard right now it is hurting, the GEEZERS!!!!!!!!!!!!
That is so damn funny it is unreal.... a 65 y/o GEEZER is hitting on some hot babe, and Babes hubby gets jealous?? That clown must have a major small man compelx.... .......And "THOR" gets tough with a 65 y/o GEEZER....OMFG! Thor, why don't you take that big bad 200# of yours and go fight a real man instead of grandpa- the HA should kick you out of their MC for being such a bonehead........I swear, someone ought to make a movie out of this..oh wait-they did "Wild Hogs"!!!!
Anytime "Thor" Angel of Blunder, but Im not 65 y/o either you clown.
Jeff Smith 6 p.m., Feb. 27
Matt Potter 1:30 p.m., Feb. 27
Mark Carpowich 1 p.m., Feb. 27
Ed Bedford noon, Feb. 27
Andrew Hamlin 11 a.m., Feb. 27
Walter Mencken 9:27 a.m., Feb. 27
Brandon Hernández 8 a.m., Feb. 27
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