Wednesday, January 25, 2006

His week as a waiter


Frank Bruni, the food critic for the New York Times, spent a week working as a waiter in a busy, hip, and well-respected Boston restaurant.

Kudos, Frank. Your depiction of what it's like is dead-on, and I admire you for putting yourself on the other side of the fence. I hope that every person in New York who is a jerk to waiters and acts exactly like the people that you describe in the article (and there are PLENTY of them) reads this article. Not that it will change the way most of them actually behave, but one would hope that there would at least be a moment of two of self-realization quickly followed by embarrassment.

*If you haven't already, you'll need to create an account with NYT to read the article in full. It's free, easy, and worth it.


Blogger checkplease804 said...

Everyone who has never waited tables must read this article. I swear, it should be a requirement to be allowed to eat out. It's like a driver's license test. You can't get on the road before you know the rules.

One day waiting tables will change your entire view of the human race...for the worst.

9:10 PM  
Anonymous Anonymous said...

What? Perhaps this won't be understood minus the geriatric-friendly capital letters you seem to enjoy, but I'll try anyway. You do realize that this little experiment in popular anthropology took place in Boston, don't you? Perhaps you do not realize the differences in the culinary culture of each city. It is fun to make inane generalizations, isn't it? To quote a specific comment regarding people who will read the article yet miss the important bits, "*Sigh*."

12:55 AM  
Blogger Rees26 said...

Ummm... yeah. I worked as a waiter for two years in a restaurant in New York City that required the same fast pace and amount of food and beverage knowledge that the one in Boston seems to have had. I think I can speak with experience when I say that many of the customer situations that he described were dead on. No matter what city you are in.

8:59 AM  
Blogger Troy said...

well, your comment makes no sense at all. and it really discredits itself by taking a shot at Rees for using capital letters. thats just lame and kinda weak. if her capitals bug you that much, then so be it, find another blog that doesn't use as much emotion and hit the road. im sure she'll do okay without your visits.

and as far as the article goes...the author mentions nothing about "differences in the culinary culture of each city". did you miss that part? if you don't get what that's an absence of your entire problem with Rees's post. did you just invent that. maybe that’s worth exploring…but it wasn’t even mentioned in this article. did you even read it? the article is clearly a generalization on the work of waiters in restaurants in big cities. the writer is serving in Boston, yet a New York food critic and mention NOTHING (you like those capitals) of that difference in culture or size of city. i would even say he purposely does this to allow his observations to hit at the heart of suburban America who is hitting up Applebee’s in Jersey that weekend after they picked up his Op-Ed in the Times.

i worked in restaurants as a waiter and bartending for most of my life. from the Olive Garden to Dinner Houses, in the suburbs of Virginia to the sunset strip on Hollywood. the theme of the article rings true in every aspect of culture, location and expense of waiting tables that i have been around. good stuff Rees.

10:07 AM  

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