His week as a waiter
EVERYONE IN THE WORLD SHOULD READ THIS ARTICLE.
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.
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.
posted by Erin at
11:46 AM
2 Comments:
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 waiterrant.net comment regarding people who will read the article yet miss the important bits, "*Sigh*."
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.
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