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mac macgillicuddy

And Lance and Blonde, happy -----!

(I didn't forget, really. I spent all day trying to figure out what it was I needed to remember about this day.)


I worked in a corporate-owned restaurant in my early twenties. The manager generated stats on every waiter/waitress. The PPA (per person average) was always hung over our heads. If our numbers were low, the managers would get on us for not selling enough deserts, appetizers and liquor. There was a great deal of pressure. If you could give desert away when the diners refused desert, you could point to that when the manager complained that you weren't selling enough desert.

I tended bar in the same restaurant. They would measure the bar's monthly sales against the amount of liquor used each month. They would set targets and give us incentives for keeping the sales/quantity ratio high. It encouraged the bartenders to skimp on the pours.


Desserts and coffee, as well as the bar, are profit centers for restaurants. Ever take a close look at the menu and realize that you are paying much more per ounce for dessert than you are for your meal.

I rarely order and when I do, I usually split dessert.


Unless I'm missing something here, it doesn't seem to me like she was trying to meet some dessert quota (else why give it away for free) or to run up the bill and by virtue of that her tip, but simply someone who was overly eager to please. Like she was new at the job or something and a pleased expression on a customer's face would validate her performance. As we all are when we're new at something (especially something where performance is rated both immediately and constantly via the gratuity or those "pleased expressions"), we're insecure so we try just a little bit harder. Sounds to me like she was simply trying TOO hard!


Scribbler, That was my impression and what I was trying to convey. But it was a chain restaurant, which means it's run by a corporation, and most corporate retail enterprises these days are run by people who have the customer-business relationship backwards in their heads and think it's the customers' job to give them as much money as can be pried out of them and see their employees not as human beings engaged in helping customers but as tools to do the prying. I don't think that's what was happening at this restaurant, but I'm sure what Marney and actor are describing goes on elsewhere.


Gotcha', Lance, and I agree. And also as we both know, the reason most "chains" get away with this crap of hustling the menu like robots (getting the "customer-business relationship backwards"), is they charge far less for their fare so people put up with it. And despite those warm and fuzzy commercials like the ones we see by Olive Garden for example which depict a setting last seen at Grandma's on Columbus Day, they are bottom line machines that count their beans. Which (as you point out) is tough on the waiters and bartenders who are usually just nice young kids forced to carry out the hustle. Speaking of which, glad you took good care of your "slip of a thing".

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