It’s that time of week when we answer the questions you’re too

Published 7:00 am Tuesday, June 23, 2009

It’s that time of week when we answer the questions you’re too drunk or shy to ask…This question comes from Stephanie: Last week we went to a bar inside a restaurant between the hours of lunch and dinner. There was only one bartender working. We waited for waters and menus, and then we waited for someone to take our order. We waited even longer for our drinks to arrive, and to give a food order. Everything we needed after that seemed like a big deal. We should have left. One friend tried to explain what was happening, that the bartender was alone until the second shift came in and he couldn’t handle the business. As other staff arrived, service improved, but I feel like we should have gotten a discount or something for getting such poor service for half the meal. The bartender was apologetic, but it’s a restaurant, not charity.Yes, Leslie, you should have left in the beginning, but that’s hindsight. You have a right to assume if a business is open that they can accommodate, you know, customers. The bartender should have been very blunt with you to allow you that opportunity. I don’t know what to say on this one because I’ve been that bartender, and I’ve been that customer. I’ve watched bodies walk in the door, five tables, seven, ten… I’ve been on the verge of tears living the stuff bad dreams are made of, wondering… How am I gonna…? I’ve told customers, “It’s just me, and it’s beyond crazy, and everything is going to take very long,” only to have them sit down anyway. (And proceed to get pissy.) Sometimes it’s a harder concept for someone to leave than to just stay, but it’s no fun to feel awkward about being a paying customer. Sometimes you don’t know what you’re in for before it’s too late. It’s also no fun giving crap service because you have no choice and no back up.You have every reason to expect the same level of service no matter the hour of the day. If a bar or restaurant is open, it’s open. In situations like this you’re totally within your rights to ask for the manager and tell that person how you feel. Sometimes this seems shitty because it’s not the server or bartender’s fault. So just say that. Your complaint, in this case, is with the restaurant and the situation, not the person trying their best to serve you. I would have said something like, “I know you’re understaffed, and he’s doing what he can, but we’re paying the same price as if you were fully staffed. We probably won’t come back for fear this would happen again.” You could have also just had a round of drinks and then left, telling the manager that you were going to stay but decided against it because of the lack of staffing and service. They should have given a free round at least, as a consolation.In these trying times, establishments are going to run with a lean and mean staff, which means they will get popped every now and again. It’s a balancing act. Do you shell out a little more for payroll and possibly waste money? I say yes because a business can’t afford to lose the customers it pissed off if an unexpected rush hits. It’s a cliche I stand by, “Staff for success.” Easier said than done, but the one thing I do know: if a restaurant can’t handle itself when it’s crowded, that most definitely will cease to be an issue before long. Got a question for the bartender? Email me at msavarino@seattleweekly.com.