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Restaurant servers ‘hate' this common customer habit — and it's something most people are guilty of doing
Restaurant servers ‘hate' this common customer habit — and it's something most people are guilty of doing

New York Post

time44 minutes ago

  • General
  • New York Post

Restaurant servers ‘hate' this common customer habit — and it's something most people are guilty of doing

Excuse me! Servers everywhere agree that this one common dining habit is more disruptive than diners realize. Calling your server over multiple times on separate occasions for things such as extra napkins, a lemon wedge, more dressing or another spoon seems innocent but in reality, it pisses off servers. 3 Waving your server over to the table to ask for one more thing multiple times can drive them crazy. estradaanton – It even has a name: one-timing. While each request is reasonable on its own, one-timing can significantly disrupt a server's flow and add stress to an already busy shift. 'This habit does bother me, especially when I was first starting out as a server and was relatively inexperienced, because it really slows everything down,' says Stephanie S., a server at a chain restaurant in Utah, told Reader's Digest. 'I felt like people were being too needy, and it stressed me out.' During slower hours, servers might not mind the extra trips. But making them run in circles during a dinner rush will likely upset them. 3 Nothing is worse for a server than having their workflow disrupted during a busy shift. Andrey Popov – 'I'll admit, it kind of makes me hate people if they do this at peak dinner rush,' Sarah S., a server at an Asian-fusion restaurant in Florida, told the outlet. 'When we're slammed, it turns into a logistical nightmare, but when we're not busy it's not a big deal and I don't mind as much.' However, April O., a server at a chain restaurant in Texas, said that this isn't just the diner's fault. She claimed this happens because 'customers forget to ask for everything they need and the server fails to anticipate their needs.' 3 Servers want customers to anticipate their needs so they can ask for everything all at once. estradaanton – 'If both server and patron are doing their parts, there shouldn't be any 'one-timing.'' 'To reduce these kinds of guest requests, I always try to anticipate needs — especially for big parties or families with little kids, who are the most likely to one-time me to death,' Valerie P., a server at a family restaurant in Washington, explained. To avoid being this type of customer, servers want customers to think ahead and check their needs—extra utensils, condiments, drinks — and ask for them all at once. And if people are dining with a large group — the table should ask each other if they need anything before the server comes by to check in.

Red Lobster Adds 10 New Items to Summer Menu
Red Lobster Adds 10 New Items to Summer Menu

Newsweek

time24-06-2025

  • Business
  • Newsweek

Red Lobster Adds 10 New Items to Summer Menu

Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Seafood chain Red Lobster is hoping to hook new customers to its restaurants this summer, as the embattled company works toward financial recovery. The brand announced its menu will feature new dishes and cocktails as it launched its "Crabfest" promotion on Monday. A Red Lobster restaurant pictured in May 2024, in Fremont, California. A Red Lobster restaurant pictured in May 2024, in Fremont, It Matters Shockwaves rippled through the catering industry and beyond when Red Lobster, founded back in 1968, filed for chapter 11 bankruptcy in May last year and went on to close more than 100 stores. Chapter 11 is often referred to as a "reorganization bankruptcy" and means that creditors usually suspend attempts to collect debts, while the debtor remains in possession of the business and can continue to run it. It is usually offered when businesses have large debts but also earn a sizable income. Analysts suggested the blame for Red Lobster's troubles lay with poor management decisions, such as all-you-can-eat deals offered even as the price of shrimp soared. Restaurant bosses were also forced to contend with high inflation pushing up wholesale costs, with rising prices also forcing many diners to eat at home to save money. But this month, Red Lobster's new 36-year-old CEO Damola Adamolekun, who was appointed last August to affect a turnaround, told the LA Times that customer feedback was already improving amid his push for improved hospitality, remodeled venues, and a revamped menu. He also hopes sport sponsorship deals and TV ads will raise the chain's profile. The businessman previously led a revival of fortunes at Asian-fusion chain P.F. Chang's. What To Know Crabfest is an annual promotion run by Red Lobster, and new dishes have been added to this year's event. Seafood boils now feature on the special Crabfest menu for the first time, meaning guests can order a huge bag filled with seafood and vegetables coated with sauce or seasoning. In addition to what Red Lobster describes as "fan favorite" dishes, there are seven new food items on the Crabfest menu: Mariner's Boil (lobster tail, shrimp, snow crab legs, corn, and red potatoes), Sailor's Boil (shrimp, smoked sausage, corn, and red potatoes), Crabby Stuffed Mushrooms, Crab-Topped Asparagus, Crab-Topped Potato, Steak Oscar (with a creamy sauce), and Salmon Oscar. In addition to the new dishes, three new cocktails will also be added to the menu: Purple Haze by Dre & Snoop (using gin created by the rap stars and lemonade), Passion Star Spritz (vodka and passionfruit), and Starry Eyed Surprise (tequila-based). What People Are Saying Nichole Robillard, chief marketing officer at Red Lobster, said: "Red Lobster's Crabfest is the ultimate summer dining experience, featuring exciting and flavorful dishes like our new Seafood Boils. Whether you're a longtime Red Lobster lover or participating in Crabfest for the first time, we've got something to bring everyone joy." What Happens Next Red Lobster executives and the restaurant chain's fans will be hoping the brand can do enough to win back former customers and entice new ones, as the CEO fights to turn around the business.

This glam Miami spot was just named one of the World's Most Beautiful Restaurants
This glam Miami spot was just named one of the World's Most Beautiful Restaurants

Time Out

time19-06-2025

  • Entertainment
  • Time Out

This glam Miami spot was just named one of the World's Most Beautiful Restaurants

Japón at The Setai has officially landed on the Prix Versailles 2025 list of the World's Most Beautiful Restaurants—and if you've ever sipped a cocktail under its gold-leaf ceiling while aerialists twirled above a fountain, this news will surprise exactly no one. Tucked inside the luxe courtyard of The Setai Miami Beach, Japón is an extravagant homage to Japanese craft, interpreted with the kind of over-the-top flourish only Miami can pull off. Designed by Saladino Design Studios, the space is saturated in symbolism and maximalist beauty, anchored by the image of the crane, Japan's symbol of grace and good fortune. A custom mosaic crane greets guests at the entrance and the motif ripples through fabrics, murals and a towering pagoda out back. The moody dining room is layered with temple-style ceilings, glossy green-blue paneling and woodblock prints from the 1800s, giving the feeling of the salon of a globe-trotting art collector. One room is sectioned off by a hand-painted, gold-foiled glass mural, while another glows beneath a gold-leaf ceiling and vintage paintings. Even the bar gets the star treatment, with marble ribs and custom wallpaper. Add a retractable roof and you've got one of the most striking indoor-outdoor dining environments in the city. As for what's on the plate, chefs Vijayudu Veena and Iván Monzón deliver an Asian-fusion lineup with hits like truffle hot pot, miso salmon, hamachi crudo and tuna pizza on a crispy wonton base. And yes, those illuminated fan dancers and acrobats you saw on TikTok are real. They perform above the decorative pool, giving new meaning to 'dinner and a show.' Though the food leans more pan-Asian than personal, Japón is a vibe—and that's exactly what the Prix Versailles awards. The list, which includes just 16 restaurants globally, celebrates design that feeds the senses. Whether or not Japón takes home the final global title in December, it's already a star in Miami's dining galaxy.

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