Menus

Menus are great. They're glossy and visually appealing, and they pack a wealth of concise information into neatly organized columns. Menus tell whether a restaurant serves Coke or Pepsi products, give prices and ingredients for most entrees, and they also list side options as well as any related costs of substitutions or extras. The hours of operation, contact information, and restaurant policies (such as adding an automatic gratuity to large parties or charging to split an entree) are almost always listed somewhere on the menu. And although it may not be a fascinating read, it certainly is worth the while.

It's a wonder then, that more people don't take the time they're given to read the menu. I get it, though. Sometimes the restaurant can be dark. The print is too small for some, while others can't focus when they're hungry. And most people are distracted by something: their kids, their phones, or the game on TV. That's where I come in. I am paid to know the menu, inside and out. I have memorized ingredient lists and been thoroughly tested on my menu knowledge, and I can rattle off side options like a pro. I know the soups of the day, and which items are (or can be prepared) vegetarian or dairy-free. I can usually predict how long it will take for the kitchen to cook a well-done steak or a salmon fillet on a busy Friday night. And if there's a question that I don't know the answer to (like whether the breading on the chicken has an ingredient that could trigger some obscure allergy), I am happy to find out.

For the most part, I don't mind reciting burrito or salad ingredients to a table. I use the time to establish a rapport with my customers; it's like making small talk about the weather, only with food. When I am knowledgeable about the menu and can answer people's questions quickly and definitively, it reflects positively on my work ethic and overall intelligence. The only time I am not willing to list every ingredient in the kitchen is for a take-out order; people who don't know what they want then they call inevitably end up getting put on hold, because there are other people calling who do know what they'd like to eat.

I ask only two things of dine-in patrons: First, if someone at your table has a question (like what types of cheese are offered) that you would also like to know the answer to, please pay attention the first time. My willingness to rattle off sandwich toppings decreases exponentially every time I have to repeat them to the same table. And second, please don't get snippy with me when I ask follow-up questions about your order (such as how well to cook a steak). Some menu items have more options than others, and I am just trying to get your order right the first time. There's no need to be condescending, and besides-- if you're going to act like you're smarter than I am, you should at least be able to read.