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DEL.ICIO.USServer Semantics
The Atlanta Journal-Constitution
Photo: Gavin Averill/Special to the AJC
AT RIGHT: Is a specials’ board the way to wiggle past verbalizing a dish’s price?
A local restaurateur, who asked to remain anonymous, recently forwarded a complaint he received to me.
The situation — short version — is that the restaurant offers daily specials, described at the table by the server, who left out the price. When the bill came, the diner was shocked at how much the dish cost. Mind you, it wasn’t a “market price” deal, which we all know is restaurant code for “costs way too much.” It was just a daily special, the ingredients gleaned from a local farm stand, the cost passed on to the customer accordingly.
Many higher end restaurants feel that verbalizing the price of each of the daily specials is tacky. And customers hesitate to ask because it feels embarrassing. But other than a blackboard, there is really no way for the customer to know the cost. It’s so easy for a server to just mention the price at the end of a dish’s description. I’d rather know than not know.
High-end steak houses, which serve everything a la carte, handle this verbal show down with great ease. It’s done so discreetly it’s painless.
Who thinks it’s tacky when a server verbalizes the price of an off-the-menu item?
Permalink | Comments (8) | Post your comment | Categories: Dining
Comments
By Rodney
March 14, 2008 10:53 AM | Link to this
Before I say anything, I should say that I appreciate ALL servers, regardless of the resto. After our blog conversation(s) a few weeks ago (about the butting-in of one server) I think we all learned that as diners, we expect certain things and as servers, they do too. So anything I say here is not meant to offend anyone.
There - now that the PC schlock is over …
I don’t (think it’s tacky). I’m like you - I’d rather know, than not know. Sometimes, I just don’t FEEL like having a %15 lunch, you know?
And some times, I do.
May I add - it should be mentioned that when a server is rattling through the daily specials, that they SLOW DOWN and try to sound like they’re telling you the daily specials instead of reciting a memorized script in 10 seconds or less.
And leave the descriptive buzz-words out, ok? I just need to know how it’s cooked and what comes with it, not a “wonderful” anything that’s served with a “tasty” whatever, or a “great” something else.
By Drew
March 14, 2008 11:17 AM | Link to this
I think it’s the opposite of tacky, I think it’s quite professional. I have MUCH more respect for a restaurant and/or server who is willing to mention the prices. As a result, I feel comforted rather than swindled.
By Heather
March 14, 2008 2:48 PM | Link to this
They should always give the prices for the “specials”. If it is something I am interested in if they don’t tell me the price I always ask them. But I should not have to ask, they should tell. I am not shy so I ask but others might be or they may be with clients and don’t want to look cheap.
By Baker
March 18, 2008 2:30 PM | Link to this
The old adage is “If you have to ask, you can’t afford.” Tacky,Tacky,Tacky
By Rodney
March 18, 2008 4:05 PM | Link to this
Actually Baker, that’s a maxim not an adage.
And you’re correct - sometimes I CAN’T afford a $20.00 lunch. Big deal - it doesn’t bother most mature people to admit they can’t afford something.
Go play on the stuck-up-person blog and leave us frugal foodies alone.
By Darin
March 19, 2008 9:20 AM | Link to this
I think what’s tacky is forcing a customer on a budget to ask the server what the price of the special is because the server didn’t mention it with the description. I’ve had to do that before and it’s embarassing.
Basically, I don’t order specials any more if the price isn’t mentioned.
By Bertie
March 30, 2008 7:59 AM | Link to this
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By Bertie
March 30, 2008 7:59 AM | Link to this
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