When we go out for sushi with friends we usually order as a group and order a couple of specialty rolls for the table at a time, sometimes making several orders through the evening as time and appetites allow. The idea is manifold: not to over-order food, to spread out food delivery as we drink sake and socialize, to “pipeline” work for the chefs who we understand have other tables to service, and finally because sushi is best when it’s fresh so why order it all up front tonlet it get dry and get manky while we get around to it?
Almost as an afterthought, but also how is the fish tonight? Several smaller orders let us explore what’s “on” and what’s “off” this evening, and modify pur ordering strategy.
The question comes up because our server (a delightful young lady who was all to happy to “spill tea” with us) let us know the chef was annoyed our table was making multiple orders. Yes they were a bit busy, but it’s not like there was a line at the door either.
What say you? Was Chef jumped up his own ass tonight, or were we egregiously out of line ordering food over a couple of rounds?
You’re not being rude. The waitress is just suggesting you go elsewhere in the future
I’d say it doesn’t really matter what the internet considers good or bad etiquette.
That chef is not going to be happy if you continue ordering that way, and it’s been communicated to you.
That chef is not going to be happy if you continue ordering that way, and it’s been communicated to you.
But but, muh own navel is so important.
Your exchanging money for food, it don’t matter what ya order as long as you pay.
Seriously how do people put this much thought to waste?
Pay and tip, at least in my area.
I’m old school. Hate the game.
Same here, esp with sushi, leave a tip at the table and when I pay.
The question comes up because our server (a delightful young lady who was all to happy to “spill tea” with us) let us know the chef was annoyed our table was making multiple orders.
Sounds like a shitty chef. I think it really depends on the place but I would say most sushi places are happy to take multiple orders.
Like others have said, I doubt the chef cares. The orders are the same regardless of the table making them, it was the server who was annoyed.
Imagine the chef working a conveyor belt sushi joint, just one plate after another, after another, after another. It doesn’t matter which table is taking the plates…
I think the waitress is the asshole here. Kitchen talk should NEVER reach the customer. I think maybe SHE was annoyed with taking your orders, and blamed it on the chef.
Kitchen talk should NEVER reach the customer.
I disagree, but then again culture differs. If someone is being disrespectful to the chef, I think it’s the chef’s right to point that out.
It’s not like customer is somehow more important than the kitchen staff.
It’s their business and I believe they have the right to choose/wish/ask how customers conduct.
Would I have an issue with it? Probably. Would I suck it up? Probably.
But the customer is more important, they are what make the business survive at the end of the day. The staff are important and shouldn’t be abused in anyway, but they sign up for a job, if they don’t want to do it, implement rules or quit.
However, there’s no right and wrong really, the sushi business needs customers to buy their food to survive, they shouldn’t care who or how it’s bought. If they do and they want to turn away business, again no problem in it but unless you’re selling very premium or niche products, it will usually hurt your business more than help it.
The waitress was likely the annoyed one, regardless, she shouldn’t be bringing private staff talk to customers, the restaurant can whinge all they want but I’d likely just find a new restaurant myself.
You’re right on the point about the kitchen not reaching the customer.
A little more context, she did invite us to order one more round at the end. One guy in our group ordered one piece of Salmon nigiri. She was delighted to put it in for us.
She was delighted to put it in for us.
She is paid to be delighted.
Wasn’t my read, but it’s a fair point to consider. Thanks!
Add a layer of logic to your read: why would she be delighted with an order?
Delight comes from seeing one’s baby daughter for the first time, or seeing a puppy frolicking in a park. Not from waiting tables.
If you can read it, she’s not very good.
Second this. I don’t believe the chef would care.
Whether all at once, over hours, for one table or six, all you are to the chef is plates to be filled. Except for timing a table’s dishes to send out at once they wouldn’t even care what table to go to, much less if the same customer is making repeat orders or a quick table turnaround on multiple customers. He gets his pay all the same either way.
No, I think this is solely with the server. Your choices annoyed her, and if there were tips involved even more so. Quicker you are in and out is the quicker you leave your tip and she gets another customer in to tip, which depending on your location could be very important to her livelihood.
Do people not tip according to the time they’ve been at the table? I always tip in ratio to how much work the server did. If we sit there a long time, I leave a big tip.
I’ve worked waiting tables before, but I can’t believe a person wouldn’t grok this even if they haven’t.
I never tip because that only serves to lower the wages of employees.
Not tipping doesn’t fix this problem, it just makes someone get payed less. If you want to fix the issue, regulate it out of existence. You aren’t changing the culture, you’re just being a bit of a dick.
Giving people money makes them receive less money.
— Microfinancial doublespeak
Not tipping doesn’t fix this problem, it just makes someone get payed less.
Just in case it wasn’t clear, when one is not tipping, they are very literally not giving people money. The only “people” you are giving money to are the owners of the service, not the wage workers you may otherwise have tipped.
Sorry, but you are wrong. I am not from Burgerland and tipping is not the standard here. I will not contribute to normalizing it either just because some restaurants hate their employees.
Tipping occasionally doesn’t cause this problem either.
Being vocal about never tipping implies that it’s an exceptional stance for some reason. If that’s the norm where you live, why does it need to be mentioned?
Nothing on Lemmy is posted on basis of “needs to be mentioned”, which kind of makes your question moot. Tipping causes lower wages because it relieves the employers of the obligation of paying their workers. Also, I am talking about systemic change, so what is “occasional” or otherwise conditional is not really a valid counter to the general point.
Norms are susceptible to change. Just as they are perhaps changing for the worse where I live, it could change for the better somewhere else. This is dependant on people not being idiots, so I am rooting for you.
Then don’t go out to eat at places that take tips.
You aren’t helping the problem, you’re just an asshole.
Thanks for the tip (pun intended), but I usually do not. However, most establishments that rely on tips are not upfront about it in any capacity.
Yeah because it’s understood. By all the people not working hard to resist understanding that is.
You are indeed just being an asshole, with the thinnest possible excuse that nobody other than yourself believes.
Yeah, I am an asshole for actually caring about worker’s rights… Have you seen a single union that is pro tipping?
What does it matter if it’s a sushi restaurant or a burger restaurant? If you think rolls are getting stale if you order a lot at once you’re absolutely in your right to stagger the orders imo. Looking at your post you have even more than one reason to do this. Even if it’s the chef who’s getting fussy about it he should suck it up and do his job, not argue with a paying customer. You’re just ordering food, and you’re going to pay for it, what should he care if it’s 10 orders of 1 plate or 1 order of 10 plates.
The chef makes food. They’re different plates. Getting one big order of 9 different plates or 3 orders of three isn’t going to impair their flow.
Your waitress telling you that… agreed with what others have said that it was not professional and almost certainly a lie.
A chef might take pride in knowing what the overall meal is going to be while preparing each part of it. I’ve not been a professional chef but I’ve hosted and I coordinate the details of the dishes as I make them.
If you think about it, big brush calligraphy comes from the same culture as sushi, and at its core it’s just lines drawn on a page. But there is considered to be many, many layers of depth and meaning to the slightest, even microscopic, aspects of precisely how those lines are drawn.
You’re describing a fixed menu meal. That’s completely different from preparing meals to order.
I’ve actually been to sushi restaurants where you pay per person and the entire menu is all you can eat. The waiter leaves a menu with you and checks on you periodically so you can order a roll or two per person at a time. We were vacationing in Florida and apparently it’s a relatively common thing down there.
It’s probably easier on a sushi chef too to stagger orders instead of doing them all at once, cause they’ll have to be put together and rolled up one after another anyways. It’s not like a burger joint where you can toss multiple orders on the grill or in the deep fryer at once and then toss all of the ingredients loosely onto plates.
depends on the restaurant, each has their own vibe. most places, if you’re spending a lot they wont care if you occupy a table for half of a day. some places will and you learn to avoid them.
The chef wouldn’t give a shit. There’s only one person it affects, the server. This is because in the server’s mind, she’ll get a better take-home if that table sits multiple parties who eat quickly rather than one who eats slowly.
If you were doing that at an all-you-can-eat buffet, you would absolutely be out of line. But if you’re paying per dish, there’s nothing wrong with that. You were giving them your business, and the server informed you that your business is below her standards. Take it elsewhere and give this place a review on google saying what the server told you.
If you were doing that at an all-you-can-eat buffet, you would absolutely be out of line.
Wait… What? This method of ordering a new dish only after finishing the last is how every buffet that isn’t self serve I’ve ever been to operates.
All the buffets I’ve ever been to had zero ordering of dishes.
I’ve been to some places that have a 1 order rule before. I think it’s to entice people to eat and then leave so they get more customers served over the same amount of time. Not always my favorite experience though as it’s usually the very busy place or the very touristy ones.
