Forever and always, I am a back of the house person. What I mean is, keep me in the kitchen with the food and the dishes and the noise – with a closed door between me and the guests, if I can have my way. I am thankful for those who deal with the restaurant dining public. I have been a server at times, which has given me a full appreciation for how difficult a job it is. Just as I silently thank road construction workers as I pass them on the side of the highway, grateful for what they do so that I do not have to, I feel the same way when I go out to eat. As a diner, I am an established over-tipper, because while I hope to never wait tables again, I am so glad that someone does it.

I do have stories, of course. When I started this blog, I knew I wanted to tell the wonderful stories as well as the nightmare stories of the hospitality industry. For some reason, this one has stuck in my head since I first thought of doing this project. I will start with my favorite, most positive, front of the house story that I ever heard. It did not happen to me, but I have cherished this tale since I heard it back in the nineties.

A young couple had been seated in a crowded and very nice restaurant. Clearly, these two were on a first date and my friend that was serving that night had them in his section. There was nervous small talk for a while as they looked at the menu.  It seemed as though this restaurant was more sophisticated than one to which they were accustomed. The young man was perusing the wine list for a very long time before he determined that they were ready to order. After the young woman ordered her food, the young man told my friend the server what he wanted. He then ordered a bottle of the “cor-kahj.”

“Very good, sir,” my friend responded.

Now for those of you who are unfamiliar with the term, a fine-dining restaurant will often offer a corkage fee for those diners who want to bring wine from their own collection to have with their dinner. On an expensive wine list, it would be listed at the end – and considerably less costly than the other wines listed. It allows wine enthusiasts to enjoy their own wines without the restaurant losing money for the wine service still needed – though they do lose income. Many wine connoisseurs appreciate a place that will allow them this opportunity and perhaps the restaurants consider their future and consistent business worth the loss of a wine purchase.

Anyway, back to the young couple. My friend the waiter chose the least expensive wine on the list – a white because the food they had ordered would go best with it – and continued to provide the wine service as if the young man had in fact ordered a specific bottle. When his date had excused herself to go to the restroom, the server explained to the young man what he had done, not only to inform, but also to avoid an issue when the bill arrived. Obviously he would charge them for the wine that he chose, unable to offer the inexpensive corkage fee the man was hoping to pay. The young man was so embarrassed, but also very grateful to the server for not giving away his ignorance.

What a story! I love this so much. My friend was quick thinking and respectful – true hospitality at its finest, in my opinion.

Feel free to subscribe and tell me your favorite front of the house story!

Ashley