Waiting is the profession of young and dynamic people. But there are also those who like this bread and those who have been working in this profession for years. Here's what the waiters shared with us about behind the scenes of the restaurant.
Old beer is shaken in a blender. The result is an appetizing foam on the surface of the glass.
Solyanka is a forbidden dish; only suicides eat it.
When ordering a large banquet, 30-40% of alcohol does not reach the guests' table.
Not adding enough alcohol to the glass is the bartender's bread.
Mineral water, which is served free of charge, should alert you. As a rule, it is poured from the tap.
It is better to order ice for drinks separately, otherwise you risk drinking fairly diluted drinks.
Waiters not only spit into hookahs, but also relieve themselves.
Very often, the portion does not reach the client completely; on the way, the waiter can sharpen something out of hunger.
The waiters' least favorite clients are girls who sip a glass all evening and occupy a table.
The waiters themselves advise going to a new restaurant every time - in a new place they take better care of a new client than a regular one.
Cheap business lunches - it’s better not to order this at all.
The biggest catch of the dish is that the price is indicated not for the entire portion, but for 100g. This is what they do in very dishonest restaurants.
The most important thing is that it is better not to quarrel with the waiter until your order is brought to you.
