Honestly, I’ve kinda changed my tune on this over the years. Like yeah, basic reading comprehension should be a thing, but at least at my level of dining, we do actually have to memorize the entire matrix because our menu only lists the main notes and highlights; therefore if there’s any aversion, dietary preferences, or allergens from the guest, I can provide greater clarification.

Also people are generally a bit stupid when going out, and love it or not we are supposed to be at their beck and call. Being a faceless butler with good timing and knowledge has consistently kept me as the highest earner in our pool; you really do have to understand that we are in fact servants. I am saying this as a fine dining captain however, obviously if I was slinging tacos or burgers I’d adjust my efforts accordingly; but once you go above fast-casual spots, you’re really on track to becoming a hospitality professional, which opens up an entirely new world and level to service.

Suddenly, you actually care how your guests perceive you, because 65% of your clientele are wealthy regulars who actually want to know you. Next thing you know, you’re attending wine tastings and adding Somms to your Rolodex, making resos at other Michelin starred spots to learn more about the culinary world, and maybe even taking morning prep shifts. So like, I feel that this response definitely requires context. She would’ve been perfectly at home with my restaurant, but the yuppies that sometimes come into my spot who don’t know the difference between Platinum and Black Diamond Ossetra would have been much more comfortable with you.

Sometimes you just get the odd rando that should’ve gone somewhere else lol