When the service in a restaurant is just really bad

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: when the service in a restaurant is just really bad.

Adeline (nickname Eddie) loves to eat, a lot and often, both at home and out. Most of the time that goes well, but sometimes it doesn't. In the series Eddie's eating annoyances, you read about the latter. This week we have to talk about the service.

I officially take everything back. Consider it my rectification. I know I gave a speech about how we shouldn't complain so much about the service in a restaurant. Because: the shortage, the crisis, and the blows they received. But it is truly maddening. Sometimes I literally have to hook my feet around the chair legs to avoid standing up and helping out in a restaurant.

Playing marbles with the waiter
At a beach tent, I jokingly said at first that with double the number of half-wits, at least you still had a team, but even that statement is starting to crack. I was at a restaurant where they proved the opposite. The fifteen minutes waiting for the order to be taken and another ten minutes for the drinks already gave a bit of a false start.

Yet I always cover that with the blanket of love from my own hospitality past. But it was mainly the way of talking and acting, as if I had played marbles with the waiter before. Which is fine in itself, I indeed played marbles before, if the rest of the evening wasn't so cringeworthy.

Sending the waiter back
The most ridiculous part of this debacle is that the food was hard to enjoy. I even wanted more of that bread that was actually an appetizer, as a dessert. The chef jovially called out from the kitchen if everything was to my liking, but what do you say then? That his food is divine, but the snot-nosed person bringing it gives everything a bit of an aftertaste?

I have little trouble sending back food that is not to my liking, but I can't exactly send the waiter back to the kitchen? Although I would have done it immediately if I even thought it was an option.

From an 8.5 to a 6-
But what now? Should we go into the hospitality industry with lower expectations until things have recovered from the blow? Is that going to happen? Or is the eight and a half from that top place just a six from now on? My hospitality heart is crying in the meantime, because I wanted to find everything perfect that evening. If only for that smiling chef and his thumbs up.