Can I have another napkin, please?
I have long lived by the axiom that the best food is food you wear. Tacos, burritos, BBQ, pizza – if it’s sloppy then it’s good. With that being said, why are restaurants so chinsy with their napkins?
When reviewing a restaurant, napkins are a big part of my early impression. Paper napkins cost you immediately. Cloth napkins are what you should provide but paper is passable at “country” style diners and the like as long is there is a dispenser on the table. No dispenser and only one paper napkin? That’s really gonna cost ya.
And why do those places who use cloth only give you one? Two napkins is not a luxury; it is a necessity, one for the lap and one for the table. Honestly, chain restaurants, you save enough money only paying servers slave wages and by importing carcinogen filled seafood to spring for two napkins per customer. Not only would it lesson the burden on the overwhelmed-underpaid server but it would be a proper gesture for the customer you are slowly poisoning with chloramphenicol.
One napkin, be it cloth or paper, is very poor customer service. If a restaurant is that cheap, what other costs are they cutting at the expense of the customer they purport to treat like you are “part of the family?”
Entry filed under: Restaurant Stuff. Tags: Applebee's, brinker, carcinogen, chain restaurants, Chili's, chloramphenicol, customer service, foreign shrimp, imported, like family, napkins, Olive Garden, poison seafood, proper etiquet, Red Lobster, seafood, server wage, slave wages, you're part of the family.