This Foodie Friday our topic is rudeness. OK, maybe not rudeness per se but whatever it is one would call being brusque with servers in bars, restaurants, grocery stores, and elsewhere. You know what I’m talking about. You probably have a friend who treats the waitstaff as if they are indentured servants rather than food service professionals who work long hours for not a lot of money. Maybe they make ridiculous demands or maybe they manage to find fault with everything that’s sent from the kitchen, causing problems not just for the server but also for the cook who will probably have to refire the dish.
It’s an important business point. When you’re dining out, you’re in a position of power with respect to the servers and, to a lesser extent, the entire kitchen. In an office setting, there are managers who revel in that and they’re the ones whose subordinates can’t wait to find employment elsewhere. No one likes being treated dismissively. The rude manager is probably feeling a need to demonstrate how special (or entitled) they are. To a lesser extent, I think they’re trying to see what they can get away with. Unfortunately, subordinates rarely get the chance to tell the manager’s manager how detrimental this behavior is to the entire team.
I’m not saying we need to be obsequious either to the waitstaff or to our subordinates. I am saying that “please,” “thank you,” and other demonstrations of appreciation (a nice tip to the server, a decent raise if possible to the employee) will get you better results than being demanding and rude. I often wished that I could take every candidate I was thinking of hiring out for a meal, or at least for coffee. You will learn an awful lot about their character, especially if the service really is bad or if their order gets messed up.
One of my bosses told me a long time ago to think about managing as if I were moving a piece of string. If you get behind it and push, it rarely will go where you want. If you get out in front and pull, you can lead it anywhere. Good manners are part of being out in front, whether in a restaurant or an office, don’t you think?
Consult Keith 