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The 8 Most Annoying Questions Asked in Restaurants
129 comments :
I must admit, as a server, I'm guilty of a few of these! But one of my biggest pet peeves is when a customer asks, "Is the __________ good? or how's the _________________?" Many times I'll answer with my honest opinion, but if I'm busy and need to get to the next table, I'll tell you it's the best thing on the menu - I don't care what it is!ReplyDeleteReplies
What an ass! You do not belong in the service business. Try the dish room.Delete
Really? Let me know to avoid your restaurant. It's one thing to ask "what's your favorite thing" but I really do appreciate the server's input in narrowing down my final choice. Perhaps I should walk around and ask the other diners, lest I inconvenience you when you're busy? Give me a break!Delete
I've come to realize that some restaurant owners are in a world of their own when it comes to staffing levels at restaurants, so I understand the original reply, as a server I'm often alone in a 26 table restaurant - maybe not a lot by some standards, but our place is set up such that you can't see your guests when you need to get to the drink/coffee station and the kitchen. So yeah, replier Anonymous #1 & 2 - if you really like the food at the establishment have a little compassion, you don't know the situation behind why there may be slow or ultra "hurry it up please" service.Delete
Sure, if your server is being a putz and hasn't a clue how to move about to get the job done with what he or she has then I'd say be an ass diner, like you should. But if you observe the server busting their ass with what they go to get everyone served, don't take it out on them.
I often ask the same question to see if the server really cares. If you work for tips you should try to provide the best service.Delete
Really? One server in a 26 table dining room? Did anyone in the place get any good service? Most competent restaurant owners would not staff a restaurant like this.Delete
I cringe when I get that question not because I don't want to help the customer, but because sometimes when I think something is good and I tell the customer that I find it delicious, they try it and hate it and they like to put the blame on me. In fact, there was a pinot noir that I had tried months prior while training and remembered liking, and when the customer asked if it was good I replied that "yes it was good, and it was very light with notes of cherry". The customer got the glass of wine and jumped down my throat because it was "undrinkable" and that I knew nothing about wine. It's possible that the bottle was not as good as the one I tried, or maybe I simply didn't remember because it had been so long since I had tried it... or I have a very different palate. From my experience with other customers, I don't think I am a total idiot.Delete
This list is SO right on!ReplyDelete
- tinychickNYCWednesday, February 29, 2012 at 9:57:00 AM EST
Was "upselling" ever on any of the peeves lists? It should be! "Would you like any sides with that?" No! If I did, I would have told you!ReplyDeleteReplies
What's wrong with up-selling? If in the end it makes your experience more enjoyable or are you just a cheap ass. A simple "no thanks" is fine.Delete
Worse is when the question is posed: "Soup or salad?" And you don't find out until you get the check that it was extra! And I'm sorry but another $8-$10 for a salad made up of lettuce, one cherry tomato and 2 croutons is ridiculous.Delete
Kelly- Great piece, fun and entertaining. A personal pet peeve of mine, when dining alone, is constantly being asked, "Is it just you?" followed by an aggressively dramatical removal of silverware determined to make said diner feel even more alone than when they first walked in. As a result, I am often tempted to answer, "Is it just you?" with "Yes, unfortunately, my wife and kids were killed in a recent car accident," but never have.ReplyDeleteReplies
I like to reply to that one with: "What, am I not enough? If not, I can dine somewhere else"Delete
I like single diners. But not when they sit at a table for four at the beginning of a rush. Hence, the sometimes seemingly aggressive removal of three sets of silverware.Delete
I so agree with you. I dine out alone frequently and there are variety of ways the host greets you but one of the worst is: "Party of 1?" How can you have a party with one person.Delete
And if it's a problem seating one person at a 4-top - don't do it! If you do - drop the attitude - if follows you through the entire service and affects you tip.
As a host at a restaurant, I HAVE to ask if it is "just one"... I try to be as tactful as possible. Sometimes people don't make it clear to me when they enter the restaurant how many they are. I think that there is a possibility that you are taking this a little more personally than you need to. Often I am so busy and perhaps taking silver away briskly is only because I want to be a quick and efficient as possible to get to the line at the door. I do appreciate knowing that perhaps it can be taken the wrong way by a guest, but please understand that there is a reason people are asking you and it is not because they are upset... at least usually.Delete
Server: "Do you need change?"ReplyDelete
I just put down a twenty to pay for an $8 hamburger. Do I look like the kind of person who tips that way to impress himself?Replies
The server can't always see the exact amount of money you're giving them at first, especially of you put it in the black book.Delete
I worked as a server for many years found the more tactful way to approach this issue is "Let me get your change" which should prompt the diner to tell you if it's not necessary.Delete
This one is one of mine peeves - - I feel it's "asking for a bigger tip".Delete
I absolutely hate that question. Sometimes I haven't even figured out how much I am going to tip. My favorite is when I have a credit care in there ... no go ahead keep my credit card. It's just pure laziness. Go get the change and bring it back and say Thank You. It really isn't that much extra work. Just how big is the restaurant you work in?Delete
Simple solution for the server - always bring change without asking. If customer wants to leave a large tip they can make that decision without your help.Delete
LOL - one of my biggest pet peeves!Delete
From the server side, the simplest rule to follow is only to ask for permission. "May I take your order?" "Is there anything I can get you?" "May I clear?"ReplyDelete
Deep inside, we go to a restaurant for service, not interrogation. What WE are thinking - "How IS everything?" - is not a server's business. What the server may do for us IS the server's business. "May I get you anything?" will elicit "This dish is cold," if the dish is cold. Whether or not one buys into this bit of psychodrama, sticking to "May I" will avoid all of the bad server questions listed here and will avoid other questions that diners find intrusive - "How ARE we tonight?" - on any level.Replies
I like this simple rule. It eliminates some of the awkwardness of serving lingo that I have always been somewhat uncomfortable with. But you really can't just walk up to a table in your average restaurant and say "May I take your order" with a smile. I'm afraid some people would think that cold? But then the usual "Hi, how are you?" isn't really preferable, especially when someone catches you off guard and tells you that things are horrible and you suddenly become a table side therapist for a solid fifteen minutes. Perhaps, a cheerful "Hello" followed by "May I take your order?" is the way to go...Delete
Sort of gets to the point without trying, I'd say. Economy of speech – nothing to misunderstand. Efficient. Perfect.Delete
"But you really can't just walk up to a table in your average restaurant and say 'May I take your order' with a smile."Delete
No, but even a diner waitress can say "What can I get yuz?" And, of course, there are some places where people go for a more egalitarian dynamic.
I usually start with a cheerful introduction: Hello, welcome to "Restaurant Name", my name is ___ and I will be serving you tonight.Delete
This avoids the awkward, "How are you" business.
Then I ask: May I get you (all) started on some drinks while you browse the menus?
When a waiter refills waters and is thanked by the diner, I loathe the answer "It's not a problem" in place of you're welcome. Of COURSE it's not a problem, it's your JOB! Also, I was once asked in a NY restaurant if I was interested in "something in a tap water" - seriously!ReplyDeleteReplies
This is also my personal pet peeve. It happens even in very upscale restaurants these days. Every time a waiter says this, I am tempted to ask them what made them feel it was a problem in the first place.Delete
when I say thank you, and someone says "no problem" or "not a problem" I reply, "well I am sure am glad it is not a problem, I did not think it would be a PROBLEM" in the most sarcastic tone I can conjure upDelete
I am sure that the servers enjoy you jumping down their throats. These people handle your food. Treat them with some of the respect you are demanding!!Delete
The 'no problem' is so ingrained in wait'rage that it is probably going to go on forever.Delete
Unfortunately "no problem" or "not a problem" has become ingrained throughout usa culture.Delete
I miss "you're welcome".
It's incorrect and not an appropriate response. So, yes no problem should rub people the wrong way. I can't stand it and have decided to call the server out when I'm given this response.Delete
I have actually come to detest 'you're welcome'. I associate it with people saying it sarcastically when they did not receive a thank you. I think it makes more sense for a server to say 'no problem' rather than 'you're welcome'. You're not invconvincing them, it's what they came to do. They're saying no need to thank me; it wasn't a problem. i am here to serve you. Those who insist it is incorrect and those commentators who said things like, "Well I'm glad it wasn't a problem since it is your job!" are contemptible.Delete
Being addressed by waiters as "guys", as in "can I get you guys anything else?" -- except when I'm out for beers and burgers with my buddies, of course.ReplyDeleteReplies
This just happened to me and my dining partner last night at an upscale French restaurant in Philadelphia. Really? (He actually committed several of the faux pas on this list). Le sigh...Delete
I go nuts when a server refers to us as "you guys" as in can I get you guys anything else.Delete
If they say it more than 3 times I will do two things - first thing is I'll tell him/her my wife is not a guy.
If they don't get the drift I'll get up and tell the manager to send me a "real waiter".
I usually will tip based on service so this would qualify for the low end tip.
The "You guys" thing really gets me! When Im dining at a nice restaurant with my 99 year old grandmother or my handsome husband, this infuriates me. I am tempted to ask "Do I look like a guy to you?" It is disrespectful and a coarseness if language one doesn't appreciate in a fine restaurant, or anywhere else.Delete
Another pet peeve is the "Are you still working on that?"
Overheard last week at an fine restaurant in Brooklyn Heights: "I'll do the bass" Not, "I would like bass", "I think I will have the bass". What ever happened to good manners? Not to mention good grammar!
Oh boohoo.Delete
To be fair, English doesn't really have a formal "you (plural)" term. The fact that "guys" is a male-gendered word doesn't mean the server thinks that women are male so much as that male plurals are more universal, and people would probably get even more irritated if they used the more egalitarian "y'all".Delete
How is everyone doing seems to work better than guys. I agree not all are guys. Even a table full of men. They are gentlemen. You wouldn't call a table full of women "girls." Folks or everyone when a table has mixed sexes is appropriate. Ladies or gentlemen when the table is gender specific. It may seem fun and casual to say guys, but it's not proper English and the more improper English one practices, the less serious they are taken.Delete
The questions are almost as annoying as the server or bus-boy clearing platesbefore all of the diners are finished eating. Totally annoying.ReplyDeleteReplies
agreed. I put my hand up between the plates and the bus person as they start to clear and say, "why don't we wait until all have finished"Delete
I agree. This is the most annoyng thing. For table bussers: Wait until everyone finishes the course set before them, before clearing the table!!!!!! It interrupts the ebb and flow of the diners' conversation, and makes the patrons feel as if either the place is short on dinnerware, or as if you can't wait to turn over the table!Delete
I dislike sitting with a dirty plate in front of me, so I actually WELCOME having someone take it away when I am done with it.Delete
Waiting until everyone has finished eating before clearing is the norm in fine dining and in European/Asian countries. Nowadays, most people get peeved if they sit with a dirty plate, or worse, start stacking them so high it looks like the leaning Tower of Pisa on the edge of their table. This one is a damned if you do, damned if you don't rule.Delete
>>> Diner: "Can I have that cooked between medium and medium rare?"ReplyDelete
This does not belong on the list. Even the Capital Grille will do this; they call it medium rare plus. Many reputable steakhouses will cook your steak to 8 degrees of doneness.Replies
I agree! It seems like medium rare is the new word for very rare, and the only way to get it not raw is to ask for medium rare plus...Delete
The point about temperatures not being an exact science in most places is a good one imo.Delete
The 2 most important things about a steak are the cut of meat you start with, and cooking it to the correct temperature. Not an "exact" science? OK, but not rocket science either. There is a science or art to this, and a good experienced chef knows how to do it. They're human of course, and can make mistakes. But they should know how to do it, and cook it to the temperature you request (but don't make up some exotic, overly complicated request either.) After all, if they want to charge $30, $50 or more for the steak -- it better be a good cut, and cooked to the right temperature.Delete
Agree! You can rarely order a steak medium and have it cooked properly. I absolutely hate to send food back but I was in an upscale restaurant and my steak arrived very rare (I am not going to try to eat something that makes me physically ill to even look at all that blood). I had to send my steak back 3 times! Think they need a new chef.Delete
The other item you cannot get prepared properly is eggs! Over medium SHOULD BE whites done, yolk soft - I have stopped ordering eggs because I cannot tolerate runny whites. I will only order eggs if scrambled or in an omelet.
We actually print on our menu the NAMP and ACF guide to doneness and we still get diners insisting theirs is not cooked properly when it clearly is. The solution is to tell the server what you want if you do not want to follow the guidelines; ie: "may I have that pink with no blood". And as far as eggs go simply say whites cooked, yolks soft, take the variable out of the equation. Cooks understand unambiguous instructions (unless they are simply a bad cook), one person's medium is another's well done.Delete
There is a specific form to cooking steak/meat properly. The range of temperatures are all very specific. A skilled chef cooks them to their proper temperature. It's not a guess. I don't know where you are eating, but medium is not always prepared wrong. Medium is a warm pink center. Most of the time people don't even know what they want. Know what you want the steak to look like. Tell the server. They will relay the message in terms of medium, medium well, etc. Do not order your steak medium rare plus. There are specifics to each degree of doneness. Rare is a cool red center. Medium rare presents a warm red center. Medium will give you a warm pink center. Medium well is a slight pink to brown center. Well done meat will be brown throughout. The word gray should never be used to describe your meat. Gray meat sounds like it expired last week.Delete
sorry, but you're wrong. when a server tells the chef "med rare plus" its cooked med rare and thats it, further more most chefs would tell you not to do it again. thats why we get a temp, to get it to that specific temp, no a little of this a little of that, maybe a little more or a little less " i like a little pink but no blood, i dont want it mooing but i want red an juicy oh wtf just butterfly the shit out of it ", blah blah blah, if you dont know how you specifically like your steak coooked, you have NO business eating a $50 steak, so get chicken like all the people who have no idea what theyre doing do !Delete
All four of the server questions are either efforts to sell the patron something beyond what they've ordered or efforts to hustle the patron out of there and make room for the next one. Either one is likely to be a tip reducer as far as I'm concerned. We all know restaurants are a business, but I'm there to relax and enjoy my meal -- I don't want to feel like I'm buying a car or being rushed through the experience. You will maximize your success if the patrons come back and/or recommend you. You will minimize your success if the patrons never return and tell others to avoid your place.ReplyDelete
In addition to "are you still working on that", I have been asked: "Still munching?", "Are you still picking?" and "Are you done chomping?" At my restaurant that's one of the first rules cited during training. You ask, "May I take your plate?" As for servers or hosts hoping to avoid a needless trip back to the table with change, the simple strategy at my place is to say "I'll be right back with your change." Most folks say, "We're all set. The rest is for our server." Mission accomplished in a less presumptuous manner!ReplyDeleteReplies
Sounds like you provide a most pleasant dining experience!Delete
This is a nice way of handling it, but I believe the bigger problem here is that both patrons and waitstaff no longer recognize silent table etiquette. I was always taught that, between mouthfuls, you left the fork (tines down) and knife crossed over each other over the plate, to let the waitstaff know that you were not finished with the dish. When you are finished, the knife and fork should be placed parallel to each other, across the dish, at ether 10:00 or 2:00. This lets the server know that he can remove the plate (provided everyone at the table has finished the course). Sadly, even some of the best restaurants have not taught their staff this incredibly simple solution.Delete
In the new digital clock age, these fork and knife silent etiquette notes are pretty old hat.Delete
At the very least diners should practice the utensils parallel to sign they are finished.Delete
Answer to the water question: "River water's fine with us".ReplyDelete
With the exception of some places I've been in NYC, most American servers have been trained to ask customers about 5 minutes into a meal "How is everything?" While the intention - to remove the need for a diner to actively seek out a waiter if there's a problem - is benign, in reality it just forces most people to interrupt their meal to acknowledge that everything's just fine, thanks. Why not just keep an eye on diners from afar and allow us to call you over if there's a specific problem? I would do that anyway, and coming by to ask how we are is just an annoyance, as though the restaurant is a. just going through the motions, b. fishing for a compliment, or c. is insecure about their food and needs to conduct a survey to make sure it's OK.ReplyDelete
Why wouldn't everything be fine? Is there something you're not telling us?Replies
I agree that "How is everything" is vague and indirect. I prefer using "Is there anything else I can get you at the moment" and sometimes get simple last minute requests for a beverage, hot sauce, extra side of ______. The servers (well most) don't want to interrupt you any more than you want to be interrupted. The thing is that I don't like to flag down a server in the midst of a meal when they are in the middle of running around the restaurant juggling fifteen different tasks. I was taught that it is rude unless there is a sufficient problem to warrant immediate attention. So when a server asks a benign "How is everything?" I think that they are just trying to remove that possibility and not be penalized for seemingly ignoring the table. Also sometimes people don't realize they need something until they are asked, especially when engrossed in conversations and iPads.Delete
I reply - "I don't know, I haven't tried everything, I have only tried my dish, and that is the only reference point I have since no one has shared their meal with me yet"Delete
Defending the server in many situations:Delete
Many places keep the server on the floor waiting tables, and use runners to deliver the food order to tables.
Hence a server does come back to make sure everyone got what they ordered. Sometimes a dish can be left in the kitchen.
It is surprising how many diners will not beckon their server if they need something or there is something wrong with their meal...only to bitch up one side and down the other to the manager or on Yelp! saying that their server 'never checked on them' after the fact. Servers that check back with guests a few minutes into service are doing the right thing. A good server will know if all is well without having to even say anything if they walk closely by the table and the guests are deep into conversation...as long as the server knows that the diners SAW them in case they needed something.Delete
'How is everything?' is fine. As a server, I attend to the table within 2-3 minutes of their food being delivered with said question. If I feel I have arrived a bit early, I might follow 'how is everything?' with 'so far so good?' This is easy to respond to with a 'yes' or 'no' and doesn't require the guest to evaluate their experience. The main reason for this visit to the table is to see if anything else is needed to complete their meal.Delete
All right, I have had it with the fresh pepper question - Would you care for some fresh pepper, which I will dramatically grind over your plate of (salad, soup, fish, meat, pasta, appetizer, main course). I assume that the chef has been trained to properly season my food. I cannot possibly know if the chef accomplished this inherent mission until I've tasted my dish. How many of us have ever before sampled the crazy combinations they are offering anyway, what with reductions, coulees, rare spices, exotic cooking techniques - how could we possibly know in advance if it needs tweaking. Does my steak au poivre need a shot of pepper? I doubt it. Note to restaurant - if my food needs peppering, salting, cooking, please do it in the kitchen - that is what a kitchen is for - a busboy should clear the table, not influence the cuisine.ReplyDeleteReplies
Well said! C'mon folks, the day of the overrated peppermill is long over. Just leave the salt and pepper grinders on the table, and the diners will add seasoning themselves,if they've already sampled the fare,and found it not seasoned to their liking. I find the whole pepper grinding "thing" to be an insult to the chef.Delete
so does the chef!Delete
Offering freshly grated pepper is a professional touch that we appreciate.Delete
I love a large grinding of fresh pepper on most salads, especially Caesar Salad, some pasta dishes.
Many prefer little or none.
Black pepper is something to be added as a finish at the table, as well as used in cooking.
The reason that most restaurants do not have a fresh pepper mill on the table is that they have a way of finding their way into customer's pockets. That is also the reason why they are oversized!
I guarantee you, you have not had a true Ceasar Salad in many years. Restaurants seem to have forgotten that the anchovies should be mashed into the wooden bowl, and they can no longer use the raw eggs that are an essential fundament of a good CS. Ahh, the days when we could lunch on a big Caesar Salad and Steak Tartare, long gone. Certain foods may call out for a finishing touch at the table, but it is way overdone, unlike a Steak Tartare.Delete
This is my biggest pet peeve. I always feel like telling the waiter that I don't know if my food needs pepper, as I haven't had time to taste it, yet. I also would like to ask if the chef is too busy to adjust the seasoning. My wife tells me that I would just be rude, so I just decline the offer of fresh pepper, and get on with the meal. My solution would be to have a pepper mill (not shaker) on the table. We have dined extensively in Europe, and never see this affectation over there. Can anyone explain how it became so pervasive in the US? This nonsense smacks of Carrow's.Delete
Whenever a server asks, "Are you still working on that?" I ALWAYS respond, "I'm not working on it. I'm still enjoying it. If I were working, I'd be getting paid to be here, instead of the other way around." It always kick-starts a conversation and hopefully converts another server to say, instead, "Are you still enjoying that?"ReplyDeleteReplies
you're a jerk.Delete
understood and agreed it is not work, but really, a response like that only means you are an ass.Delete
No, waiters who say "are you still working on that are asses. I usually say the same thing but am tempted to carry a few power tools in my purse and pull out a n electric drill and start drilling through the plate and say "I'll get er done in a minute bub"Delete
One that should also be on the list is "I guess you didn't like it" when you've finished and the waiter clears your empty plate. Sorry I didn't leave some for the kitchen cat.ReplyDelete
My biggest annoyance...people that have not been in the Service Industry that comment on the service in Service Industry. Many times, the server is instructed to upsell, use a certain protocol for approaching the table, even how the table should look manicured after every plate is emptied. Often they are being assessed by their managers as to how their service is executed and are rewarded or reprimanded according to that assessment. Sometimes...it is the establishment that dictates how the server acts at the table. While "guys" and "you done with that" are never appropriate, those of us who have had time in the service industry understand it's not always the person you see who is to blame ...and should not be tipped less because you aren't being treated as you'd like. If anyone remembers the movie "the Jerk"...Steve Martin is unhappy with the service he receives at a seemingly upscale restaurant since his PRECEPTION is not equal with what the establishment is offering.ReplyDelete
When a server asks me if I need change it usually costs him or her at least a dollar. If everyone withheld a buck for this question, I predict it would disappear from the restaurant world.ReplyDeleteReplies
So vindictive!Delete
Yet incredibly effective!Delete
Do you inform the server that because they asked if you needed change they are loosing a dollar? Otherwise, I don't see how this is effective...Delete
I am amazed at the arrogant, abusive, ill-informed, and vindictive responses I've read here. I would love all of you to come to my restaurant and experience a wonderful meal, with unobtrusive service, and true hospitality. Unfortunately, I fear for my job, and the jobs of any poor waitstaff/barstaff that has to put up with this bitchy group. Zagat is quickly becoming the new Yelp. A place for small, pretentious people, with little to no hospitality experience. Where they can bitch about any ridiculous thing they want. "He asked if I wanted bottled water?" , "She asked how EVERYTHING was?" , "The server asked if I'd like any sides with my meal?" , "OMG! They asked me if I've ever dined here before?"Delete
There are reasons these questions are asked. Believe it or not, a lot of people order bottled water. If the server doesn't ask how your meal is at the beginning, they can't fix mistakes, e.g. an under/over cooked steak. The restaurant might be a la carte, or you may have only ordered a starter/appetizer, so you might need some sides. Which brings me to the most ridiculous grievance I've ever heard in my career. Asking if you've dined with us before, or if this is your first time in the restaurant, is a great conversation starter. If you're at TGIFridays and get asked that, it's your fault for going to a chain restaurant. If you're at a real restaurant this might be a way to highlight a house specialty (cocktails, wine flights, house cured meats, anything!), or that it is a family style menu, or a small plate/tapas menu, or they want to create real connections and earn your loyalty and repeat business. Not every server/bartender/busboy/manager/owner is trying to ruin your night. Most of us are hard working, dedicated, and tired. If you'd all stop deducting a dollar here and a dollar there for petty grievances, then maybe we'd stop losing all of our truly talented service staff. I'm raising a glass to hoping that the hospitalty industry becomes a desirable career. Not a stepstone on the way to a job blogging about restaurant top 10 lists....
Cheers to that my friend! I almost lost my bottom jaw reading some of these posts. In particular the way people are reading into waiters saying "no problem". I mean honestly folks, don't lose any sleep over thinking about your petty half wit responses to a waiter simply responding to your thanks. All I know is that in my restaurant we have gained some of our best and most loyal patrons by way of engaging them in ways that add layers their dining experience: whether it's asking them if it's their first time, sharing interesting back stories to different products we carry, helping with suggestions on various menu options.Delete
Maybe I missed something with all these annoyances and peeves and then I think to myself, oh wait, I actually work in the service industry and have a firm grasp on what should and shouldn't be considered an annoyance and what is actually a part of the SERVICE and the HOSPITALITY.
The problem is one of misunderstanding about what restaurants and the service they privide are about.Delete
They should be about providing service to the customer. Waiters are there to serve the customer, be as unobtrusive as possible, and follow the traditional manner of service in their type of establishment,
I have lived in France for many years, and these problems just never come up.
Waiters are professionals, not working in a restaurant until their ship comes in. They are trained, correct, professionals. If you come back ten years later, the same waiters will still be at their post.
They know their job and their place. They are never overly familiar with customers, even regulars.
Whether Café, Bistro, Brasserie, small family run restaurant, or Restaurant Gastronomique, they will never clear one diner's place until all have finished, they will never ask if you are still "working"- that would be intrusive and rude. They will never give you your check until asked to do so, lest the guest feel pressured.
Anyone see the recent Saturday Night Live skit "White Peoples Problems"? Seems fitting here...Delete
Very well said. Servers are trained to do what they do for a reason. If they didn't do all of these things you complain about, you would complain about that too.Delete
It is rude to remove the dishes and utensils of some guests at the table when others are not finished. It rushes the others, and is not needed, there are plenty of plates and bowls in the kitchen. I now move my arm up to stop the action of the wait staff as they reach for mine, and state: "Let's wait until they are finished" with a nice smile.ReplyDeleteReplies
Amen to that! A dish should never be removed until everyone has finished the course, unless one of the patrons at the table requests it to be removed.Delete
I worked at Windows on the World on my school vacations and summer breaks. We were trained to remove anything on the table that was not in play. I guess I got used to it, and prefer to have dead soldiers removed. You wouldn't leave an empty glass unattended. Joe Baum and Allen Lewis wanted dirty ash-trays cleared, an empty glass was not tolerated. A messy station - never tolerated. Plates cleared, always. I guess times change. Dirty plates now have their place.Delete
My BIGGEST restaurant complaint:ReplyDelete
My wife & I arrive; & for whatever reason, while waiting for a table, we go to the bar & order a drink. Meanwhile, our table is ready.
Now, the moment of TRUTH!
Paying for the drink(s). Almost ALL good restaurants will be more than happy to transfer the charge to your new location/table. "I only take my wallet out once". This is so customer friendly!
Unfortunately, MOST restaurants insist on twice - @ the bar & @ the table - very inconvenient.
As a result, I still request, the bar bill be transferred, to my table. I follow this up, by suggesting. that if denied - NO BAR TIP! "It's your choice". More often, than not, there is no bar tip.
I understand that there are a myriad of reasons for this nasty conduct; but keep in mind 2 things:
1) All good restaurants are, more than happy, to grant this
2) Its still your money when you walk thru that front door.
How & when you spend it - is still your choice!Replies
I agree with you - it is a pain - but, you are punishing the bartender for a policy beyond his control. You would do better to complain to the manager - a more appropriate threat is that you will be taking your business elsewhere in the future if they refuse to change their pain in the neck policy.Delete
A few episodes of paying repeatedly I do complain. How about being asked to pay at each shift change in the bar and then again in the dining room. I've begun to leave only a tip with the last use of my credit card while informing the first waitperson of my intentions. Let the staff argue and figure out the tip--it is an inconvience that a paying customer shouldn't have to deal with. Total BS.Delete
Recently went to a restaurant where the server asked one member of our party- "Are you still enjoying that?" in lieu of asking if that person was finished. That works as long as the food is good, of course.ReplyDelete
You people are too much. Just go out and enjoy yourselves and stop overanalyzing everything.ReplyDeleteReplies
thats the problem, underanalyzing and underperforming. if its free i dont care but i dont go to the welfare line. if i am paying i want civilized service. if you dont, close your pie hole. over the last 5000 years, trying to achieve excellence is what has made our civilization. try reading.Delete
There are nice restaurants in Las Vegas hotels whose bathrooms are not in the restaurant but in the lobby or downstairs so the question of "do you have a bathroom?" may not be the answer you expect!ReplyDelete
Instead of saying "do you need change"? which really ticks me off. why not say "I'll be right back with your change." If the customer doesn't need change, they will say...no, it's all set, thank you. If they say nothing, return with their change. let the customer deside. don't presume.ReplyDelete
Instead of saying "that would be no problem" maybe a reply ofReplyDelete
"just doing my job" with a thumbs up would evoke a more positive response...Replies
Why can't the server just respond with the appropriate "You're welcome"? Manners and common courtesies are missing in our society now; people simply do not know how to communicate effectively. I hate to pick on the younger generation (and this does not exclude older people) but with the technologies of the iphone, laptop computers, texting, e-mailing and so on ...with all of the misspelled words and bad grammar in order to shorten messages......this reflects in the way people respond and communicate on a daily basis. Schools need to get back to basics. This particular blog contains responses with proper grammar and spelling but I'm sure you have all read what I'm talking about.Delete
People go out to a restaurant for relaxation, a break or just a good meal that they didn't have to cook. The servers have made an issue because diners have complained about things that upset them. I interpret this to mean the servers are saying: "Come in, sit down order and eat whatever is served to you and don't complain about. And by the way, don't forget the 25% tip that I probably don't deserve but hey, I work here and that's the "industry standard now". When you start realizing your customers are not repeat customers, the restaurant's revenue has dropped, your hours have been cut which means you are not bringing home the amount of tips you used to - maybe then you will realize that customer has the right to have expectations when they dine out and pay high prices for a meal (and it doesn't have to be at an upscale place) - you (the customer) should receive quality service for coming in and paying the exorbitant prices and supplementing the waitstaff salary by tipping. Yes, there should be standards but based on reading this the way customers are approached is rude. People who dine out are not only paying for the food they order, they are also paying for the service they receive and if that service has not met their expectations it is the servers responsibility. Serving food to your customer that is not prepared the way it was ordered should not be delivered - the chef or whoever cooked should fix it before it is served! To serve a plate that you know is wrong but the responsibility on the diner; it will immediately infuriate the diner and it will affect your tip most likely. No - you didn't prepare it but it was your responsibility to communicate the diner's request clearly & you should stand up the chef, the expediter or whoever so that the meal is correct when it gets served.
love when a waiter asks if i want fresh pepper (instead of groundReplyDelete
pepper) didn't know i had a choice so i'll have the stale pepper
All ground pepper is stale. A fresh pepper would mush if ground.Delete
I like to look them in the eye and ask if the salt is fresh. When they look confused, I tell them it looks as if it could be several million years old. (Which it could be, depending on the source.)Delete
I've also ordered a steak cooked "extra medium."
Shad row is endangered, thats hilarioiusReplyDeleteReplies
mmm shad row.....Delete
Yes indeed, diners have some nerve. Imagine asking a waiter questions about the food. What would make them think the waiters knew what was good on a menu. The wait staff shouldn't be expected to be familiar with the dishes or have an opinion, should they? How bizarre to ask them what's good on the menu. It makes no sense at all, clearly. Stupid diners.ReplyDelete
And it's also totally unreasonable to ask for a specific degree of doneness on a steak or burger. After all, it's just fire and animal flesh. Humans have been randomly cooking flesh for centuries without knowing if it was raw or burned. There really isn't any system for measuring the temperature of things is there? And the idea that the passage of time could be measured is also ridiculous, meaning that no restaurant should be expected to be any good at cooking meat with any consistency. Their job is really just to bring the animal flesh and fire together...you can't really expect them to have any idea how to get the same color more than once in a row. Stupid diners.
It's lucky Zagat has alerted eaters to how unreasonable they're being with items 2 and 4.
Two pet peeves not mentioned:ReplyDelete
1. Servers hovering over the mineral water and topping off after diners have has only a sip or two. Involuntary edema -- bad form.
2."Vinegarette for vinaigrette. I picture vinegar bottles with happy faces twirling miniature batons at the county fair, or numbered bottles competing for dates on 60s television. "Will vinegarette #2 please come forward..." Vinaigrette, how hard is that? Croissant -- no t how hard is that, no need to overdo the exact French semivowel/semiconsonant, just leave off the t, it's not there. Please.Replies
But the T IS there its in merlot to and Cabernet so If I'm given a T I'm going to use it. Why do they put in a T when they have no intention of using it? Do you draw your weapon with out planning to use it? Would you draw a blade and not draw blood before you put it away? Of course not. French, What a screwed up language, not like English where everything makes sense.Delete
Those are all english words, so please feel free to start pronouncing all the letters in those too.
Diner: waiters that wear plaid caps, suspenders and carry pocketwatches, I mean come on,what's next? A zoot suit? A tank top with tattoed arms? Where does it end?ReplyDelete
I actually dined in a restaurant in Boston that did not have a bathroom and was told to go across the street to use the one in the pastry shopReplyDelete
I think all of you cheapskates should stop asking if you get something free because it's your birthday.ReplyDelete
Wow. People actually have enough time in their day to worry about all these things on the list? And asking about a free birthday drink isn't out of line. Many establishments do it.ReplyDelete
how about this from servers: "how is everything"; "can i get that out of the way for you"; "can i get you started on an appetizer", "do you know what you would like", asked 30 seconds after being seated; "no problem". customer service is abysmal in the usa. all servers should apprentice in top restaurants in large u.s. cities or be sent to france for a year. i get better service a my gun show than in most restaurants. i would just as soon stay home and save my money until i can go someplace classy. the paying customer can ask whatever he or she wants.ReplyDelete
Check out Waiter Rant....ReplyDelete
kneeling waiter ...ReplyDelete
'if it was me, I'd have' ...
'how vegetarian are you' ...
'totally vegetarian? ... I can do chicken, fish.'
'make that two Bombays family sized'
Wow what a bunch of whiny bi**hs. Some of these somewhat annoy me. However I don't care about grammar. Just that I'm treated respectfully. If I don't want dessert I just say "No thank you". The water thing annoys me slightly because generally I don;t drink it anyways. However I just ask for tap and go on to order a martini and a bottle of wine. I think that people on both sides of the table are way to sensitive here. Get over yourselves....ReplyDelete
I like Oreo pie. So don't make it sound lame.ReplyDelete
"Are you still working on that?" and "Did you save room for dessert?" are two peeves of mine, as my wife knows. Both suggest to me that the diner eats like a pig. However, I often ask servers what they like on their menu, especially in "foodie" restaurants where there are a lot of good choices. If one of them is their chef's must try "signature dish" -- I'd like to know that.ReplyDelete
Asking for free things or saying that you "know the manager" so do I d*ckhead, I work here.ReplyDelete
Missing from the list is "Professional Complainer Diners." I cannot stand to be seated near a table of professional complainers always speaking loud enough so everyone in the area can hear.. berating the servers on all manner of little problems they have perceived in their own little minds so they can perceive themselves as "special" becuase they know so much!ReplyDelete
I have 34 years professional Chef experience as of 5 years ago, I get up and go the the table of annoying morons and have a chat. "Hate to interrupt your dinner, but are you aware you are speaking loud enough that we are being interrupted but the constant diatribe of crap coming from this table?" "I thought you might want to know as it seems you are not aware how loudly you are speaking about petty things."
In Denver at a LODO spot I actually had four tables start clapping after the speach..... of course the complainers vacated immediately.
I won't let you get away with it, I know food and will call you on it if you plan on being a loud asssshat sorrily in need of being told to get off your horse.
First world problems anyone? People are always talking abut service etiquette but what I think people need to focus on is customer etiquette. I can not tell you how many times I have eaten out and seen someone treat the wait staff absolutely horrible.ReplyDelete
How bout..."No, we don't have a reservation, but you don't look busy." Oh yeah? Its 5pm on a Saturday...ReplyDelete
I can't believe the pretentiousness apparent on this thread. Have a little mercy. If your Sauvignon Blanc comes a whole three minutes after it's supposed to, just breathe . . . people have it far worse than you in other parts of the world.ReplyDelete
I love reading threads like this when everybody gets all whooped up.ReplyDelete


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Camelbak products are highly respected and used within the cyclist community. Their quality is backed by their "Got Your Bak" guarantee. The Podum Chill bottle has a large capacity and is insulated for longer rides. The innovative self sealing Jet Valve eliminates splattering and spilling. The 100% BPA Free TruTaste™ polyproptene with HydroGuard lets you enjoy the taste of your water and not the bottle. The wide mouth opening is easy to fill with ice and water, and allows you to clean the bottle easily.
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Very cool!
Is the first picture finished? It's very cute. The neck looks a little odd with it's chain/rope bent up like that.
The second picture's very nice. The sleeve shouldn't suddenly stop right when it touches the torso. Have it crease or go up a little farther. Also, those shoulder things look too heavy to just be floating avoe the sleeves. With that said, there should be some folds/creases in the sleeves resulting from the weight of them.
Very nice work! Spoiler tags go like so:SPOILER! :Picture's BB Code


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"Speaking Shakespeare" Workshop
|Thursday, September 13, 2012
|9:40 am
|Center for the Arts—Studio I
"Speaking Shakespeare," a workshop led by two members of the Great River Shakespeare Festival. Thursday, September 13, 9:40-11:00, CFA Studio I. An introductory workshop intended for all campus community members. The presenters will also be meeting with classes and with the casts of the three fall Shakespeare productions. They will be available in the Cafeteria from 11:30-1:00 Friday, Sept. 14, to discuss careers in the performing arts.
Sponsor: Mark Z. Muggli "Our Shakespeare" Jones Project
Contact: Mark Z. Muggli, Mark Z. Muggli


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One Direction Tickets
One Direction are possibly the most successful boy band ever to come from a music TV talent show. Always under the spotlight on and off the stage, Harry Styles, Liam Payne, Louis Tomlinson, Niall Horan and Zayn Malik are a global phenomenon. Their record breaking studio albums and massive hit tours have seen 1D attract a fanatical fan base in the millions. With crowds swooning from all over the world to see them live, One Direction are unbelievable superstars. Select a date to view the range of tickets available or view the One Direction tour on a map to find an event near you. You can also sell your spare One Direction tickets on viagogo, and listing tickets is free. All One Direction tickets are covered by the viagogo Ticket guarantee! Don't wait any longer - buy your One Direction tickets now!
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One Direction formed during the seventh series of the hit British TV show X Factor. Soon after, One Direction signed to Simon Cowell's record label Syco and their popularity and success soared. One Direction entered at number one of the US charts with their debut album "Up All Night" and follow up album "Take Me Home", becoming the first British boy band to achieve such an accomplishment. Their fun loving lyrics, exciting performances and massive tours always cause a mass hysteria and incredible hype wherever they are. If you have any questions about using viagogo, visit our Frequently Asked Questions page.
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One Direction have unveiled the first details of their new book Where We Are: Our Band, Our Story.


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The Internet should add convenience, not headaches. From step-by-step instructions to helpful tips, we'll help you install your equipment, troubleshoot problems, and get the most out of your online experience – minus the migraine.
Reset an Account Holder Password Using Internet Tools
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This article provides steps to reset an account holder password online through Internet Tools.
To reset the password for an authorized user, log in to Internet Tools with the primary email address. Refer to Change an Authorized User Password Using Internet Tools for additional information.
Complete the following steps to reset an account holder password online.
Before beginning: Have the account holder username and Answer to the Secret Question available; otherwise, contact Cox Customer Service to reset the password.
Important: Changing or resetting a Cox.net password may affect the ability to login to a number of other applications. Before proceeding, refer to Applications Affected by Changing Cox.net Login Username / Password to review a list of applications that may be affected by changing a Cox.net password.
Access Reset Password page from www.cox.com/password.
Result: The Reset Password page displays.
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Please use our form:
Digitised Readings Request Form
This will allow you to tell us the course name, course number, number of students taking the course, duration of the course in weeks, date the item is required for and the bibliographic details of the item.
We will check that the material is covered by the licence and arrange for it to be scanned and turned into PDF files by the HERON (Higher Education Resources On Demand) Digitisation Service and then made available to the Library to upload onto Moodle. In addition we will ensure that information about the scanned item is recorded for the CLA licence requirements.
What if the item I request to be scanned does not comply with the licence?
We will investigate through the HERON Digitisation Service if we can gain permission directly from the publisher for the item to be scanned.
What is the timescale for making items available?
If the material is covered under the CLA licence, it is approximately 2 weeks. If the material is not covered, the timescale is dependent on the individual publisher. Some publishers will not grant permission for digitisation.
Can I undertake scanning myself?
Yes, all staff can undertake scanning themselves provided it complies with the CLA licence agreement or specific permission is gained from the rights holder. Detailed information on scanning and your responsibilities is available on our Policy on Copyright on our Library Polices page.
If you are doing scanning yourself, the library still needs to be informed. If the item is covered by the CLA Licence, please complete this form and return it to the library.
If the item is not covered by the CLA Licence, please complete this form and return to the library.
Where can I get further information on library scanning?
Please contact us: firstname.lastname@example.com
External membership
We offer membership to support individuals studying for professional qualifications or seeking to keep up to date with professional issues.
If you would like more information, please call 01224 263450 or email email@example.com
What are the benefits of external membership?
External members can borrow 3 books and 3 journals at any time including textbooks, reference works, special collections and up to date journals. You may also place holds on materials on loan via the library catalogue.
What about electronic books and journals?
Unfortunately, our license agreements do not allow us to offer access to our electronic collections.
Personal Membership
- Full Rate - £25 per annum (for non-commercial use only)
- Concessionary Rate - £10 per annum (senior citizens, practice teachers, occasional lecturers, retired RGU staff, and individuals on CPD courses who would not normally have access to library facilities)
- Free - (RGU graduates, RGU evening/weekend class students, Sconul Access members, NHS staff members, Robert Gordon's College staff and 6th year students. Also individuals on CPD courses lasting less than 10 weeks when Library registration is a requirement.The paying category applies to CPD courses where Library registration is not required. Course leaders advise Library staff on each category.)
To join as a personal member, please complete and return a copy of the membership form:
Personal membership form
NHS Grampian Staff membership form
Corporate Membership
Corporate membership is available at 2 rates:
- Larger companies - £75 per annum (entitles 3 named members to register and borrow.)
- Smaller companies (with 10 employees or less) - £30 per annum (entitles a single named member to register and borrow.)
To join, please complete and return this form:
Corporate membership form
Using other UK libraries (SCONUL Access)
The library is a member of the SCONUL Access scheme, which allows particular groups of staff and students some borrowing privileges at other UK higher education libraries
Who is eligible to join the SCONUL Access scheme?
SCONUL Access provides borrowing privileges for most:
- academic staff on open or fixed term contracts
- postgraduate research students registered for a PhD, MPhil or similar qualification
- part-time, distance learning and placement students
- full-time postgraduates
SCONUL Access also provides a reference only service for most:
- full-time undergraduate students
- staff of a few higher education libraries not participating in the reciprocal borrowing arrangements
How can I join the scheme?
To apply, visit the SCONUL Access website and follow the steps set out there.
If your library account is in good standing we will send you an email to authorise your application. You can then print the email and take it with your RGU student or staff card to the library or libraries you wish to use.
Which other libraries can I access under the scheme?
Over 170 libraries throughout the UK (including the University of Aberdeen) are members of the scheme. Your privileges may vary at different member libraries.
Library Classes and Support
In 2013/14 the library is offering a comprehensive programme of sessions to help support your study and research.
There are classes running every day during the week, alternate mornings and afternoons, covering everything you need to know to effectively find useful information. These classes are being offered in the IT lab within the new Georgina Scott Sutherland Learning Centre.
In addition to these classes library staff will also be available each day, throughout the week, and in the same location, to answer queries and give guidance.
To find out more about what is on offer and sign up for the sessions please explore the Library Classes and Support module on CampusMoodle.
Distance Learners
If you are studying on a distance learning course, we have a range of specific services available to support you.
There are also many online guides and tutorials in the Library area on Campus Moodle. Please contact us if you need more help.
Postal loans
As a distance learning student you can request books be sent to you by post provided your address is in the United Kingdom, including the Isle of Man, Channel Islands or British Forces addresses overseas. We regret that we cannot send books to other locations.
How can I request a postal loan?
Just follow these steps:
- Search the library catalogue to make sure the item is in stock.
- Copy the details into the Postal Loan Request Form below, using a separate form for each request.
- Post, e-mail or fax the postal loan form to us.
Postal Loan Request Form
How many items can I request?
You can borrow 15 books at any one time. Reference books, reference journals and specialised collections are unavailable for loan.
How will I receive my books?
Postal loans are sent by recorded delivery. Please ensure that you enter a delivery address where a signature can be obtained.
If the material you have requested is out on loan, we will recall a copy for you and it will be posted out when it becomes available.
Please note that if, instead of using Postal Loan Forms to request items, you choose to place a hold on a book on the library catalogue we will assume that you will pick up that book in person from the library.
How long can I keep my books?
The standard loan period for most items is 56 days. However, the loan period may be reduced if the item is in heavy demand. Books should always be returned on time.
Are books subject to recall?
Yes. Books in heavy demand may be recalled early and you will be notified by email of the new due date. If recalled books are returned late, you will be fined. More information on our fines can be found on our Policies page.
Can I renew my books?
Books may be renewed unless required by another reader. For renewals 24/7 go online to the library catalogue, select 'My Account', and log in using your student number and password.
Photocopying and scanning
As a distance learner you can request that journal articles, chapters of books, conference papers and tables of contents in the library stock be photocopied or scanned for you.
There is a charge for this service.
How can I request an item be photocopied or scanned?
Just follow these steps:
- Search the library catalogue to make sure the item is in stock.
- Copy the details into the Photocopy Scan Request Form below, using a separate form for each request.
- Please read and sign the copyright declaration section of the form. UK Copyright legislation applies to any photocopy request that you make.
Photocopy scan request form
How will I receive my items?
Scanned items will be sent to your RGU email address or print copies posted if requested. For more information about the scheme please see our Library Policies page.
What are your charges?
Black and white copies cost 4p per A4 sheet (8p for A3).
How can I pay?
You can credit your copying account using the University's online payment system. The minimum payment is £5.
Please credit your copying account before submitting your request. We will debit your account by the required amount.
Please note that it is not possible to refund money paid, but the money will be carried forward to the next academic year.
Pilot inter-library loans scheme
We are currently piloting a scheme to allow distance learners, based in the UK, to request books not in our stock on inter-library loan and have these books posted to them.
How can I request a book on inter-library loan?
If you wish to use this service, please contact our Inter-library Loans Team for more details on firstname.lastname@example.com or by telephoning 01224 263466.
How will I receive my books?
Books obtained on inter-library loan usually have to be collected from the library in person. However, under this pilot scheme we will send them out to your address by recorded delivery.
Is there a charge for this service?
Yes, there is a charge of £5 per book for this service.
Access to libraries in the UK and abroad
In addition to the services offered by our own library, you may also be able to request materials from other libraries or to gain access to other libraries.
How can I request photocopies of items not available in RGU Library?
If you require a photocopy of a journal article or book chapter not available in our collection, we may be able to obtain it through the inter-library loan service. To register for this service click here.
Can I borrow items from other UK higher education libraries?
RGU is a member of SCONUL Access, which allows many university library users to borrow or use books and journals at other libraries which belong to the scheme. Over 170 higher education libraries in the UK and Ireland are members.
To apply visit the SCONUL Access website and follow the steps set out there.
If your library account is in good standing we will send you an email to authorise your application. You can then print the email and take it with your RGU student or staff card to the library or libraries you wish to use.
Can I use any other libraries in the UK?
Check with your local public library in case they offer additional support to distance learning students.
Can I access libraries outside the UK?
As an RGU student you have access to an extensive range of electronic resources, databases and eBooks. However, if you wish to check other library resources in your area the following sites are a good place to start:
About us
Need to get in touch?
Here you will find our contact details, along with opening hours and travel information.
Library Opening Hours
We are operating SEMESTER hours
New University Library, Riverside East, Garthdee campus
Tel. (01224) 263450
|Monday - Thursday
|08.00 - 22.30
|Monday - Thursday
|09.00 - 21.00
|08.00 - 20.00
|09.00 - 17.00
|10.00 - 20.00
|13.00 - 17.00
|10.00 - 20.00
|11.00 - 18.00
Site Information
University Library
Riverside East
Robert Gordon University
Garthdee Road
Email: firstname.lastname@example.com
Tel: (01224) 263450
Fax: (01224) 263460
The University Library is the administrative base of the Library Service, housing the offices of the Director of Library Services and the Library Management Team.
The Library is located in the Riverside East development on campus.


text:
Digestive tract
BIODIDAC (copyright holder)
The copying of material, either with modifications or adaptations, and its subsequent distribution, is permitted with three conditions: that it is not used for commercial purposes, that the source of the material is clearly indicated, and that its use is recorded in such a way that BIODIDAC can provide documentation to the sponsors of the project. [Aiming for CC BY-NC-SA 3.0]
To cite this page: Myers, P., R. Espinosa, C. S. Parr, T. Jones, G. S. Hammond, and T. A. Dewey. 2014. The Animal Diversity Web (online). Accessed at http://animaldiversity.org.
Disclaimer: The Animal Diversity Web is an educational resource written largely by and for college students. ADW doesn't cover all species in the world, nor does it include all the latest scientific information about organisms we describe. Though we edit our accounts for accuracy, we cannot guarantee all information in those accounts. While ADW staff and contributors provide references to books and websites that we believe are reputable, we cannot necessarily endorse the contents of references beyond our control.
This material is based upon work supported by the National Science Foundation under Grants DUE-0633095 and DRL-0628151.
The ADW Team gratefully acknowledges their support.


text:
I have been using these for years in all my necks and have zero issues. They always work perfectly to correct any neck issues. Cellini Custom Guitars.
I'll start by saying that the truss rod is great but I have installed it on two necks and one of the truss rods picked up rust while the other is showing signs of starting as well. I would only wish that the metal in the knob be of higher quality. Other than that is pretty good.
Excellent item. I'm building my first solid body electric guitar so I'm always looking for items that make the process neat, clean and easy. This was it. Routered out the channel with an easy jig, drilled out a hole for the slotted nut and it fit in nicely. Installed, it worked perfectly. Thanks Stew Mac!
It was easily installed and has worked well on my Strat design. The price is not too bad either. I wish they come in shorter lengths (i.e., 14, 15 inches, etc.) so they can be installed in acoustic and archtop guitars as well as other stringed instruments. One thing to watch for, if your groove is 7/16" deep and you intend to apply some caulk in the groove under the truss rod (to minimize vibration), do not put to much caulk under the rod, otherwise, the truss rod top elevation may end up slightly higher than the groove, and in such case, you may have to file down the rod top ends some to get them leveled with the groove top. I do not use a filler strip and never had a problem with the vibration. I also wish the rod would require a bit shallower groove, i.e., 3/8" deep. It concerns me when the bottom of the groove is just about (or less than) 1/8" from the back of the neck and I do not want to end up with chunky necks. Also, I like to take the least amount of meat possible out of the neck for rod groove routing to maximize the energy transmission and minimize the effects of wood removal on the overall guitar tone. Please see the attached picture for a "safe" installation of the nut. This requires drilling a horizontal hole with the same length and diameter as the nut, install the rod carefully, then glue a small filler strip above the nut. This way, you are very unlikely to crack the groove (therefor, the neck) during the rod installation!
love this rod. Easy to install and work's great. This is my preferred choice.
I use these truss rods in every guitar i build. They are well constructed, strong and smooth. It doesnt take more than a slight turn to make a big difference.
When I'm feeling lazy and don't want to make a rod from scratch or the application seems to call for a double acting rod, I always choose a Hot Rod from Stew Mac. I've never had a problem with them and they are a snap to install.
The Hot Rod is not adjustable. You will need to modify some neck designs in order to fit the truss rod. For a 1 piece tele maple neck for example, you'll have to route a longer channel covering the entire length of the heel in order to fit the rod. The channel will have to go further towards the head as well, altering the design.
If covering with a fingerboard, the alterations aren't esthetically noticeable. Otherwise, the Hot Rod is pretty well built and installs easily on a straight channel. It also requires less maintenance than a single action. Just make sure it fits your project's specs and you're good to go!
These Hot Rod two-way truss rods work just fine. They're easy enough to install. The screw is a bit offset from center, and can be hard to get in the hole when installing the rod. I've cracked one neck this way. However, if you're careful, it's straightforward. They work great.
Not what I expected. Please look carefully before you purchase. These are not like other truss rods.
To add items to your order, select the check box next to the item you want. You can edit the quantity you wish to purchase here, or in Your Order.
To add items to your saved list, select the check boxes next to the items you want. You can edit the quantity you wish to save here, or in your Saved List.


text:
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Georgia Regents Medical Center is committed to providing our patients the latest technology and treatments in a Patient Family Centered Care atmosphere. We are also committed to being a leading community resource in helping our citizens lead healthy and productive lives.
To continue to be a quality health care leader in the community, we need the generous support of donors. All donations, whether time, financial or in-kind gifts, are vital to furthering the mission of Georgia Regents Medical Center and the Georgia Regents Medical Center.


text:
Can I Have S'more Bag
Use your Cricut® to create a cute way to give a fun food gift or decorate your child's lunch!
Designed by Mandee Gillen, courtesy of Provo Craft®!
Material List
- Cricut Expression® Personal Electronic Cutter
- Cricut® Campin' Critters Cartridge
- Cardstock: Black, White, Green, Light Brown, Dark Brown, Tan, Red
- Patterned Paper: Brown & White Polka Dots
- Ribbon: Sheer Brown Polka Dots
- Gift Bag
- Corner Rounder
- Paper Trimmer
- Pop Dots (Adhesive Dots)
- Liquid Adhesive
Project Instructions
Cartridge Cuts:
- 4" porcupine
- 2 ½" campfire badge
- 4 ½" CAN I HAVE S'more?
Assemble all images using pop dots and adhesive.
Cover front of gift bag with patterned paper, green cardstock, and white cardstock. Round corners of green cardstock before assembly.
Adhere images to gift bag as shown using pop dots and adhesive. Tie ribbon around handles as shown.


text:
|Food & Wine Homepage>Liquor & Spirits
What's popular
Fruit Liquor & Spirits Herbal Liquor & Spirits Coffee Liquor & Spirits White Liquor & Spirits Flavoured Liquor & Spirits Liquor & Spirits (Italy) Galliano Liquor & Spirits Pimm's Liquor & Spirits
The purpose of MyShopping.com.au is to help online shoppers
1. Shop online from hundreds of online retailers that deliver Fruit Liquor & Spirits Australia wide to areas including Sydney, Melbourne, Brisbane, Canberra, Perth, Adelaide, Darwin and Hobart.
2. Research millions of products and hundreds of online stores before making your decision. You may buy Herbal Liquor & Spirits or find wide range of Liquor & Spirits online .
3. Narrow your choice by choosing from a large range of Coffee Liquor & Spirits at the best price, brand or features.
4. Compare the cheapest White Liquor & Spirits prices from hundreds of online shops.
5. Find the best sales deals on Flavoured Liquor & Spirits from millions of products with the best discount prices.
6. Get the best sale and bargain available from our online stores at your own convenience.
7. Find the perfect Christmas gifts; consider Liquor & Spirits (Italy) deals for your Christmas shopping online or Galliano Liquor & Spirits for sale . Avoid the last minute rush and get your Xmas shopping done early.
MyShopping.com.au is an online comparison shopping service in Australia. MyShopping.com.au helps you buy the product online for the lowest price by comparing the prices offered by the top rated stores online in Australia and overseas. Check store information before you buy Benedictine Liqueur.
Prices are provided by the merchants and MyShopping.com.au assumes no responsibility for accuracy of price information. Product specifications are obtained from merchants or third parties and although we make every effort to present accurate information, MyShopping.com.au is not responsible for inaccuracies.


text:
Click a swatch below to change colors.
A newer version of the Flash Player is required to enable the zoom feature.
Click here to get the current version.
Sport-Tek® Back Blocked Micropique Sport-Wick® Polo. ST656
Need a little spirit? Starting with our Sport-Wick moisture-wicking technology, we've crafted a flat tricot micropique in bright colors and punchy contrast. With snag resistance, it's no sideline look.
*Due to the nature of 100% polyester performance fabrics, special care must be taken throughout the screen printing process.
Adult Sizes: XS-4XL
Call for pricing


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Archived News (28/01/2014) : Zimbabwe's NAC To Introduce Electronic Patient Tracking System
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text: Information is power, especially when it comes to your health. Now, you can use Google to help you eat better! The search engine will soon roll out new technology that will make getting nutrition information (like calorie counts and protein content) easier. When the feature goes live in a few days, nutrition details for more than 1,000 foods will be just a quick click away- simply ask a food question and the answer will pop up at the top of your search results.


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Upper Deck is an established leader in the world of sports and entertainment related collectibles and memorabilia, serving millions of fans with widely diverse interests, from NFL football and Major League Baseball to Marvel Comics and World of Warcraft gaming. Authenticity has been a central theme to Upper Deck products since the company's inception in 1988. The company revolutionized trading cards using sophisticated printing technology to improve the overall quality of products and adding a trademark hologram that prevented them from being counterfeited. In 1992, Upper Deck expanded the company's focus on authenticity to include fine autographed sports memorabilia backed by a patented five-step authentication process which guarantees fans are receiving genuine autographs.
The heart of Upper Deck's five-step authentication process is the company's policy that an Upper Deck representative must witness each autograph signed by any one of its stable of high-profile athletes, which includes Michael Jordan, Tiger Woods, Kobe Bryant, Ken Griffey Jr., Peyton Manning, and Kevin Garnett, to name a few.
The Upper Deck 5-Step Authentication Process:
As the sports memorabilia industry grew, Upper Deck recognized the problem of forgery and, in 1992, introduced a solution, establishing Upper Deck Authenticated and creating the industry's first authentication system.
The company developed a patented five-step authentication process, which requires that an Upper Deck representative witness each autograph signed by any one of the high-profile athletes with whom it has a relationship.
Here's how the five-step process works:
1. Every autograph is witnessed by an Upper Deck Authenticated representative. Observation is the ONLY WAY to truly guarantee authenticity
2. A record of the autograph session is signed by both the athlete and the UDA official and is stored in a secure permanent file
3. An Upper Deck Authenticated serial numbered hologram is affixed to each signed piece of memorabilia
4. A Certificate of Authenticity (COA) is assigned to every piece of memorabilia and includes a matching hologram to the one affixed to the item
5. Every piece of signed memorabilia is packaged with a registration card. The owner has the opportunity to register the item with Upper Deck Authenticated. If for some reason the item is sold and/or transferred to a new owner, a full detailed record of the item's history is readily available.
Upper Deck provides a Certificate of Authenticity (COA) that is the size of a large greeting card (see above) made of glossy card stock. It carries the Upper Deck logo and complete details on their guarantee of authenticity.


text:
Explore Undiscovered Food, Fashion & Fun.
Lately, the letters E P Q T C V are looking a lot more like O H C R A P.
Your peepers need some love — in the form of glasses.
But before you start the daunting process of finding the perfect pair, check out our latest Easy Does It video about choosing frames that fit your face.
For the segment, we consulted the experts at Fabulous Fanny's, an amazing vintage eyewear store in Manhattan, where — rumor has it — Lady Gaga sources her specs.
Even if you wear contacts, you'll want a bespectacled look after you see the awesome selection.
That is, if you can.
To visit Fabulous Fanny's online shop, go to store.fabulousfannys.com. To see some of our favorite styles, visit our photo gallery. Got a how-to question you want answered in a future video? E-mail us at email@example.com. Go crazy!