I moved back to Miles City about a year and a half ago. Since then I've been to most of the eateries in Miles City, except for the Olive. Last night I decided to take my Mother out for a nice meal. Having not heard anything lately about the Olive, I decided to take a chance. Unfortunately, I'd forgotten at the time that I'm no good at gambling.

We arrived about 5:10pm. When we arrived there was only one other table occupied. When we got our menus, I noticed immediately that they served Alaskan King Crab legs at market price. Since my Mother loves crab, but never orders it because of the cost, I informed her that we were having crab. (period) At this point I should tell you that I wasn't expecting great legs, and I knew they'd have been frozen.

The service was way to slow for only two occupied tables. When the legs came 35 minutes later (they said it would be 20-25min), they were not pre-cracked and there was no tool for doing so with the meal. When I asked for cracking tools, they had no idea what I was talking about. A few of minutes later the cook brought a rather large pair of scissors for us to use. The potato, vegetables, etc were served cold. The crab was luke warm and had obviously be frozen and thawed repeatedly. The shell was solf. The meat inside was mushy and couldn't be pulled out in any semblance of a chunk.

Normally I would have sent the meal back and raised a bit of a fuss, but my mother doesn't like it when I do that, so we ate what we could and I paid the bill. I did leave a bit of a tip, but it was less than 10%, where I'd normally tip 20%...I lived in CA too long. We left the restaurant at 7:40pm. slow, slow, slow I tell you.

I could nit-pick to write a lot more, but it isn't worth the energy. I just wanted to save milescity.com visitors from their own meal horror.

Kelly

[This message has been edited by Kelly (edited 1/14/2007).]

What part of Ca are you from?

I have to tell you the people in the town of Miles City are amazing and i love that the 'big city' life has not found Miles City yet. You could say it moves at a slow pase and that, to me, is worth any pair of crab legs.

Living in Seattle for a bunch of years i can tell you if you want really good crab legs move close to Pikes Market in downtown Seattle. If you want a great little small town in a beautiful setting, stay in Miles City.
:-)
-J

Sorry your mom's special meal was such a disaster. I will add though that it is Montana so your chance of getting fresh anything from the sea is not good. You can get a good steak though! Billings is not far away and you can get fresh sea food at a few good places. Just something to consider next time the urge for sea food strikes.

I actually grew up here in Miles City, and lived in San Diego for many years. Like I said, I wasn't expecting greatness, just a decent meal. Seafood or not, the experience was aweful.

I just ate there the other day and got food poisoning. The Olive's definately not the town's best by any means I'm afraid. And just because Miles City is small doesn't mean it has to turn a blind eye to treating people with courtesy and making good food. For crying out loud! Although actually I had no problems with the service. They were really good. Still, the point is- constructive criticism need not be met with defensive posturing!

Hi, I had a better experience than has been reported. We noted that they were serving on Christmas day and were looking for a place to eat with a friend. We tried them out the Saturday before Christmas and ate really good French dip sandwiches. We went back Christmas day and had a very good lunch. I just thought it best to provide a different view of the situation.

My brother gave me a tip for good crab legs in the midwest. He said that the best place to go is an Outback Restaurant in the Minneapolis area whenever they have a crab special. Apparently those restaurants have the freshest crab in the chain because when Outback has a nationwide special, they fly them from Alaska through the Minneapolis/St. Paul Airport for shipment to the rest of the country. The Twin Cities restaurants get them fresh from Alaska.

Dave

The responses that I have read about the Olive Restaurant is definitely incorrect. I have eaten there many times and not once have I had a bad meal or experience with the wait staff or cooks. Everyone has been overly pleasant with me and the food was delicious to say the least. I would highly recommend eating at the Olive anytime. Frank

I am wondering what scientific method you used to determine that the "responses" were incorrect.

It would appear to me that they are first-hand observations. Since they are first hand experiences, you must be assuming that those individuals are lying about their experience. I am perfectly willing to believe that your experience differed from theirs. I am wondering if you yourself tried the crab legs?

I appreciate the effort that the Olive Owners are putting into trying to recover a Miles City Icon. That business was recently purchased by locals from previously out of town interests. That process has involved a lot of effort, sweat and investment. I applaud you and thank you for your work.

With that said, I have been involved with food service since I was a very young boy. Further more, I made it a point in my world travels to always enjoy the best cuisine offered. It is my very strong opinion that there are no good restaurants in Miles City. There are a few that make a very good effort, but basically there aren't any really good ones. I will note that my experiences at the Olive match the others fairly well and I would encourage Olive management to kick it into gear before the bucking horse sale or those cowboys are going to be very upset with you.

It is not my position to bash without offering some solution, so here is my feedback to ALL RESTAURANTS.

First - hire a consulting company to evaluate your service. You will be surprized at what they find. Then USE THAT REPORT to invest in your wait staff. TRAIN THEM - I mean really... It is really the LACKING SERVICE that makes our experience - even when the food is not to snuff.

Second - Hire a Maitre d' - seriously - this is not just a person who stands at the counter and snubbs everyone they see... This person is your greater, this person observes everything and directs your staff like the artfull orchestra it is. This observant person will notice things your busy and tunnel-visioned wait staff will miss. Pay this person well and they will return your investment I assure you.

Third - Educate the public that you have the best service and then prove it to them. The public needs to know that they are expected to tip well. No, a 2$ tip is not big - it's insulting. You (the public) need to be tipping 15 to 20 %. Note that if the service was actually very poor, I have been known to tip poorly...

To the wait staff: this is how you make money!
1. NEVER ask me to save my fork for the next course. You are asking me to put my dirty fork on a dirty table and then put it back into my mouth - how disgusting. Just earn your tip and bring me a clean one.

2. NEVER ask me if i need more water, soda, coffee... Earn your tip by just making it happen.

3. NEVER bring my bill and drop it on the table in passing. You should NEVER bring the bill until the meal is over. I have actually received my bill before the main course more than once in this town - very very bad!

4. NEVER ask me if I am finished with my plate when it is empty. I have no need for porcelain in my diet and will not be taking a bite out of your plate - promise!

5. LEARN to time your tickets and your customers. YOU WILL TAKE MY salad/soup off the table before stuffing it with more food if you expect a good tip.

6. NEVER put your fingers in the glasses - even when clearing the table. I do not for one second believe that you actually wash your hands between clearing that table (you know, the one where the guys has crabs and his wife has hepatitis) and bringing me my entre with your filthy fingers on the top of my plate. In fact, The health board doesn't believe it either which is why it is against the law. LEARN to use your trays, or make a second trip.

7. OBSERVE your customers. If they keep taking the little straw out of their drink, STOP PUTTING THEM IN! They will notice and your tips will go up.

8. SHUT UP! I came out to dinner to eat, not learn about your aunt maggie. Stop asking so many stupid questions and observe what I want. Learn what questions get you results and repeat that behavior. Does anyone actually order desert when you ask "Did you save room for desert?" No stupid - I didn't! Bring me the desert menu, hand it to me and then leave. Come back in a few minutes. If the menu has tempted me for a few minutes I will be much more likely to order.

9. LEARN HOW TO CLEAN A TABLE! NO PUSHING THE CRUD BACK AND FORTH DOES NOT DO IT. CALL ME AND I WILL SHOW YOU HOW TO DO IT RIGHT! Brushing it off onto the floor is worse - the right method captures all the crumbs for easy disposal later. REMEMBER TO WIPE OFF THE SEATS! If you knock big chunkies off onto the floor, get out the Bissel and clean them up. I will tip you better for it!

10. USE GOOGLE TO LEARN HOW TO SERVE!


Just my .002 cents worth... (if you know about the verizon .002 cents, you are ROFL right now...)

Eric

Eric,

Walk outside, take a look around, then come back and edit your post.

"a 2$ tip is not big - it's insulting. You (the public) need to be tipping 15 to 20 %. Note that if the service was actually very poor, I have been known to tip poorly..."


If the meal was less than $13.33 a $2.00 tip is fine. How many places are there in MC where a steak dinner is going to cost more than that. Here in Gillette, I can get a steak dinner with sweet potato and a Guinness for $14.00. (I do usually tip more than $2.00)

I don't think MC is that different from the rest of small town America. It is unrealistic to expect you would get the kind of "service" you get in some high dollar joint in Denver, L.A. Seattle in MC. Frankly, I hate eating at any those place where there are items on the menu whose name I can't pronounce. And I don't want some snooty waiter/waitress who cares only about the "tip".

Very well put Eric. Service is severely lacking at Miles City's dining establishments.

some things that will cause me to never return to a restaurant:

the entire staff stopping what they are doing to come to my table and sing happy birthday-

the entire staff stopping what they are doing to do some hokey-ass dance (i.e. Texas Roadhouse, Hogs & Heifers, etc.)

waiting in line for a table - there isnt anything in your restaurat worth waiting 45 minutes for - the sheep will wait in line because this is the "in" place to be, not me...

manufactured personality - i.e. any T.G.I. Fridays, Outback Steakhouse, Olive Garden, Flingers, etc. - basically ANY franchise that is trying to capitalize on the latest trend

If you are a waiter/waitress and you sit down at my table and try and converse with me before taking my order, I may kill you. I have enough friends, in fact they are the ones I am sitting with here at this table. What I need from you (and ALL I need from you) is service.


I guess what I expect from a restaurant depends on the style of restaurant more than where it is located. If I go to place that is labeled 5-star then that is what I expect. If I go to a trend-hopping franchise then I shouldn't be too disappointed when it isnt that good. When I go to a small time cafe - than that is the type of service I expect. Guess its all relative...

Personally I like getting the check early. Nothing worse than sitting around for 20 minutes waiting for the check, only to have them set it down on the table and then disappear for another 15 minutes when all I had to do was stick my credit card in the folder so they could take it. The little slip of paper being on the table while I'm still eating doesn't bother me at all. I'm not fussy about the waiters either. If they quick and attentive and don't screw up the order the rest of it isn't important to me.

That said, the food is important to me, and usually in MC there's not much variety or quality either one. I guess you're somewhat limited when people expect to have a steak dinner for under $15, but steaks, breaded shrimp, baked or mashed potatoes, diced vegetables from a can, and iceberg lettuce is about all there is. All there is for Mexican food is Taco Johns hehe, there's no Italian, no Indian, really the New Hunan is the only ethnic food at all. Attitudes like "I hate eating at any those place where there are items on the menu whose name I can't pronounce." is part of the reason there is so little variety of food in small towns too. I love steak but there's so much other good stuff out there that people never even try, just assuming they wouldn't like it if it's not meat, potatoes, or canned vegetables.

Even for standard American meat and potatoes type meals though, no place in Miles City can come close to a normal dinner at my Mom's house Now my Mom is a very good cook, but you would think that there would be someplace in MC where the "chef" could cook at least that well, considering it's what they do for a living.

The one exception I've seen recently in MC is Kafe Utza. The orange sweet roll I had there was so light and delicious I'm sure it could easily hold it's own even in one of the snooty bakeries in the ferry building in San Francisco. BTW those places might be snooty and ridiculously expensive, but damn are their pastries good.

I have to compliment Eric on a pretty impressive rant though .

"3. NEVER bring my bill and drop it on the table in passing. You should NEVER bring the bill until the meal is over. I have actually received my bill before the main course more than once in this town - very very bad!"

This one made me laugh and remember waiting tables when Chris and Rose Grenz were still at the 600, but Butch and Gloria had taken over management. Chris use to yell at any waitress who didn't immediately give out the yellow ticket (that would be the carbon copy for some of the younger folk) as the drink or food was delivered. He would pace up and down behind the counter, pointing, tapping and asking - where's their ticket. I think he was afraid someone would walk out on their 35 cent cup of coffee that they could refill from the coffee station at the door.

we were there 2 months ago ,when my steak was put on the table I could smell something rotten, you guessed it -- the meat was bad, I can not believe the cook did not smell it when he was cooking it.

I was offer an other meal, but I was no longer in the mood to eat.

[This message has been edited by George Y (edited 3/28/2007).]

Ah I miss the days of the original Olive, the Red Rock, the Crossroads.... I was young, but I remember them! Those places were quite an experience for a small tot. I loved the Red Rock!

I am 120% with Levi on this one...one of the reasons why I hate going out to dinner is sitting around for 15-20 minutes waiting for the check when I am done eating. As far as I am concerned, the M&M cafe in Butte, America is the best peating lace in the world. They have a sign up that says, "please pay before your meal arrives." They take your order, and leave your check on the counter as they go to put your order in. You put your money on the counter, they bring you change. Then your food arrives. After you are done eating, you then decide how much to leave behind as a tip, and get the hell out of there. It is the perfect system for getting in and out of a restaurant quickly.

>>They take your order, and leave your check on the counter as they go to put your order in. You put your money on the counter, they bring you change.<<

The fast food industry (McDonald's, Wendy's, Taco Bell, etc.) uses a similar scheme and no tip is required; however, I didn't realize the Olive Dining Room was a fast food type of restaurant.

Gunnar,

It's funny you should mention the M&M in Butte - I ate breakfast there once during my college days and that was great! I was quite entertained by watching the cook who was working just behind the front counter: he kept cracking eggs one-handed, then he'd flick his wrist, the eggshells flew across the griddle in an arc and landed perfectly in a coffee can several feet away. The guy must have cracked about 3-dozen eggs while I was there and he did NOT miss the coffee can even once! He was about as skilled as a teppanyaki chef. I enjoyed seeing that, and the food was good, too!

As for some of the other posts here;

To Kelly (first post on this thread) I certainly think you were entitled to a better experience than what you had. If a place has crab legs on the menu, it should at least have the necessary utensils to eat them with! I'll also agree with Mr. Logsdon: small town people are quite able to provide good service...it pretty-much sounds like The Olive dropped the ball with both of you. There are a couple other concerning posts here: one claiming food poisoning, another saying the steak smelled foul. I don't know what's going-on at The Olive nowdays...could it be because Louie left long ago? Who knows?
As for myself, I ate at the Olive a couple times when I lived there a few years ago, and I liked it back then. No complaints; but that was awhile ago so I can't say I have any recent experiences to compare it to.

To Mr. Brandt: I agree with the general principles you are referring to; keep things clean, keep the water glass full, be friendly and attentive, etc.. But I think some of your expectations are a tad unrealistic for a place like Miles City, and I don't mean that to be disrespectful. Miles City has good people, for sure! However, most restaurants in the area don't have the budget to hire a maitre d' or afford extensive training for a wait staff, much less the labor pool from which to pick and choose the perfect, "social butterfly" types you'd be looking for in the big-city, high-end establishments you seem more accustomed to...that's not to say you don't make a couple valid points, though.

To Levi: my line of thinking tends to fall more in-line more with yours; and this despite the fact that I, myself have done a little world travelling and graduated with honors from culinary school...I was taught about both cooking AND serving. I see dining as more of a "big picture" type of experience: as long as the food is good, the service is attentive enough, and as long as I don't have to sit and wait for 30 minutes to start eating or for 20 minutes after I'm done eating waiting for my check, that's fine. I don't go looking to deduct huge points for every little mistake. As long as the effort is there to make the experience good, that's the key for me.

As for Mr. Cutting: aka the THIRD-best part-time radio announcer to ever work at KMCM/KMTA . I'll second those memories of the original Olive, The Red Rock and I'll add the Airport Inn before it burned down and got rebuilt - not that it's at all bad now, but before I remember the food (which was pretty good) I remember the glass-ceiling, revolving lighted beer sign, the game room with the mini bowling alley game, and the model airplanes hanging from the ceiling...that's what I loved about that place back then...can't comment on the Crossroads Inn, though, only because I never had the chance to go there.

That's my 2 cents.

[This message has been edited by Shu (edited 3/29/2007).]

Most restaurants in Miles City cannot afford NOT to hire a Maitre d'. Maitre d' is a position, not a person. It places some one in an over site location in CHARGE. That person can see things because they are not involved - from outside.

Train your hostess to do that function. Training is often overlooked and does not have to be all class-room style either. More experienced staff should be nurturing and developing their underlings in an on-going basis. The company should have defined service standards, evaluations and incentives. This is not magic - it's simple and works.

My expectations are only too high if Miles City is willing to admit that we are a cow-dump. I would think that most of us would take that title offensively and want to do something about it. I wonder what would happen if someone accidentally decided that they were dedicated to service in such a manner? It would sure be a shame if they accidentally ended up with the best staff, highest tips, and great comeback customer base and reputation.

MC is a "cow-dump" and proud of that heritage. Most of the natives take offense to people who want to turn it into some East or West coast suburbia.

Eric,

I appreciate your response and your intentions, but you do seem a bit ethnocentric.

Just remember, not everyone has the identical expectations you have when they dine out. Case in-point: Levi making the point that he sees getting the check early a better option than waiting 20 minutes after he's done eating before he can pay and go.

Notice that I said you DO make valid points. I suggest, though, that you go back a few posts and take a second look at your first post on this thread.

When you say things like: "SHUT UP! I came out to dinner to eat, not learn about your aunt maggie. Stop asking so many stupid questions and observe what I want. Learn what questions get you results and repeat that behavior. Does anyone actually order desert when you ask 'Did you save room for desert?' No stupid - I didn't!"
Right there, you're showing resolve to punish a server simply for trying to be friendly.

Overall, your rant reads a lot like this in short form: "you WILL make my dining experience absolutely perfect...if you make even the slightest mistake, I will drop the hammer, yell at you and dock your tip." Do you know what that kind of pressure does to the human being that is your server? It puts greater pressure on him/her and increases the likelihood that you will start a snowball effect that causes them to make more mistakes - or else you will piss them off by snapping at them and they will deliberately cop an attitude with you just to retaliate.

Your original post also insinuates that you expect your server to be a mind reader. Newsflash; not ALL people are mind-readers, okay? Sometimes it takes the server a few turns at serving you before they are acquainted with you and your wants. It doesn't happen instantly for everyone, contrary to what you seem to expect.

Not all people are cut-out to be servers/waiters/waitresses/maitre d's, hosts/hostesses. But those who are available to take the job usually do the best they can (yes, there are a few bad apples here and there who do not). I know that not everyone is cut-out to serve the public, and those who are not shouldn't bother taking the job, but I have also done the job...I have seen good people come into a kitchen I worked in at the time crying, bawling and even quitting the job on the spot because they were yelled and screamed at by guests over little things they didn't need to have a tantrum over. I have witnessed a couple confrontations involving very uncalled-for actions and words by the customer, and employed just enough self-control to keep from grabbing them by the lapels, shaking them into whiplash and screaming back at them: "stop being an a**h**e!" There are those, such as Kelly (original post) who do, indeed, have a legitimate gripe...and then there are those who come-in having had a bad day, looking to take it out on whomever they next cross, or else they expect to have their butt wiped and throw a tantrum if any little hair is out of place...which category do you fall into, Eric? If you are in the latter category (and that's the impression you give from your first, rather condescending post) then there is no pleasing you.

For the last time, you DO make good points in your posts, people who take jobs serving the public ahould strive to do their best to make an experience for the customer a good one...but people are just that, PEOPLE, they are not perfect, they make mistakes, and they have feelings...and you seem unwilling to take any of that into consideration.

[This message has been edited by Shu (edited 3/29/2007).]

Richard:

I am a native and no I don't want MC turned into suburbia. However, just because MC is a small town, doesn't mean that people should not be getting good food and good service when they go out to eat. Just because we happened to live away from here for awhile, doesn't mean our point of view is any less valid.

Cases in point...

I hate going to Gallagher's to eat. Why? The food is generally good and the service too, but the bathroom is a F'n rat hole. I don't think it is too much to ask for a clean facility.

I've been to eat at 4B's and found dried and crusted catsup on the salt and pepper shakers. The other day I went with my mom and we both requested that our soup be brought with our sandwiches. We both got them well before the rest of our meal.

You've already read what I had to say about the Olive.

I drink a lot of soda pop. The other day I went out to eat and it took me 10 minutes to get a refill.

I've been out to eat with just my mother, and the waitress couldn't remember who got which meal.

I've been to the Stagecoach and ordered a steak medium rare. It came out of the kitchen bloody raw the first time, and overcooked after I had sent it back.

I have yet to eat at a restaurant in MC, where the vegetable were not cooked to mush.

We are not asking for urbanization of MC. What we are asking is professional attention to detail, instead of the "minimum wage" attitude and experience we get.



[This message has been edited by Kelly (edited 3/29/2007).]

I know no one cares what I think, but...

Restaurants in our neck of the woods (read: remote) are at a disadvantage because of the lack of suppliers.

Most restaurants in MC get their inventory from the Sysco truck.

Kelly--try the vegetables at the Cattle-Ac. Excellent!

Kelly: Perhaps if you lived on or near a rez for a while you would have a different and more thankful perspective on what you have in MC.

Richard: Perhaps if you had lived away from Miles City for awhile, you'd realize that people don't have to settle for mediocrity in their restaurant experience.

If I lived near a rez (I assume you mean indian reservation) I would feel the same way. Why is it I can drive to Glendive and get excellent Mexican food and service? I did that just a couple weeks ago...drove to Glendive just to have lunch then drove back. They are just as remote as MC. Why can they have good food and service and MC can't? At one time, we did have two great restaurants in town, the Crossroads and the Red Rock. There is no reason why restaurants of today can't meet the standards they set.

Gypsykim: I've had the veggies at Cattle-Ac. They were just as bad.


[This message has been edited by Kelly (edited 3/30/2007).]

Shu,
I appreciate your post.

You should know that I am in general a fairly heavy tipper. I do not make a scene in a rest. when I have bad service, and I am much more forgiving than this thread might on the surface appear.

What waitron units should get from this is that they DO HAVE CONTROL over their tips and it will be very easy for them to increase their revenue.

What rest. owners should get out of this is that they do not have to settle for podunk.


Bob,
Actually there are more suppliers in M.C. than just Sysco... If a rest. thinks that is all there is then they might benefit from some very rudimentary research.



Has anyone ever eaten at Taste of Asia in Billings? Now THAT's what we need!

I think MC, Mt has the best service and food anywhere. Leave MC if you dont like the atmosphere. We love visiting with our servers. Hell sit down and join us. Who in the hell has time to watch for crusty ketchup and mustard tops. lololo that is funny. Who cares about eating off one fork at a meal. lol Are you for real eric? come on. It's a good thing I am not waiting on you. Do you know what the Ritz does to your food to people like you? Ill bet you dont.. I do, that's why I am always polite and a fun customer and never complain or send my food back or tip low for you might come back and they will remember you. Trust me. Dont ever change Miles City people. we love you.!!!!!

Patti:

"If you don't like it, leave." How often we hear that phrase here? This kind of thinking is why Miles City will never have a good economic growth. No company wants to invest here, because we don't have good amenities for their workforce. It is also an arguement people use when they don't have facts to back up their position.

Who the hell has time to clean off crusty ketchup bottles? Well, if you weren't so busy inviting your server to sit down and talk, they would have time to clean them off for the rest of us. As a former Molecular Biologist, I can tell you this is not only an aesthetic issue, but a health code violation.

You say you are familiar with what they do at the Ritz, yet you also state Miles City has the best service and food around. Well, having been to the Ritz-Carleton in Laguna Niguel, CA, I can tell you that if you were truely familiar with the Ritz chain, then you definitely wouldn't think Miles City has the best restauranteurs.

I love Miles City. Came back here and took a big pay cut to do so. Don't regret it except . . .no, there is not a really good restaurant in town. There are lousy ones and passable ones and not bad ones but really good? Nope. I just accept that and eat out like mad when I go visit my brother in Bozeman. There are trade offs to living here and fine dining is one of them.

Fortunately, Steve cooks!

I agree that what is lacking in many restaurants today, not just Miles City is a desire to serve quality food with great service. Having had severe bouts of food poisoning from restaurant food, I take great offense when people joke about crusted on food being no big deal. It is a big deal. I go to restaurants to eat, not socialize with the employees. I also find it wrong that people feel they have the right to keep employees from their work by visiting with them at great lengths. As for suppliers, restaurants can get whatever they want. It's a matter of having good kitchen staff that turn the food into wonderful meals. I'm just tired of excuses. It takes no longer to do something well than to do it poorly.

Patti:

"Are you for real eric? come on."
----<pinches self> "Ouch!" - Yup - I'm for real!

"It's a good thing I am not waiting on you."
----If I understand you correctly, with that attitude - it is indeed a good thing for both of us you are not waiting on me. I would get lousy service and you would get stiffed.

"Do you know what the Ritz does to your food to people like you? Ill bet you dont.. I do..."
---"People like me..." What sort of "people" am I specifically? What does "The Ritz" do exactly, and how do you know?
----You would lose that bet. From my experience, I will tell you what they do. First they kiss my butt, and then they make an exquisite meal and present geniusly, and then they charge me big, and then they add the 15% gratuity automatically.
----Then I tip them even more. Why, because they earn it.

I would take the time here to thank those of you who do provide me with good service, but you already know I appreciate it - don't you.

Gee, I kind of like those little off road places where the cook greets you, takes your order, slaps it on the grill, talks about the weather and the local gossip or history and serves you. Cuts out the middle man all together. Much more honest, conversations are pleasant, down home and the food ample and genuinely pretty good. And the cook gets the tip that you stick in a jar on the way out. They might even remember your name when you come through again and have you critique a new concoction that they have made. These little gems are definitely still around.

I like a friendly casual place better than a formal restaurant myself, but only if the food is actually good and they actually give it to me reasonably quickly.

The best waiter I ever had was a girl at a brewpub in Newark, Delaware. They brewed beer on site and I ordered their "sampler" that had 8 4oz beers. The girl knew how each of the beers was made, told me what her favorite was, asked what kind of beer I like and suggested which ones would be similar. She kept my water glass full so I could "cleanse my palate" after each beer. When I told her I liked one kind, she actually went and got me another sample of something similar that wasn't on the sampler. She knew about all of the food on the menu, told me about it, made suggestions, ditto with the dessert. On top of that the food was all great and reasonably priced.

I tipped her $12 on a $28 tab, and thinking back I wish I had given her $15. Was one of my best dining experiences ever, especially at that price. I couldn't wait to go back there on my next trip but unfortunately the food wasn't as good the 2nd time and the service was much worse. Not terrible but I was disappointed after having such a great experience the first time.

[This message has been edited by Levi Forman (edited 4/11/2007).]

I will only leave a good tip if the bill is presented by a nubile, blond from the south of France, then only if she is on roller skates, singing the Zambezi National Anthem. Dirty silverware is not a problem for me as I always bring my own. Don't offer to seat me near old people or children as I will only accept a southern exposure window seat, upholstered in green tapestry with a three table personal space zone. Mariachi music is dead out, as is banjo and ukulele. If the wine steward hasn't served his time on Italian cruise ships, don't insult me by having him spin his cork screw in my vicinity and don't worry about water as I carry a crystal decanter filled with Perrier at all times. If my Afghan hound, Drusilla, is not welcome then you can all just kiss my hump. OK, now.....bring me a refill on my Mountain Dew (it's free, right?) and more crackers.

LOL

Hmm. I can see a lot of people getting ticked off here.

I've stayed out of this for fear of spit in my eggs somewhere. I hear rumors of far worse things from the local high school students- I hope they're local urban legends, but having worked on both sides of the grill I have seen some bad things in restaurants myself.

Some food for thought:

I've eaten at Chez Panisse, The Sardine Factory, Narsai's, and other top West Coast places. I've eaten C-rations (though not as a member of the military), I do fast food (too often), and everything in between. My observation is that you really can't expect Chez Panisse service or food in a rural setting (I know there are exceptions- money can buy just about anything, we don't have that here).

There is not a culture of dining and careers in the business here. In urban areas there are people that look forward to going into the restaurant business as a career of choice- my brother is working through college as a waiter, he brings in $200 to $500 bucks a night in tips. Why go to college?

Here working in a kitchen is a place you end up. It's probably not a career of choice, it's a way to pay the bills, to make ends meet. You'll meet a few ex-cons, dropouts, and maybe a few illegal aliens in most restaurants. But, there is not a strong tradition and heritage of fine restaurants in rural America- they're (usually) in cities and urban areas. That's not to say that restaurant owners and managers shouldn't spend time training staff about what is proper, what good service is, how to get better tips through "good" food and service. That is severely lacking in small town USA. An example- McDonald's has never forgotten to give me a straw and napkins with my drive through order; Wendy's, well, that's another story. Really, how damned difficult is it to remember a straw and a napkin, and the barbecue sauce (I ASKED FOR) with my processed chicken parts?

I don't expect Ritz Carlton service, or cuisine, at The Hole in the Wall. I do expect a certain level of courtesy and knowledge of how a table should be set and when to bring courses of a meal. Conversation at the table is fine, but like anywhere else, if I seem uninterested or I don't respond, carry on with your duties. They are duties- as wait staff you are paid to provide service and to keep the restaurant flowing smoothly; to keep customers coming back for more.

Would I like a high end place in Miles City? You bet. Can Miles City support it? I doubt it, the cash doesn't flow that freely here. Are there examples of great service and wonderful food here. Yes, Kafe Utza provides both, along with character and atmosphere. How about Seabeck Pizza- they make fresh dough from scratch, use high quality ingredients, are always friendly, and the place has a funky family friendly thing going for it.

Let's not forget McDonald's- you get what you pay for; you get it fast; it's hot and tasty; it's reasonably priced. But, you're food doesn't have to come from a box or a microwaveable bag if you look around.

Tucker- could you hum a few bars from the Zambezi National Anthem, it's not coming to mind right now?

Oh, now I remember.....

National Anthem
Stand and sing of Zambia, proud and free,
Land of work and joy in unity,
Victorious in the struggle for the right,
We have won freedom's fight,
All in one, strong and free,
Africa is our own motherland,
Fashion'd with and blessed by God's good hand,
Let us all her people joining as one,
Brothers under the sun,
All one, strong and free,
One land and one nations is our cry,
Dignity and peace 'neath Zambia's sky,
Like our noble eagle in its flight,
Zambia, praise to thee,
All one, strong and free,
Praise to God,
Bless our great nation,
Free men we stand,
Under the flag of our land,
Zambia, praise to thee,
All one, strong and free.




[This message has been edited by Chad (edited 4/12/2007).]

[This message has been edited by Chad (edited 4/12/2007).]

As a "newbie" to this site, but one of a long line of residents, I read the posts with some amazement. Growing up, I was raised around food service...the Crossroads, Red Rock, Miles City Club, etc. It's in my blood. My aunts and Mom have been servers for longer than I've been alive. What has happened to the service and the food in Miles City?? Look around the entire town. What happened to the service in the other sectors. Most small businesses I grew up with are long gone. As are a LOT of the citizens. Tolerate the abuse (poor service, lower quality, etc) long enough and it will become standard practice.

Having ended up in the restaurant business a couple years ago after trying my whole life to avoid it, it amazes me what people will accept, but also some of their demands. Come work for $2.13 and hour plus tips in Wyoming! Imagine the service you will get. OOPS! You WILL get good service. As a manager for a chain franchise, we ARE expected to deliver quality food, SAFE food, and exceptional service every day. And in my opinion we deliver on that 99% of the time. Mistakes do happen--hiring, training, product issues, etc.--but they are few and far between.

As for the "sheep" who will wait 45 minutes for a table, I take pride that some of those sheep are the Mayor, Governor, public officials, prominent community figures, and yes, average joe's. If we deliver on our commitments, it's worth the wait!

Having been gone for a number of years--almost 2 decades, I am amazed that my hometown has allowed great service, great food, and great experiences to all but disappear. Hold the owners, managers, investors accountable. Don't point the finger at the server unless they TRULY deserve it. Point it at me the manager for allowing your experience to suffer.

Sorry for the rant, but for God's sake, let's bring back what we remember and expect no less!

If eating out has been such a bad experience time and again for you Kelly why don't you stay home and cook?

Kelly,
Thanks for posting this and helping a lot of people understand that service is poor and that there IS something people can do about it.

RE: Lisa's comment,
Why don't restaurant workers take this as a wake up call that people are unhappy with the quality and work toward improving it so people WON'T stay at home and cook.

As for the Olive, they closed their restaurant "indefinitely" according to the sign on the window. This occurred a few weeks ago. This should be the fate of others IMHO.

I agree that sometimes waiters and waitresses leave alot to be desired but having been a waitress for many years at alot of different kinds of restaurants I find that I am a little more compassionate when I am a customer knowing some of the crap they have to put up with as wait staff.
when eating out one deserves to be treated well but so do the wait staff if deserving.
I remember a family from where I live now that were the absolute worst people to wait on. They were very demanding and never satisfied with us always having to take their food back etc. Every single one of the wait staff in that restaurant waited on them and shuddered every time they came in. none of us were good enough. Finally after listening to all of us @#!$%# the manager took the table saying much the same that Eric does referring that we were somehome incompetant. she too had to take their food back and redo their malts etc because it wasnt "right".
It doesnt matter. sometimes you just cant please people no matter how hard you try. And I know alot of great waiters and waitresses. Maybe they need to have a waiters/waitresses version of Hells Kitchen. Would you play Eric and win?

"Would you play Eric and win?"
What does that mean exactly?

I never said wait staff was incompetent (read my posting more carefully). Having grown up in food service, and having worked for several very good managers/owners, there are things waiters and waitresses can do to improve their service in the absence of competent management, however.

At the Stanley, If you told Clause (the boss) you were "Done with table 5" he would get up from his desk, straighten his tie and glasses, and comb his 3 hairs over. He would go to the table and say this: (use german accent) "Folks, I am not asking you to pay your bill, but I am asking you to leave my restaurant. You are detracting from the fine service we can provide these patient customers (hands gesturing to rest of room)."

The "leader" of the table would try to contest, but Clause would just silently fold his hands behind his back and turn his head to the door. Not another word. The unruly table would put their teeth back in and slink out the door - usually mumbling. Their departure was nearly always met with applause from the other tables and even more frequently with higher tips for everyone.

So Lisa, good management would have kicked that table out a long time ago. By allowing those unruly tables, the owner is creating a hostile work environment, degrading service for everyone else, and actually lowering his profits and respect. I am sorry you had to experience this.

The really nifty thing about this is that that table will share their "BAD" experience with 10 of their friends in order to spread the bad word. This may sound alarming, but quite the contrary! In all likelihood, you can't afford them or any of their friends! (birds of a feather...) This can remove 10 unruly customers in one whack!

To respond to your question: "Would you play Eric and win?" - You would WANT to play Eric, because he tips very well. And if you follow my advise above, I tip EXCELLENTLY!

What that means exactly is would you try out to be a contestant on the show and be the ultimate winner say like Survivor of the restaurant world?
There is more to the story that I told but I was playing on the point that some people are never satisfied no matter how good of a server you are. that is all.
It sounds like you would tip excellently but would others tip YOU because of your excellence as a server? I bet not 100% of the time because it just isnt possible.