What your waiter won’t tell you

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Readers Digest asked two dozen servers from across the country tell you if they could get away with it? Well, for starters, when to go out, what not to order, what really happens behind the kitchen’s swinging doors, and what they think of you and your tips. Here, from a group that clears a median $8.01 an hour in wages and tips, a few revelations that aren’t on any menu.

• On Christmas Day, when people ask why I’m there, I might say, “My sister’s been in the hospital,” or, “My brother’s off to war, so we’re celebrating when he gets back.” Then I rake in the tips.
• If you make a big fuss about sending your soup back because it’s not hot enough, we like to take your spoon and run it under really hot water, so when you put the hot spoon in your mouth, you’re going to get the impression—often the very painful impression—that your soup is indeed hot.
• I’ve seen some horrible things done to people’s food: steaks dropped on the floor, butter dipped in the dishwater.
• I get this call all the time: “Is the chef there? This is so-and-so. I’m a good friend of his.” If you’re his good friend, you’d have his cell.
• Trust your waitress. Say something like “Hey, it’s our first time in. We want you to create an experience for us. Here’s our budget.” Your server will go crazy for you.
• If you walk out with the slip you wrote the tip on and leave behind the blank one, the server gets nothing. It happens all the time, especially with people who’ve had a few bottles of wine.
• If you’re worried about cleanliness, check out the bathroom. If the bathroom is gross, you can be sure the kitchen is much worse.