Walmart helps thousand of employees and if they loss lots of items in the store they have to lay off some employees, that is why, they want to protect their stores. Every store has the right to make their own policy.

Here are a few techniques that I use when I’m feeling frisky and have a little time to burn.

When one of the gate gestapos asks for your receipt, let ‘em see it but don’t let ‘em stop with the normal cursory glance. Insist that every single item be removed from the bag and compared with the receipt. And insist that a printed price guide be produced so that scanning and mis-pricing errors may be detected. Once, when I got a very smart-mouthed manager, I insisted that we walk the isles to verify that the scanned prices matched the shelf prices.

After all that checking is done, wheel the cart over to customer service and return everything. Be sure to check off each item as it is scanned for the refund to make sure no mistakes are made. Try to take as much time as you can to maximally muck up the works.

Then, if you REALLY want to mess with their minds, go buy everything all over again. If you use a shopping list, that won’t take long.

If you have a friend along, video record the encounter. (takes some pre-planning, of course.) Write up the incident in the form of a press release and send it, along with a copy of the video to all the local media. You don’t have to be a big corporate type to send out a press release. If you’re lucky, they’ll pick up on the story and run with it.

A related Wallyworld peeve is not having enough check-out lanes open to handle the crowd. I refuse to stand more than 2-deep or for more than 5 minutes in line. If either of my “Policies” is violated then I wheel the cart to the door checker and tell him that I’m abandoning my purchases because of the store’s failure to open enough check-out lines. Then I walk out.

I used to just walk out but I decided that the message wasn’t delivered clearly enough. So now I make sure that I tell someone, normally the gate gestapo, what I’m doing and why.

This is such a small price to pay for the value you get shopping at these places. Really, get a life. If this is what ticks you off with all the crap going on around you in the world then your life must be in pretty neat order. Seriously, stop your whinning and step away from the computer.

In restaurant terms, this is illegal. The potential for broken glass in an ice bin is very high when you scoop the glass rather than using a proper ice scoop. Refuse the drink and rethink patronizing the bar.

As for a glass full of ice, this is a no brainer. More ice means less product served. Ask for your rocks on the side.

“At least pretend to write down my order.”

Sorry, you’re in the minority on this one. As a whole, customers
l o v e when a waiter can remember their order without writing it down. It adds to the flow of service and creates a greater sense of connection between server and client. Waiters who are proficient in this skill have one up on those who don’t. But for you, be brave, next time speak up … let your waiter know what y o u prefer.

“Don’t put the gigantic dollop of butter on my pancakes.”

Since you are aware of your preference, it’s up to you to ask for your butter on the side. In 20 years of experience in restaurant service, I have never once had a customer show issue with butter and pancakes or where the butter should be . . .

“Remember ‘the customer is always right.’ … I don’t care if I ordered a bowl of Fruit Loops and then asked where my steak was when you brought it - the customer is always right.”

The biggest misnomer ever created. The customer is NOT always right. It should be changed to “Let the customer always think they’re right.” And even then, there are h u g e exceptions to the rule.

The other night I had a guy complaining - more like whining actually - that I hadn’t brought hot mustard to his table. When I reminded him that he hadn’t ask for hot mustard, he shut up.

However, when ‘just’ issues do arrive, call upon management. Preferably away from your table. You will be better received. One should never stand for bad service, however arguing with a waiter is always a waste of time.

“Let me actually taste it before you ask if it’s okay.”

Agreed, 1000 percent.

‘Stop overfilling the pepper.”

Agreed.

“Stop interrupting me.”

Agreed.

“Don’t make me wait for the easy stuff.”

No one m a k e s you wait for anything. Rarely to never is a waiter unoccupied and ignoring you. If he is, he won’t keep his job for long. If you’ve waited inordinately long for such a simple thing, there are several people - host, manager, busperson, another waiter -in any restaurant that will assist you immediately.

Your complaint speaks to the biggest problem that customers have in this industry. YOU ARE NOT THE ONLY PERSON IN THE RESTAURANT THAT NEEDS ATTENTION. I’m assuming that you didn’t just drag your ass in form the Gobi Desert. If you’re so desperate for that 4th glass of water and there’s no one around to help you, walk over to the water pitcher and pour it yourself. I assure you, you’ll have more attention & apologies then you’ve ever needed in an instant AND you’ll have your water …….

“Don’t clear my plate while I’m still eating.”

Totally.

“Please box up my leftovers for me.”

There’s been a shift in the industry lately. More and more customers would rather box their own leftovers, rather than allowing their plate to return to the kitchen where it is out of sight. Again, you need only ask.

“Give the original receipt back with my credit card slip.”

This is a policy decision. The waiter has nothing to do with how management wants a check presented.

Service is a give and take. Like it or not, being a good customer is as important as being a good waiter. Besides, it is more in the interest of a restaurant o w n e r to keep his clientele happy. These days, a waiter will easily walk away from a tip rather than deal with an overly difficult client.

- Andi

“Walk by, hover for a moment, let me see you - and when I don’t ask for anything, be on your way. If you’re worried that I’ll be too much of a wuss to “bother you,” then tell me you’ll do this up front, and let me know you won’t interrupt me, but when you are nearby, I can call you over. And don’t ask me anything when you can see my mouth is full.”

Note I understand that some people might ignore the server and then blame the server - so that’s why I said to get it out of the way upfront. Additionally, I said don’t KEEP interrupting me. The initial contact is rarely an issue.

My issue is with interruptions when drinks are full, people are eating and talking - what might they need? Hover nearby and let them call you over; if you’re worried they may not, change your process to let the customer know this is the way you’ll do it to keep the service focused on them, not you.