This is the second half of the 100 do’s and don’ts from last week’s post. Again, this list is for one particular restaurant, mine, which is under construction in Bridgehampton, N.Y., and will, with any luck, open this spring. I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s).
這是餐廳從業員百誡的下半部。重申，這是為了我將開設的餐廳而訂。我知道熟食店需要會講俏皮話的店員，批薩店員工要能持重，而乞丐通常吃得比經由刺青及穿舌環侍者上的菜要好。

Not even a hundred suggestions can cover all the bases, so one is grateful for the many comments following the 50, including striking “you guys” from the restaurant lexicon and making sure the alcohol order is taken lickety-split. Thanks for all of the help.
即或有一百個建議也不能涵蓋基礎。以下50則中首要是將「哥兒們」移出餐廳語彙，客人點酒時要趕快上。謝謝各位。

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.
如果賬單包括小費，在遞交時要告訴客人。這不是秘密或是花招。

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.
透澈了解餐廳的菜單。要了解所上菜餚的內容。

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.
別讓客人不經意地重覆點菜，提醒客人那位點了燴蔬菜，小胡瓜在內。

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.
如果提供特餐，要讓客人了解。別等到客人開口索取。

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)
上開胃菜時要細述材料。過敏會造成嚴重後果，花生油可以致命。（同時也是詢問有無對食材等是否過敏的好時機。）

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)
不要因為某張桌子不在你的服務範圍而忽視它。停、看、聽和伸出援手。（不管小費是集中分配與否。）

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.
胡椒罐、開胃菜一塊上。別讓客人空等，甚至乞求調味品。

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.
客人要蕃茄醬、芥末醬或辣醬…等調味品，別評論是否適合。

59. Do not leave place settings that are not being used.
未使用的餐具要一併收走。

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.
開胃菜要一塊上，否則暫緩。附餐、甜點亦同。

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.
別站在點菜客人的背後。保持目光接觸。點完餐後要致謝。

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.
別一直給客人的水杯添水，你會使人神經緊張。

62(a). Do not let a glass sit empty for too long.
也不能讓杯子空太久。

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.
出錯時別抱怨廚子、跑堂或天氣，更正就好。

64. Specials, spoken and printed, should always have prices.
特別服務、談話、印刷品等，均非無價。

65. Always remove used silverware and replace it with new.
用過的銀製餐具，立即換新。

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.
客人掉在地上的餐巾、湯匙、菜單或醬油不可以撿起來還給他，要換新。

67. Never stack the plates on the table. They make a racket. Shhhhhh.
不能讓盤子堆在桌上，難看。

68. Do not reach across one guest to serve another.
不得跨越某位客人面前服務另一位客人。

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.
如果客人猶豫不決，幫助他。如果有人想知道你的過去，簡短說。如果有人想見大廚，照辦。

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.
端上燙盤子時一定要警告客人。更不能讓客人傳遞它。

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)
不能在餐廳裡跑，好似火警或急診。（除非真有其事。）

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.
別用冰涼的盤子盛裝沙拉，它會顯示那不是現做的。

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.
湯匙要和湯一起上。面前的熱湯沒有湯匙，使人感到挫折勝於一切。

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.
在客人點菜前，要告訴他那些食材已經用完。

75. Do not ask if someone is finished when others are still eating that course.
同桌客人還在享用同一道菜時，別問其中之一是否用完。

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.
要讓客人消化、回味後，再問他對菜色的評價。

77. Do not disappear.
別失蹤。

78. Do not ask, “Are you still working on that?” Dining is not work – until questions like this are asked.
用餐不是工作，別問：「你還在那兒工作嗎？」除非客人提起。

79. When someone orders a drink “straight up,” determine if he wants it “neat” – right out of the bottle – or chilled. Up is up, but “straight up” is debatable.
「直接喝」有多重意義，當客人點酒時說「straight up」，問明他是要「純」的或是「冰的」。

80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.
別強迫等待的客人入座吧檯，賬單要合併。

81. Know what the bar has in stock before each meal.
在每次開門前，了解吧檯有些什麼。

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.
如果你掉了、灑了任何東西，立刻清理、替換並表示願為造成的損失負責。仍不得碰觸客人身上打濕的地方。

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.
詢問客人他的咖啡是否要和甜點一塊上或慢點。有些人要和飯後酒一起。

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.
不主動為客人績杯。但可詢問客人意願。

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.
客人如果要續杯，別讓咖啡杯空太久。

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.
等客人招呼才能送上賬單。把它交給那個人。

86. If a few people signal for the check, find a neutral place on the table to leave it.
如果大家搶著付賬，把賬單放在桌上大家都搆得到的地方

87. Do not stop your excellent service after the check is presented or paid.
即或客人已買單，仍要持續服務。

88. Do not ask if a guest needs change. Just bring the change.
如果客人要換菜，別問。換就對了。

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.
勿以施恩的態度面對提出抱怨或建議的客人。嚴肅以對、傾聽、紀錄。

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.
如果有人對著行動電話喋喋不休或情話綿綿，禮貌地請他降低音量或遠離其他客人。

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff – it’s for the customers.)
如果有人對音樂有意見，馬上處理，別弄僵氣氛。（音樂是為客人而播放。）

92. Never play a radio station with commercials or news or talking of any kind.
不可播放帶廣告的電台，新聞或談話性節目。

93. Do not play brass – no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.
別奏銅管樂器，包括：百老匯樂團、銅管樂隊、進行曲、大樂團…等。除非是加了弱音器的短號。

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.
別把某位歌手的整張CD放完。如果正好某位客人不喜歡《驚嚇的兔子》或麥可布雷，你會讓他食不知味。

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.
不要在客人附近徘徊，會讓他們感到被監視、催逼。尤其是在他們盤算小費或開支票的時候。

96. Do not say anything after a tip – be it good, bad, indifferent – except, “Thank you very much.”
收到小費後什麼都別說，除了「謝謝您」以外。

97. If a guest goes gaga over a particular dish, get the recipe for him or her.
如果客人迷上某道特別的菜，把食譜給他（她）。

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.
不必盛妝或珠光寶氣。叮噹作響的飾物易招批評。

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.
你唯一的任務就是伺候。別顯露挫折應。雖然不易，仍要耐心。

100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.
服務客人要整套。在管理階層同意下，給顧客一杯免費酒或餅乾。

Bonus Track: As Bill Gates has said, “Your most unhappy customers are your greatest source of learning.” (Of course, Microsoft is one of the most litigious companies in history, so one can take Mr. Gates’s counsel with a grain of salt. Gray sea salt is a nice addition to any table.)
額外建議：比爾‧蓋茲曾說「以奧客為師。」（因為微軟是史上好爭訟的公司之一，也許僅供參考。但灰色海鹽可為任何餐桌加分。）

原文參照：

http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/