"While I appreciate it greatly, there's one thing that I appreciate more. If you're in a booth by the wall, please move your dishes closer to the edge of the table by the walkway. It's so much easier for a server to pick up the dishes as they walk past than if they have to climb onto the bench to gather a pile of dishes."
"Top plate should have all the utensils, napkins, straw wrappers, leftovers, etc., and if there's too much for one plate, then move the utensils onto another plate. Big plates bottom, small plates top. Don't make the stack so large that it'll topple easily. Stack empty/nearly empty cups. I think that's about it? Personally, I always appreciated those who put utensils on top of napkins because the napkins would always fly off when I walked, so the utensils weigh them down."
Many diners stack used plates and dishes intending to help servers. Some servers appreciate the gesture but warn that poorly stacked items can be harder to carry and may lead managers to assume servers neglected the table. Booth seating requires dishes be moved toward the walkway so servers can reach them without climbing onto benches. Correct stacking practices include placing big plates on the bottom and small on top, keeping stacks stable, putting utensils on top of napkins to weigh them down, avoiding napkins inside cups, and stacking near-empty cups. Servers value the thoughtfulness even when execution is imperfect.
Read at BuzzFeed
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