Chef’s Table - Serving Babette’s feasts

Ginny Butler says the industry fondly refers to her as a “PW,” professional waitron. She has worked nine years at Babette’s, five nights a week.</
What’s the best thing about waitressing?</
Immediate cash gratification.</
Where else have you worked?</
I was a car hop at A&W Root Beer in high school in Montana. I was a cocktail waitress, a bartender, I worked banquets. The cash is a little addictive.</
In an industry notorious for turnover, why have you stayed so long?</
Restaurant years are like dog years, you know? But I am real blessed; [chef/owner] Marla [Adams] is easy to work for and I have a lot of respect for the product we put out. I can sell with confidence. And we have an extremely loyal clientele and that helps personalize the service. It’s more satisfying.</
Got a horror story to share?</
The worst-case scenario is that a table falls through the cracks and they are having a horrible experience. I hope I am astute enough to pick up on that. Sometimes I can’t salvage it, all I can do is apologize. Sometimes that is not enough. It happens.</
What can we do to be better patrons?</
If there is a problem, let us know up front so we can fix it.</
Any pet peeves?</
Some people feel guilty when they come in and order a soup or salad. They apologize or give a long explanation about having a late lunch. I am just as glad to serve you as if you ordered an $80 bottle of wine.</
There’s a myth that women don’t tip as well as men.</
That’s false. I think they tip just as well.</
What about seniors? My dad was a lousy tipper — it used to mortify my mom and my sisters and me.</
As a generalization, that’s not true. But you might find that older folks tip 15 percent and younger folks are more apt to tip 18-20 percent.</
What about waitrons, off-duty, eating out?</
They are the dream table. They know how to order and know how to tip.</
Babette’s Cafe, 573 N. Highland Ave. 404-523-9121. www.babettescafe.com.</
chefstable@creativeloafing.com