Food for thought: Waiters in new restaurant are working hard to sabotage their own future

There is a new eatery near my place of work, next to the big hospital in Parklands, and it’s refreshing to eat osuga and managu and athola and obambla. Did I mention brown ugali? Yes, and those folks know how to turn and twist the gruel into a fine paste.

I have been there three times in the last week, which says a lot about my growing affection for the place, but our blossoming relationship might soon come a cropper, for something that has got nothing to do with the food, but everything to do with the staffing attitudes.

No, don’t get me wrong; the waiters are efficient and courteous. The problem is that they have itchy fingers. Again, I don’t want to accuse anyone of theft; it could have been typographical errors on the bill, but which I caught repeatedly. On day one, it was an extra beer added to the tab, which I was casually informed by a waiter whose contrition wasn’t persuasive, that it was a mistake. On the second visit, I asked for an extra bowl of traditional vegetables. The bowl was not delivered, but the bill was.

“Oooh, the folks in the kitchen billed it because they assumed I had served it,” said the waiter, when I protested over the extra cost.

On the third occasion, no extra food or drink was smuggled into my tab, but the waiter was still determined to steal, this time, from the employer. I was asked to send the cash to a private phone number, instead of the entity’s official Till Number. Mark you, I have dealt with different waiters on three different occasions.

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