With Mexican restaurants now present in 99 percent of U.S. counties, these establishments serve millions of diners daily. While most customers are respectful, certain behaviors consistently frustrate restaurant staff. From timing issues to menu item requests, here’s what restaurant workers wish customers would stop doing.
Rushing in right before closing time
Restaurant workers consistently rank late arrivals among their top frustrations. Showing up 15 minutes before closing forces staff to restart cleaned equipment and delays their closing procedures. This practice particularly impacts family-owned establishments, which make up a significant portion of the $96.4 billion industry.
Consider this scenario: A kitchen team has spent 30 minutes cleaning their grill for closing, only to receive a last-minute fajita order. They must now rewipe surfaces, reheat equipment, and stay late to clean again – all while missing their bus home or family dinner.
Not supervising children at chips and salsa stations
Restaurant staff report growing concerns about unsupervised children at self-serve chip stations. Beyond creating messes, this behavior raises food safety concerns and increases waste. Many establishments now spend additional resources monitoring these areas or have eliminated self-serve options entirely.
When parents allow children to treat chip stations as playgrounds, staff must constantly sweep broken chips, refill depleted containers, and wipe down salsa-splattered surfaces – all while managing their regular duties of serving other guests.
Ordering complex items during peak hours
Staff members identify certain menu items as particularly challenging during rush hours. Sizzling fajitas, while popular, require careful timing and pose safety risks for servers navigating crowded dining rooms with hot plates.
Similarly, sampler platters that combine multiple menu items create bottlenecks in kitchen operations. These orders require coordination between different cooking stations and often result in timing issues that affect food quality and customer satisfaction.
Mishandling communication barriers with impatience
Many Mexican restaurants employ staff with varying levels of English proficiency. Language barriers can create challenges, but responding with frustration or rudeness only makes communication more difficult.
Staff members note that pointing at menu items, speaking clearly (not loudly), and maintaining patience helps ensure accurate orders. Many restaurants now use numbered menus and pictures to facilitate smoother interactions between staff and customers.
Neglecting proper tipping etiquette
Restaurant workers report increasing instances of customers failing to adjust tips appropriately when using discounts or gift cards. The practice of tipping on the discounted total rather than the original amount particularly impacts servers, who often earn primarily through tips.
Additionally, groups that occupy tables for extended periods while ordering minimal items create challenges for servers who rely on table turnover. This becomes especially problematic during peak hours when other customers wait for tables.
Most restaurant staff understand that customers might not know industry standards or cultural expectations. However, by avoiding these common frustrations, diners can help create a more positive experience for everyone. Remember that behind every plate of enchiladas or bowl of guacamole stands a team of dedicated professionals working to provide an enjoyable dining experience.
