Ha! I know you. That's one of our own in the photo.

That waitress would be wrong! :D The hot sampler at Oceanaire is so much better, especially with the Dirty Lobster.

I've been finding lately that servers are coming across as more impartial, flat out saying to avoid certain things no matter what cost and whatnot. I appreciate the candor and tend to tip higher because of it.

Evidence that this topic is misplaced on MS: Zero comments.

It's a great topic.

Classic stupid human interaction:
Customer: What's good here?
Server: Everything is good.

Great Caesar's Ghost! Please don't let me here that ever again.

my fiancee always does that. I never do that because I always expect them to be conniving.

So what is the BaltSun penalty for blog post topic theft, a stairwell meeting to deliver an Atomic Wedgie? I think I sat in that booth for one of my most favorite dining experiences - ah, the memories.

One time I was at Salt, and I asked the waitress to recommend a wine to go with what I just ordered. She replied that all of our wines are good with everything.

Really, all off the wines are good with everything? Now, I'm no sommelier, but I doubt that is true. Yes, I'll have the lamb chops and a glass of sauternes.

Now THAT'S a scary story. :-) EL

White zinfadel goes with everything because it's in between red and white.

Hipster server alert in the photo!

Funky glasses, ironic suit and jacket ensemble and "pieces of flair," needless amount of pens in pocket. And is that a condescending smirk? I think so!

Heh...

It's a great idea to ask your server for recommendations. There are always one or two menu items that fall short, and the servers know what those are. Trust them to offer good advice and politely steer you away from those less-than-stellar dishes.

As a former server at the fine Ruby Tuesday, I went a step further than waiting for a customer to ask about a recommendation. When someone ordered our crab cakes, I flat out told them "they're not the best." Usually customers were happy with the candor.

Sometimes, however, it annoyed customers b/c then they had to look at the menu again, but I reasoned that I couldn't greet customers with a "Welcome to Ruby Tuesday. Our crab cakes are horrendous."

I've had good results by narrowing my choices to 2 or 3 items and asking the waiter which they would recommend from that list. Although I recently was amused by the response when I asked which was better, the rib eye or strip steak. Without batting an eye the waitress gushed "the rib eye." Then about 5 minutes later she returned to assure me the strip steak was perfectly good too. I guess she didn't want to hurt it's feelings!

Hey sean, you couldn't be more wrong. She's a friend of mine and I can guarantee that there is absolutely nothing hip about her. The number of pens is funny, but that indicates dorkiness not hipster. Wouldn't a hipster have no pen? Or maybe the nub from a chewed pencil that said "Flippy's Mini Golf" on it. The No Pen Hipster would do this, "Uh yeah, I don't need a pen, I'll just remember it, duh"

Isn't it great to have friends like me?

Food for thought: An ingredient is about to pass its prime. The kitchen instructs the servers on the front line to recommend dishes containing that item, while there's still time. Or, there may be a sales contest going on, with extra perks for the server who sells, say, the most of the restaurant's least popular dish. Ethical? You decide. Businesslike? You bet.

Your best bet: pick 2-3 dishes, and ask the server to recommend from those choices. And, if a server ever politely cautions you against a menu item, consider yourself warned!

Note to servers - Here is the wrong way to respond to an inquiry:

Me: I can't decide between the chicken and the lamb - would you recommend one over the other?

Server: I don't eat the flesh of dead animals.

OMG, I know you caught the sarcasm in my comment.

Yes I did sean, but my finesse flew the coop after yesterday's events. I just wanted to wail on my friend ____.

Would a hipster have a pen?

Perhaps a tattoo pen.

I know.

I do dig the pens.

That many oens = OCD

Why would you recommend the second most expensive menu items? Why not the most expensive?

It is immoral to allow suckers to keep their money.

They might catch on. EL

Okay, in the interest of full disclosure...

I'll cop to having too many pens (but, hey, it was part of the uniform!)

I wasn't being condescending!! I just despise having my picture taken!! I'm usually the one TAKING the photo. I really hate being photographed. And I had just had an eye infection...hence no contact lenses and the back - up glasses.

I had hoped that the picture had disappeared forever. It was taken under duress. I begged Nate (Oceanaire's G.M.) not to make me stand there like a stooge, but...

BTW...Hipster? Me? Really?

Cool.

Oh, and that freakin' Seafood Sampler must way 30lbs! No wonder I look constipated.

If anyone bothers to ask my opinion on "What's good?" I just tell them what I like, no matter what it costs. That's why my customers like me, if not neccessarly my bosses.

I meant "weigh" 30 lbs!!!

Ooopps!

That's why there is a preview option.

If you are looking for a deal at the Oceanaire, go to the bar menu. I've had just about everything on it, and I don't know if you can wrong with anything. I am most happy with the calamari, the fish and chips and the tuna on seaweed crisps. Most things are under $10, but I think the Tuna may be slightly higher.

I usually pick 2-3 items and ask the server to make a recommendation. I've never been disappointed.

If I'm torn between a couple of things, I'll ask the server what they think. I've never been pushed by a server to pick the most expensive thing on the menu and I've always been happy with what I've gotten. Although, my choice dilemmas are usually soup related.

The mushroom, tomato, or the lentil? hmmm...

Hi, kimmer1850! Cool, indeed.

LOL Kimmer - hilarious. Congrats on your new internet fame :)
Have you worked at the big O for a few years? I had a server that was a gentleman from Sowebo with a very thin, neatly trimmed outline of a beard along his chin line. He treated the wife and I so well that we continue to ride the wave of good service that we've had at Oceanaire and keep coming back. Oh!! Can you shed some light on the ice in the urinals thing in the gent's room?

Hi, Bob,

I part of the opening crew for Oceanaire but left after a year to manage a small restuarant. I absolutely loved my time there and made some really good friends as well. I still go for drinks or dinner when I can.

I'm not sure who your server was but Oceanaire takes their training very seriously and I'm not surprised you had good service. Sometimes a crappy server does slip through the cracks. They don't last very long.

As for the ice, its to keep the odor down. It is a holdover from the time before urinal cakes. And now you know the rest of the story.

I really need to read more carefully. I missed the last sentence of Bob's post and thought kimmer was referring to the ice in the seafood sampler.It didn't make me want to rush out and try it.

I lol@u, JP! Thanks for clearing that up, Kimmer! I've been curious for years. Now what will I do with all of my unspent curiousity.... :D

Eons ago (probably back in the late 90's) I had the most hysterical, memorable, and down right bizarre reaction to the question "what do you recommend".

I was dining with a buddy at a local establishment. I was having difficulty choosing what to have. If I recall they also were out of a few dishes as it was a bit late in the evening. The waitress came by inquiring if she could help. The situation of "not sure what to get" and "I've narrowed it to etc" were presented.

The waitress's comment has stuck to this day "I can't recommend the meat. I'm not a carnivore." The look of horror on her face made us both roll with laughter. We obviously were carnivores and to be treated with disgust since we were contemplating consuming meat products and she would have to serve them to us!

Sidebar: Of course there are vegetarian server (and a myriad of other diet restricted folks serving food), but I imagine the more professional of them don't advertise their personal food choices while on the job.

I believe one of us order a burger on the rare side just to tweak with her sensibilities.

I've been told that there is/was a server at Mo's Seafood who recommends the lobster and crabcake as an entree. The problem is that those are two separate entrees. Now that's upselling. My second favorite story in that line was about a server who is no longer at Oceanaire. No matter what you ordered he would ask if you would like crab meat or foie gras on top of it (as if it was a built-in option), neither of which were part of the dish and were a substantial extra charge and often made no sense. His proudest moment was selling cracakes with crab on top.

too funny, as a bartender, I always recommend the second most expensive wine, works every time! the dis I recommend the mst is actually my favorite, and the most expensive, my second recommendation is only $14.95 but is awsome.

One of the reasons Thai Restaurant on Greenmount remains the best Thai in the city:

When asked for recommendations, the staff will take full command of your order. Size you up. Ballpark guesstimate of how much spice you can reasonably handle. Drop the order on your face. All in the space of two minutes.

And everything he orders you is frickin' awesome. Now that's professionalism right there.

Funny you should mention the Thai restaurant on Greenmount. That was the first Thai restaurant I ever ate at, and years ago when I went and asked for a recommendation they did a wonderful job. Unfortunately, I loved it so much I've never enjoyed Thai food at another restaurant, it never tastes as good to me as theirs!

@ owlmeatgravy

mmmm...crab-topped crabcakes!

it would only be better if they wrapped it in bacon!

When I'm in a different city, I try and ask the waiters/bartenders what other restaurants or bars they would recommend. When I was in New Orleans at Brennan's, a waiter gave me two suggestions: Pascal Manale for BBQ shrimp and Lafitte’s Blacksmith for drinks. I probably wouldn't have found these places on my own, but now they are both some of my favorites.

Crab-topped crabcakes?

Jeebus.

It's almost begging for someone to do a Chesapeake variation on the Bacon Explosion.

I think I just felt my thyroid cramp up.

Oh, and Tweety Cat:

If perchance you happen to be in Los Angeles, check out Sanamluang in Hollywood.

It's the kind of joint that's word-of-mouth, and is thusly quite hipster-infested, if not because of its proximity to Los Feliz. Also, open till insanely late hours.

On a good night, the tom yum is spicy enough to clear the sinuses of your unborn children.

Speaking of Bacon Explosion, I heard a blurb on the radio yesterday about bacon-flavored vodka, has anyone tried it? I like bacon, but this does not appeal to me.
Thanks for the tip on Las Angeles Thai restaurant, doubt I'll get out there any time soon.

I've had the bacon chocolate from Vosage. It is pretty good, but not worth the price.