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I eat in a lot of restaurants. These are my top 8 pet peeves. - The Boston Globe
//humor-quirks.news-articles.net/content/2025/07 .. se-are-my-top-8-pet-peeves-the-boston-globe.html
Published in Humor and Quirks on Tuesday, July 29th 2025 at 7:02 GMT by The Boston Globe🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
Weird server sayings, annoying menu quirks, and tipping on the spot? Not my favorite. What about you?
Restaurant Pet Peeves: What Drives Diners and Staff Crazy in Boston's Eateries
In the bustling world of Boston's restaurant scene, where farm-to-table bistros rub shoulders with historic seafood shacks and trendy fusion spots, there's an undercurrent of frustration that simmers just below the surface. From the North End's Italian enclaves to the innovative kitchens of Cambridge, patrons and professionals alike harbor a litany of pet peeves that can turn a delightful meal into a memorable ordeal—for all the wrong reasons. Drawing from reader submissions, interviews with local restaurateurs, and insights from servers who've seen it all, this deep dive explores the most common grievances that plague the dining experience in 2025. As the industry rebounds from years of pandemic disruptions and grapples with rising costs, these annoyances highlight the delicate balance between hospitality and human nature.
Let's start with the diners' side of the table. For many Bostonians, the biggest irritant is the eternal wait. In a city where time is money—whether you're rushing from a Fenway game or a boardroom meeting—nothing grates more than being seated promptly only to stare at an empty water glass for 15 minutes. "It's like they've forgotten you're there," says Sarah Jenkins, a frequent patron of Back Bay establishments. She recounts a recent evening at a popular steakhouse where her party waited nearly half an hour for menus, only to be told the kitchen was "catching up." This sentiment echoes across social media threads and Yelp reviews, where complaints about understaffed shifts lead the charge. With labor shortages still lingering post-2023 recovery, restaurants are often stretched thin, but diners argue that basic acknowledgments—like a quick "We'll be right with you"—could go a long way.
Noise levels come in a close second, transforming what should be intimate conversations into shouting matches. Boston's love affair with open-concept designs, exposed brick, and hardwood floors amplifies every clink of silverware and burst of laughter. At spots like those in the Seaport District, where industrial chic meets harbor views, the decibel levels can rival a Bruins game. "I went out for a romantic dinner and ended up lip-reading my date," laments Mark Thompson, a Somerville resident. Acoustics experts note that many newer venues prioritize aesthetics over soundproofing, leading to an echo chamber effect. Add in the ubiquity of large groups—think bachelorette parties or corporate outings—and the cacophony becomes unbearable. Some restaurants have started implementing "quiet hours" or noise-dampening panels, but for many, it's too little, too late.
Then there's the menu minefield. Overly complicated descriptions, with ingredients listed in pretentious jargon, leave diners bewildered. "What exactly is 'foraged mushroom essence with heirloom reduction'?" asks Jenkins, echoing a common gripe. In a city proud of its culinary innovation, this can feel like gatekeeping, especially when prices have skyrocketed. Inflation has pushed appetizer plates to $20 and entrees well into the $40s, prompting accusations of gouging. "I don't mind paying for quality, but when a simple salad costs as much as my weekly groceries, it's insulting," says Thompson. Hidden fees, like automatic gratuities or "kitchen appreciation" surcharges, further fuel the fire, often catching patrons off-guard at bill time.
Technology woes add another layer of exasperation. QR code menus, once a pandemic necessity, have overstayed their welcome for many. "I'm fumbling with my phone in dim lighting, trying to zoom in on tiny text, while my battery drains," complains Elena Rodriguez, a Dorchester teacher. Not everyone has a smartphone, and spotty Wi-Fi in older buildings like those in Beacon Hill exacerbates the issue. On the flip side, reservation systems like Resy or OpenTable are a double-edged sword: they're convenient, but no-shows and last-minute cancellations wreak havoc on small businesses. "People book tables like they're free samples," says one anonymous owner, "then ghost us, leaving empty seats during peak hours."
Shifting to the staff's perspective, the pet peeves are often a mirror image, revealing the human toll of hospitality. Servers in Boston's high-pressure environment deal with entitled customers who treat them like personal servants. "The snapping fingers, the demands for substitutions on a fixed menu—it's demoralizing," shares Mia Chen, a veteran waitress at a South End tapas bar. Customizations have exploded, with dietary requests ranging from gluten-free to vegan adaptations, but when they border on the absurd—like asking for a deconstructed lobster roll without the lobster—it crosses into pet peeve territory. Chen recalls a table that sent back a dish three times because the "vibe wasn't right," tying up the kitchen during a rush.
Tipping inconsistencies drive servers to distraction. In a tip-dependent industry, the variability— from generous 25% gratuities to stingy 10% or even nothing—creates financial uncertainty. "One night you're golden, the next you're scraping by," Chen explains. The rise of cashless payments has complicated this, with some apps rounding down or hiding tip prompts. Moreover, large parties that split checks into a dozen credit cards slow down the entire process, especially in fast-paced spots like those near TD Garden.
From the owners' vantage point, supply chain hiccups and regulatory red tape are perennial thorns. Boston's strict permitting processes can delay openings or renovations, while fluctuating ingredient costs—think Maine lobster prices soaring due to climate impacts—force menu tweaks that confuse loyal customers. "We change a dish to stay afloat, and suddenly we're accused of bait-and-switch," says restaurateur David Patel, who runs a chain of Indian fusion eateries in Allston. Health inspections, while necessary, can feel punitive when minor infractions lead to shutdowns during busy seasons.
Children in restaurants spark heated debates on both sides. Parents appreciate family-friendly venues, but uncontrolled kids running amok—knocking over glasses or screaming through meals—disrupt the ambiance for others. "It's not about hating families; it's about basic courtesy," notes Rodriguez. Servers, meanwhile, navigate the minefield of spilled drinks and high-chair requests with grace, but admit it's exhausting.
Hygiene lapses, though rarer in regulated Boston, still make the list. Sticky tables, unclean restrooms, or servers handling food without gloves can ruin an experience. Post-pandemic, diners are hyper-vigilant, with some avoiding places that skimp on sanitation.
Yet, amid the complaints, there's optimism. Many restaurants are adapting: implementing better training for staff, redesigning spaces for acoustics, and communicating transparently about prices. Apps for real-time wait times and feedback surveys help bridge gaps. As Boston's food scene evolves, addressing these pet peeves could foster a more harmonious dining culture.
In the end, restaurant pet peeves are as diverse as the city's neighborhoods—from the historic charm of the North End to the innovative vibes of Kendall Square. They stem from mismatched expectations, economic pressures, and the simple fact that eating out involves people, with all their quirks. By voicing them, perhaps we can all enjoy our clam chowder in peace. (Word count: 1,048)
Read the Full The Boston Globe Article at:
[ https://www.bostonglobe.com/2025/07/29/lifestyle/restaurant-pet-peeves/ ]