Complaint Review: Melting Pot - Portland Oregon

"With that in mind, leaving NO TIP is equally inexcusable on your part." This attitude says a lot. After the dismal level of service described in the OP's report, you have the gall to say that? Unbelievable. Things have changed a lot since I waited on my last table. I never had this sense of entitlement when it came to tips. I realized that I actually had to provide good service in order to receive a tip. It doesn't matter if other workers share in tips. If the server cannot properly provide an adequate level of service, maybe he/she should be required to make it up to the other employees. Expecting a customer who has received poor service to leave a tip is "inexcusable" in my book.

As a former wait staff person (while I was studyingfor my 2nd college degree) Wait staff make about 2 to 3 bucks an hour I depended on my tips - I also had about 8 to 10 tables to deal with on any given day or night Worst part was when the big events happened in Downtown Dallas where I worked and the staff was worn thin!!!!! So don't tread where you have never been As for JOE IN AUSTIN - since you let it be known on one of your MANY posts that you go to the LIBRARY to hook into the INTERNET to make your "INTELLIGENT" responses - Get a job

I love fondue but I have been to this place myself but found nothing but complete s****.. While I agree with the waiter/server about the extensive amount of time you spend at a table, you cant expect a tip everytime. You get paid an hourly wage, although maybe low paying, or not as much as you would like to have you still choose your occupation. I always tip. Even during tough times I tip. Even if the service was'nt that great I still tip. Its just the right thing to do and I like to keep my karma good, but if you expect that amount of kindness of people all the time then you will find yourself very dissapointed. Keep up the good work.

My 21 year old daugher rinkled her nose, and growled, when I said, "Hey, lets go try out that Melting Pot Place." My daugther eats out a lot, and said, "Mom, you wouldn't like it, they only want young, cool, looking people in there."

I DON'T DRINK ALCOHOL SO I DON'T THINK THE DOUBLE DRINK PRICE WOULD APPLY TO ME. WHAT I DON'T LIKE IS THAT THE PLACE SEEMED SO EXPENSIVE AND THE FACT THAT THEY APPARENTLY HAVE ITEMS TO DIP INTO A FONDUE POT WHICH IS PROBABLY HEATED WITH STERNO OR OTHER PRODUCT WHICH MEANS THAT IF YOU GET TOO INTOXICATED,YOU COULD BE IN FOR SOME SERIOUS INJURY.... I WOULD NOT WANT MY EXTREMELY EXPENSIVE MEAL INTERRUPTED BY A SCREAMING DRUNK OR A FIRE THAT BREAKS OUT OF A DRUNK TOSSES AN ENITRE FONDUE POT SOMEWHERE.... EVEN WORSE, IMAGINE SOME SPOILED, UNDISCLIPINED YUPPIE SPAWN WITH A FONDUE POT RAISING HELL IN THE RESTAURANT! A SURLY SERVER WHO IS PROBABLY A RECENTLY UNEMPLOYED YUPPIE AND ANGRY ABOUT IT WOULD NOT EXACTLY ENHANCE MY DINING EXPERIENCE EITHER. THANKS FOR THE WARNING! IT WILL BE A COLD DAY IN HELL BEFORE I PATRONIZE A PLACE LIKE THIS!

Hello there! I can see how that experience was pretty lousy and the service was not up to your standard. I'm a server for a different Melting Pot (not the location you mentioned), and would like to explain a couple things. There is a good chance that the person who was serving you was just a bad server, and there is no excuse for that. There are also a few other possibilities that could have lead to the poor service. Working as a server at The Melting Pot is VERY different then any other serving position. They are the hardest worker in the restaurant: Your first course (cheese fondue) is prepared by the server in the back. Making this cheese takes some time and if the hostess doesn't practice proper timing problems can occur. For example, you could be making a cheese fondue at a table, and another table sits down in your section before you finish. They will have to wait for you to finish making the cheese - result: Delayed greeting and drink orders. This is a mistake by the hostess, and if this was to happen a manager should have visited the table to "greet" them while the cheese is being completed. The Melting Pot also does not use an expediter. An "expo" is a person who will ask for entree items from the cook and have it ready for the server. Instead a server is responsible for calling for their own items and preparing all cooking styles and sauces while preparing vegetables and acquiring plates and other equipment. This whole process takes time. Also there are many steps to the meal. After the cheese course the used pot must be taken to the dishwasher and a new pot containing your cooking style must be prepared. Take Pot - take to dishwasher (who could be down a couple flights of stairs) - take clean pot - prepare cooking style - bring to table - expo entree - deliver and explain entree and cooking times. This whole time a new table can be seated and left unattended until a table that is recieving their entree no longer has any questions. Once again - responsibility of the host/hostess to have proper timing, and the manager to cover when mistakes are made. Desserts also take time - they are each made to order and require tableside finishing. Unlike most restaurants that thaw out cake or pie and just drop it off. Alcoholic drinks at The Melting Pot tend to be more expensive due to the nature of the environment. The meal is intended to be enjoyed with wine - all Melting Pots are REQUIRED to maintain a certain minimum wine list. There are several excellent wines available by the glass at all ranges of cost. Usually purchasing a bottle to share is more economical and more convenient (and great for impressing friends/family/date). Bartenders make VERY little money at most Melting Pots due to the nature of the restaurant (even with an automatic "tip-out" -forced percentage of alcohol sale tip) Drink Refills - One of the positions at The Melting Pot is "Server Assistant". A "SA" is responsible for refilling drinks, clearing tables, and generally helping the server out - due to the greater demand of the server's time. Empty glasses are a sign the "SA" is not doing the job properly while the server is helping other tables. The waiter's demeanor is disappointing. There is no defending that - it's inexcusable and they really should have never been hired with that attitude. With that in mind, leaving NO TIP is equally inexcusable on your part. The server and their tips are the life force of the restaurant. They are paid the least with expectations of making large sums in tips. Also, since the Host, Bartender, and Server Assistants all aid the server one way or another - they are "tipped out". A percentage of every dollar the server makes goes directly to these other people, and on bad tip days they suffer just as bad (if not worse) as the server. Leaving no tip is not punishing a server, they will still go home with a reasonable amount of money at the end of the night. Leaving no tip instead punishes those who may have been working hard - even if the server was slacking. You're paying for food and SERVICE and leaving nothing for service is as bad as stealing. You mentioned that the server only had 3 tables. A server spends significantly more time serving a table at The Melting Pot then most other restaurants. A typical server comes to the table asks what can I getcha? brings out some drinks and then drops off your food. Total time at the table for the entire meal 3-5 minutes. A Melting Pot Server comes to the table and usually must explain the restaurant's style and menu layout. Its very different then what most people are used to so new guests tend to have several questions. This greet alone can take 5-8 minutes depending on the needs of the customer. Usually a bottle of wine is ordered for the meal and proper wine service is required. Wine presentation takes 3 minutes (assuming the bartender doesn't have trouble finding it). Taking an order is usually 2-5 minutes (assuming the guest doesn't have any remaining questions from the greet). Making a cheese fondue takes 5 minutes. Entre presentation takes 5-8 minutes as well to finish the cooking style, explain the entre, and explain the process of fonduing the entre. Then comes dessert explanation and preparation roughly 3 minutes. 5+3+2+5+5+3 = 23 minutes minimum per table. That is a lot of time for server to be attending a table and considerably more work then a standard server. Only three tables is not easy work for a server. More experienced servers can only take 5 at once at the most, unlike a standard restaurant with food drop offers where a section of 10 tables is normal. Also these 3 tables are the only source of income for the server, so to completely deny them of any tip is cutting their income by 1/3 instead of the 1/10 of a typical server. So please while reading the complaint, and reading this rebuttal I hope that you can understand that a MP server is working very hard even if it appears they are not. You should not think of them as a normal server, and leaving no tip is stealing service. Even if the service wasn't great if you got your food and drink correct in a reasonable amount of time 10% is still justified. (And other servers - don't get me wrong I know you work very hard too, but you work hard because you have to "drop food off" and refill drinks for 10+ tables. The amount of tables makes up for the actual amount of work needed for each table)

Hello there! I can see how that experience was pretty lousy and the service was not up to your standard. I'm a server for a different Melting Pot (not the location you mentioned), and would like to explain a couple things. There is a good chance that the person who was serving you was just a bad server, and there is no excuse for that. There are also a few other possibilities that could have lead to the poor service. Working as a server at The Melting Pot is VERY different then any other serving position. They are the hardest worker in the restaurant: Your first course (cheese fondue) is prepared by the server in the back. Making this cheese takes some time and if the hostess doesn't practice proper timing problems can occur. For example, you could be making a cheese fondue at a table, and another table sits down in your section before you finish. They will have to wait for you to finish making the cheese - result: Delayed greeting and drink orders. This is a mistake by the hostess, and if this was to happen a manager should have visited the table to "greet" them while the cheese is being completed. The Melting Pot also does not use an expediter. An "expo" is a person who will ask for entree items from the cook and have it ready for the server. Instead a server is responsible for calling for their own items and preparing all cooking styles and sauces while preparing vegetables and acquiring plates and other equipment. This whole process takes time. Also there are many steps to the meal. After the cheese course the used pot must be taken to the dishwasher and a new pot containing your cooking style must be prepared. Take Pot - take to dishwasher (who could be down a couple flights of stairs) - take clean pot - prepare cooking style - bring to table - expo entree - deliver and explain entree and cooking times. This whole time a new table can be seated and left unattended until a table that is recieving their entree no longer has any questions. Once again - responsibility of the host/hostess to have proper timing, and the manager to cover when mistakes are made. Desserts also take time - they are each made to order and require tableside finishing. Unlike most restaurants that thaw out cake or pie and just drop it off. Alcoholic drinks at The Melting Pot tend to be more expensive due to the nature of the environment. The meal is intended to be enjoyed with wine - all Melting Pots are REQUIRED to maintain a certain minimum wine list. There are several excellent wines available by the glass at all ranges of cost. Usually purchasing a bottle to share is more economical and more convenient (and great for impressing friends/family/date). Bartenders make VERY little money at most Melting Pots due to the nature of the restaurant (even with an automatic "tip-out" -forced percentage of alcohol sale tip) Drink Refills - One of the positions at The Melting Pot is "Server Assistant". A "SA" is responsible for refilling drinks, clearing tables, and generally helping the server out - due to the greater demand of the server's time. Empty glasses are a sign the "SA" is not doing the job properly while the server is helping other tables. The waiter's demeanor is disappointing. There is no defending that - it's inexcusable and they really should have never been hired with that attitude. With that in mind, leaving NO TIP is equally inexcusable on your part. The server and their tips are the life force of the restaurant. They are paid the least with expectations of making large sums in tips. Also, since the Host, Bartender, and Server Assistants all aid the server one way or another - they are "tipped out". A percentage of every dollar the server makes goes directly to these other people, and on bad tip days they suffer just as bad (if not worse) as the server. Leaving no tip is not punishing a server, they will still go home with a reasonable amount of money at the end of the night. Leaving no tip instead punishes those who may have been working hard - even if the server was slacking. You're paying for food and SERVICE and leaving nothing for service is as bad as stealing. You mentioned that the server only had 3 tables. A server spends significantly more time serving a table at The Melting Pot then most other restaurants. A typical server comes to the table asks what can I getcha? brings out some drinks and then drops off your food. Total time at the table for the entire meal 3-5 minutes. A Melting Pot Server comes to the table and usually must explain the restaurant's style and menu layout. Its very different then what most people are used to so new guests tend to have several questions. This greet alone can take 5-8 minutes depending on the needs of the customer. Usually a bottle of wine is ordered for the meal and proper wine service is required. Wine presentation takes 3 minutes (assuming the bartender doesn't have trouble finding it). Taking an order is usually 2-5 minutes (assuming the guest doesn't have any remaining questions from the greet). Making a cheese fondue takes 5 minutes. Entre presentation takes 5-8 minutes as well to finish the cooking style, explain the entre, and explain the process of fonduing the entre. Then comes dessert explanation and preparation roughly 3 minutes. 5+3+2+5+5+3 = 23 minutes minimum per table. That is a lot of time for server to be attending a table and considerably more work then a standard server. Only three tables is not easy work for a server. More experienced servers can only take 5 at once at the most, unlike a standard restaurant with food drop offers where a section of 10 tables is normal. Also these 3 tables are the only source of income for the server, so to completely deny them of any tip is cutting their income by 1/3 instead of the 1/10 of a typical server. So please while reading the complaint, and reading this rebuttal I hope that you can understand that a MP server is working very hard even if it appears they are not. You should not think of them as a normal server, and leaving no tip is stealing service. Even if the service wasn't great if you got your food and drink correct in a reasonable amount of time 10% is still justified. (And other servers - don't get me wrong I know you work very hard too, but you work hard because you have to "drop food off" and refill drinks for 10+ tables. The amount of tables makes up for the actual amount of work needed for each table)

Hello there! I can see how that experience was pretty lousy and the service was not up to your standard. I'm a server for a different Melting Pot (not the location you mentioned), and would like to explain a couple things. There is a good chance that the person who was serving you was just a bad server, and there is no excuse for that. There are also a few other possibilities that could have lead to the poor service. Working as a server at The Melting Pot is VERY different then any other serving position. They are the hardest worker in the restaurant: Your first course (cheese fondue) is prepared by the server in the back. Making this cheese takes some time and if the hostess doesn't practice proper timing problems can occur. For example, you could be making a cheese fondue at a table, and another table sits down in your section before you finish. They will have to wait for you to finish making the cheese - result: Delayed greeting and drink orders. This is a mistake by the hostess, and if this was to happen a manager should have visited the table to "greet" them while the cheese is being completed. The Melting Pot also does not use an expediter. An "expo" is a person who will ask for entree items from the cook and have it ready for the server. Instead a server is responsible for calling for their own items and preparing all cooking styles and sauces while preparing vegetables and acquiring plates and other equipment. This whole process takes time. Also there are many steps to the meal. After the cheese course the used pot must be taken to the dishwasher and a new pot containing your cooking style must be prepared. Take Pot - take to dishwasher (who could be down a couple flights of stairs) - take clean pot - prepare cooking style - bring to table - expo entree - deliver and explain entree and cooking times. This whole time a new table can be seated and left unattended until a table that is recieving their entree no longer has any questions. Once again - responsibility of the host/hostess to have proper timing, and the manager to cover when mistakes are made. Desserts also take time - they are each made to order and require tableside finishing. Unlike most restaurants that thaw out cake or pie and just drop it off. Alcoholic drinks at The Melting Pot tend to be more expensive due to the nature of the environment. The meal is intended to be enjoyed with wine - all Melting Pots are REQUIRED to maintain a certain minimum wine list. There are several excellent wines available by the glass at all ranges of cost. Usually purchasing a bottle to share is more economical and more convenient (and great for impressing friends/family/date). Bartenders make VERY little money at most Melting Pots due to the nature of the restaurant (even with an automatic "tip-out" -forced percentage of alcohol sale tip) Drink Refills - One of the positions at The Melting Pot is "Server Assistant". A "SA" is responsible for refilling drinks, clearing tables, and generally helping the server out - due to the greater demand of the server's time. Empty glasses are a sign the "SA" is not doing the job properly while the server is helping other tables. The waiter's demeanor is disappointing. There is no defending that - it's inexcusable and they really should have never been hired with that attitude. With that in mind, leaving NO TIP is equally inexcusable on your part. The server and their tips are the life force of the restaurant. They are paid the least with expectations of making large sums in tips. Also, since the Host, Bartender, and Server Assistants all aid the server one way or another - they are "tipped out". A percentage of every dollar the server makes goes directly to these other people, and on bad tip days they suffer just as bad (if not worse) as the server. Leaving no tip is not punishing a server, they will still go home with a reasonable amount of money at the end of the night. Leaving no tip instead punishes those who may have been working hard - even if the server was slacking. You're paying for food and SERVICE and leaving nothing for service is as bad as stealing. You mentioned that the server only had 3 tables. A server spends significantly more time serving a table at The Melting Pot then most other restaurants. A typical server comes to the table asks what can I getcha? brings out some drinks and then drops off your food. Total time at the table for the entire meal 3-5 minutes. A Melting Pot Server comes to the table and usually must explain the restaurant's style and menu layout. Its very different then what most people are used to so new guests tend to have several questions. This greet alone can take 5-8 minutes depending on the needs of the customer. Usually a bottle of wine is ordered for the meal and proper wine service is required. Wine presentation takes 3 minutes (assuming the bartender doesn't have trouble finding it). Taking an order is usually 2-5 minutes (assuming the guest doesn't have any remaining questions from the greet). Making a cheese fondue takes 5 minutes. Entre presentation takes 5-8 minutes as well to finish the cooking style, explain the entre, and explain the process of fonduing the entre. Then comes dessert explanation and preparation roughly 3 minutes. 5+3+2+5+5+3 = 23 minutes minimum per table. That is a lot of time for server to be attending a table and considerably more work then a standard server. Only three tables is not easy work for a server. More experienced servers can only take 5 at once at the most, unlike a standard restaurant with food drop offers where a section of 10 tables is normal. Also these 3 tables are the only source of income for the server, so to completely deny them of any tip is cutting their income by 1/3 instead of the 1/10 of a typical server. So please while reading the complaint, and reading this rebuttal I hope that you can understand that a MP server is working very hard even if it appears they are not. You should not think of them as a normal server, and leaving no tip is stealing service. Even if the service wasn't great if you got your food and drink correct in a reasonable amount of time 10% is still justified. (And other servers - don't get me wrong I know you work very hard too, but you work hard because you have to "drop food off" and refill drinks for 10+ tables. The amount of tables makes up for the actual amount of work needed for each table)

Hello there! I can see how that experience was pretty lousy and the service was not up to your standard. I'm a server for a different Melting Pot (not the location you mentioned), and would like to explain a couple things. There is a good chance that the person who was serving you was just a bad server, and there is no excuse for that. There are also a few other possibilities that could have lead to the poor service. Working as a server at The Melting Pot is VERY different then any other serving position. They are the hardest worker in the restaurant: Your first course (cheese fondue) is prepared by the server in the back. Making this cheese takes some time and if the hostess doesn't practice proper timing problems can occur. For example, you could be making a cheese fondue at a table, and another table sits down in your section before you finish. They will have to wait for you to finish making the cheese - result: Delayed greeting and drink orders. This is a mistake by the hostess, and if this was to happen a manager should have visited the table to "greet" them while the cheese is being completed. The Melting Pot also does not use an expediter. An "expo" is a person who will ask for entree items from the cook and have it ready for the server. Instead a server is responsible for calling for their own items and preparing all cooking styles and sauces while preparing vegetables and acquiring plates and other equipment. This whole process takes time. Also there are many steps to the meal. After the cheese course the used pot must be taken to the dishwasher and a new pot containing your cooking style must be prepared. Take Pot - take to dishwasher (who could be down a couple flights of stairs) - take clean pot - prepare cooking style - bring to table - expo entree - deliver and explain entree and cooking times. This whole time a new table can be seated and left unattended until a table that is recieving their entree no longer has any questions. Once again - responsibility of the host/hostess to have proper timing, and the manager to cover when mistakes are made. Desserts also take time - they are each made to order and require tableside finishing. Unlike most restaurants that thaw out cake or pie and just drop it off. Alcoholic drinks at The Melting Pot tend to be more expensive due to the nature of the environment. The meal is intended to be enjoyed with wine - all Melting Pots are REQUIRED to maintain a certain minimum wine list. There are several excellent wines available by the glass at all ranges of cost. Usually purchasing a bottle to share is more economical and more convenient (and great for impressing friends/family/date). Bartenders make VERY little money at most Melting Pots due to the nature of the restaurant (even with an automatic "tip-out" -forced percentage of alcohol sale tip) Drink Refills - One of the positions at The Melting Pot is "Server Assistant". A "SA" is responsible for refilling drinks, clearing tables, and generally helping the server out - due to the greater demand of the server's time. Empty glasses are a sign the "SA" is not doing the job properly while the server is helping other tables. The waiter's demeanor is disappointing. There is no defending that - it's inexcusable and they really should have never been hired with that attitude. With that in mind, leaving NO TIP is equally inexcusable on your part. The server and their tips are the life force of the restaurant. They are paid the least with expectations of making large sums in tips. Also, since the Host, Bartender, and Server Assistants all aid the server one way or another - they are "tipped out". A percentage of every dollar the server makes goes directly to these other people, and on bad tip days they suffer just as bad (if not worse) as the server. Leaving no tip is not punishing a server, they will still go home with a reasonable amount of money at the end of the night. Leaving no tip instead punishes those who may have been working hard - even if the server was slacking. You're paying for food and SERVICE and leaving nothing for service is as bad as stealing. You mentioned that the server only had 3 tables. A server spends significantly more time serving a table at The Melting Pot then most other restaurants. A typical server comes to the table asks what can I getcha? brings out some drinks and then drops off your food. Total time at the table for the entire meal 3-5 minutes. A Melting Pot Server comes to the table and usually must explain the restaurant's style and menu layout. Its very different then what most people are used to so new guests tend to have several questions. This greet alone can take 5-8 minutes depending on the needs of the customer. Usually a bottle of wine is ordered for the meal and proper wine service is required. Wine presentation takes 3 minutes (assuming the bartender doesn't have trouble finding it). Taking an order is usually 2-5 minutes (assuming the guest doesn't have any remaining questions from the greet). Making a cheese fondue takes 5 minutes. Entre presentation takes 5-8 minutes as well to finish the cooking style, explain the entre, and explain the process of fonduing the entre. Then comes dessert explanation and preparation roughly 3 minutes. 5+3+2+5+5+3 = 23 minutes minimum per table. That is a lot of time for server to be attending a table and considerably more work then a standard server. Only three tables is not easy work for a server. More experienced servers can only take 5 at once at the most, unlike a standard restaurant with food drop offers where a section of 10 tables is normal. Also these 3 tables are the only source of income for the server, so to completely deny them of any tip is cutting their income by 1/3 instead of the 1/10 of a typical server. So please while reading the complaint, and reading this rebuttal I hope that you can understand that a MP server is working very hard even if it appears they are not. You should not think of them as a normal server, and leaving no tip is stealing service. Even if the service wasn't great if you got your food and drink correct in a reasonable amount of time 10% is still justified. (And other servers - don't get me wrong I know you work very hard too, but you work hard because you have to "drop food off" and refill drinks for 10+ tables. The amount of tables makes up for the actual amount of work needed for each table)