Two interesting points have been raised here. They probably belong on a thread about restaurant issues, but since they were mentioned on this one, here goes:

Winegeek: You make a very valid point. It is one thing to dine out "your way" but that assumes you will be considerate of the restaurant (who is in business to make money) and other guests (who would like to get their chance to dine). I guess it all comes down to reasonableness. Sure, if the restaurant throws down your appetizers, and then three minutes later plunks your entrees in front of you, it would be reasonable to ask them to hold off (although I've often wondered if that doesn't just cause your food to get dried out or overheated or even spit on?!). But if you've been given ample time, but just feel like dawdling because you're involved in socializing with your dining companions, it's really not fair to make the restaurant and subsequent diners suffer. My understanding has always been that unless you go to Alain Ducasse in NY or Paris, especially on a Sat. night, you do not "own" your table for the evening, and it is expected to turn over.

Susan: I understand that restaurants will often automatically add a gratuity for parties of six or more, but that doesn't give them the right to then give you lousy service. The waiter's behavior should have been brought to the attention of the manager, who most likely would have made some complimentary gesture. Of course, as you say, he behaved himself after that, so I don't mean to make a big deal out of it. It's just that once again, we need to be ruled by reasonableness, and if service is rude or incompetent, you shouldn't have to put up with it and then be expected to also tip generously.

Judy, well said.
Firstly, have you ever felt like
lingering at your table on a busy night. I have often been reduced to going over to a table whos' well finished with thier meal, paid the check and just wants to continue sitting and "inviting" them into the bar or lounge to "enjoy" some cocktails on the house just to get the table turned for the next reservation. Problem with that is some people get offended, thinking they are paying rent or something. Other thing, the guests who are waiting for that table become unhappy cos they're not seated at the time of their reservation. It's often a no win situation for the restaurateur.

Susan: Added gratuity is a touchy subject i agree. ANY restaurant who adds gratuity, mine included, should and better be willing to remove it if a guest feels that the service was not up to standard or better.
Added service is to make sure a guest with a large party doesnt get sticker shock and end up undertipping a server and his assistants. Often that 6 top is an entire evening for a service team and alot of time and effort is spent attending to that table. Your tip pays alot of peoples bills and takes care of their children. But i agree, if he laughed at you, that is not service. Next time make sure you speak to a manager because we need to know. Servers who have a a large party and are going to add service often know to step up the service quality so there is no discrepency when it comes to paying the check and tip. Hope this helps

One solution we have found to the problem of courses coming too fast is we order a drink and an appetizer, and after it arrives we look at the menu and order our entree.

There is a least one restaurant that has solved the lingering over dessert problem.

Bern's Steakhouse in Tampa, (among the finest steakhouses in the country) move diners for dessert an coffee.

They took unused storage space, upstairs, and set up cozy, intimate, tables. When it's time for coffee and/or dessert, they whisk you upstairs to your private "room".

It eliminates people tying up tables all night, gets them more table turns, and probably sells a whole lot more desserts.