Here is where we find out that "small business" is not synonymous with "restaurant"

[drwex]

http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/

The authors of this blog are a variety of small business types. They claim to be able to give advice to other small business types. This column, by Bruce Buschel, claims to be his advice to the staff of his restaurant.

1-5: all fine and good. Wish more places did that.
6: Agreed. Wish more places didn't get so snobby about the water.
7 & 10: Totally wrong. It's possible that diners have their minds made up but in general a good diner knows that the staff have had a chance to sample most of the dishes ahead of time and getting an informed opinion can be highly valuable. Plus, frankly, interaction with the staff is one of the highlights of a good restaurant visit. If I just wanted food I'd do take-out. Some of my most memorable restaurant experiences have been improved by friendly, even flirty, staff. Obviously one doesn't want to cross into inappropriate territory (and wait staff who sit down at the table with guests do that for me) but in general I want my server to have a real personality, not be interchangeable.
8 & 9: sure. Basic courtesy.
11: Disagree. First of all, if you don't have enough of something, take it off the menu. Don't let the diners make up their minds and then come back to say "Sorry, but..." Second, if you can only potentially fill some of the orders - say you've got two lobsters and are serving a four-top, it's polite to let people know that and let them make the decision on who's going to order. If all four order the lobster and you know you've got two left then you've put them in an embarrassing position that could've been avoided. Third, the reason restaurants have specials in the first place is because the chefs have something of limited availability that they're doing something special with. If the staff aren't out there selling the specials then the chefs aren't going to clear it, which means less incentive to do more specials.
12-13, 15: more common sense.
14: this is a big one. Every chef I've known has had a real desire to make the dining experience better for the good customers, but the situation is awkward and it's hard to get honest feedback many times. The floor staff are in the best position to see problems and facilitate better experiences for diners.
16, 18, 19: basic service.
17: It Depends. Generally servers are too eager and should leave the damned plates down but there are some good reason to move them. A crowded messy table can be unpleasant - see the aforementioned lobsters. In general a simple plated meal can be left until everyone is ready to have it cleared. A good server knows the difference.
20: depends on the kitchen, I think. Servers should not make unnecessary work for the kitchen, particularly when it's busy.
21: That's odd. I would assume that the staff have seen all the dishes prepared before and should know what they ought to look like, but on the other hand I'd expect the chefs to have better control over what goes out of their kitchens and not depend on the servers' judgment.
22: I don't understand why he thinks servers can help with wine choices when they're not allowed to help with food choices. Most servers have less knowledge and experience with the wines than with the entrees. If your place has a sommelier then let that person do his/her job. Otherwise, don't mislead people. Tastes are a good plan.
23: Cute, but extra work and it won't help your business. They might take the label to a wine store but they're unlikely to have it with them when they come back to your place looking for the same wine.
24, 25, 28: No duh. If you have to tell your servers not to use dirty glasses you are in MUCH worse shape than you think.
26: I think this is sort of house policy. If your house has ice buckets or chilled marble holders, provide them. The guests can use them or not as they like.
27: Disagree again. Courtesy is to pour for guests. There's an order to a courteous pour, too, but you at least do the first glass. If you happen to see that guests' glasses are empty it's nice to offer to pour for them again, or get them another bottle if they like.
29, 30: Basic wine service. Not sure why he doesn't mention using a clean towel for the pour, either.
31: It's not always the case that something went wrong, but it is good to ask if everything was OK. The trick is to ask it in a way that doesn't make people feel defensive.
32-39: More basic stuff.
40: Strongly disagree. Both basic psychology and basic salesmanship show that people like having their choices validated. Whether I'm buying a meal, an item of clothing, a car, or whatever the use of a phrase like "good choice" or "I think you'll enjoy that" or similar has positive connotations.
41: Depends a lot on the tone of voice and the situation. I eat out often with people who have specific dietary restrictions and being told that making changes to accommodate those restrictions is "no problem" gives me a positive feeling. Obviously anything can be said in a dismissive tone, but if your serving staff is using a dismissive tone with guests it doesn't matter what words they're using.
43: See my rant earlier. By the time dessert comes around a good server knows whether the guests want advice or not. If they haven't asked for your advice earlier then don't start offering it now; if you've discussed choices of every thing else before then it's natural to discuss this one.
42, 44-50: still more basic stuff. I worry that this guy thinks he's going to take a bunch of teenagers or bored 20-somethings off the street and give them a list of 100 ideas that will turn them into quality servers.

Buschel says that "veteran waiters [...] will no doubt protest some or most of what follows". There's a good reason for that, and he should listen to them rather than pretending he can give veteran waiters advice.

If anyone knows what restaurant he's opening and can find info I'd love to find out.