18 Rude Things Floridians Do at Olive Garden That Make Servers Cringe

You’re supposed to feel like family at Olive Garden—just not the kind of family who argues with the host, hogs all the breadsticks, and tips two bucks on an $85 tab.

Whether you’re slurping up Zuppa Toscana or digging into a never-ending bowl of Rigatoni, there are certain manners Floridians should use to make everyone feel at home. But that cozy feeling gets wrecked fast by customers who forget they’re not the only ones in the restaurant.

If you’ve ever wondered what makes Olive Garden staff sigh behind the scenes—and other customers sigh in real time—here are some rude behaviors that need to disappear faster than a basket of fresh breadsticks.

Hogging the Breadsticks

Everyone knows the breadsticks are one of the best parts of eating at Olive Garden. They’re soft, buttery, and keep coming.

But some folks treat the free refills like a personal challenge. They grab three at once, stash extras in their napkins, or ask for more before the basket is even touched.

It’s bread, not gold, people.

Servers are happy to keep them coming, but they’ve also got other customers to take care of. When someone interrupts the next table over’s order just to demand more breadsticks like it’s their last meal on Earth, it’s not just rude—it slows everything down.

And let’s not forget the folks who ask for “ten breadsticks to go” at the end. The breadsticks are free with your meal, not part of your grocery list.

Taking a whole bag home without even leaving a decent tip?

That’s a quick way to land on the “don’t rush to refill” list.

Snapping, Whistling, or Waving for Service

Olive Garden is a restaurant, not a cattle ranch. Yet somehow, some customers think snapping their fingers, waving their arms, or whistling is the way to get a server’s attention.

Doing so is not only cringey—it’s downright disrespectful.

Most servers at Olive Garden have several tables to juggle at once. That means they might be getting someone a refill while taking another table’s order.

Snapping your fingers just makes things infuriating for everyone around you. It sends the message that you think your time is more valuable than theirs.

If you need help, a simple eye contact or raised hand will do just fine. Better yet, wait for them to swing by your table.

Your server isn’t ignoring you—they’re just working hard to make sure everyone gets the attention they need.

Treating the Server Like a Personal Assistant

Servers want you to enjoy your meal, but they also aren’t your event planner, babysitter, or therapist.

Still, some customers cross the line. They send the server back and forth with a million small requests, all delivered one at a time.

“Can I get more ranch? Oh, and a lemon. Actually, make that two lemons. Wait—do you have crushed ice instead?”

When this kind of thing happens, it pulls the server away from other tables and turns one person’s dinner into a full-blown solo mission. Even worse is when customers act like the server should be thrilled to fetch their fourth side of Alfredo sauce without a single thank-you.

Being polite and considerate goes a long way. If you have multiple requests, try to ask for them all at once.

And if the server’s gone above and beyond, say something nice and leave a good tip to show you noticed.

Letting Kids Run Wild

Olive Garden might be family-friendly, but it’s not Chuck E. Cheese. Some customers forget that.

They let their kids run between tables, throw crayons, and climb over booths like they’re on an obstacle course. It’s unsafe, loud, and makes dining unpleasant for everyone else.

Staff have to carry hot plates and heavy trays. A child darting across the aisle can cause accidents, especially when they’re not watching where they’re going.

Other diners may just want a quiet night out, not a front-row seat to a table tantrum.

Parents aren’t expected to keep their kids silent, but they are expected to manage them. Bringing toys, coloring books, or even a tablet can help.

Sending Food Back for Silly Reasons

Sometimes, food needs to go back. Maybe it’s undercooked, wrong, or missing something important.

That’s fair.

But some people take it way too far. They’ll eat half their chicken parm and then suddenly claim it was “cold the whole time.” Or they’ll decide they don’t like mushrooms—even though they ordered something with mushrooms.

When someone sends food back just to try something else for free, staff notice. It’s not their first time dealing with menu hoppers or people who fake complaints to score a discount.

That kind of behavior isn’t clever—it’s rude and unfair to the staff working hard to get everything right.

If there’s a real issue, absolutely speak up. But sending food back just because you changed your mind?

That’s not a restaurant’s fault. It just makes you someone the kitchen won’t miss.

Taking Advantage of the “Never Ending” Deals

The “Never Ending Pasta Bowl” sounds like a dare, not a dinner. And some customers take that way too literally.

They treat it like an all-you-can-eat challenge and demand round after round—then complain when the next bowl doesn’t arrive fast enough.

There’s nothing wrong with getting your money’s worth, but some folks order four different pastas just to “sample everything,” then leave most of it uneaten. That’s wasteful, and it ties up the kitchen with extra work.

Worse, some people try to sneak extras into to-go containers, which completely breaks the rules.

The unlimited deals are meant to be enjoyed during your meal—not packed up for tomorrow’s lunch. If you’re full, it’s okay to stop.

And if you want leftovers, order a regular entrée and take half home like everyone else.

Making a Huge Mess and Not Caring

We’ve all had messy meals. Spaghetti splashes, napkins drop, and breadstick crumbs happen.

But some customers take messy to a whole new level—leaving behind sauce smears, half-crushed breadsticks under the table, and empty sugar packets scattered everywhere.

It’s especially tough for servers who have just a few minutes to clean up and flip the table for the next customers during rush hour.

Nobody expects you to clean the whole thing yourself, but stacking dishes neatly or at least not leaving the table looking like a pasta explosion helps a lot.

The worst is when customers leave the mess without tipping, as if the cleanup is part of the “unlimited” offer.

A little courtesy—and maybe a wiped-down spot with your napkin—shows you respect the people working behind the scenes.

Hogging the Booth Long After You’ve Eaten

Olive Garden isn’t the place to set up camp for the night. Still, some customers linger for ages after the plates are cleared, sipping from the same water glass and chatting for hours.

If the restaurant’s slow, no big deal. But if there’s a line at the door and the host keeps glancing over?

It’s time to go.

Staying too long ties up a server’s section, which means fewer tips and more side-eye glances from the manager. Other guests waiting for a table might be celebrating something special—and your table is holding up their night.

Our advice?

Take your conversation to the parking lot or grab dessert somewhere else if you want to turn it into a two-hour ordeal.

Arguing Over Coupons at the Table

Olive Garden runs plenty of promos—whether it’s a weekday lunch deal or a seasonal coupon in the mail. But arguing over expired coupons or trying to combine every discount in your wallet can create serious stress for your server.

Some customers go full detective mode, waving printed screenshots and demanding to see a manager because they swear the offer “worked last time.”

The people working there don’t make the rules, and they’re not trying to cheat you out of a dollar.

If a coupon isn’t valid anymore or doesn’t apply to your meal, arguing for twenty minutes at the table just holds everything up and makes everyone at nearby tables uncomfortable.

If you want to use a deal, check the fine print before you order.

And if it doesn’t work, ask politely and let it go if it’s a no.

Refusing to Wait for a Clean Table

Nobody likes waiting when they’re hungry, but rushing the host to seat you at a dirty table isn’t going to make the salad appear faster.

Some customers insist on being seated right away—crumbs, sauce stains, and leftover forks still on the table. “We’ll just sit; it’s fine!” they say, brushing off the mess like it’s a picnic bench at the park.

It’s not just about looks—it’s about health and safety.

The staff needs time to clear the table, sanitize the surface, and reset everything properly. Sitting down before they’ve finished puts pressure on them.

If you’re asked to wait a few extra minutes for a clean space, it’s not a personal insult. It’s a favor to you—and to the next person who’ll sit there after you’ve left.

Blaming the Server for the Kitchen’s Mistakes

Sometimes the kitchen messes up. Maybe they forget the shrimp in your scampi or overcook the ravioli.

It happens. But blaming the server—especially with attitude—doesn’t solve anything. They didn’t cook your meal, and chances are they’re already working behind the scenes to fix the issue.

Yelling, eye-rolling, or tossing out sarcastic comments like “Do I have to cook it myself?” doesn’t make you look clever—it makes you look like someone who’s forgotten how restaurants work.

The server isn’t your punching bag.

Kindness and patience can turn a mix-up into a minor hiccup. Most servers will go above and beyond to make it right if you treat them with respect.

Complaining About the Wait Time

Walking into Olive Garden at 7 p.m. on a Saturday and expecting no wait is like walking into Disney World and hoping for no lines. Yet some customers get furious when the host tells them it’s a 30-minute wait.

“This is ridiculous!” they say. “It’s not even that crowded!” they add, while ignoring the sea of buzzer-holding people standing all around them.

If you didn’t make a reservation or call ahead, a wait is normal at Olive Garden—especially during peak dinner hours.

Taking it out on the host or pacing around the entrance like you’re about to explode doesn’t help anyone.

A little planning goes a long way. And if you didn’t plan, a little patience goes even further. Maybe use that time to scroll the menu or chat with your dinner date instead of griping about the obvious.

Asking for Endless Customizations on Every Dish

Olive Garden’s menu is big, but some people treat it like a challenge to customize every single thing.

“I’ll take the chicken parm—no cheese, substitute shrimp, sauce on the side, extra crispy, no parsley, and can I get it with Alfredo instead of marinara?”

That’s not ordering dinner—that’s creating a brand-new dish.

It slows down the kitchen and increases the odds that something will be wrong. Plus, it puts stress on the server, who now has to remember and manage a dozen custom requests for just one plate of food.

And if anything goes wrong, these same customers often complain louder than anyone.

A few changes are totally fine—especially for allergies or dietary needs. But if you’re changing so much that the dish is unrecognizable, order something else from the menu that already fits your taste.

Treating Olive Garden Like a Free Tasting Event

Some folks like to “try before they buy.” But Olive Garden isn’t an ice cream shop handing out little spoons.

Customers who constantly ask for samples or order multiple drinks and meals just to take one sip or bite and send them back are abusing the system.

Servers will do their best to accommodate your preferences.

Want to know if the Moscato is sweet? They’ll explain. Wondering if the Zuppa Toscana is spicy? They’ll tell you.

But asking for sample-sized portions of three soups and two wines before you even decide? That’s pushing it.

Ordering something new comes with the risk you may not like it.

If you’re that picky, a restaurant might not be your best bet. And wasting food just because you’re feeling indecisive doesn’t make for a great guest experience—for anyone.

Taking the “When You’re Here, You’re Family” Motto Way Too Literally

Olive Garden’s old slogan was catchy: “When you’re here, you’re family.”

But there could be a reason they changed it to “Go Olive Garden.” Some customers may have taken their old slogan a little too seriously, treating the restaurant like their personal kitchen or their aunt’s living room.

Some rude customers walk behind the host stand to peek at the screen, pour their own drinks at the beverage station, or wander into the kitchen looking for someone to talk to.

That’s not being “like family”—that’s crossing boundaries.

The staff is friendly, but they’re also there to work in a professional space. You wouldn’t barge into your neighbor’s kitchen and start poking around the fridge just because they once said, “Make yourself at home.”

Leaving a Tiny Tip or None at All

Tipping might not be mandatory by law, but it’s definitely part of the restaurant culture in America.

Servers at Olive Garden work for tips. They earn a lower base wage than minimum wage, and the rest comes from what you leave at the end of the meal.

When someone leaves $3 on a $140 meal, it’s not just stingy—it’s insulting.

Some customers try to justify it. “The food was slow,” or “I didn’t like the bread.”

But unless the server was actually rude, skipping the tip hurts someone who worked hard to take care of your table. Even if the food wasn’t perfect, that’s on the kitchen—not the person refilling your Diet Coke and making sure your salad bowl stayed full.

A 15-20% tip is standard.

If the service was excellent, consider giving more. And if money’s tight, maybe don’t dine out in a place where someone’s pay depends on your generosity.

Treating the Host Stand Like a Complaint Department

Hosts are there to greet you and seat you—not to listen to a full review of your past visits. But that doesn’t stop some customers from treating the host stand like a podium for all their gripes.

“Last time I was here, the breadsticks were cold.” “I don’t want that server again—he talks too much.” “Why are there no booths open?”

Hosts do their best to keep things moving and fair. They can’t magically make a corner booth appear or bump you ahead of a birthday party with a reservation.

Demanding special treatment, or getting huffy when told there’s a wait, makes you that rude person.

If you have a preference, feel free to share it politely. But if the restaurant’s busy, be patient. The host isn’t hiding the good tables—they’re just trying to make sure everyone gets seated.

Taking Calls on Speakerphone at the Table

Olive Garden isn’t a phone booth, yet some diners act like the whole place wants to hear their conversation. Talking loudly on a phone call is already annoying

But speakerphone?

That’s a whole new level of rude.

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