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» 1. Be pleasant: The more cheerful you are, the happier the server is and the better your service.

» 2. Attention-getters: Don’t snap your fingers to get the server’s attention, nor wave down the person. They can see you.

» 3. Wait your turn. When your server is waiting on multiple tables, be conscious of that. Don’t interrupt a server who is at another table.

» 4. Answer the question: Remember that the answer to “How are you?” is not “Coke.”

» 5. Be a listener: When the server lists the specials, pay attention. Don’t be on your phone or admonishing your kid then.

» 6. Be patient: Let the server finish mention-ing the specials before you start hammering her with questions.

» 7. Help out: When you see the server coming with his hands full of hot food, move your bread plate, wine glass and napkin.

» 1. Unsupervised kids: Kids running all over the restaurant can quickly ruin a night out, as do parents who bring noisy offspring to fine dining establishments.

» 2. Slow service: Trying to catch a waiter’s eye can be infuriating. Servers who drop food off and are never seen again, or take too long with the check leave diners less than inclined to leave a fat tip.

» 3. Fast service: The reverse also is frus-trating. Diners do not like having to eat their appetizer fast just because their main dish has arrived.

» 4. No substitutions: This rule should be banned. Restaurants should serve people with severe allergies.

» 5. Unexplained waits: Lining up outside a restaurant when there are open tables is just plain annoying.

» 6. Menu typos: Just hit the spell check before you print the menus out.

Diners Servers

Dining out is not always a pleasant experience — for the diner or the server. l While diners need to deal with loud acoustics, rude waitstaff or disappointing food, servers need to deal with obnoxious

diners, terrible tippers and mean restaurateurs. l Here’s a list of pet peeves from the diners and servers:

disasters?DiningDiningdisasters?

— Parade Magazine

Pennlive readers weigh in

An organic farmers market has sprouted up on the East Shore.

More than 300 people showed up last week when it opened at the outdoor market at Yoga Nature off Linglestown Road in Lower Paxton Twp.

“It’s insane. We sold out of everything,” said organizer Sara Rose Bryant, who also operates Yoga Nature with her partner, Misha Kaschock.

The market operates 2-6 p.m. Sundays with produce, wine and eggs from Spring Gate Vineyard in Lower Paxton Twp., as well as organic produce from Landis-dale Farms in Lebanon County, goat cheese from Camelot Valley

from Dover and fresh-cut flowers from Roots Flowers in Carlisle.

Each week, Little Amps Cof-fee in Harrisburg or St. Thomas Roasters Coffee in Linglestown will sell cold-brewed coffee, as well as coffee beans by the pound.

Bryant said she anticipates more vendors will come on board as

word spreads about the market. She said she is looking for someone to sell bread and would like to bring in a few prepared foods vendors.

Mountainside Supper Club ca-tering business will join the mar-ket Sunday with prepared foods using locally grown produce and grass-fed meats.

Growing up in Seattle, Bryant said she worked at the famous Pike Place Market where her grandpar-ents operated a restaurant.

“There’s nothing that makes me more at home, especially when I go home to Seattle, than being at the market,” she said.

She said that while there are plenty of farmers markets in

the Harrisburg area, she saw a void, with exception to the Linglestown Village Market, in the Linglestown area.

As for the organic element of the market, Bryant said, it was important to her to stick to organ-ic foods, adding that it’s all about food and the interaction with earth.

A different musician will play at the market each week, and ar-tisans will sell their crafts and wares on a rotating basis.Slow-smoked barbecue rules at Dickey’s Barbecue Pit

Dickey’s Barbecue Pit in Silver Spring Twp. opened last week.

To celebrate the opening, own-ers Paul Davis and Jim Heberlig, gave away $50 gift cards to the first 50 people who stood in line at the Silver Spring Commons restaurant off Carlisle Pike.

The Dallas-based chain specializes in barbecue such as pulled pork, brisket and ribs alongside homestyle sides such as baked potato casserole and fried okra.

Dickey’s joins a growing list of restaurants filling the Carlisle Pike that includes Appalachian Brew-ing Co., Jake’s Wayback Burgers and Gilligan’s Bar & Grill.

Email Sue Gleiter at sgleiter@pennlive.com.

sue gleiterWord of Mouth

Feast on local produce at East Shore’s new organic farmers market

More Diner anD server pet peeves, page B2

LivingPENNLIVE.COM/LIVING • TuEsday, JuNE 10, 2014 • B1

Do-it-herself classes, how adorable

josette Plank

Do you know the difference between a flat-head screwdriver and a Phillips screwdriver?

The difference is easy to remember.

A flat-head screwdriver is named for its flat, rectangular tip. The Phillips screwdriver is named for Henry F. Phillips, who once told his wife that she was “cute” trying to install curtain rods all by her little, old self. Mrs. Phillips threatened to adjust Hen-ry’s attitude with the screwdriver she was holding at the time.

When Henry then told his wife she was adorable when an-gry, Mrs. Phillips chased Henry around the house with a level.

I don’t know whether the Phil-lips’ curtains were ever installed.

Yes, I can install curtain rods. I’ve also replaced the guts of several toilet tanks, and I don’t shy away from power tools.

So when I heard that one of the big-box home improvement stores was holding weekly do-it-yourself workshops, I thought, “Super!” I like saving money by doing my own repairs.

Please see PLANK on Page B2

‘Act One’: A Tony win for Boritt

Set designer Beowulf Boritt nailed it at the Tony Awards Sunday night. Boritt, who grew up in Gettysburg during this teen years, won for best scenic design of a play for “Act One.”

His father, Ga-bor S. Boritt, who taught at Gettys-burg College and founded the Civil War Institute at the college, retired in 2009.

Boritt told Roundabout Blog in 2012 that the first time he “was aware of set design as a job that someone could do” was

when he was in high school in Gettysburg.

“And I fairly quickly decid-ed that was what I wanted to do. Actually, I went to college planning to become a set de-signer,” he said.

He went to Vassar College and then graduate school for design at New York University.

“Act One” has an intricate and extensive set built on a 70,000-pound turntable. It’s three stories tall and is divided into six sections, each with its own set of playing spaces and rooms.

Boritt’s other Broadway credits include “The Scottsboro Boys” (got a Tony nomination); “Sond-heim on Sondheim”; “The 25th Annual Putnam County Spelling Bee”; and “Rock of Ages.”

— From staff reports

InsIde » More on the

Tonys, Page B8.

— Julia Hatmaker, jhatmaker@pennlive.com

See what PennLive readers’ biggest pet peeves and

irritations are when dining out. page B2

Boritt