Dear Servers at the Rhino,
I don't mean to tell you how to do your job...No, wait, I DO want to tell you how to do your job. You obviously need some help.
1) When you have close to 300 beers and 2 people come in and start asking about which lambics you have, it might make sense to bring them a menu.
2) After the second time said people have had to get up from their table to go to the bar to get service (and there are 2 servers working fewer than 20 people on a Sunday night), they tend to get somewhat irritated.
3) When your table is making sculptures by balancing empty beer glasses on top of each other in such a way as to enclose upside-down bottles, surrounding them with symmetrical arrangements of salt and pepper shakers, and are balancing sweetener containers on the tower, it is a sign that you have neglected them for too long.
3) When the member of the party who waits tables for a living is the one who thinks a 10 cent tip is too generous, your service is very, very bad.