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|Thursday, December 20th, 2012|
|Sunday, July 24th, 2011|
Dear fine gentleman who somehow found the one unlocked door to our restaurant 15 minutes after closing (despite half the lights already being turned off), and barged in (in a lovely suit, with a bouquet of flowers in hand) INSISTING to be served because he had a date "meeting him here from the airport,"
AHAHAHAHAHAHHAHAHAHAHA. HAH. AHAHAHAA.
He hung around arguing with my manager for a good ten minutes while my manager explained as politely as he could that, in addition to all the food being put away and all the grills/ovens ect being off, there was literally NO ONE left in the building who could cook for him. For reference, this was nearly 10:30 at night by that point, we NEVER close later than 10:00, and no, at no point had the guy even tried to call to make a reservation. :p
|Sunday, June 26th, 2011|
reality tv: waiting tables
Is there any sort of reality tv out there focused on waiting tables? Do you have an ideal Waiting Table Reality TV show you would like to watch?
I would love to see a Social Experiment (ya know, like the name of that one show I forgot) where a planted professional server gets to dish out all the frustration in thick sarcasm to rude customers, while also have a field day of humor with good customers. It would be beautiful to see people's reaction. ... has this even been done yet? I feel like that one tall and chubby face guy (with NBC or ABC or CBS, one of those big channels) already did.
|Tuesday, April 26th, 2011|
Just out of curiosity...
I was wondering if your guys' employers expect you to pay for items you forgot to charge for? Like drinks or extra sides, etc.
Thanks! Current Mood: awake
|Monday, March 14th, 2011|
Oh Pittsburgh Craigslist, how you continue to amuse.
Both full and part time positions available in our Fine Dining Room
Entry wage is $7.78 in the dining room and $8 in the dish room but:
We will pay higher wages if you have experience.
Affordable Medical benefits ($28 per pay) as well as 401K(403B) available.
Full time employees will work 11:45am - 8:15pm
Part time employees will work some 11:45-815 shifts and some 4:00-8:15 shifts (minimum of 16 hours, maximum of 30 hours)
The dining room closes at 7:30 pm and the last employee leaves no later than 8:30 pm
ONLY SERIOUS APPLICANTS PLEASE,
please don 't make an appointment for an interview unless you plan on actually showing.
Location: South Hills
Compensation: $8 range but goes up if you have experience
I am tempted to email this guy and ask him how in the world he thinks that $28 a day for benefits is "affordable" when you're making $8 an hour. I think this is for a retirement community, so it's not like you're getting tipped...
|Wednesday, March 9th, 2011|
I realize this may not be as relevant as you'd like, but delete this if you want! I'm just really perplexed by this situation.
So my friends and I went out to a bar/restaurant tonight located in Cambridge, MA that shall remain nameless. (For the record, I'm a full-time waitress and I've been working in several different restaurants for five years since I was 16.) We had an EXCEPTIONALLY bad waitress despite the fact that the restaurant was fairly empty. I tried to play the devil's advocate--maybe she was busy doing sidework or maybe she was the only server in the place. But the fact was that she wasn't--I saw her several times literally sitting down and kissing some guy while watching the open-mic comedy night while my friends and I were clearly awaiting our drinks/food/menus and eventually, our bill. I probably should have gotten up and asked her about it or something. But idk I feel like I shouldn't *have^ to do that. Not to mention the fact that it was late and my friends had to get back to the train before the it closed down for night. So we flagged her down eventually and I noticed that there was an 18% gratuity included in our bill. I have worked in four restaurants, and it was a rule at every single one that gratuity was included for parties of SIX or more. There were FOUR of us in our party. So I find this extremely bizarre that this gratuity was already included. I wouldn't have had a problem with it--I typically tip far more than 18% anyway--if I felt her services deserved $9.50 (which they didn't by ANY means).
So, for those of you who find this experience tl;dr: is the included-gratuity-for-parties-of-six-or-m
ore rule a set legal rule or something? Because I feel really skeeved out by the fact that I was charged gratuity for a party of four people when I personally as a waitress have only ever charged gratuity on parties of six or more.
I'm just looking for some insight into this! Thanks :)
edit: I checked extensively the Yelp reviews for this place, and it seems to me that there is an 18% gratuity for bills over $30. Really?! Maybe this is stated at the top of the menu but honestly, I was too drunk to notice. Ugh. Maybe there is a good reason for the 18% auto-grat but my decision to never return to this place has been confirmed.
|Friday, February 25th, 2011|
A friend emailed this to me today and I thought you all might find it funny... The ad is still up too.
Server - Hospitality Expert Needed (Pittsburgh)
Date: 2011-02-21, 4:24PM EST
Reply to: email@example.com [Errors when replying to ads?]
Do you like gossip, fighting over tables, refusing to separate checks?
Do you enjoy smoking crack, weed or meth in the workplace?
Do you make a point to sleep with every possible coworker, enjoy drinking on the clock ?
Do you want to commit your availability and have all 8 grand parents die within the first month of employment?
Do you want to scam your child support? Work a full pay period then tell the employeer that you cant get paid on the books?
Do you want to stock your kitchen by stealing shrimp and seafood, need silverware or want a few aprons for home? Have you ever stabbed a cooworker?
Do you know everything and not need any instruction?
If this sounds like you, send a eMail so I can keep your account on file against future applicants.
|Monday, February 14th, 2011|
Good luck tonight!
Here's hoping the fact that it's a Monday keeps the Valentine's Day traffic a little sane, and that those who come know how to behave and how to tip. Did you all get clobbered on Saturday night or last night?
My friend Michelle is working her usual Monday night shift at Rogues' Harbor, but she's expecting a quiet night. Hope she's right.
|Tuesday, February 1st, 2011|
The most beautiful policy
I bartend at a corporate, casual chain restaurant along Chicago's major shopping/tourist street. I transferred there from a store in the suburbs which was half as busy and 1/10 as hellish as this place downtown. Starting this week, a new policy went into place, as denoted by a sign on our host stand that reads thus:
"After 9pm you must be 19 or older to be admitted, unless accompanied by a parent or guardian. Valid ID is required. Thank you for your cooperation."
Can I hear an "amen!"?
Yesterday was the first day of this and the first big group of teens (~12 of them) to be turned away proved our point that this measure is necessary. When politely told our new policy by our host (the sweetest boy in the world) and not-so-politely asked to step out of the restaurant by the off duty cops we've had as security for the last 6 months, the teenagers started shouting about what bullshit this was as they rowdily backed out of the foyer, and then spent a few minutes banging on the windows shouting "Fuck [name of restaurant]!" and flipping off staff, security, and guests alike.
No, please, come back. We're sorry, you're exactly the people we want dining in our establishment. Our bad.
|Monday, January 10th, 2011|
The best line I've heard in a while
I work in a restaurant as a waitress, easy enough right?
I was working with a couple of guys last night when one says to me, "Look, that's gross, he just stuck a $5 bill in his mouth..." And sure enough, a customer had indeed put a $5 bill in-between his lips.
And without missing a beat my coworker says, "That's nasty, cause you know that was in the crack of some hooker's ass yesterday."
That comment made my whole night.
Posted via LiveJournal app for iPhone.
|Sunday, December 19th, 2010|
I was working in the bar yesterday, and I had a guest who was very well dressed and polite (about 40 years old), but had 'pure race' tattooed across his knuckles.
It made me feel very uncomfortable, just with the fact that it was pretty obviously a white supremacy tattoo. It almost made me disgusted to the point that I wanted to not wait on him, but then felt that I was being paid not to make judgements on that level.
He left and tipped well, but I never wanted to go over to the table just because the whole thing made me feel gross. Have you ever had someone you refused service to because of their apparent beliefs? Was I being ridiculous for feeling this way?
I feel like I've waited on people that were ridiculously rude and just plain mean and never considered refusing service, so it's weird that one polite guy's tattoo could upset me to that level.
|Monday, December 13th, 2010|
|Sunday, December 12th, 2010|
This made me smile, so I'd thought I'd share it with people who'd understand... I've been (officially) out of the restaurant business for about 8 months now, but stuff like this always makes me laugh. I think you'd have to work in a restaurant at one point in time to truly understand just how funny this 'article' is, lol.
Restaurant Slammed Out Of Nowhere
- At Least 30 People Believed To Have Shown Up At Once
December 2, 2010 | ISSUE 46•48
FAYETTEVILLE, AR—According to waitstaff sources at Martha's Café on Garland Avenue, the restaurant is getting absolutely slammed right now, a turn of events that occurred without any warning or logic, and reportedly shows no signs of letting up.
"This is insane," said waitress Clarissa Oakman, 24, as she filled an empty tray with water glasses. "Seriously, Tuesdays are never like this, ever. This is insane."
Added Oakman, "I just looked over at Kim [Hassett], and she gave me this look, like, 'What the fuck?'"
Staff members confirmed that around 8:45 p.m., they watched in increasing alarm as three parties of four and a party of six entered the eatery in rapid succession, followed by five more customers at 8:47 and another party of four at 8:52. Since that time, sources claimed, three more customers have also sat down to eat, a development that has left employees in a frantic state and with few options for dealing with this shit.
Assistant manager Ben Frosher told reporters that the staff was entirely unprepared for such a sudden and large crowd of customers, noting that they now regret allowing line cook Nate Bloomberg to go home early.
"Man, we could really use [Nate] right now," said Frosher, who was in the office doing paperwork when the unexpected rush began. "And then Pete called in sick again. Of course."
Any hope of maintaining a "normal" evening shift was now out of the question, Frosher said, and although hostess Laurie Gilbert was supposed to clock out in 10 minutes, that was "definitely not happening."
"If [manager] Ron [Bergmot] wants to get on my case about the extra hours, fine," Frosher said. "He's not here. He's not seeing what we have to deal with."
Kitchen sources claimed that line cook Jim Zwieck has been hit the hardest by the out-of-nowhere crowd of hungry customers. Zwieck is said to be alone in the kitchen with as many as five backed-up orders, and has reportedly not taken a cigarette break since 15 minutes before the first batch of dinner-rush tickets started to come in.
"Jim's in the weeds right now," Frosher said. "I wish I could help him, but I've got to go to the basement to get ice, change out the tanks for the soda machine, and then try to do some of these dishes, or else we're going to run out of clean bowls."
Frosher also admitted to being a little afraid of Zwieck.
Multiple theories for the unexpected slamming have been brought forward, including the end of some kind of sporting event, a big public rally or gathering happening nearby, sheer happenstance, and the fact that it's a nice night.
According to Frosher, Martha's Café employees will likely only be able to do the bare minimum of their usual next-day prep duties, or else be stuck in the restaurant for up to two hours after closing.
"If I have to, I'll just write a note saying things got crazy," said Frosher, ignoring the phone that has been ringing off and on for the past five minutes. "They can't expect us to do all this extra work after closing. That's ridiculous."
As of press time, Martha's Café has run out of the chipotle-barley soup and the vegetarian chili, the self-bussing station has dirty dishes and glasses piled up to dangerously high levels, and an eight top has just walked in through the door.
source: The Onion: http://www.theonion.com/articles/restaurant-slammed-out-of-nowhere,18563/
Former server seeks current bartender/server's opinion...
This is a bit of an odd/offtopic post, and I haven't even been here in forever, but I thought maybe this would be worth a shot...
I'm a former server who has been working in an office for the last 2 years (hence why I haven't posted in quite some time), and I'm in the office Secret Santa pool and I really dislike the person I got and don't know much about her other than what she's written on her "Letter to Santa."
Anyway, the woman apparently likes mojitos. What I'm wondering is this : Do the ready-made "mojito mixes" that they sell in liquor stores taste any good? (I never worked anywhere that served mojitos much and I don't particularly care for them so I'm pretty clueless when it comes to how they should taste).
I don't know what she already owns so I don't want to buy her a whole "mojito making setup" thing if she already has a mortar/whatever, and I don't want to get her some mint and a nice bottle of rum if she DOESN'T have one of those things. I also don't want to get her one of those ready made mixes if they tend to be really gross. I need the opinion of someone who knows booze! I kind of asked one of the dudes who works at one of the liquor stores I went to, but all he said was "Yeah, they're really popular". Well, so is Natty Ice, but that doesn't make it good and that doesn't mean I'm going to give it as a gift.
Bartenders, servers, what say you? Mojito mixes = ok, or should I get her something else entirely?
|Saturday, December 4th, 2010|
Annoyance and Question
I always great with a friendly Hi! How are you today? Then it's followed with you have been to ***insert rest. name here***? The response is NOT: A coke!!! You're feeling coke today? Ummm okay? It was annoying at first but God knows how many server years later, and I'm seriously sick of the rudeness of this.
A post in another community made me wonder. Do your tables tend to order appetizers with their drinks? It shocked me when people did it when I moved here but apparently it's the norm in some places?
|Sunday, November 21st, 2010|
Just because you have a miserable life, doesn't mean we should.
So, I work in a small, privately owned, Greek run Diner in western Massachusetts. By "Greek run", I mean "completely and totally male-dominated". We are governed by three male managers, two male owners, and one pathetically subservient female "head waitress". Despite her supposed management status, Head Waitress has no say in basically anything. The one thing she dominates is The Schedule. (If I could write that in creepy font with blood dripping off of it, I would). The Schedule is a source of much fear and rage, and sometimes it seems as if it will come to blows over the damn thing. One major issue everyone takes with it is that HW allots herself the best and most hours possible. According to the owners, we are not supposed to go over 40 hours a week (they're cheap Greeks who don't want to pay the $6.36 overtime). HW works 78 hours, every week. However, that is neither here nor there. Today, The Schedule came out.
This week is Thanksgiving.
Our process for requesting days off is relatively simple. There's a small datebook, and you write your name under certain dates, and get it initialed. (That's the important part. The initialing makes it legit.) On holidays, only four people are allowed to get initialed off.
I don't drive, I take the bus everywhere. Also, Thanksgiving is the one holiday I get to spend with my hodge-podge family as if we were a normal one. So, two months ago, I made sure to take it off and have the Head Waitress initial it herself.
Schedule came out. Not only am I working Thanksgiving evening into late night, but I am working the overnight on Wednesday, barring me from any holiday festivities...at all.
I went to the manager to try and figure it out, because I can't get there, and I took it off two months ago. People who took it off two days ago have it off. People who have worked there for way less time than I have, have it off. Head Waitress' defense for herself is that "I have to work holidays too. If she doesn't like it, she can find a new job!". The response I got from the manager was that I was giving him attitude (by panicking), and that if I did not show up on Thursday, I would not be working there anymore.
Who's wrong here? Everyone in my life is saying that the restaurant is really twisted and "effed" up, and I'm inclined to agree....but what say you in the restaurant business? Current Mood: cold
|Friday, November 12th, 2010|
|Tuesday, November 2nd, 2010|
Just FYI - this is a VERY LONG "manager"/owner rant. I am losing my mind at this place and I'm hoping that either you all have similar stories or can assure me that things CAN BE BETTER at other restaurants. Apologies in advance for the TL;DR.
Alright, so I work at a family-owned/run restaurant that is fairly large compared to other places in town. I've worked here for 2 years... I'm a server and also do almost everything computer-related for the place/am a kind of personal assistant to one of the owners.
The owners are husband and wife. The husband is also a cook - or THE cook - he's always there, 7 days a week, 14+ hours a day. On busier days he'll have 1, maybe 2 guys helping him, but he's usually back there alone. He is generally miserable and almost always angry at his staff whether they've done something wrong or not, but it's understandable and I try to let it go.
Now. The wife is SUPPOSED to be the FOH manager, and she's there about 5 or 6 days out of the week, always showing up at least an hour later than she says she will (very rarely before 11am, right before the lunch rush comes). The moment she arrives she's "too frazzled" to handle ANYTHING we may need to discuss with her.
I CANNOT. STRESS. how disorganized and unprofessional this woman is. Despite being in the restaurant business for several years, she often has NO idea what needs to be done around the place and instead spends her time walking around the kitchen/floor getting in the way & harassing her husband and the workers with petty, inane bullshit. It doesn't help that more than half of the day she's seen with a cup (yes CUP) of wine in her hand. Her attitude has turned off customers in the past, there's been more than one yelp review saying that she's rubbed people the wrong way and they now refuse to come back.
As I mentioned earlier, I (unfortunately) am her "go-to" person for a lot of things that should be her responsibility. I am in charge of changing prices/items in the POS, printing specials, designing the menus/website/e-mail newsletters/coupons/fliers for parties, and I also enter payroll and other data entry. Lately, she's been trying to pay me with free meals rather than have me clock in for actual money. HA... haahaaha.
Okay, and LASTLY - I promise - I, along with one other girl, have been with this restaurant for several years. We are the people that are almost always willing to come in and help if there's an emergency. Not to mention the fact that I help her with a million other things around the restaurant. However, I'm a full-time student and have a lot on my plate. Last week, I came in during an "emergency" and was kept on much longer than she said she needed me. The server I was helping told me that my boss had called me first, saying that I "can usually be guilted into doing just about anything". The fact that she said that TO ANOTHER SERVER is ridiculous. She has been so disrespectful to me lately I am just amazed.
LONG STORY SHORT - I feel very, very disrespected at this restaurant despite the fact that I go out of my way to help in any way I can, whenever I can. I have nightmares about work nearly every night. Even though I LOVE serving, I hate going into work. I want to leave, but I only have 3 years experience and am not sure if I'll be able to find work as a server elsewhere...
I know it's the restaurant business and things aren't always ideal, but is this more horrific sounding than most places? I just can't take it anymore.
|Saturday, October 23rd, 2010|
I've done a lot of restaurant work, almost 20 (cringe) years of it, but I hadn't come across such weird, off-putting managers before so I thought I'd share.
Company is a mid-priced Italian restaurant, which is labeling itself as fine dining. I've never done fine dining, but first off this place is priced much lower and has a much simpler menu than any fine dining restaurant that I've been to. I think I have enough experience so I email my resume in response to their Craigslist ad. Manager calls me, briefly states that they're so busy they need more staff and I "seem to have some serving experience here and there." Uh, what? My resume is, like I said, almost 20 years of that with a few office jobs sprinkled in because I thought if I ever finished my degree it would be good to have some on the resume. But, I don't correct the guy. Just agree to an interview time the next day.
So, next day I am five minutes early. Check in with the hostess and I am told to sit in the lobby. While I'm waiting some guy comes in and fills out an app, turns it in to the hostess, and then is taken to see the same manager I've been waiting to have an interview with. WTF? The hostess realizes, Oops this chick has been sitting there for 1/2 an hour. Manager and hostess apologize and I finally sit down with the manager.
The manager emphasizes how busy they are, this quarter is up 25% over last year's, etc. Meanwhile he's excusing himself to go take care of who knows what throughout the interview. Ok, so I've gotten a really bad impression all around. Interview continues, during which he makes it clear that he doesn't think I am cut out for working there by emphasizing that they did 120 covers for lunch (uh yeah, I've worked in restaurants where I did that myself in a shift) and that the servers make their own drinks and salads. Then he asks me what my family status is, do I have kids or am I married. Which I think is illegal, as it's discrimination. At this point I'm just baffled, I've never met a FOH manager with such a piss poor attitude and I'm just about ready to say forget it and leave. Then the general manager comes over and goes through ever aspect of my resume with me. Now I'm kinda glad I stayed, because for entertainment value this guy can't be beat. He doesn't understand what a cashier or a server trainer is, and he barely speaks English so I have to explain every detail to him. It was hilarious! How someone manages a restaurant in a country whose language they barely grasp, I have no idea.
All in all this was a disaster. I don't think they'll call me and I'm pretty sure I would hate the job even if they did offer it to me. Anyone else ever go through such a bad interview process that it turned you off to the place entirely? Or did you have a feeling that the restaurant was going to be horrible but you took the job anyway?
|Monday, October 18th, 2010|