teef Posted June 13, 2018 Share Posted June 13, 2018 4 minutes ago, Seasons1992 said: I had no idea you were so classy, teef! Kudos. i'm a scumbag. i'm still having trouble not swearing in front of my kids. that being said, it's amazing when a 3 year old uses a swear properly. Just now, plenzmd1 said: I was never a server..but damn I eat out a ton! If a server does this one thing..they get a big bump in tip from me. About 5 minutes before the entrees come out..go to the table and ask if anyone needs a refresh of drink or glass of wine. Huge huge to me from a service perspective. I am usually a beer/cocktail guy sitting down and apps. wine with the entree. I hate when the server never visits between courses..takes your wine order when entrees arrive, and delivers the wine 10 minutes later as your plate is 70% finished. I usually tip 18-20%..will go 25-30% if someone does that! ohhhh. i'm so with you on this. at the better restaurants, this is what you get from the servers. if they see my drink is anywhere nears that 2/3 done mark, i'm ready for a new one. at the restaurant where our server dropped an f bomb, i waited 25 mins to get a drink after being seated. i finally just got up and got one from the bar myself. i hate doing this because i want the server to get the tip on it, but ****...don't make me wait for a drink. Link to comment Share on other sites More sharing options...
Seasons1992 Posted June 13, 2018 Share Posted June 13, 2018 We were expected to greet our guests within one minute of them arriving at the bar. It made a huge difference. And we always monitored their drinks.......they love that stuff. Link to comment Share on other sites More sharing options...
KD in CA Posted June 13, 2018 Share Posted June 13, 2018 3 hours ago, Happy Gilmore said: Clear the table as soon as the customers finish their meal and walk away, don't let the dishes sit for long as that is a table that can't be used for the next customer. Also, be quick about clearing the table, don't screw around...get to the table, clear the dishes, and take it to the washing area in back. And yes, be on good terms with cooks, other servers, and especially managers. I don't miss working at a restaurant, even though it was a long time ago when I was in high school. My #1 pet peeve around dining. When I'm filithy rich, the staff will be instructed to know the exact moment my plate is to be removed from my sight. Other than quality of the food, the staff's attitude is by far the most important factor in whether or not a dining experience was enjoyable and memorable. 1 Link to comment Share on other sites More sharing options...
transient Posted June 13, 2018 Share Posted June 13, 2018 Beware the drama and substance fueled afters hours hanging out. I worked in 3 very different places as a bartender/server in my late teens/early twenties, a country club, a beach club, and a nice restaurant, that were all very similar in that regard. Link to comment Share on other sites More sharing options...
Another Fan Posted June 13, 2018 Share Posted June 13, 2018 Never worked as a server but I’m always impressed when waiters/waitresses can carry 6 dishes with just two arms and no trey. Link to comment Share on other sites More sharing options...
Cripple Creek Posted June 13, 2018 Share Posted June 13, 2018 2 hours ago, teef said: i'm a scumbag. i'm still having trouble not swearing in front of my kids. that being said, it's amazing when a 3 year old uses a swear properly. !@#$ing A man!? Link to comment Share on other sites More sharing options...
Koko78 Posted June 13, 2018 Share Posted June 13, 2018 Have her watch some old episodes of Restaurant Stakeout. While most of the show is just entertainment bull ****, they actually do give some good advice for servers. It's been too long since I watched it to direct you to a particular episode. Few general things that I remember from the advice given on that show (and others): Leave your problems at the door. The customers don't care if you're having a bad day - they're there to enjoy themselves. Learn to upsell the higher priced dishes/drinks while not being obvious or pushy, especially when working for tips. Know the menu and what goes into dishes. Be ready to answer questions. Know the specials. If they serve wine there, know what wines work with what dishes. Taste all of the dishes at some point, and be able to give recommendations (that may or not coincidentally be the higher priced items). Upsell. Oh, and chefs are all whiny bitches. It comes with the kitchen or something. Link to comment Share on other sites More sharing options...
Wacka Posted June 13, 2018 Share Posted June 13, 2018 Worked at a Denny's about 40 years ago. Letting people know you are behind them is very important. Back out through the swinging door if carrying anything. Always look busy. When I started, the manager told me even if there is nothing to do, grab a rag and wipe something down, take empty glass racks back or tidy them up. Never just stand around. If you are again, people can really get you. We had a busboy/dishwasher that let it be known from day one that he didn't't want to be there. He was locked in the freezer for a few minutes a few time when no manager was around. Link to comment Share on other sites More sharing options...
Augie Posted June 14, 2018 Share Posted June 14, 2018 17 minutes ago, Wacka said: Worked at a Denny's about 40 years ago. Letting people know you are behind them is very important. Back out through the swinging door if carrying anything. Always look busy. When I started, the manager told me even if there is nothing to do, grab a rag and wipe something down, take empty glass racks back or tidy them up. Never just stand around. If you are again, people can really get you. We had a busboy/dishwasher that let it be known from day one that he didn't't want to be there. He was locked in the freezer for a few minutes a few time when no manager was around. HEY! I didn’t have a coat or anything! THAT wasn’t funny!!! Link to comment Share on other sites More sharing options...
Uncle Joe Posted June 14, 2018 Share Posted June 14, 2018 8 hours ago, Royale with Cheese said: <snip> Don't fight anyone. I got fired from Applebees because I got into a fight with another waiter in the kitchen. I was also charged for all the coffee mugs I broke....I threw the guy on a table that had a rack of mugs on top of it that fell to the ground. I just need to know if you served him his Cheese before, after or during the Battle Royale? Link to comment Share on other sites More sharing options...
Chef Jim Posted June 14, 2018 Share Posted June 14, 2018 Kiss the bartenders ass. She'll get all the free drinks she wants! ? Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted June 14, 2018 Share Posted June 14, 2018 (edited) I started working in a restaurant when I was 14, and did everything from dishwasher to front end manager. Worked in restaurants until age 30 when my son was born. A couple of quotes I remember that helped me learn the ropes: “You got time to lean, you got time to clean.” Never stand around when it’s slow. Fold napkins, shine silverware, sweep. Whatever. ”Get this f&$&ing order out of my window right now, or me and Rob (the sautée chef) are going to cut holes in your neck and bump d$&ks in the middle.” Chefs are crude, degenerate mofo’s in general, but it pays to stay on their good side. Make sure to get the food out of the window and onto the tables before it “dies” under the heat lamps. Also, when a chef/bartender is in the weeds (busy), don’t pester them. She doesn’t want to learn this lesson the hard way. Finally, there definitely something to be said for a server/busser being overly attentive. She’ll need to find happy medium between being properly attentive and being annoying. Edited June 14, 2018 by Johnny Hammersticks 1 Link to comment Share on other sites More sharing options...
/dev/null Posted June 15, 2018 Share Posted June 15, 2018 Are the servers Linux or Windows? 1 Link to comment Share on other sites More sharing options...
transient Posted June 15, 2018 Share Posted June 15, 2018 Never, ever, ever go behind the bar and scoop ice out of the ice well with a glass. When it breaks your bartender will have to shut down service to clear the well and make sure every last little shard of glass is gone so one doesn’t accidentally get served in a drink, or service will continue out of an ice bucket and the well will have to be cleaned after hours. Either way, your bartender will hate you for a long time (I was on the tending side, not the breaking side). 2 Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted June 15, 2018 Share Posted June 15, 2018 14 minutes ago, transient said: Never, ever, ever go behind the bar and scoop ice out of the ice well with a glass. When it breaks your bartender will have to shut down service to clear the well and make sure every last little shard of glass is gone so one doesn’t accidentally get served in a drink, or service will continue out of an ice bucket and the well will have to be cleaned after hours. Either way, your bartender will hate you for a long time (I was on the tending side, not the breaking side). Good one. Link to comment Share on other sites More sharing options...
TakeYouToTasker Posted June 15, 2018 Share Posted June 15, 2018 On 06/13/2018 at 11:47 AM, Hapless Bills Fan said: Kid just started a summer job as a busser at a high-end Italian restaurant. Any servers or former servers on here have any survival tips for her? She already invested in the most comfortable pair of non-slip shoes she could find, out of about 15 pairs tried on at 4 stores, also pack of men's cotton undershirts so she doesn't get her white dress shirts as sweat-stained. I told her make nice with the servers and ask feedback on what else she should be doing to better support their work, bigger tips for them = more $$ for her. She's being paid $9/hr during training, afterwards she'll get $3.89 plus tips. The other bussers told her typically $80-100/night paid in cash. Tell her to stay away from the cooks. 1 Link to comment Share on other sites More sharing options...
Hapless Bills Fan Posted June 15, 2018 Author Share Posted June 15, 2018 15 hours ago, /dev/null said: Are the servers Linux or Windows? Haha you and Cripple Creek Link to comment Share on other sites More sharing options...
Teddy KGB Posted June 15, 2018 Share Posted June 15, 2018 17 hours ago, transient said: Never, ever, ever go behind the bar and scoop ice out of the ice well with a glass. When it breaks your bartender will have to shut down service to clear the well and make sure every last little shard of glass is gone so one doesn’t accidentally get served in a drink, or service will continue out of an ice bucket and the well will have to be cleaned after hours. Either way, your bartender will hate you for a long time (I was on the tending side, not the breaking side). Link to comment Share on other sites More sharing options...
Royale with Cheese Posted June 15, 2018 Share Posted June 15, 2018 17 hours ago, transient said: Never, ever, ever go behind the bar and scoop ice out of the ice well with a glass. When it breaks your bartender will have to shut down service to clear the well and make sure every last little shard of glass is gone so one doesn’t accidentally get served in a drink, or service will continue out of an ice bucket and the well will have to be cleaned after hours. Either way, your bartender will hate you for a long time (I was on the tending side, not the breaking side). Yep.....happened to a bev station I worked at once. In many states, it's a 10 point violation if you're caught doing it. That one act can put your restaurant drop from an A to a B. Same reasons at pools. When I was in college at an apartment complex pool, a beer bottle broke next to the pool. Not even sure if any glass went in but they had to shut it down. I think, can't remember exactly, but think they had to drain and refill. Now I know why they don't allow glass bottles at a pool now. Link to comment Share on other sites More sharing options...
Recommended Posts