If you're in the service industry.

ChubbySoap

Well-Known Member
right on the money with that one......if i had a dime for every time i had to waste time talking to a cook/chef i could have retired by now

yes.... a green burrito, add red sauce....if i wanted a green burrito, no green sauce, add red sauce i would have typed it in...quit embarrassing me and yourself and make what's on the screen
yes....over easy....not sunny side up like the way the menu says...give it a third try?
yes...a fish sandwich only has 1/2 a slice of cheese....i'm pretty sure i typed in add cheese....do we sell 1/2 slices of cheese? no? then why does this sandwich have only 1 whole slice of cheese on it? where's the 1/2 slice that comes with it to begin with?
 

cocobuds

Well-Known Member
Not everywhere is like that. In my restaurant, the servers are resented for the money we make. We all work our asses off. We run only 2 or 3 servers for 15 tables and a bar, ITS FUCKING WORK! while the cooks bitch and moan constantly because the bossman coddles 'em. On a friday we rock 3,000 dollar nights as a restaurant with 3 servers. This is Pizza and beer, not fine dining.
 

jwn

Well-Known Member
You make $20 an hour to bring people their food and roll silverware? Thanks for the info, I'm done tipping now.
 

Metasynth

Well-Known Member
I've been a chef for 15 years. Heard all the complaints from the wait staff coming back into the kitchen to vent. Some customers can be dicks but alot of times I see some of the wait staff standing around talking shit, in the dining no less. Then they complain they didn't make any money. I also notice that the wait staff that do not complain, do not ask for things on the fly and all that shit, make very good money. So stop your complaining and put the silverware on the table and do your job. Customers are your livelyhood, if you don't like them , get the fuck out the business. you just make everyone else around you miserable.
Oh man, we don't even have servers really, they're more like porters...Our FnB Manager has ONLY worked at this club, and worked there for 15 years. He hired all his friends/family, and doesn't know how to train them at all...Seriously? I don't blame anyone who hasn't been trained properly...it's management's fault there.

Bingo. And If youre a cook (and chefs too), and I got an alteration to make for a customer, dont bitch about it or give me grief, just fucking do it. Fuck, dont even give me a weird look, just say "ok", i aint got time for no jibber jabber
If you're a waiter, and you forget to ring something in and want it on the fly, please don't stand there and glare at me, because I can't make the food cook any quicker. And if I have 11 tickets...I'll get to you, I promise.
I hear that Meta. No respect for the kitchen. I always make sure I have all the reservation times in the kitchen but there is always going to be some fuckups. How about when a server takes an order when the kitchen is closed because they did not make any money. Wonder why? Because thet were fucking off all night.
You know, I don't even really let it bother me anymore. I mean I'm in an equity club, so the members/diners actually own the place. It's like having 400 bosses..."You want something I had on the menu last month that I'm not prepped out for? Sure, right away sir!" And once again, our servers have no drive whatsoever. The members don't have to tip them, they get 18% service charge on all sales for everything...I run a buffet for 300 people at $21.95 a head, they all get 18% of that wad, what do I get? Leftover buffet food? Awesome!


Never do. If my guys give any of the staff trouble, they are gone.
Alterations are one thing, prepping a dish not on the menu from scratch in the middle of service sucks. You're right though, to be truthful, we are there to serve...It's our job to make the customer happy, if that means a little extra effort, that just makes the end of the day more rewarding.
 

cocobuds

Well-Known Member
You make $20 an hour to bring people their food and roll silverware? Thanks for the info, I'm done tipping now.
yea man, among other things. I mean, we host, bus, and serve. I wear my pedometer sometimes and regularly cover about 6 miles in dinner shift.
Oh yea dude, go ahead and stop tipping and watch your pleasure meter start to bottom out.
 

Metasynth

Well-Known Member
Haha I know right. Its like anything outside of the instructions manual is downright rocket science.
Thats what happens when you have shitty cooks...But really, I don't know how many times I've followed a ticket EXACTLY only to find out they wanted it a different way and either forgot to add it or gave unclear instructions. In my kitchen, when a server puts in "Add red sauce" they really mean "No green sauce, red instead"
 

cocobuds

Well-Known Member
Meta, it sounds like you get the shaft. We have a very motivated weight staff, as were all a little older than college aged, some with kids, all with responsibilities and aspirations. Our restaurant would fall apart without us.
 

jethead

Active Member
Not everywhere is like that. In my restaurant, the servers are resented for the money we make. We all work our asses off. We run only 2 or 3 servers for 15 tables and a bar, ITS FUCKING WORK! while the cooks bitch and moan constantly because the bossman coddles 'em. On a friday we rock 3,000 dollar nights as a restaurant with 3 servers. This is Pizza and beer, not fine dining.
Try working in a place where you do 30,000 with the restuarant and 2 catering events and then you'll now where I come from. Some of the servers ( the ones who hustle and are not assholes) make 400-500$ a night.
 

cocobuds

Well-Known Member
haha I said 'weight staff'... Im all about taking responsibilty for fuck ups. Hell, I never blame the kitchen, if there is a mistake, servers should always take responsibility with confidence.
 

Metasynth

Well-Known Member
Try working in a place where you do 30,000 with the restuarant and 2 catering events and then you'll now where I come from. Some of the servers ( the ones who hustle and are not assholes) make 400-500$ a night.
Haha, I have 3 catering events tomorrow...I wish I made 400-500$ a night...Fuck it, I shouldn't have gone to culinary school, I'm gonna start serving...lol...Naw, but I hate cutsomers, so that would never happen ;)
 

jethead

Active Member
Thats what happens when you have shitty cooks...But really, I don't know how many times I've followed a ticket EXACTLY only to find out they wanted it a different way and either forgot to add it or gave unclear instructions. In my kitchen, when a server puts in "Add red sauce" they really mean "No green sauce, red instead"
These are the cooks that I have to say goodbye to. These problems affect my food cost and have to be dealt with.
 

jethead

Active Member
Haha, I have 3 catering events tomorrow...I wish I made 400-500$ a night...Fuck it, I shouldn't have gone to culinary school, I'm gonna start serving...lol...Naw, but I hate cutsomers, so that would never happen ;)
That's exactly what I said.
 

cocobuds

Well-Known Member
Try working in a place where you do 30,000 with the restuarant and 2 catering events and then you'll now where I come from. Some of the servers ( the ones who hustle and are not assholes) make 400-500$ a night.
Man, that would be nice. 400 in a night, i couldnt imagine. I rarely walk out with less than a hundred. Im pretty sure I get over a %20 average.
 

Metasynth

Well-Known Member
Fuck, prostitutes deal with people, some of them don't even make 100 a night

I'm a kickass chef stuck in a cooks position. Waiting for the executive to retire to the sous can take over, then I become the Sous...I hate the waiting game

Well, at the least, I'm a kickass cook...lol
 

jethead

Active Member
haha I said 'weight staff'... Im all about taking responsibilty for fuck ups. Hell, I never blame the kitchen, if there is a mistake, servers should always take responsibility with confidence.
We all make mistakes. They just can't continue happen. Some cooks I have worked with do not give a shit. You can't have that in the kitchen. It screws up the whole TEAM.
 

jethead

Active Member
Man, that would be nice. 400 in a night, i couldnt imagine. I rarely walk out with less than a hundred. Im pretty sure I get over a %20 average.
This was in season at a resort hotel in Indian Rocks Beach, Fla. ,near Clearwater. Off season, it's less most of the time.
 

cocobuds

Well-Known Member
I feel like a prostitute sometimes, or a stripper. The fake smiles, casual touches, winks, and humor. Makin high school girls nervous when shes ordering, making middle aged women wet in their panties, talking golf with the men, and beer with the hipsters. All so I can have a few dollars. I could write a book on it.
 
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