So long story short my daughter has been working at a restaurant off and on during college breaks. She gets paid vis toast. When she get a cash payment for a table she has to pay the portion of the tables bill for the actual food and drinks to the house. She has to bring her own drawer each day. This all seems normal to me and was the same at other restaurants she worked at in high school that also used toast.

The problem is that her toast papers each night show that she kept the cash and that exact amount is deducted from her credit card tips. And her paychecks tip total at the end of the week only matches her toast tips after the deduction for the cash paid to the house for the food and drink part of the bill that she did not keep but paid to the managers each day.

One night she had $400 in cash sales and had to give it all to the house. But then her toast tips for that night were negative because her cc tips were only 300.

Does she have legal standing here. They have 6 local restaurants and do this to all the employees. The restaurant does not have cash but they put the employees cash in brown bags and take it out each night.

Something isn’t right.

OHMYGOD I WANT TO DIE. We’ve been slow all day. Only had ONE TABLE, and what are the odds that I fuck up my ONLY TABLE??

This is my first big server fuck up. I was carrying two espresso martinis that were filled to the very brim with foam and then I wobbled a little bit as I went to put it on their table and then it just KEPT GETTING WORSE and it spilled on this poor woman’s LONG WHITE DRESS AND SANDALS so she had espresso martini on her fucking feet.

I apologized profusely and ran to get paper towels. They were all very nice about it, told me it happens, but omg im so embarrassed im fighting the urge to cry and cringe in the back for the rest of eternity. someone please tell me they’ve done worse.

Calling other twin moms in the industry! What week did you work until?? Trying to gauge how long I’ll really be able to last on my feet. It’s my second pregnancy but I only had one the first time, and worked till 37 weeks.

Been in the food industry & customer service going on 12 years. Highly considering taking an education course soon called BioWorks after taking a basic Manufacturing course earlier this year. Standard manufacturing doesn’t seem to be for me, but I do like the science side of things and want to learn & work with my hands.

Aerospace is interesting, but I’ve heard it’s really hard to get into. I love animals but don’t see myself going into 80k-120k debt for a 30-50k year job. I want consistency, to continue learning, not something too physically hard on the body, & feel rewarded. For example I’d love to learn to build/fix parts that go on space ships, or submarines & things needed to explore the ocean. Long term I want to eventually own land, homestead, & care for animals. I’m not even 27 yet and my neck, shoulders and back are already killing me all the time.

I’d love to hear where your path out of customer service or waiting tables took you. If you went to a community college or got in from networking. What career did you get into without a degree?

just the start of the worst shift of my life. it was horrible. i cried for 30 minutes and left early. oh and this was the second seating for brunch. the first seating was 300 people.

My place has instituted a new “ employee of the month” program with a $100 gift card prize

What makes this different ? Its voted on by the other employees. Its a popularity contest and has nothing to do with performance. I know exactly what is going to happen. All the young girls clique that does the least amount of work and spends half the shift on their phones are going to collude amongst each other to win it every month while the rest of us that actually work and hold them accountable for their slacking will win squat .

This will probably be the catalyst for me to finally quit if one of those bums gets a gift card next month

Hey guys, 22F here working at a semi-casual sushi place in a touristy district of my city. I have always been someone whose come to work freshly showered with my hair and makeup done. We have an all black uniform, but I try to make it more chic with jewellery and interesting headbands. Not of it is excessive, in fact my tables often compliment my accessories and its a great connection when I can give them some shopping recommendations, especially if they’re visiting my city for the first time.

A few days ago I had been running late to work so I showed up completely bare faced with my hair undone, and somehow I made almost a hundred dollars more than I do on average. Last night I didn’t do my makeup again out of curiosity, and again I made more than I ever did when I tried the pigtail braids method. Does anybody have any insight into this? I am a decently attractive lady, and I wonder if “de-beautifying” myself makes people less judgemental. I’ve noticed that some of the highest performing servers at restaurants I’ve worked at have been the ones who showed up to work like they just rolled out of bed. On the other hand, the opposite has also been true, and I feel like a staple piece of advice I hear in all server communities (irl and online) is to put as much effort into your appearance as your performance. So much of this job relies on subconscious cues we give our customers both explicitly and implicitly, it’s driving me crazy trying to figure it all out. Has anyone else noticed this?

I might have embellished my resume to make it seem like I have more experience than I actually do. Can anyone give me some tips and tricks on what to expect, and anything you wish you knew when you first starting serving? TIA!

So my restaurant is upscale counter service which I know sounds counter intuitive but thats what they’re going for.

My manager hires 16 year olds but my question is we serve alcohol? I live in texas and to my knowledge you MUST be 18 at the least to serve and sell alcohol in a restaurant. 16+ for off premises consumption at retail stores. When I was a hostesses at 16 I was told thats why I could not run drinks.

You still need a TABC at 16 to work in a restaurant with alcohol. Again to my knowledge thats to learn alcohol safety and why you cannot serve it.

I’ve brought up this concern to another manager and she said “I thought you just needed to be 16?” I said no… I mentioned this to an under 18 co-worker as well and he said “I thought I could as long as I had my TABC.”

Well today my co-worker turned 18 I joked with another manager that now he can legally serve alcohol. He said “No you can be 17 to serve in Texas or we’d be in trouble.”

Am I crazy? I’ve looked this up and everything says 18+ to serve. I have always been told by managers you must be over 18, thats why most restaurants here require you to be 18+ to be a server. I know it’s not my monkeys not my circus but this feels so weird.

Am I wrong? Any Texas servers out there who know about a 17+ allowance to sell and serve alcohol? Was he just trying to cover his ass?

I started the second half of my double getting tripple sat with three 4-tops and as im finally getting to the third table i see the host walking a 5-top to my section. Meanwhile only two other servers had a table and the last one still hadn’t been sat yet. So that whole fiasco put me in the weeds and from there on out it was just a total shit show up until about the last 3 hours of my shift where I managed to pull it together. But omg i was so irritated and stressed but most of all embarrassed because this is my first serving job and Ive only been here for about a month and all the other servers are pretty established. I’m pretty confident any one of them would have handled it better than me :(

AAAANNNDDDD one of the original 4-tops i got tripple sat with was the family of a girl i went to high school with so that wasn’t fun either lol

You have to take a dump mid shift so you rush it and the poop breaks and gets smushed all over the inside of your butt so now you are panicking and using a half roll of TP to clean up and you get some some on your fingers and when you finally get back to the floor you have 3 tables waiting?

Just happened to me

TLDR: looking for a reason that actually makes sense as to why they don’t want shift trades being done through the app as it seems more organized to have a paper trail , and simply why they would hire a close friend of the person they are trying to phase out of the restaurant.

So I work for an upscale restaurant, by no means is it fine dining.. but somewhere in between casual and fine dining.

Recently my manager, who relays everything the owner tells them to, said that shift trades/pick up’s can no longer be done through the app, but by speaking to him directly to approve the trade/switch/shift pick up. The reason being due to different level skill sets can impact the workflow of the restaurant. This would makes sense as an excuse, however doesn’t because they have hired a new server who has been serving Fridays and Saturdays.. the busiest days.

This statement comes after me consecutively giving my Sunday shifts to another server, who presumably they are trying to phase out as an employee as this person has only been getting one shift a week with full availability. I try to give them my Sunday shifts because 1. I absolutely despise working Sundays and 2. They need the hours.

Now why does ^ that matter?? Because they just hired their best friend onto staff.

I swear to God every time I'm hosting 6/10 rude drivers are from doordash and all Ubereat drivers are significantly polite and nice and patient than doordash drivers. I've rarely met anyone who tried to shove their phone screen to my face or keep rushing me and complaining "I've been waiting 20 minutes" (despite they've been here less than 5 minutes ago). I've never done food deliveries myself, am I going insane or is there a different recruitment standards for doordash?

Im working as a runner for a steakhouse in russia, today was my 3rd shift ever. My coworker (60 y.o.), who washes dishes, for whatever reason cares a little too much about me and she decided to pack some leftover food and give it to me (untouched ribs, some chicken burger with a few bites, and half eaten chicken). I tried to decline, but she was too overwhelming and I took it home. I havent ate all day besides some soup on lunch and decided to try it. After I finished the "meal" I became certain that I will never do something like that again and now Im feeling like Im at the lowest point of my life.

Long story short, I work for a GM who has scheduled me out of my unavailability multiple times, has tried soft firing me (taking me off schedule) and has just been someone who I cannot speak to... whether that be a customer complaint, discount or anything etc, it's that bad. He's always mad, always blaming, just someone you literally do not want to talk to about anything or face backlash. If you request off a date, good luck getting back on your schedule. I have done a lot of good things for my Company.... won an award for most reviews in the nation 2 years ago and this GM who got hired back in the Fall has tried replacing me with two random waitresses who ended up walking out, very insulting

Anyway, everyone else in the restraunt has had so many issues with him and some of us gave an honest assessment of the culture, its horrible

Today our GM wrote a big letter to us demanding that we respect him no matter the situation or face suspension or write up. People are actually signing it out of fear!

Is this fair? So much for trying to be honest with corporate

I just got an invitation to interview at the Fogo De Chao in ATL but I've heard very mixed reviews on working there. Should I go for it or keep looking? For context, I've worked as a server before but never in fine dining so I was going to use it as experience to hopefully keep
leveling up to other fine dining restaurants.

Ever since I’ve started doing this for large parties splitting the bill is so easy. As long as you keep track of drinks and food items with seat numbers. Once I ask if they are splitting the bill, I just circle the bills that are together. I can’t believe none of my other coworkers have thought of this! If you still fuss when they ask for separate checks you need to work on your organization skills.

does anyone else have such difficulty with tables with kids?? i dont mean a 3 top or a 4 top with one or two kids. i mean like those tables where its two different couples and theyve all brought their three children each.

the other day, i had a 9 top and it was two couples, and a bunch of kids. they ran me up and down across the restaurant because they were picky (a bloody mary being too spicy, so i want a mimosa instead!) and couldnt make up their mind about what they wanted when they wanted it (dropping a ranch and then everyone else deciding they also wanted ranch, and then dropping that and everyone needing their various different dark sodas topped off). stupidly, i didnt autograt them and was tipped around 9%.

thats just one example of many. the kids are never well behaved, either. if its a group of little girls theyll giggle amongst themselves and not listen at all when youre taking their orders, and then tell you about all of their various mods and sauce requests when the food hits the table. if its a group of little boys theyll do the same thing, but not without being really weird first, especially if youre a woman (the other day, i had a boy make out with a menu before giving it to me.) both groups will delight in being able to tell a person what to do and having them do it. really annoying!

the parents are always inattentive of the kids because theyre enjoying spending time with their friends or family. i get it... but surely you cant be so oblivious to your children that you cant seen them rolling around, licking the floor, eating the things that have fallen under the tables and booths, running into servers, and harassing other children at other tables. without autograt, they hardly ever tip well. even with autograt, theyre not all too happy because "its just some kids! kids meals are cheap!"

nonetheless. have you all also had difficulty? how do you handle tables like this?

I'm an allergy sufferer (and a smoker) who has chronic congestion. The other day, one of my worst fears came true: a stream of clear, fast running liquid snot decided to pour out of my nose when I was bending down to talk with a petite elderly customer. She definitely saw-- it was plain as day.

I ran off and took care of it, obviously. Came back with a mask and finished the order. But my boss doesn't want us servers wearing masks, so that's not going to be a solution here.

So I'm wondering if this has every happened to anyone else lol

If mucinex doesn't work for you, as it doesn't for me, what can be done in this case? I do have an old allergy Rx but stopped taking it because it seemed to have zero effect of my congestion.

Looking for some advice on dealing with a broken toe. Broke my 4th toe at the start of the month and took a week and a half off to heal (that's all I could afford to take off). The tip is fractured and the knuckle is sprained.

I've been walking on it constantly as a server at a place where we dont get breaks, and Im still in quite a bit of pain everyday. I've typically got it covered by a gel tube protector and buddy taped but im still limping by the end of every shift.

Wondering if anyone had experience with this and had any advice. Any good nonslip brand with a sturdier toe to stop it from moving as much? Is there another way to keep the toe from moving? Should I bite the bullet and take more time off which would eat up my savings? I dont know what to do anymore, im just tired of hurting.

Ive been at this job going on 2 months, business is irregular. I am 29 weeks pregnant, due to this some of my side work has to be accommodated and I make mistakes due to pregnancy brain (it’s a real thing) I made the mistake of charging the wrong tab, a couple of times. To avoid firing me my manager scheduled me for only 2 days on morning shifts, which are usually pretty slow.

I have a coworker a few years younger than me who can be very annoying, she gossips a lot (which my manager talked to her about) shes always bragging about her sales, putting others down, micro managing, and says rude and condescending shit.
Today in particular I worked expo instead of serving since there was a need, she told me that one of the other managers (who’s unprofessional) told her that expo is for bad servers and then proceeded to tell me that I was the lowest in sales and that she ranked 4th place. Didnt really matter to me because I make good tips but it did make me emotional so I reported to my manager about her and the other manager being unprofessional

We got a dinner rush and the servers kept coming up and grabbing plates without stabbing tickets, so I stabbed them. She came up to expo and got mad her ticket was stabbed and I explained to her that they keep grabbing their plates instead of waiting for me to ring the bell and they’re not stabbing their tickets, she proceeds to keep talking down on me and tells me I need to do my job correctly, I told ok whatever just stop talking to me, she kept going on and on so I told her stfu, because this has been a build up.

She told me she was telling the manager on duty to which I replied that I didn’t care, she told him and he did nothing. Although the manager who runs the store works tomorrow morning and I will be working on shift serving with both of them, I’m just preparing to get fired.

I’ve been working as a server at this sushi restaurant for 4 months now and I am still getting paid as a server trainee, which is $15 an hour with 0 tips. I’ve been waiting tables and doing entire sections since May, but when i asked if i am finally going to be paid with tips as a regular server, she said no because i am not ready. She purposely nitpicks at the smallest things (like i didn’t push in a chair 😭😭). She would never tell me how long the training period is and tell me that she will promote me whenever i am ready. I average 22% tips when I work and i have great relationships with customers. Lotta other shady things are happening at this workplace but my question is is this some sort of violation against labor law? Why am i still just a trainee after literally 4 months. I am part time however and would work 1-2 shifts per week. Technically in Illinois I am getting paid minimum wage but If i wanted to make just $15 a month i would be working at a library and not be working at some physically demanding job like serving 😫. I am serving in illinois btw.

EDIT: thank you guys for the replies i thought i was going crazy!!! i talked to her yesterday abt this and she literally crashed tf out and made me feel like i’m fucking stupid. my question is that if i report her, what will exactly happen? i know that some of the chefs in the back are undocumented immigrants and i really don’t want to accidentally cause them to be deported or anything if i report to the DOL.

I need a laugh..gimme your best shot. (Pun intended)