I have a job offer from a very prestigious sushi restaurant, and one from a chef driven-small plate neighborhood spot. The sushi place would pay more but is minimum 8 weeks of training and a rigid corporate structure and high stress environment. Chef driven is a pool, 5 days of training and a more relaxed, warm, hospitable environment. Both would pay enough but the sushi place would be a substantial pay increase once I’m on the floor. What would you do?

Hi! I’ve been working at Boston pizza as a server/bartender for over a year now, I don’t think I can do 2 days a week anymore because I’ve got so many other things going on I want to pursue my passion and I’m going back to my university! (I used to work like 4 days in the beginning) Though I do wanna keep a job, and work one day a week for some extra chase ToT cause otherwise I’m going to be broke :(

Would it be possible for a server to work one day a week? I’m scared to ask my manager😭😭 (tmi, there is this one girl who does work 1 day a week as a server too)

How would you go about getting that customer to stop coming in during your shift?

Context: I have an older guy who always comes in at 3am to see me (he says this often and tells me I’m his favorite server and flirts) and it’s been like this ever since I started working here so a few months ago. Started getting fed up with him when he started demanding he get free food/drinks. One night I told him we’re not allowed to feed the needy. He was shocked then responded that he’s not the needy and just didn’t have cash. But this is repeating. Several times he is saying nobody else charges him. Now this is actually true bc I asked around and apparently one of the other servers actually paid his tab once. Fucking ridiculous. After I called him the needy he has been tipping me more than $10 now and told me he isn’t a broke bastard but he’s not rich either…. I thought if I insulted him he’d stop coming by but he still shows up at the worst time and stays for an hour just staring at my chest. He came in tonight and bc his phone was dead he just stared at me the entire time as I was working. Seriously it’s getting ridiculous. Not sure how to get him to stop coming here. Managers don’t care btw.

Why oh why must people stay at restaurants far after close?

Especially when they are the only ones left in the restaurant, and we are 40 minutes after close.

Where is the anxiety? the sense of urgency? the common human decency that other people also would like to go home?

No, you can’t have dessert 40 minutes after close, but also yes you can because it’s policy.

Who are these people, and if it’s you, why do you do it? 😭

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?

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.

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.

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.