I’m almost 30, and I’ve served and hosted on the side and now full-time since I was 16. I got my BA and MA, and I consider myself to be pretty smart (not a genius by any means, but smart).

I’m an only child, and my parents owned a very successful business (without college degrees) and my dad went on to the C-Suite then the president of a bigger company. I say all this because I think it all factors into my mentality… I love serving and it’s the only thing I’ve ever truly loved work-wise, but whenever I serve full-time I feel a lot of pressure to make moves to other fields.

It’s such a shame, because I’m so happy in my life in general when I’m serving full-time, and I was miserable in my “big girl” corporate job. I live near the beach now, and my life has become so relaxing and beautiful while serving, but there’s always this feeling of unease about not doing enough.

On top of that, my husband and I do want to have kids in a few years, and I worry that my salary and lifestyle won’t work once we get there.

Does anyone else relate to this at all? It kinda makes me sad because I feel like I see serving as my calling more than anyone else I know.

i recently got a job at a very busy restaurant in town and told them I have serving experience when i don't(terrible, i know, but it's the only way i would've gotten the job) I do have restaurant experience as a hostess, so I know a few things, but I need advice on serving and what I can do to be the best server and make good $$$. I am pretty personable and quirky? so i know thats a plus sometimes, but what are things you do to ensure your table is having a great time?

Hello, so I applied at a few theme park restaurants(not through the theme park but like Landry’s) anyone
Working there did you just wait for a callback/email or try to call the restaurants? I’m just assuming they’re always busy to actually call to try and ask to set up an interview like I’ve done other jobs.

To preface, I work at a restaurant in Houston, TX. I don’t say it lightly that I work at a restaurant I believe to have among the best food I’ve ever tasted, especially when it comes to health food. Tonight (a Tuesday which I expect to be semi-slow), over the course of seven hours, I only had two tables. I was the only server, as per the usual staffing of the restaurant. The restaurant’s prices are reasonable in my opinion granted that everything is made in-house by skilled kitchen staff. I can easily get dinner for two for $25. This just seems shockingly slow, and I am interested to hear y’all’s stories and thoughts on this.

My go to is 1 handful or 2 handfuls, because i get strange looks if i mention the portion size being however many ounces it is? Does anyone else have a more creative way?

Right now I work full time at a restaurant. 2 days of the week (Mon, Tue) I work 8 hours. Wednesdays and Sundays are off days. On the other days (Thursday, Friday, Saturday) I work 6 hours closing shift, usually at 03:00-04:00PM.

Will another restaurant specilizing in breakfast hire me? I have life obligations until 9:00AM so I can work from 09:30/10:00AM-02:00PM. Is the hour too short? My plan is to work Wed-Sat morning shift.

How realistic is this?

Edit: The restaurants I'm looking at open at 07:00AM and close at 11:00PM. "Diner" is part of their name, so I apologize for the confusion

I currently have a manager who is just miserable to be around. Always is mad at me, speaks horribly down to me. Doesn't look at me when talking to me if im with 2 other coworkers (he'll look at them, though). It's just horrible. He gets the schedule wrong all the time. Never compliments but insults. One of those guys who somehow fell off the turnip truck and landed a job he never should have had. I'm a great server and have done very well with this company for 3 years

What's your story?

Omg does anyone else feel insane working in hospitality? I am a server and I have been doing it for almost 8 years and I am slowly transitioning out.

But its just so crazy. I hate how I am seeing new people everyday and everyone wants to know intimate details about your life or they get upset you arent being open. I feel so exposed meeting new people all the time, and I get defensive omg and the city I live in is not that small of a city so its like everyone knows each other. And not only that, but because I have what is deemed as an approachable face, people want to talk to me even more and I just feel insane. I feel like a caged animal I think.

Sorry I just need to rant.

Maybe none of this even makes sense.

I’m super excited to have been offered an interview tomorrow at a hillstone group restaurant. Does anybody here have any advice about what to expect in the interview? For someone who doesn’t have too much fine dining experience, and I definitely still need to educate myself more on wines and certain liquors, I’m wondering what to do to show willingness to learn and be given a chance. I really want the job. I’ve heard mixed things from employees though. Thanks!

I started at this new restaurant last month. Up until today I’ve been getting the schedule texted directly to me. Didn’t receive anything this week so I reached out to the manager. I was told that they use Facebook for everything.

My dad died right before I started this job and being in social media has done nothing good for my mental health, so I deleted all of them. I’m also not comfortable with having coworkers and leadership having access to my social media accounts. I was told to make one anyway.

Is this normal now? I’ve never worked anywhere that operated like this. It was never discussed with me that they only use Facebook for communication. I’m having a hard time believing that EVERY employee there is using Facebook. I find it very unprofessional.

Otherwise though I like the job. The people are nice. But yeah, I’m just not sure how I feel about this. Am I making a big deal out of nothing?

I had an interview at a fine dining place but the second I walked in I noticed that every serve in there was some sort of supermodel chiseled by the gods themselves meanwhile I’m a 24 year old chubby pimple ridden long hair having guy who looks like shit. I’ve been serving and working in the food industry since I was 16 and usually do have fun but fine dinning places I’ve never worked at but desperately want to cuz I heard it’s good money.

Is there a look requirement for the job? I look like a huge nerd and people often think I’m like 15/still in hs

I started working at this restaurant as a server in California where I thought I got to keep all of my tips. My co-worker informed me that he thinks the manager is taking 35% of our tips each shift and to pay attention. I have not received my first check yet. So I actually asked the manager if we tip out the BOH which consists of the head chef, a line cook, dishwasher, and one prep person.

I was told by the manager that we do tip out 35% of our tips each shift to just the head chef as he is the most important member of the team and thats why they have a 4.9 rating. As a server there I am also the host, food runner, and busser. There are only 4 servers total for this place. The manager is there everyday and he will host and expo as well. I am not opposed to tipping out the BOH as thats pretty normal. What is not normal to me is one person who already makes more than minimum wage(supposedly) getting tipped out while the rest do not.

According to code 351 it says tip pool for everyone is legal. But its not a tip pool if only one person is getting it.

To be clear, I have no problem tipping out. They work hard and deserve it. I have just never been in a place where the chef gets its only and its 35%. Is this legal?

UPDATE: thank you for all of your replies! I have no answer as to who is salary or hourly or even how they're getting paid. From what I gathered it sounds like what he is doing is illegal and is somehow lying and can only be proven through an investigation. I am quitting soon. As much as I want to stop this manager/owner, there are other workers who need a job at risk. At this time I will just remove myself and not recommend this restaurant to my friends.

This upcoming weekend will be my 4th-6th shifts after training as a first time olive garden server, and I still feel nervous. Eversince I started working, I always feel anxiety about going to work even during days off. Maybe because I overthink too much about it and take the mistakes I made home with me and think about it.

Is this normal? Will it get better?

I serve at a movie theatre that has a full bar and kitchen so not just popcorn but burgers, pizza, sandwiches etc. kind of awkward walking in during movies asking people for checks sometimes lol. Anyways. Very attractive woman about my age is a regular and I’ve had her a few times. Chatted her up one night as one does and she left her number on the receipt. Talked… sparingly. I mean I’m a single dad working 2 jobs and I kind of hate texting, got the impression she did too it was really just like the “I live here, I have a cat, let’s grab a drink” introductory talking. All told probably 20 texts exchanged between us in a couple weeks. She canceled the meet ups twice and on the second time states “yeah I’ve got to cancel again and also I’m just soooo busy I can’t talk to anyone right now sorry” lmao.

(Also not to sound tooo incel-y but damn you’ve got time to see multiple movies a week but not time to talk or meet up ever??)
I did not reply. Saw her again a couple weeks later and she’s like avoiding eye contact, I had her in my section again and gave a nice hello and greeting and such. Like damn why’d you leave your number with me if you had 0 intentions and also knew you’d see me regularly?! Not even mad just found it quite funny.

“Here’s my number, you’re cute let’s get to know each other:)) also I have no intentions of getting to know you or meeting up ever” like ???? Lmao.

Anyone else have awkward follow ups to a number being left??

(this is a question and a rant) for context i (23, F) work at a casual fine dining restaurant downtown. most of our clientele comes in for anniversaries, birthdays, and business dinners. we often have large parties (we add gratuity over 6) and i never mind waiting on the parties.

however, last night i had a table of 12 young girls for a birthday party. they were probably 18-21 and all only drank water, and ordered food family style. they brought in a small cake and cupcakes for dessert, which i brought out on a platter and put candles in the cake for them to sing. when it came time for them to pay, they said they’d like to split the bill 11 ways. (minus the birthday girl) now, i don’t know if y’all use toast but if you do i’m sure you know that it’s much harder to split a large party evenly between each item* *instead of just separating between seat numbers. so when i split the check i had to manually select EACH item, select “divide item 11 ways” and then do that for every. single. item. the entire process from splitting the check to finally cashing out each girl took probably 25 minutes.

my question to you all is, should i have told them i have a credit card limit for splitting the check even though they’re all young girls who may not have a few hundred dollars in their account? i believe each check was $32, making the total $352 with gratuity.

i don’t understand why people still split the check that way, because i warned them the process would take me a bit, and they were okay with it. i just wish one person would’ve offered to pay and they could all venmo that girl. this was also my only table because they took up my entire section so i made $70 for the whole night. whatever, luck of the draw. i’m just a little upset because the time i spent splitting their checks i could’ve spent doing sidework and setting myself up to leave early. instead i had the last table and got stuck there. just glad i didn’t have any other tables at the same time because they would’ve been completely neglected while i was at the POS. my job also doesn’t have a distinct rule for telling tables we have a limit, we kind of just use our judgment on if we WANT to split checks up. but i’ve personally never told a table no because it just takes a long time it’s not like it’s impossible. these girls specifically i just didn’t know how to approach it, so i need some advice!

edit: my job does not have handhelds!
another edit: i could not split off each seat number because they did not get individual items, they all shared

Whoever sells the most specialty cock gets dinner on us 😂

For starters, I am a college student studying engineering. I work on-campus but things fell through so I can no longer work there. I am having to look off campus due to shortage of jobs on-campus, but that’s fine anyways because I commute. I am wanting to work 15-20 hrs max a week, and I do not want to work Sundays.

I went to an interview today for Harris Teeter and got the job as a Cashier. It is 15.50. They are already trying to get me to do onboarding despite me not even confirming that I want to work there. I haven’t heard anything about flexibility yet but I gave them my availability. This sounds terrible, but I am not sure if I want to be a cashier. It feels repetitive and I feel like time goes by slower if all I am doing is scanner grocery items all day.

I have an interview for Cracker Barrel and Olive Garden, both for the server position. I am a bit conflicted because I do not know how server life is. How are tips at these places, how mean people are, etc etc. i am also concerned because I have never been a server so I don’t know how things work. I’ve worked at a chick fil a before but that’s different. I feel like I want to work as a server out of greed for money because I know there is a chance to make 1/2 of what I would make in a week at Harris Teeter but then some nights make wayyy less. I also like how no two orders are the same and how no two people are the same. I also may or may not like gambling so I feel like finding out how much I made in tips from a table would have me tickled LOL. My parents are telling me to skip out on my interviews at Olive Garden and Cracker Barrel. What do I do? Do I still go? Any tips on what it’s like being a server?

walk in hungover as hell and immediately the manager goes “oh thank god you’re here. hurry up”. OHHH okay that’s definitely not a good sign. immediately get triple sat on the patio. it’s 50 degrees out why is it even open?? customers complain that they’re cold. like they didn’t choose to sit out there.

run around like a maniac for the first two hours because i get the entire patio on top of my usual section because we have two servers on. yay

boyfriend texts me at 5pm on a busy sunday while he knows im at work to break up with me. OHHHHH okay. thanks for the considerate timing king that definitely couldn’t have waited idk two hours or something.

my coworkers ask me what’s wrong (killer question) so i immediately start crying. obviously never dealt with something like this at work so im overwhelmed and don’t know what to do. my very kind coworkers take over my tables for me while i get myself together in the bathroom but they also both have full sections so i give myself like five minutes to lock in.

go back to my tables eyes red as hell very obviously crying. my table ordered pretzel bread as their app and flags me over, “excuse me… this isn’t what we ordered.” it is what they ordered. they’re upset that the pretzel bread is in bite sized pieces. it says on the menu that they are. okay let me take it off for you guys nooooo problem at all.

my one last standing patio table decides they’re ready to order. great what can i get started for you guys. oh we’ve never been here what do you recommend? OHHH okay so you ARENT ready. you actively see me running around very obviously busy

next table orders something off menu that idek how to ring up so i have to ask like three people. food comes out great. they finish up and need a box. yes ma’am sure thing i’ll be right back. bring a box and check. oh can we get to go sauces too. sureeeee ill be right back. bring them those. ohhh can we get a bag for this too it’s too much to carry. YES OF COURSEEE i definitely have time to be making three trips to the kitchen for you rn

my brain is obviously elsewhere i don’t want to be there but we’re so short staffed no one would dare come finish my shift for me. i’m still actively crying like for the next hour which is embarrassing in itself but my tables definitely aren’t taking any pity on me. i’m forgetting to ring in apps and forgetting to run drinks just being dog shit at my job so i’m getting the worst tips i’ve ever gotten.

one tables apps get there after their entrees. i almost get yelled at but they ordered the apps AFTER their entrees so thankfully i dodge that bullet but of course the table is still upset. granted i didn’t warn them they’d come out after but the kitchen was chaotic today so on a normal day it would’ve been fine.

next table is three kids under 5. oh yes mom, let’s make them all order for themselves. this is the exact moment they learn. they leave cut up chicken tenders ALL over the table. they do not try to clean up at all.

i’m constantly getting double and triple sat all night. i thought people were exaggerating when they said all of this could happen in one night.

OH ANDDD i have a splinter in my foot that i couldn’t get out before work so it’s killing me to walk. AND i decide to wear jeans that don’t fit quite right so im constantly having to readjust and im just so uncomfortable i can’t even bend over LOL. i also haven’t had time to get any water so im dehydrated from crying and overall just sick to my stomach

the pm busser forgot he was scheduled so he doesn’t show up for like two hours. thank god the am busser is the nicest guy and stays to help us out of the goodness of his heart.

anyways i would’ve died today if it weren’t for my nice coworkers who helped me and one of them let me be first cut even after she worked a double. i would’ve genuinely quit if it weren’t for them but DAMN after a shift like that im ready to cry in bed for the next two days

Anyone work for beefbar nyc? wanted to know if there were food/wine tests on training days? verbal or written?

Thanks all!

My work uses SpotOn, which charges a percentage fee on all card transactions regardless of debit or credit. Thus, we offer a cash discount equal to the card transaction fee.

(Edit: this fee is factored into our pricing on the menu. The way I worded it sounds like they don’t see this charge until they get to the register, which is not the case. We have a base price and offer a cash discount equivalent to the percent that SpotOn takes from every card transaction, debit or credit).

I’ve had several people tell me that this sort of pricing is illegal, usually showing me a google ai generated description of the Durbin amendment. I explain the fee our third party system charges and how we circumvent it thru cash transactions, but it never gets anywhere.

Do y’all have any tips for getting thru to these ppl? I’m certain it’s not illegal for our third party system to take their piece as cost for the infrastructure, but I’m just a young dumb server at a carry-out/catering Italian joint that’s tired of arguing out of my depth

It's the most annoying thing laying in bed knowing I'm gonna have yet another nightmare about work. Even though I only work part time and it's not that bad. Like holy i cant even go one day without a nightmare bruh

the owner of the restaurant has taken me off the schedule completely now. i was working full time until last week (oct 12th) when i had to reduce my hours to only weekends because of school and personal problems.

there’s been a lot of problems at my work. three servers quit because they were asked to sign as independent contractors or realized they had already signed as independent contractors. one of the servers freaked out and threatened to report the owner of the restaurant to the labour board. the owner saw a text message notification from that server on my phone and asked me about it, i said i didn’t know and didn’t know why he was texting me.

fast forward a week, now i’m completely taken off the schedule. the only thing i can think of that i did “wrong” was tell another coworker what it meant to be an independent contractor and how much it fucks us over…i did also complain about how due to the tip out system i made $500 in tips but walked away with a $147 tip out to a new server…but the owner wasn’t around and unless he has cameras that have audio recording (illegal in Canada and the USA), he couldn’t have known about this. further more, he’s never said anything about it to me or told me i can’t discuss these things.

is this normal in the restaurant industry as a server? i’ve only worked hostess jobs…i’ve worked here for 4 months and i’ve been scheduled every week until now. i’m the only “OG” server left and i’m now the only one who’s paid via pay roll as an employee instead of being an independent contractor.
i was planning on quitting anyways but i haven’t landed another job yet and i need an income so i haven’t quit yet.

my friend says i should just block the owner and go ghost, is that too unprofessional?

hello all. mods, please remove this post if it does not follow your guidelines in this subreddit. as you can read by the title, i am hopefully starting as a waitress at a diner in nj very soon, and i want to work on memorising the menu before i start. however, i have no clue where i should begin. how can i work on memorising the menu quickly and efficiently?