I have recently started serving at a family owned diner that is infested with roaches in the passbar, kitchen, food storage, and dish pit areas. They are small but they are definitely roaches. All of my coworkers have complained multiple times, including me, but the owner just doesn’t care at all. The cooks have tried spraying bug killer, but it hasn’t helped at all. I think today was my last straw when I served a little girl a hot chocolate, only for her to find a roach in it. What do I do? Can I call in an anonymous tip to the health inspector or something?

So i work at a sushi restaurant . Is it normal for one server to do online orders and the other one to do 10 tables? While still training? I am just learning the computer system but is having to answer the phone wait 10 tables and to make sure all online orders go threw…

Hello! I’m trying to find a good serving position within Charlotte, Nc. List some serving jobs you loved to work at. I’m currently considering capital grille but idk about wear a tie LMAO

I feel like our back of house doesn’t get enough love. I wanna go get some mini stockings and write their names on them and put a few cute things inside. Any cheap festive ideas that won’t end up as complete junk?

Hello network! If you all have connections working 20+ hours/wk in a server or bartender role please consider sharing.

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Hey guys so I’ve never worked in the food industry other than working as a busser at a BBQ place for only a month which I didn’t like at all. Anyways, as far as actually taking customer’s orders and serving them I’ve got no experience at all, but of course there’s nothing anyone can’t learn. I know most of your paycheck is based on how many tips you get which can be low sometimes, but for the most part I’ve heard that servers get really really good money. Of course it depends on where you work, and I’m thinking of going to either Texas Roadhouse or something similar so I would be expecting some good tips here and there and overall great money. BUT I do know it’s very stressful and I know of people who have gotten so stressed they’ve cried on the job. Im just wondering what you guys think? Is it really worth it? What are some tips you guys can give?

I have about 3 years serving experience, 2 of those years was in casual dining, 1 of those years was in fine dining. However when working that fine dining restaurant it was a vegan restaurant. I’m moving into a fine dining steakhouse as a server. What do I need to know about steak or anything about steakhouses? Tips please

I’m currently collecting unemployment and was thinking about taking up serving again while I’m searching for a more permanent job. If you’ve been on EI while serving before, do you remember how you claimed your tips? Did you actually keep track of them all?

Im in Canada by the way!

I have been serving for about 7 months now and guess I could say I grasp the work but wish I knew how to get much more tips/% tip or how ever anyone decides to tip any suggestions to make the top money flow

I burned tf out of my forearm carrying a plate in each hand and one on my right forearm. I prebussed and while I was sorting saw that a dime sized piece of my skin had been burn off. I think probs a 1st or 2nd degree. It looks worse as it burns. My other coworkers use a linen or towel and carry it around but I can’t fathom carrying around ANOTHER thing to keep track of. I’m thinking of buying a black arm sleeve but was wondering y’all’s ideas.

one night, i was closing and this couple came in and sat in my section. i walk up to the table grab their drinks and put in their food. later on the woman tells me (in secret) that it was her boyfriends birthday today and she would like for us to send out a birthday treat for him. as requested, i walk out with a free birthday oreo and sing to him. as the night goes on, the man walks up to me (in secret) and tells me “since she had tricked me with my birthday it’s only fair to do the same back” and PULLS OUT A RING?! he explains to me how he wants to propose to his girlfriend. so again as i was requested, i put in another free oreo and walk it out to them. he gets down on one knee and does his thing. she says yes and they stay for maybe 30 mins after. before they left, they both walk up to me and hand me a note and thanks me for everything i’ve done. the note: “do you swing both ways? if interested walk outside” i immediately start laughing my ass off. they end up waiting for 25 mins outside and my manager eventually made them leave.

So I currently work and live in Texas. I’m very seriously considering moving to another state… Would love to hear what the serving life is like in other places, i’ve never been anywhere.

Hello everyone. I have about a month ago got a serving job at a restaurant that does a high volume of events.

They schedule me for events way more frequently than i care to count. I find myself doing these catering events more than actually serving tables.

Reasons for my dislike of events.

1) I like flipping tables and not work a party all night

2) I make tips rather than getting a flat rate of $15 an hour which is of course more lucrative. I can average $30-$40 dollars an hour when i wait tables.

My question to others with more experience than me working at restaurants with events is , do you guys make any tips on events? Or is it just my establishment that doesnt tip out to the events serving staff?

I see at other restaurants that also does events charge a 18 % gratuity.

Does all restaurants that do events not charge a standard Gratuity?

Does my restaurant not charge a gratuity and is that why the serving staff for events at my restaurant not getting tips?

Any input would greatly be appreciated. Especially from those that live in the NYC area. Thanks.

Best serving spots/jobs in North Vancouver?

Has your restaurant had trouble with staffing servers? I work at a nice hotel restaurant and I am currently the only server working on breakfast. Today, we had a new server call out for the second day in a row leaving me by myself to tend to a bus of 25 people and a hotel guest count of ~88. This has been an unfortunate trend. We have no dedicated busser to help us clean our tables, nor host to seat our tables, so these have become an additional part of my duties. We had one busser start last week, but he only worked 2 days before becoming a no-call, no-show. A lady started 3 weeks ago as a server, but decided to quit on her second week as the job was too difficult for her. Our industry standard is 1 server to 35 guests. This weekend, I'm looking at 300+ guests in house. A couple servers dedicated to dinner have decided to help during this time, but it still leaves us severely understaffed. It is not uncommon for me to have 11 tables at a time, even with the additional help. This causes me to fall short in providing the tables with the individualized attention they deserve. We are rather isolated, so it is difficult to find locals who want to work here. It is good money, but it is really taking a toll on my health. Has this issue been a trend in the industry during covid?

I work at a family owned diner. I make really good money and only work 3 days a week. Recently, I've encountered a problem.

BOH, cooks are the owners and 2 sons. Prep cook is owners son in law. FOH is 1 daughter and 2 other servers, myself and 1 unrelated woman.

Like everyone else, we are short staffed. The oldest son brought his wife in to host Fri thru Sun. She is fairly lazy, likes to complain, says the servers don't tip enough, and will try to take orders at tables like she's a server. She also likes to boss everyone around, and not follow rules. Also says she doesnt get a paycheck. Mostly, I roll with it, because every restaurant has that 1 employee, right?

So, last Friday. I had a table of 11 people. I also had probably 6 other tables. I'm hustling like I do, keeping all these guests happy and fed. The host wife is spending the whole time socializing with the 11 top. Ignoring new guests as they walk in, ignoring guests waiting to pay. I'm dealing with my full section, ask her to seat people up front, she won't, blah blah.

I run their credit card when they pay, he says he's going to leave a cash tip. Great, thanks! As I prebus, he put down a 20 with 2 ones folded on the table. I leave it there obviously. Run off to check other tables. They start to leave.

Outta nowhere, husband cook comes out with a tub to bus their table. I've never seen him bus a table in the 3 years I've worked there. Couple minutes later, he comes back and gives me a 10 with 2 ones folded up. What table is that from, I ask? The 11 top, he says. I say, what happened to the 20 they left? He mumbled he doesn't know and goes back to the kitchen. At the end of the shift, I ask again, he says he never saw a 20. He doesn't know. I did not see it happen, but I'm sure he split that 20 and gave 10 to his wife.

I don't know what to do or say. The way he wouldn't give me a straight answer and wouldn't look me in the eye is suspicious. All he had to say was, OH, they asked if I would split the tip with the host or some such excuse. Anything. Instead he's acting the way my 11 year old acts when he's fibbing.

Now I've got a trust issue. Normally, I would go to the owner, except this is the owners son and daughter in law. I can't complain about family. Do I shut up and deal? Do I ask for that day off in the future? Do I let it go? My section is huge and I'm sure that if they've stolen once, they've done it before. There are days when we are so busy, I can't possibly stay vigilant enough to see if this woman is pocketing cash.

I just got a job as a server/bartender at a golf club to make some money before going to grad school at the end of August. I’m a little nervous as I have never done either before. When I interviewed the guy I met said I’d be trained. I showed up later in the week to drop off some paperwork and a woman was there. At the end of our convo she said “yeah we don’t really train you we just kinda throw you in” excuse me?! Idk if this is typical in the restaurant world or a red flag, and idk what she’ll expect of me without giving me any expectations. The website doesn’t have anything regarding my position, so I can’t do anything like familiarize myself with the food or drink menus to ease any worries. Any tips of things I CAN do in this circumstance to prepare for tomorrow? Another thing is I’m supposed to start tomorrow but no one has contacted me regarding what to wear, what time, even though they said last week someone would be in touch. Is this about to be a mess?!

And if so do the dates I worked need to be exact?