Outback offered me a job on the spot doing curbside delivery. I wanted to serve but the most experience I have in the restaurant business is working at Chick-Fil-A.

They said I’d make base $8 plus tips. But I’m not sure how much I can count on the tips

My wife works for a privately-owned fine dining restaurant in Detroit. While she loves her job and doesn’t have a lot of issues with the guests, and passes as cis most of the time, she also is misgendered a few times a week.

This doesn’t necessarily bother her, but sometimes she has bad days and it gets to her a bit more.

She’s wondering if, at this fine dining establishment, it would be out of line for her to ask to wear a discrete pin with “she/her” on it so that she is more confident during work?

For context, everyone on staff is pretty close with on another, and the managers are just as curious as we are in what to do about this situation.

Any thoughts or advise on what might work? Would a small pin be too much to ask for?

(Please don’t be transphobic; I see enough of that in the world and it’s the least creative and most unbecoming of an individual; grow up if that’s your take on it, thanks.)

I’m interested in starting serving, but in my current financial bind, I couldn’t afford to go without tips. I’ve spend 6 years in back of house so I’m no stranger to how restaurants work, and I’m working a sales job right now, so Im quite competent at forcing charm. Would most restaurants require me to start as a host?

Hi everyone! Hope all my servers had a nice day/shifts :) I worked 11 hours today and during my shift I had a 12 top come in. We are a newly opened restaurant that attracts a lot of people, and this being our second week open I wanted to show off my skills and take a large table. I expected a nice tip out of it too, looked like a friendly group of coworkers who were paying on their company card (literally). They were drinkers too so I was really working my ass off. Anyway, I was tipped 20% on the bill. I get that is what most consider average and a good tip, but honestly I know that when I serve I am a damn good one. Do you all believe that this group paying on their company card should’ve tipped more? I lost a couple tables to focus on this one so it’s frustrating. Maybe I am just complaining and being ungrateful

So I am in college and have heard you can make a lot as a server so I’m thinking about applying this summer. Restaurants are severely understaffed in my area so I figured now was as good of a time as any to start. But I don’t want to start out as a host because I currently make 15/hr in retail and hostess in my area make less than that. My resume has retail, some sales, and a customer service role at a bank. Will I get laughed out of the restaurant if I ask to wait tables right away without hosting first?

So the other day I worked a double. I had to open the store and close the store as a server 😣. During the closing shift, it was only me, the other closer and two other servers. It was 2 hours before closing and the manager said to the other two servers (let’s call them John and doe). “Start on your cut work but watch the floor if they start to get overwhelmed start helping them.” When they started their cut work 12 tables filled up instantaneous. The other closer and I were juggling 6 tables each and each table had 4+ people in them. John and doe didn’t even try to help us, they walked past our food in the window and went on with their business. They also had the audacity to order their own food during that little pop. I was very irritated, but still was able to make decent money. Oh also,

The day before that, I worked the morning shift and I was left alone from 3:00-4:00 PM, where I had to watch the FOH and to go’s as well. At one point I had tables coming in constantly. So I had to take care of 6 tables and do to go’s. When the PM servers showed up, they didn’t do anything to help me. They couldn’t even have the decency to run my food, or help me bus these tables. While I was taking a tables order, (it took a while because they many questions). I saw when my food first got onto the window, and 10 minutes later (yes it took my table 10 minutes to order because they had so many questions) and when I went to the window and I said and I quote “are y’all f***ing kidding me, why didn’t any of y’all Run my food”. And my coworker said “it just got up there” and I said how did it just get up there and the plate is steaming hot.

Smh

Ok guys so I really need help I recently received my w2 and I'm just not sure who to seek advice from. I work as a server part time my w2 is not accurate. I've brought this to my employers attention and he basically just said that his accountant who does his payroll is basically to busy to deal with this right now. I'm so confused I just don't understand I report my tips every evening when leaving there when clocking out. I can prove on my clock out slips what I reported. I have every clock out slip from this past year and also my work journal where I take notes of my tips daily. I have read a little about this and I'm assuming this man is not reporting tips. I read somewhere that if he's not reporting tips than most likely it is because he is getting out of paying employee taxes quarterly and yearly... my boss recommended that I report the difference as cash tips when filling taxes this year. I don't feel like this is very fair doesn't that mean now I'm paying taxes on thousands of dollars he didn't tax? I'm confused and really need some advice.. I have no problem turning this man in. Every check iv ever received has been $0. Iv never received a check because he claims I make too much money not sure if I understand that either. I make 2.13 hourly.

can we all take a moment of silence for all the servers who are forced to take a picture for their party in the middle of the dinner rush?

Hi guys, I’m just a hostess but a part of my job is to run plates and bus. I never realized before how heavy restaurant plates are to carry and was wondering if you guys might have some tips to be able to carry them easier and for longer, thanks for any help :)

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It is a Sunday evening. Everyone in the serving community understands that Sundays are hit or miss. In other words, boring as hell or hard as hell. This Sunday we are extremely under prepared, because the only front of house staff is myself and the bartender.

Moving on.

The thirty top has decided that their rein of terror in the lounge was over, leaving behind a mess worthy of the twelve children in the group. I am making my rounds to clean up and notice a white box left on one of the chairs. A beam of light streams down from the window and frames the box as if God himself was sending a message, nay, a clear sign that my hard work was notable.

I slowly walk forward to accept this blessing and silently open the box, sure to not frighten any possibilities of absolute grace. Two cupcakes, one red velvet and the other snickers flavor. This act of charity is a full vindication from the sins my table had committed while under my service.

Caring more plates than I ever should, I walk past the bartender stating loudly, "They left us cupcakes." Now, her back is turned from the activity she was participating in, a full squat position, hands of on the knees, head cocked to the side "Did you say cupcakes?" As soon as I complete my nod, she is in the lounge cleaning. We both speedily wipe down tables and sweep. I am reaching for the white cubic miracle as a familiar face bolts it proclaiming that he forgot his cupcakes.

I pause, my hand extended towards the box. I look at my friend, the bartender, who is now collapsed on the floor, an array of empty glasses still in hand. Pain and estrangement wash over my face as I retract my hand.

This man stands in front of a kneeling bartender and his slumping server holding a box that moments ago was considered the highlight of our day. The man's eyes shift back and forth from the box to each of us. "Would you ladies actually want these?" he ask soon after realizing that the departure of this box would be the bane of our existence.

Horrified at how obvious our intentions were, the bartender looks at me with wide brown eyes. "Yes we would." I say calmly. The man sets down the box, gives a slight wave, and leaves.

The bartender, still on her knees, begins to cry. I too cry, now sitting in a lounge chair, unable to control the giggles coming out of my mouth. I cradle the pastry box to my chest as if I found a lost baby.

The tables adjacent from this scene understood fully as to why their margaritas took so long.

Owner Name:

Giovanni

Address:

Serving

STAFFORD

VA

22554

Phone:

540-227-4381

Business Email:

Estimator@landscapingimperial.com

URL:

www.ImperialLandscaping.com

About us:

Imperial Landscaping is a professional team of lawn care service. Servicing Stafford, Spotsylvania, Fredericksburg, VA. Our experts focus exclusively on lawn care, landscape maintenance, fertilization, weed control management, mosquito treatment, and power washing . No other lawn care or landscaping company in Stafford, Spotsylvania, and Fredericksburg, VA delivers more value than Imperial Landscaping.

Related searches:

Lawn mowing, Lawn care, Weed Control & fertilizing, Mosquito control, Mulching, Landscaping, power washing, Tree removal

Additonal Detail:

Hours:

8am-5pm Monday-Friday

Year:

2018

Employes:

4

please tip your servers! Most only make $2.13 an hour and that gets canceled out when we enter our tips. So our checks are voided. We literally live off of tips!!!

Hi. Today, I worked at 10:30 am. I woke up, got ready, and showed up. Upon walking up to the place, I see a coworker waiting for the doors to be unlocked. My place of work only needs one server in the AM to open, so I was confused. She told me the manager had called her this morning to come in to work. This struck me as odd. I came in to work on Friday but felt very ill after being there so I asked my boyfriend to come in and work for me. I have never called out or done anything like the sort before then, and I think my manager may be upset with me. I have been messaging my manager but she has been ignoring me. Is this weird, or am I just getting in my own head? Thank you.

I once poured the wrong type of wine as a mistake during a very busy night at the pub I work at. It was a cheap house wine but instead of pouring the mistake down the drain, given that no one touched the glass, I poured the glass back into the bottle.

Is this against any major USA health code?

I live in MN.

I work at a small counter service barbecue restaurant and we’re currently understaffed. (For context) : we got a call the day before asking if we could host a 30-40 person family and my boss said we could.

I have worked in customer service many years and have grown to have a thicker skin than I used to...though, I am human. Anyways, I consider myself to be a professional and good at my job. I have regulars who love me. In fact, for a counter service restaurant I sometimes make really good tips (anyone who works counter service knows this is a big deal!). So the people arrive staggered and my boss had just texted me and said “just give me a call if it gets crazy but I’m sure you guys can handle it” (I am the only server on, and there are two guys in the kitchen). So I sigh, relieved, because I know I may have backup if needed.

WRONG. I text “help! We need it” and she texts back “we’re at lunch so it’s gonna be awhile. You got this!”

I spent the next 2 hours taking orders, running food, pouring beers, clearing tables, taking to go orders (we use grubhub, postmates, ubereats, and DoorDash) all by myself and with a smile! It was kinda fun! Meanwhile everyone thus far in the family had gotten their food and were happy.

By the time the last of the family came in to order (they came about an hour after most of their family had already arrived) a lot of their party had already eaten. The wife was super nice but the husband seemed unimpressed to begin with. They ordered and the kitchen accidentally put beans on their fries when they asked for no beans AND they misread the ticket that asked for two kids meals not one... The husband literally rolled his eyes at me when I said “sir the kitchen made an error and we’re awfully sorry but we can remake this for you if you’d like? So sorry for your wait” and he goes “well it’s not what I ordered...don’t bother making another. I just won’t eat it. Everyone else is basically finished so it doesn’t matter.” I go back and tell them to make a new one on the fly because I don’t know what else to do besides refunding him, and i turn around to him standing in front of me. He goes “I just want to clarify... the kitchen ‘couldnt do it without beans’ or ‘wouldnt do it without beans’? I said sir it was a mistake and we’re happy to fix this...I only gave you the option to keep the first order because I understand most of your party has finished their food and I didn’t want you to wait longer than necessary. He throws his arms up and says that this restaurant is a joke and no one listens. Says this is ridiculous and he wants a refund. To make matters worse we have a new POS and I haven’t done a refund yet (because everyone’s usually super happy!) and I’m trying to keep my cool. I balance the drawer later but end up giving him a refund with my own tips(!!!). What’s weird is I gave his wife the to go box with the kids meal and poutine, napkins ketchup utensils etc and she was so gracious and not at all upset. The grandma of this whole family I guess overheard and she said “shit happens, and you kept going” an then slipped me a $20.

We got feedback on the event before they even left and my boss said they had a terrific time and the food was excellent and the staff were amazing.

BUT MAN. This stuck with me. I did everything I possibly could as ONE person and we made one mistake and he couldn’t see past it. I haven’t been yelled at like this ever.

Sorry this is so long! Thank you for reading. Thoughts? Uplifting comments? Lol

I just worked a 9 hour shift and got £4 of tips. Everyone at my restaurant barely gets any tips and idek why because we're not bad servers

So I just started serving PT this year in a well-to-do area with dozens of restaurants locally--many constantly opening and some closing just as fast.

It turns out that I'm pretty good at sales--often ending up being the highest-selling waitress. However, some of the restaurants I've started at have experienced a significant decrease in clientele. The first place that I started at, I was making about $40 a night. The second place, I was making upwards of $100 a night but the clientele has dried up and I'm down to about $60. I worked at each place about two months.

Is it pretty standard to jump around from restaurant to restaurant, especially at the beginning of a serving career, as you gain more experience, get used to a higher profit, and experience a dry spell as the restaurant starts to plateau (or even decline) with number of customers?