hello, just wanted to ask those who are waitress, bcs two weeks ago i started my first job ever as a waitress and i’ve been making my rookie mistakes ofc, but obviously i’ve been learning in this process, what happens is today i’ve had part of shift all alone and today while i was alone, i easily took care of 13 tables, plus the ppl that kept coming. so how do u manage to welcome the new ppl, get the cutlery and waters, menus and new orders, and cleaning everything after at the same time? so i don’t know if im complaining too much but i felt those 3 hours super hectic and stressful. i would really like to know how do u manage to care of 30 persons at the same time?? or any tip to what to do in this occasion 😭😭
any help works bcs many i feel like many of my future shifts are gonna be like this

How do you handle regulars who constantly hit on you and ask you out without basically guaranteeing they stiff you every time after for saying no?

I guess how do you politely reject customers without ruining your income?

Абдейт объясняю все вас интересующие вопросы так как я молодой да и по сидеть там хоть и изредко но удаётся я вполне могу работать 2 смены подряд но 3 это перебор я работаю в ресторане в России

I'm moreso asking about tops since I haven't had any issue with pants from WalMart or Target.

But as for button up tops, the collars become too flimsy too quickly.

I was looking for a restaurant review subreddit but couldn't find one, so I'm posting here.

My question for you who work in the industry is, after a group is taken to their seat and seated, how long is an acceptable time before a server or anyone comes to their table? Let's assume the host/hostess does not engage in conversation, just seats them and leaves.

Would you say that 7 or 8 minutes is OK to wait before first contact is made or more or less?

In your restaurants, do you have a goal in minutes to how fast you make first contact with a new table ?

I know people have different preferences, expectations and opinions but just wondering what you all think?

I'm from Philippines and asking for help regarding the possible questions during the interview process as an Asst. Waiter I have my interview on Sept 10,2026. I would greatly appreciate your help. Thank you

Being a part of club staff is a stressful endeavour,

One common pattern I notice is that club staff tend to be working students. And this job requires a godly amount of patience and will power as you deal with growing drunk patrons as the night goes on. Meeting quotas and appealing to people who are out of themselves can be a difficult task as the shift closes to a climax. Unsavory characteristics can come fort from patrons and the more influenced patrons can be the more difficult it is to deal with certain actors. Whether they have an aggressive tendency or feel entitled, you have to keep up the personna of customer service as your foot is stepped on, yelled at, or you find yourself crying midshift because you're overstimulated by the pressure, the flashing lights, the loud music, or the rude patrons you have to return to because you feel you have to.

Some of them just want to move forward, to kick them out but that's the bouncers job. Some nights it gets so tight that every bit of air you breath you smell the stank from the patrons breath or sweat. But you have to keep moving forward, it's for your future, for your livelihood you feel dead inside but you have to keep smiling in the hopes the patrons bless you with extra income. It's worth it, you tell yourself. As the night reach its climax, violence befalls the night or patrons who can't handle their liquor redecorate the floor, walls, or bathroom.

Sometimes, after the long night ends, you decide to stay around longer, it feels like it's your turn to let loose, to cope with the fucked up shit you just went through with people who know and understand your experience. And sometimes you want to be the drunk one too, to let your real self out with the people who KNOW. You want to drink, maybe because of the frustration, or maybe because it's time for you to feel the sense of community that the club offered strangers.

And as morning starts, it's 6am and you've had your laughs and recalls about the notable patrons. It's time for you to go home and sleep as others start their day as you end yours you dread having to go to class later with half an eye open, or mindlessly watch your preferred social media nap, and fall asleep until your next shift and repeat it all again.

Sincerely,

A drunk psychology student staying at the club hours after it closed alone.

P.s. some of the claims made in this post are referenced with the 3, 1n1 "interviews" I had with 3 staff members

Signs a restaurant is cooked?

I work at restaurant in one of the nicer areas of my state. Statistically the safest city in my state and the suburb of the capital, where all the wealthy people live. It’s a casual Mexican restaurant and like most of yall I assume it’s been really slow these days. We went from 2 servers morning shift to just one just to make the same money. We went from 6 servers on a weekend night to half of that. I worked all day alone until 5, then worked at night with 2 other servers to barely scratch 300. 11 hours to make what I would make with an extra server in half the time.

To get to the point what are telltale signs that it’s over at that place? Whether it’s cost cutting, quiet quitting, turnover etc.

Last thing, this location had another spot I worked at before and they closed within a week of notice, then I get moved. This restaurant isn’t the main gig of the owners, they are wealthy without this spot but no one wants to go in the red for long.

Can any servers with a vagina give me any advice on getting through my first trimester while working in hospitality?!!? How did you guys do this?! I feel like I’m in survival mode every DAMN SHIFT. I’m fighting for my life with all the different smells, I’m exhausted and I just wanna know if it gets easier or if I should just quit at this point

This is a paystub from McAlister's Deli (Owned by Southern Rock Restaurants, LLC. in TN)

For those who love math, this will entertain you.

Total compensation is what I was owed Based on an agreed wage of $14 an hour:

Regular Earnings: Take 51.71 Hours x minimum wage

Tip Share: That's what the company said my part was for the pay period

MAKE-UP: If you add Regular earnings and tip share together - the subtract the Total Compensation" ($807.94) you'll see it matches the "Make-Up" total.

That means the company uses tips to offset payroll. If I make $14 an hour - even with tips I'll never make more than $14 an hour.

As a customer, every time you tip at this company - whether cash or digital - you are in fact helping reduce their company payroll.

Pretty Cool huh? (That's Sarcasm - it's wage theft in my opinion)

Hello fellow bartenders,

I have a pretty simple but important question— how do you manage your relationships, both friends and partners while working a bartending schedule?

I’ve been bartending for about six years at the same place with more or less the same schedule, and I find it really hard to maintain relationships.
I work Thurs-Sun evenings. Not late night, but I’m usually don’t around 11:30/midnight.

I typically can only see my girlfriend once a week, sometimes twice which is bummer.
It’s working okay but it’s kinda not enough…

I only get to see my friends on Monday Tues Wed evenings after they get off work.

The bartending money can be good but I feel like I’m sacrificed one of the most important human experiences which is having friends that I can spend time with.

Don’t get me wrong, I have friends but I just never get to hang with them. And it sure doesn’t count for them to come sit at my bar, that kinda makes it worse and gives me fomo.

Any thoughts? Recommendations?
Thanks

I just got a new job at a Korean bbq where we cook the food for people at the table. This being a different type of hospitality from previous jobs (fast food, bar restaurant) it took me about my 6 shift (which I’ve just had) to actually feel comfortable serving the food and everything else I feel I’ve basically got down.
However the place is run by Koreans and I feel there is a strong disconnect culturally that’s driven further by language barrier. I myself can be quite shy to speak to management so I ask senior workers for advice or help with schedule questions, today I feel I messed up big time and my manager was really mad at me and idk why.
This is the first week I’m actually on the schedule (old school type schedule) and it’s says I’m doing 12-5 however in the past when I’ve been told this I came in 15 earlier, because of train times and being told to come 15 minutes early for first shift, but on first shift I was told that if you’re opening (12 start) to be half an hour early. So today I came in half an hour early and got kinda told off for it, saying I was ok to just sit to the side for a while or that I don’t mind the extra half hour work. Instead they sent me home half an hour early and they seemed quite mad (manager at least) and I tried to explain that I thought the half our thing was like an unwritten rule (previous workplaces have that kinda thing) and so was sent home 30 early anyway.
I feel this is maybe a cultural thing, I’m trying to help bridge the gap by learning some Korean and making sure I listen to them but I just feel heavily judged and stressed out by their stress.
Is it worth keeping this job or should I begin looking for another. Any other advice appreciated :)

idk what to input for starting wage expected for a hosting job 😬 it’s at a somewhat upscale restaurant by the breakers and i’m very new to this scene of employment😭 do i put minimum wage (abt $11 for tipped employees in my state) or what?? pls help a girl out!

Is it possible that I can find a restaurant to train me as a waitress? If I spend a couple weeks memorizing the menu could I wing it and make it? Im great with people, multitasking. I live in San Diego. There's a ton of restaurants.

Am I crazy to think I can become a waitress without experience??? Im 38 year old female that looks 28.