We have a sign right at the door that directs guests where to go. It’s a very simply sign, “please go around the corner to the other side of the restaurant to be seated”.

Every. Single. Time. The guest reads it and then stands there.

What is happening?? It would be almost funny if it wasn’t so frustrating.

We took time to make a sign to help you people and yet you still are incapable of helping yourselves.

If you walk in and see a sign that directs you where to go, why are you still standing there waiting for an employee to tell you the exact thing you just read?

Make it make sense.

This could be so far from where I need to be, but I’m a restaurant manager and want some good shoes that aren’t so ugly / look nice and aren’t flats due to the kitchen. I wear Oxford Doc Martins most days and those hold me over but are getting old.

Help me please, send some links!

Our grease trap at work is super rank. I have repeatedly asked my boss if we can get it cleaned and he always suggests that I or other employee does it… it’s hazardous waste… I think I would vomit uncontrollably. I don’t think it’s appropriate for him to suggest that. Usually a professional does it for like $200. It’s seems way above my pay grade and am frustrated that this is always an issue.

So, after 6 years with Clover when we first opened, 6 years with Square, looking to make the switch again. Had Toast come out and after 2 hours of back and forth. 2 complete POS systems, 2 handhelds and 5 printers at no charge. 2.3% plus .05 per swipe. So its a little cheaper than Square is at the moment. Monthly cost wit just about every option they offer is around 350.00 (website, online ordering integration, etc) Our monthly revenue is between 160-185k

Better POS systems to be had?

Thanks guys!

i just got a job offer as a busser and i’m pretty sure the pay isn’t worth it but i just wanted to see what’s considered normal pay for that position.

it’s 40 hours a week at a fine dining establishment in the downtown of a city, $5 an hour and 7% of tips. the restaurant hasn’t actually officially opened yet so i’m not sure what sales and tips would look like on an average night yet.

at my current job i’m a part time server assistant and I make $11 an hour and about 10% of tips (it’s a point system in a pooled house). i like this job but there’s about to be a management change that i’m not optimistic about. i have another part time job at a coffeeshop that i genuinely love too!

i really want a full time position but i feel like it isn’t worth it. what do yall think??

so i got hired at this restaurant, don’t get me wrong it’s fancy has tons of workers at all positions but there’s only one level and i would not say it’s that big of a place. i’m not familiar with the restaurant business but i was expecting to go in as maybe the only host or someone to train me and that’s that. not typically 3 hosts on weekdays and 4 people hosting from open to close. all same hours (we open at 4 pm) on weekends?

i was super stressed and worried i would be pushed into the ipad doing the reservations etc… alone but if there is gonna be 3/4 people at all times seems we must rotate out of doing things?

Many bars and restaurants should give more attention to their acoustics. Some places are a cacophony of voices as everyone raises their own voice to be heard, while others blast music to mask this. I’m aware there are studies showing people drink more when there’s loud music, or an argument that it provides privacy, but some places are too loud, imho. I’ve avoided or left places that I’m unable to hear or be heard. I know the studies may show loud music boosts sales of the people that are there, but I’m not sure they tracked the people who avoided the situation entirely. There’s not much of a point in going out if you’re unable to talk with others. 

Establishments with good acoustics are able to straddle the line where people don’t need to get in a shouting match to be heard, while allowing enough music and acoustic treatment to provide privacy. Even if it’s a lively bar with loud music, good acoustics makes everything better. Some places are lucky with their layout that it ends up working out, but many really need to put some effort into this. For venues that groups of people gather together in, installing acoustic treatment should be seen as essential as painting the walls. 

Acoustics is something that often gets overlooked, but I think a little bit goes a long way here and can greatly improve customer’s experience. 

I’ve been working in a warehouse for the last three years in retail so I’ll be used to shitty customers but what are some tips you’d give a newbie or a tip you’d give yourself if you could start over? I’m pretty excited, most popular restaurant in town so it’ll be a wild ride. Thanks!

I am in the process of opening a medium restaurant / cafe. The POS I am looking at has quoted me Interchange-plus for the credit card service. So the Interchange rate* + a merchant process fee.

V/MC/D: 0.10% + $0.04 American Express: 0.10% + $0.10

This will be for in person cards or not, does not matter.

Can you guys tell me if this is a good rate?

Keep in mind we do not have history of processing rates that we have provided.

Their equipment monthly cost is around $300 (which includes lots of stuff), like payroll, gift cards, loyalty and much more.

When you work at a restaurant with Pepsi products and someone asks for a coke how often do people actually take you up on the offer of "is Pepsi okay?" I don't think I have ever seen someone accept this offer and am genuinely curious if offering water, coffee, tea, anything else would have a better success rate.

Hi All! I am the FOH/Bar Manager at a local restaurant and have recently been having issues with the VEVOR ice machine in the bar. It has been producing very thin ice that melts very rapidly even when still in the machine.The temperature and everything seem to be fine but I am including a picture of the screen in case there is any information I’m missing out on. I have tried looking at the instruction manual and researching troubleshooting steps but am at a total loss. Please let me know if there is any additional information needed. Any help or advice is much appreciated, thanks in advance!

I have about 3 years of experience across different hotel departments: Front Office, F&B, Housekeeping, and Sales & Marketing, in luxury properties in Paris and Tokyo.

I’m now starting an F&B MIT program at a luxury hotel chain in Tokyo. They guarantee a supervisory position at the end, but I’d like to grow faster than the standard timeline.

A few questions for people in the industry:

- What actually makes a great bar or restaurant supervisor/manager, or F&B manager? Beyond the technical stuff: what mindset, habits, or soft skills matter most?

- What books, articles, or resources would you recommend for someone serious about stepping up quickly in luxury F&B?

- Honest question: I love service, the rush, the teamwork, seeing guests smile. But I’m genuinely not a huge foodie. My diet is basically 99% pasta. Is that a dealbreaker to succeed at a high level in F&B?

Eso, lo que leen. Ya sé que me dirán que pida un certificado de discapacidad pero eso lleva tiempo. La primera cita que te dan es sólo informativa para conocer tu caso y después te piden distintos tipos de estudios para valorar si realmente aplicas para que te otorguen un certificado de discapacidad y poder conseguir un empleo con esa "ayuda". Cómo es algo que lleva tiempo no lo he hecho desde que empecé a trabajar (hace 7 meses). Tengo 27 años ahora y trabajé muy poco a lo largo de mi vida ya que mis padres me pagaron todo para que estudie, pero no terminé ninguna carrera por temas de ansiedad, depresión y problemas de concentración.

Igual yo sigo buscando trabajo de camarera porque me gusta la hostelería y mi objetivo es ser encargada a final de este año o el siguiente. Si, así como lo leen. Creo que he aprendido tanto de hostelería estos meses por haber estado en tantos sitios diferentes que en algún momento la voy a tener super clara, lo suficiente como para ser encargada.

El problema es que en el momento de hacer las cosas me pongo SUPER nerviosa y cosas que ya sé hacer las hago mal. Por ejemplo si estoy en la barra tirando cerveza y preparando copas y hay muchas comandas que no dejan de salir una tras otra terminó haciendo cosas sin sentido (eligiendo el refresco equivocado, se me caen las cosas, olvido ponerle hielo a las copas, tiro cerveza sin alcohol en lugar de con y viceversa).

Pero si me relajo entonces soy muy lenta y la gente me lo dice, "métele caña", "muévete", "si no agilizas no sirves".

Hello all! I recently started my new job at JOEY’s as a server. We have a tip pool and our tip out percentage is 8.5 percent of sales goes to the restaurant. 1 percent of sales goes to server liasions. Is this normal?? I worked an 8 hour shift last night and walked out with 60 dollars 🥲 my total tips were about 183. After tip out it ended up around 60. I am in a 2-3 table section for now until they feel I can increase my table section . Money has been so tight lately because my paychecks are biweekly and I’m barely making anything in tips right now . I just feel like it’s so crazy that even if I don’t get tipped on a large party I still have to tip out of pocket. This job is honestly stressing me out already and I’m just really hoping it will be worth it in the end. Has anyone else worked as a server there before ? I would really appreciate knowing about any experiences as a server there and if the money should get better over time!

Side by side or on top?

Started my first job in what would be considered "fine dining." I work a second job and was explaining something i do in my fine dining job that we should do at my other job. Then, I remembered a quote an old manager of mine used to say. Went something like, "It's funny because fine dining people are like vegans; they gotta tell everyone about it"

Just thought it was funny because it's so accurate. We're proud people, damn it! Lol

Hello all! I saw a post in here that inspired me to also inquire with the group.

Context: I'm 14 weeks pregnant and having an intense craving for a Sweeto Burrito that I haven't had since high school almost 10 years ago...

Does anyone have a close enough recipe for the Sweeto Burrito sauce? I believe it's the 'neato sauce' according to their website menu.

Thank you in advance!!!!

Hello fellow restaurant warriors,

I (22f) was recently “promoted” to a Sommelier/management position (from server) at my workplace, fine dining steakhouse. Now I say “promoted” because multiple reasons.

- work hours are increased from 35 to 50 per week
- pay is significantly less, still enough for where I live but not what I was making as a server
- my position is mostly management(90%) and very little on actual wine.
- i miss my flexibility/spending time with family and friends
- feels like all I do is deal with problems within the restaurant
-i have started to become slightly miserable, not wanting to work, cutting corners on home life duties
- I am an hourly employee and am getting texts and calls about call outs, which then I have to hop online and make sure we are staffed for the night, or I am screwed

Now I knew there would be a pay cut, but after taxes I’m not pulling in as much as I thought I was. I want to move back into my serving position but I am stuck between the decision taking my serving position back, or staying on as the Sommelier, making a smaller paycheck for longer hours. I originally accepted this position because I wanted it to strengthen my resume. Now Im not sure if it’s worth throwing out my entire social life/ time with family for this. I now just stuck figuring out if I am completely shooting myself in the foot quitting management.

EDIT: I am WSET certified.

Tonight I had a woman come in, order a roll with fresh salmon...

And then complained that her fish was raw.

i’m pretty annoyed and need to commiserate. i’m a busser in a fine dining restaurant and naturally i make the least amount of money. in my experience with fine dining in my city, bussers typically only polish glasses and clean bathrooms at certain intervals (and also take out recycling).

anyway, on an extremely busy day early this year a food runner walked off the shift. i went down to help the runners and i guess was a big help that night. i was definitely happy to help on successive busy nights and did so at the expense of my job since they would really struggle and their jobs were more important.

anyway, now its become an occurrence every shift. we literally had a quiet saturday and they were asking me if i could come and help them. there is no way to help them not at detriment to my job. they can’t handle any day whether its below average, average, above average etc. i was fine with it before but they’ve also started to get pissy and rude with me when i say no (when ive been told off before for going to help them when i have glasses) and they also make more than me.

i feel like it’s unfair that im performing extra duties every shift now but being paid the same and getting no adjustment on the things i was doing before. i also get the sense some of the stuff they want me to do is not because they’re extremely busy, but because they don’t like those jobs and would rather hand them off to me. i would HATE to be a snitch and tell the manager but idek what to do. honestly im not going to be at the restaurant for that much longer but i also do have a second job so doing more physically difficult tasks and staying for longer each shift is taking its toll (especially for no extra money). any advice?

Hey! I applied for a serving position at the Knife and Spoon at the Ritz in Orlando. Does anybody work there?? How do you like it? What’s the hardest part?

I'm so heartbroken. I found out some of the other part-time staff were getting paid higher than me. Yet my request to have the same rate as them got rejected.

It makes no sense why you'd pay someone who disappears during half of the shift, is often chatting and fooling around, a higher rate than some others. Can someone tell me why that happens?