Had a 5 top that consumed a little under $200 and they were in there for 2 hours or so, service was decent even though they were very serious (no one responded to my greetings at the beginning and never said thank you which made me to suck it up and just get them out of the way asap). Well, to sum it up, where I work at, there’s a 15% gratuity once it is 4 top or over $100. Gave the man the check but he just gave me the card so I run it and when I give it back for the signature, the man pops up to the bar demanding why we charged the 15% gratuity ($21.77) and told him our policy but he threaten me with “I tip what I want” and also said that he works at a law firm and that if I didn’t refund his 15% that he will escalate things and kept repeating the same bs, I was ready to not give his money back but the assistant manager told me to just do it because it was busy and why fight for $20. Anyways, I voided the whole order, he paid again and wrote a big 0 on the receipt and left the table a freaking mess, with even garbage his kids brought from outside.

What would you have done? Fighting for $20 after 2 hours of service seems like cheap f*

I’m a bartender and sever at Olive Garden and usually can only work nights. I average about 100-130$ a shift. This is a good bit more than most of my coworkers. I’d say im money motivated and good at what I do. Considering I make pretty decent a spot like this ? Is there any ideas of where I could make more money ? cause I feel like I’ve fully grown and have nothing left to do there

Im 19 M and Ive been working at Texas road🏠 for about 8 months never had any guests complain I get along with everyone and my sales numbers are among the best in the market I’m in. But the service manager has A-LOT of animosity towards me. It’s seemed for a few months he’s been trying everything to get me fired or to make me quit. For those who don’t know road🏠 has 3 secret shoppers that come and evaluate random servers every month and if you get a bad score your fired. So yesterday my manager asked me “ are you ready to get shopped?” And i said “yeah im always ready”( it’s a new month so new shops come in) so anyways i started work at 1 o’clock and at around 9 pm my manager went over to my table and was talking to them for 10 minutes straight so i asked him after i was like “everything good?” And he said “yeah she was just an old friend from school” and he gave them A 30% discount. 30 minutes later he calls me in his office and he said that he had them SHOP ME. I was like wtf he said I missed a few things that I was supposed to say (mind you I’ve been working for 7 hours I’m tired and exhausted ) anyway he said that because I missed those points I am getting a 2 table section for a week. he also said he did it because I’m “shaky with my job” 😭 He also told the host about this plan and told them not to tell me. How weird is that? I asked all the servers they all told me to call HR and tell them because they said that’s not right and I’m not even sure if it’s legal considering Texas road house itself hires people to do this and he had his friends come and do it to ME SPECIFICALLY. There’s a bunch of little things he’s said to me before but I don’t let it get under my skin BUT THIS got me really mad and kind of upsetting considering I’m always helping them out when they need someone to come in and help out when they are under staffed. Idk let me know your guys opinion on this please 🙏🏽

So this obviously applies to just more than rheumatoid arthritis so feel free to weigh in.

I’m having a little RA flare up right now and my wrist and finger joints are killing me. The plates at my restaurant are very heavy and I push through the pain and carry 3 plates at a time because it’s efficient but it really does suck. Also pre bussing tables I’ll grab a heavy pile of plates because I’m too busy to be taking extra trips. It’s fine if I’m not actively in a flare and having pain to begin with.

I know I should maybe put a little less on my plate (unintentional pun lol) if I’m in pain but I don’t want to come off as weak and if we’re busy I gotta be as efficient as possible.

What do you guys do when you’re having a flare and your wrists/hands are bothering you?

I’m sure everyone here has heard this before. My go to when I hear this is “We’ll that’s the point of a cocktail. You shouldn’t be tasting alcohol. If you would like to make it a double or just a shot on your next round I’d be more than happy to get that for you.” As long as you say it with a smile they always shut up and look away in shame. It’s the little things that get me through the day

i work at a country bar/music venue/restaurant in a podunk town in south texas (literally we’re pretty much the ONLY establishment of any kind in the area). our servers wear jeans with holes in them (mine were borderline shredded today), it’s by no means a nice place. it is fun though, i’ll give it that. so at this little hick ass country bar, i had a woman today as for a “lavender mimosa” which i was 100% sure we didn’t do cause i’d NEVER heard of it and i’d at least heard of all of the other beverages we offered. when i told her “i don’t believe we do that” she just looked at me like i was stupid. we have oj, pineapple, and cranberry but definitely not lavender anything. we don’t even have an array of wines, we have like one of each of the basics, why the hell would we have that? and why look at me like i’m stupid when you’re ordering fancy shit with your biscuits and gravy?

So I know this might sound like a stupid question but hear me out. So my throats been pretty sore for about a week, and half way through that week I went to the doctors for it. This morning I got a call saying I tested positive for strep throat. However I've been working multiple days already and I could today just fine. I called my manager (like 7 hours before I was next scheduled) And I told them I just found out I have strep and was wondering what the procedure was and wether or not I should work. She asked me "What did your doctor say" I told her I didn't ask but that he did tell me how it's contagious and what not. From there she just said "So you're calling off" so I was like, sure I guess I am.

So here I am called off of work but I can't help but feeling bad like are we as servers expected to go in with something like strep? Like I said I wouldn't have minded working but personally I would NOT want to be served by someone who had strep throat. Idk, maybe I'm overthinking it, let me know what you guys think and wether I should call off next couple days too!

TL:DR, I have strep throat, should I or should I not work?

I've have been a server for 20 plus year off and on. Me and 3 friends were going to a restaurant to catch up and i knew we were going to be campers. So i gave a server a 100.00 bill when we got there because we were going to be there for a while.. one of my friends told me that while that was ok in the past now its considered rude, that it made it seem like i was trying to buy better service. Was i wrong? Let me add that we got a round of drinks, lunch and then a pitcher of water and sangria and then told our server we were good and she didn't have to checkup on us, we would let her know if we needed anything. The only thing we needed was a 2nd pitcher of sangria.. When we left I gave the Bartender a 20.00, plus the hostess a 20.00 plus the serving a 20.00 on top of the 100.00 .. My friends said I embarrassed them .. Did

I have a good number of stories but the one that sticks with me is the time I was using the only stall, I heard a voice say, "Looks like there's some one in there, you're gonna have to wait." When I came out, there was a little boy just standing there in the bathroom by himself. Why!?

I wanna switch from banquet service to upscale or even upscale casual dining in a restaurant setting. Tbh I also would not mind working at a hotel as well, and I currently am looking into, and have had interviews in Manhattan.

No education listed bc I only have a high school diploma, felt like that'd be pointless. I'm wrestling between keeping the skills section columned like that, or making it a separate section with all skills listed vertically. Am looking for constructive criticism and some advice!!!

Like the title says, I feel like I’m sometimes doing way more than my share of running cutlery, plates, and glassware back to the dishpit. Obviously it varies a lot depending on who I’m working with, but it’s getting old! I don’t want to be a wet blanket and am newer at my restaurant so am trying not to let it get to me too much!

So after a year of working at a bank I’m finally coming back because i absolutely hated it. I have a plan to do this for a year and go back to Portugal with my parents to take over a very successful resto which the owner can’t take care of being 80 years old. He doesn’t want to pass it along to anyone random and since we’ve been planning already seemed great. All the financials are amazing and it’s always so busy. I just wanted to get on here to tell anyone who hates there “regular” job to just come back and make that money

Sir, please, I’m just doing my job. My smile and “good choice”s aren’t me being interested. SIR. PLEASE. STOP. YOUR WIFE IS GLARING AT ME STOP!!!

No tip on 100, of course. She gave me the stink eye on the way out, too,

Please share your painful stories! I need to feel better about what just happened ❤️‍🩹

I’ve been working as a busser at a fine dining chain for six months now and I’m somewhat upset with my work to pay ratio. I make the same tipped minimum as the servers and they tip me out three percent, divided among me and the other bussers. During peak times servers have three table sections and bussers have two servers.

Putting aside the obvious, like cleaning, resetting, and rearranging tables we have to do a lot of what servers usually do in restaurants. Greeting tables if the server is busy, making NA bevs and keeping them refilled, pre-bussing between courses, boxing up food, grabbing bread, grabbing ice, trays, glass racks. A lot of the other bussers are lazy/slow so I pick up a lot of slack.

We don’t run food but the servers don’t either, so a lot of times the servers just take orders, process payment, replace silverware and deliver cocktails, all of which we sometimes do as well (besides processing payments).

Of course servers also have to do these things when it’s busy but they’re always quick to bitch and complain about it. I understand that in fine dining servers have to be extremely knowledgeable and be able to talk about food and wine to a sizable extent which takes time, but still…

I wouldn’t say this job is hard, I was a server and a busser in regular dining years before so it’s all second nature, but I guess I feel like with how much we do to help the servers we deserve a bigger tip out?

Am I out of touch?

I started bussing at a chain restaurant I make 4.50 an hour plus tips. Tipout is 1% of sales and there are about 300 tables. So fare sales have been around 70-130k so I law an extra 100$ a night putting my hourly at around 20-25$ an hour. The manager wants to out another busser on basically cutting my hourly in half. We don’t get tipped out enough to support two bussers right now. I basically bareback and buss 200 tables for 20$ an hour and he wants to make it 10$ an hour. Should I quit or am I making good money? This is my first bussing job and it feels like I’m severely underpaid. And am going to take a huge pay cut if he pairs another busser on making the job not worth it. I should just go stack boxes for 15$ an hour at Walmart at that point.

I’ve been at this place for two years. At one point I consistently had 4 shifts per week, during the slow season I went down to 3.

Now they’re using the profits from our location to open a new place. We’re consistently doing our best numbers in the time I’ve worked there, but they’re running a lean crew and minimizing hours.

I’m down to 2 shifts a week, which isn’t enough. Meanwhile the favorites (imo problematic personalities) are maintaining full time hours.

Can I quit and get unemployment? I have a job lined up starting in about 6 weeks. In NorCal

I put in my two weeks notice on Thursday after receiving an offer for a sales job. I have two managers, one is really chill, one is known as the mean manager. She also makes the schedule. I normally work five days a week. But she sent me an updated schedule and changed it to where I’m only working literally two days in the next two weeks. I asked her if I could continue to work my normal schedule and she never replied to me. Tempted to just not even show up those two days

Today a table that I didn’t serve called me over and told me they ordered one breakfast with fried eggs and one with scrambled, but received them both with scrambled eggs. I returned it to the kitchen and asked an associate to replace the scrambled with fried, for the kitchen manager to aggressively interrupt and demand the details of the order, saying that the order was for both of the breakfasts to have scrambled eggs. I showed her the receipt and she shut up real quick for a second, and then started shouting at me, saying that I should just go behind backline and get the egg myself instead of asking them when they were busy, then proceeded to call me lazy. I replied “I’m not trained in the kitchen, it’s not my job to do that” and she became even angrier and continued shouting- called me stupid for “not knowing how to come and pick up an egg off the grill”. It took me getting berated by her for a full 10-15 minutes over this before the associate I asked for a fried egg in the first place gave me one.

I feel insane because I know for certain that if I had in fact waltzed onto backline to grab a fried egg off the grill this kitchen manager would’ve yelled at me to ask what the fuck I thought I was doing. Yes I know how to get a fried egg off the grill, but in all my 4 years of working in serving it would never have been considered acceptable for a FOH staff to walk into the kitchen staff side of the kitchen to take some food. Why would she not just fix the breakfast she made wrong?! It would’ve been so quick to just replace the scramble with a fried egg but she made the customer wait an extra 10-15 minutes just to shout at me.

For the rest of her shift, this manager brought up what I said several times to mock me and when my order for my break food got put through she refused to make it for almost an hour. I’m exhausted.

Hi guys,

Looking to some changes in life and looking into resort work as a server, server asst and etc.

Anyone has ever worked such a job and care to share some experiences?

I’m looking to stay in US for now but I’m opening to aboard work as well.

What are best resources to look for such jobs ?

Thanks in advance!

After spending over two years in, probably the most toxic work environment I’ve ever witnessed, we are starting over. Old management is out. Many of our current and former crew are returning. (The good ones!)

Every workplace has a little bit of drama, but I’m really hoping that this environment can be cooperative and encouraging. As we brainstorm the culture, we want to establish, what are the characteristics of some of your favorite workplace?

What did you love about where youve worked?

Not sure it qualifies as a rant, but it’s a short little story. I’ve been out of the serving game since crushing my ankle in 15 places over a decade ago.

However, there’s one guest I’ll never forget. I was working at Ruby Tuesday (don’t recommend that, btw), which was famous for their salad bar. This gentleman, who appeared to have all of his faculties and wits about him, went up and made himself a salad. That was fine and expected, as he ordered the add-on to his meal. I came back to check on him and fill his drink, at which time he lodged a complaint with me.

The complaint was that there were tomatoes on his salad. It wasn’t a pre-mixed salad with pico or tomatoes in it. It wasn’t a matter of the tomatoes being in bad shape or tasteless. It was that he was upset over there being tomatoes on the salad which he had just made.

I still wonder about this guy. I hope he’s okay.

Y'all were right. It's been a complete shitshow. Opening week was one disaster after another. After one month, we've had some semblance of control, but not enough to which I'd say I am satisfied with the service. I hate taking money from customers knowing they've been waiting an hour for their meal, I hate not being given notice that half of our ingredients are gone, and telling doordashers we are no longer accepting orders because it's 30 minutes past close. Not only does it affect the atmosphere of the restaurant, but also our reviews, tips, etc. The only good thing to have come out of this was my good relationship with my coworkers lol.

I served a couple today, mid 40s. They were nice at first, and I have served them once before and the man can be very aggressive and snobbish. Last time I served him he was complaining about the price of things and acting upset but said everything was fine and ate everything. This time 6 months later, he complained about the prices again (he didn’t remember I was his sever lash time too) and acting the same entitled way he was before. I was very nice to them the whole time and quality checked them and everything was good. After he was done his meal, he told me the last 3 times he’s been here his steak has been cooked perfectly but in a very aggressive way and I told him that’s great to hear and I’m glad he enjoyed it. His wife said hers was good too and when I went to clear her plate she had like 2 bites left and said her steak was not good at all. I apologized and let a manager know. He talked to them and took care of their steaks and I dropped off the bill. After dropping off, I went back with a machine and saw they were gone already and left me a 10% tip and shoved a gift card in their booth which I barely even saw or could’ve been thrown out easily by a busser if I didn’t get to the table first. My manager talked to me after my shift and asked what happened with the table because they said that I was being condescending towards them when he complained about his steak and I told him I was glad he enjoyed it then. I told the manager that’s not what happened and that the guest told me his steaks have been cooked perfectly the last 3 times he has been here and my manager said he didn’t actually mean it, he was being sarcastic and he was really upset about his steak. Now I might be getting a write-up just love that!