I want to become a waiter, and I was wondering if it is worth it to get "certified" ?Will I learn much or will it be a waste of time and money?I feel that server certification is actually an inside joke, because the old guard learned on the job, and people new to the hospitality industry fall prey to the idea that the certification will help them get a job.I was looking at this company:http://www.servercertificationcorp.comThoughts,…Continue
I am just about to turn 21, and drinking is a pretty big part of the culture at the place I work.I am concerned that my drink will be spiked at work, people like to pick on me and tease me, normally in a funny way.But I am concerned once that I am legal drinking age someone will serve me a spiked drink where I work because it is now "legal" even though I know I do not drink because of heavy alcoholism on both sides of my family.Am I just paranoid, or is this a legit concern?If this did happen…Continue
What is the best way to get more to join a LinkedIn group? I am familiar with Facebook and Twitter, but have found that LinkedIn seems to be a bit more difficult. Can anyone offer some advice or tips? Thanks. LinkedIn GroupWaitress Resume/ Restaurant InsiderContinue
Started by Restaurant Insider in Uncategorized Jul 22.
It's always nice to see someone get happy from the food you serve them. Just about everyone has a favorite thing to eat at a particular place, but don't you just loathe the person who has an infantile infatuation with something at your restaurant, and they make a big jack-ass out of themselves about it every single fuckin' time they visit?You have to hear the story about why it is so meaningful to them, and they modify the order to such douche-bag specs that you're certain to do something they…Continue
Hi,Was trying to think of something cooler to introduce myself with but I guess the good’ol “Hi” will have to do.I am new to NYC and yes I am an actor and yes I am a waiter. I worked previously in Boston as a server and only have catering experience and bussing experience in NYC from a previous stint here. So to get down to nitty gritty as they say I am having a shit ass luck with landing a job here. So I propose to anyone who knows somone who can hire me I will pay a $150.00 reward. I have a…Continue
Started by Michael gonzalez in Sample Title Mar 20.
OK, so the other night I am working my regular dinner shift at a family restaurant and deli. The place has been in business for 25 years, and his highly regarded by many in the local area and beyond. Things have definitely been tough the last several years, and the owner is trying to bring this place back to lifeSo he hires this new manager for the dining room, to bring a new prospective and to energize usBack to my story. So i bring to the attention of the manger that my table who ordered 2…Continue
Gosh, this seems like common sense but apparently, the country is full of dumb-asses now. It is NEVER EVER okay to poke, grab, tug, smack, or hit your server! Maybe it's the "low class" style restaurant that attracts that "type" of person, I don't know. Currently, i'm stranded in a "glorified Waffle House type" restaurant and that's the kind of customer we get. When did it become okay to physically assault waiters? Yesterday, one of the girls came up to me and told me that she just got smacked…Continue
Started by vanessa j in Uncategorized Feb 3.
What are a few of the BEST Restaurants to work in Central Florida?Continue
Started by Rob A la Carte in Sample Title Dec 31, 2012.
So I'm sure all many of you heard in the news in the past few weeks about a 22-year-old New Hampshire waitress named Sarah Hoidahl who very kindly paid for the meal ($27.75) of two soldiers after overhearing how the government shutdown had put them on a leave of absence and left…Continue
Posted by The Million Dollar Server on November 14, 2013 at 8:00am
SOME SERVERS have the amazing ability of listening to a table’s order and remembering every small detail without ever touching a paper and pen. Some can take…Continue
Posted by The Waitress Confessions on November 6, 2013 at 1:00pm
Owning/Running a business that is greatly reliant on the success of it's servers is so immensely different than being a server. I now understand how well-designed operations, ongoing training, and continuous re-appraisal is vitally necessary for everyone involved to be successful.
Joining WT and reading what's being posted, I remember what it's like to work for someone who didn't take the time to design their operations in a way that inspired discipline, loyalty, and…Continue
Posted by E.J. Sorrentino on October 24, 2013 at 12:43pm
The Waitress Confessions is a blog about my daily life working as a waitress. I’ve been working in the food and service industry for over 8 years having experienced the restaurant business from several different angles. My experience has been anything from hostess to waitress and expeditor to floor manager which has inspired me to share…Continue
6 Helpful Tips Before Applying For The Restaurant Job
1) When going into an establishment and asking for an application don't have a hand full of other applications with you. If you have other applications in your hand, it makes it look like you are applying to any and every…Continue
Posted by Restaurant Insider on July 23, 2013 at 5:00pm
I worked behind the bars at the famous Lakeside Golf Club from 1999-2002. Nestled away and off the beaten path, it sits over the city borderlines of the Burbank/Toluca Lake area of the San Fernando Valley, yet literally just a golf swing from the Warner Brothers and Burbank Studios across Olive Avenue, with NBC and Walt Disney Studios nearby, and…Continue
Posted by Kyle Branche on July 10, 2013 at 2:00am
When you go out to eat with a group of friends, it is always easy to identify the person who has never worked in the service industry. They're the one who is short on patience with the wait staff, tip little, and typically leave the restaurant with a negative attitude if everything wasn't absolutely perfect. But take a moment to think about other social scenarios. Or even other…
Posted by Ben Doane on June 28, 2013 at 1:00pm
The years of 85’-87’, I was bartending at Stuart Anderson’s Black Angus Restaurant in Burbank, California. It sat right off the 5 Freeway, between Bombay Bicycle Club and Bobby McGees. Still a young bartender then, I was fortunate enough to work with some high-volume guys that brought me up to speed. All of them had been there for some years already,…Continue
Posted by Kyle Branche on June 21, 2013 at 5:00am
Close to three years ago I worked the bar at a party for the unveiling of the new Ducati motorcycle in conjunction with Lorenzo Cycles. Their shop is on La Cienega in L.A., and this is where the event took place. I was working with Bill and Emily of Conquest Entertainment, who work with John Paul DeJoria of Patron tequila in producing all of their brand-sponsored bar…Continue
Posted by Kyle Branche on June 9, 2013 at 7:00pm
In early January 2008, I got a call from a staffing agency I’m connected with to work a special event, of a political nature. The Reagan Library is located off the Olsen Road exit on the 23 freeway in Simi Valley, about 30 minutes from where I live, going West.
Over the phone, Tim asked me if I was available to work on Wednesday, January 30. I said “Yes, I’m open in my…Continue
Posted by Kyle Branche on June 4, 2013 at 3:30pm