While I myself am not in the food industry (a Minister here), the State of Florida is currently in the process of working on legislation to CUT the hourly salary of servers and bartenders from $4.65 to $2.13 an hour. From what I understand, this is not a 'mandatory' action that would affect every business in the state, however it is being pushed by and certainly would be enforced by most of, if not all of the large 'chain-style' restaurants & bars. This bill is being pushed by the…Continue
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, 2013.
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, 2013.
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, 2013.
So many of us in the Food & Beverage industry have talked within and amongst ourselves for years if not decades about the reasons and excuses for the endless turnover rate in FOH positions, now to the tune of hundreds of thousands annually throughout all positions in the hospitality business.…Continue
1) They give me the…Continue
It was a day like any other day in sunny Florida, Only instead of floating in my pool with a beer in one hand, a ciggy in the other and an inch of lotion on my body, I was off to work to wait on the tourists. Now I have waited on people in New York, N.Y. City, and Connecticut, but never have I waited on such rude, grumpy, smelly, mean, nasty, simply ugly people than the vacationers near…Continue
I am a reasonable human being who has accepted that there are certain vagaries of this business that one must sooner or later learn to live with if he is to avoid being driven certifiably insane. Obvious examples would be the occasional idiot who undertips, the elderly four-top who just can't get enough of that delicious bread, and small children who enjoy the hell out of dropping silverware on the floor (my limit…Continue
Hi it’s Ivonne again, ranting about restaurant life and the many facets of this necessary but often ignored thing called serving tables. Now when I started this job in the US, I became aware of the way people of color, mainly African American and Latinos; are viewed and treated in the restaurant industry.
Most normal people do not like to be a bad guest at a restaurant. Most of us would like to show courtesy and decorum when going out to eat. We…
Most all of us who have both dedicated and/or slaved in this industry that doesn’t take care of their own, have ran head on into help wanted ads on Craig’s List or wherever else one seeks work in the field , when looking for either full-time, part-time, fill-in or even on-call work to fill up more of our…Continue
I've been working in the restaurant business since my first job. Although that was only 7 years ago, a relatively short amount of time to be in this game, I've picked up on quite a bit of ins and outs of running, managing, and optimizing restaurants.
From fast food boy, to line cook,…Continue
So this is my first post on this site but I thought that y'all would get a kick outta this one... I know we sure did. The story goes a little something like this:
Setting: Saturday night - the busiest moment of the busiest night of the week of a very, very busy restaurant.…Continue