Waitresses,bartenders,waiters social network
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
Started by BluntDinerz in Uncategorized. Last reply by Pham Apr 28.
"the grilled salmon salad... does iiiiiit have salmon?". Seriously, real question.
Started by Bill in Uncategorized. Last reply by Waiters Today Mar 21.
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.
Take a minute to introduce yourself to waiters network. Introductions only, Please.Continue
Tags: Waitress, Bartenders, managers, host, chefs
Started by Waiters Today in Uncategorized. Last reply by Fiona Smith Feb 13.
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
Tags: meeting, burgers, pre-shift, room, dining
Started by Noam Sokolow in Sample Title. Last reply by Waiters Today Feb 5.
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.
Does anyone know of any restaurant, bar or food service with location address in the Los Angeles area that would be willing to hire someone to work for cash or off the books, as they say. I can work at almost any position as I have a lot of experience but would prefer waiter, bartender, manager but would even work in the kitchen too. FYI, I need to work that way for a certain period and it's not because of any criminal aspect in my reason but rather just personal, so for anyone out there that…Continue
Started by Michael Billings in Sample Title. Last reply by Waiters Today Dec 20, 2012.
I am so hooked on shows like Restaurant Impossible, Restaurant Stakeout, Bar Rescue, Dinner Impossible and Diners, Drive-Ins and Dives. Do you watch any? Have a favorite?Continue
Started by FOHMIstress in Sample Title. Last reply by Waiters Today Nov 20, 2012.
Had a woman complain about how my service was slow. Considering I was on by myself and that her waits on my service weren't long at all. She rudely interrupted me while I was cashing off another customer and abruptly said is there anyone else who can make my coffee otherwise we will just go. . I apologised to the lady whom I was serving at the time and made my chef stop cooking so she could make this biarch's coffee.When she came up to pay I apologised to her and explained about how I was on by…Continue
Started by Hayley Marie Henry in Sample Title Nov 5, 2012.
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It’s another December 24th, and once again, I know where I’m scheduled to be tonight. People are heading home from their shortened work days and maybe some office parties, possibly making a last-minute mall stop, and I’m slowly getting ready to go to work for the evening. No matter where…
Posted by Kyle Branche on May 5, 2013 at 8:30pm
In October 2009, I worked the bar of a private party at the old home that was once leased and lived in by actress Jean Harlow in the late 20′s and early 30′s, on 512 N. Palm Drive, a several block street sitting between Sunset and Wilshire. This was her last residence before…
ContinuePosted by Kyle Branche on April 30, 2013 at 3:30am
I’ve been bartending at the famous Gardenia Room in Hollywood for close to 22 years now, in various time capacities; full-time, part-time, on-call, etc., During this time I’ve also worked in a number and variety of other bars, clubs and venues throughout L.A., to the point where I can barely…
Posted by Kyle Branche on April 20, 2013 at 5:30am
Bartenders and Waiters today are taking their jobs more professionally and seeing it as a true and honest working career, which in my case behind the bar includes the practice of creative mixology as culinary art. Management and ownership want it to be perceived in just that way in hopes of…
ContinuePosted by Kyle Branche on April 15, 2013 at 2:00am
” Like Little Works of Art”
Initially, I created my cocktail photography series so I could have my own drink pics in my then-new self-published work, some of them with a Western theme to fit the title and content of the book “Cocktails of the American West”. Yet, I knew…
ContinuePosted by Kyle Branche on April 9, 2013 at 2:30am
I used to work for a big franchised restaurant chain and we were doing some market research to improve guest satisfaction. This got me excited because I have my opinion of what makes a good server but this was an opportunity to find out what the market research results would show from the following…
Posted by Nathan Partyka on April 5, 2013 at 2:00pm
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…
ContinuePosted by Kyle Branche on April 5, 2013 at 3:30am — 2 Comments
Posted by Stuck Serving on March 5, 2013 at 10:30am
This may be a bit of self promoting here, but screw it, I'm excited about it and I think you will be too.
What I'm referring to is my website insidedish.com
Posted by Pete on March 3, 2013 at 1:00am
This is our first blog on this site, we run our own website www.stuckserving.com, and just stumbled upon this gem! One of our contributors has been in the industry for over 10 years and this is one of the craziest things to have happened in a restaurant yet. …
ContinuePosted by Stuck Serving on February 11, 2013 at 3:30pm — 1 Comment
| A while ago, struck by how similar a tomato-based gazpacho was to a Bloody Mary mix, I added vodka to the soup. Voilà: a chilled cocktail and summery first course in one. I've come to prefer it with reposado tequila, and I have gone on to spike other ...… |
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