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Insulting, Offensive, and Demeaning Tips? 2 Replies

A regular customer asked me to help settle a disagreement.When the buy uses plastic to pay for a meal, he sets the tip amount so the total charge doesn't have any cents.  For example, if the total was $20.10, and he was going to tip 20%, he'd tip $4.90 so the total charge was $25.00.My customer has a friend who evidently feels adding the additional cents to the tip is somehow insulting, offensive, or demeaning to the server.I certainly don't have any problem with a $4.90 tip on a $20.10 ticket.…Continue

Started by Rob in Uncategorized. Last reply by Rob Aug 17.

Mobile app review

Hi, I ve just created mobile app for cocktails and i would wonder what you think about it....thanks for all your positive but also negative comments whit all staff you d like to implement or improve.https://play.google.com/store/apps/details?id=com.guru.cocktails&hl=enContinue

Started by CocktailsGuru in Sample Title May 17.

Tipping Out App 1 Reply

Hey fellow restaurant people!Tipping Out is an App made for restaurant people by restaurant people!Simply setup your profile once with your restaurant name at title and departments name and the percentage they get tippedThen at the end of every shift simply tap the app and insert your sales / tips and tipping out will calculate everything for you!Check us out at www.tippingoutapp.com Continue

Started by Tipping Out in Sample Title. Last reply by Waiters Today Mar 7.

Scammers 9 Replies

This might help someone to know what to look for.True story. Five ladies and a small child were in my restaurant. Not to be racist but on the off chance that you have the same ladies in your section they were hispanic.Everything was OK, until the end of the meal. They ordered a meal to go. I made the salad freshly and brought the food. I asked if there was anything I could get out of their way. one woman handed me her plate the other four  had their forks poised above the last bites of food,…Continue

Started by Marianne Casper in Sample Title. Last reply by Patti Edson Oct 30, 2014.

Restaurant Shows on TV 11 Replies

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 jeremynelson Oct 6, 2014.

LinkedIn 2 Replies

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

Tags: help, waitress, advice, linkedin, resume

Started by Restaurant Insider in Uncategorized. Last reply by Janet Willson Sep 19, 2014.

How do you transport beer? 9 Replies

Wines and applies to bottle shares or parties and get together of that type.Does anyone have any preference on bottle bags or coolers and things of that nature,any features that you prefer or look for in such a product?Continue

Started by Janet Willson in Sample Title. Last reply by Janet Willson Sep 12, 2014.

Phone Charger Requests? 1 Reply

Do any other waiters get requests for Phone Chargers often?How often per night would you say? Continue

Tags: cell, charger, phone, restaurants

Started by Chris K in Sample Title. Last reply by Waiters Today Aug 9, 2014.

What u do when u have a co-worker jealous? 5 Replies

This guy doesn't talked 2 me @ all bcause I tell him what it's wrong,he never helps,he is good selling but while he is doing it,most of us r running his food. When he doesn't get what he wants he just gets jealous.

Tags: Karen., A server trying to be fair

Started by Karen Lemus in Uncategorized. Last reply by Janet Willson Jul 24, 2014.

What would you do? 5 Replies

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 Janet Willson Jul 8, 2014.

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Blog Posts

The 10 Rules of Restaurant Etiquette/ How to treat your servers

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…

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Posted by Michael Barclift on November 29, 2011 at 2:30pm — 3 Comments

Dessert Can Be Dangerous

Do you know what Bananas Foster is? Although it sounds like the name of someone who works at Chuck E. Cheese during the day and then pole dances at night for nickels, it is actually a very…

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Posted by The Bitchy Waiter on April 25, 2012 at 3:00pm — 10 Comments

The type of stories filmmaker Lee Godden is seeking for his server-focused documentary "Where's My Food?!"

Seeking Compelling, True Stories

Now Scheduling Interviews with Servers Who Live in/Near Southern California

The producers of "Where's My Food?!" are currently scheduling preliminary interviews with current or former food servers…

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Posted by Lee Godden on February 29, 2012 at 11:30pm

Where Do We Grow From Here ?

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…

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Posted by Kyle Branche on April 15, 2013 at 2:00am

Importance of Restaurant Hospitality

When diners come into our restaurants, they're paying for more than just the food. With the prevalence of higher end fast food and ready-to-cook grocery store fare, all available for a fraction of a sit-down restaurant's prices, the food itself you serve doesn't represent the real value. The value is in the service,…

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Posted by Waiters Today on December 14, 2011 at 12:30pm

Fun Summer Recipes

Summertime offers several opportunities for get-togethers and cookouts.  I could argue successfully that the best get-togethers and cookouts are hosted by those of us in the restaurant business.  Pitch-in dishes are brought not just to contribute, but are a presentation of our own cooking skills in the attempt to earn bragging rights. In addition, we all get the chance to learn something new, whether it's a cocktail recipe, a cooking technique, or an odd yet tasty…

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Posted by Nicole Marlar on July 2, 2011 at 2:30pm

So you think you can wait tables?

 

Hey everybody, Happy New Year!, Well it seems that I am starting this year with a bang and hopefully you will have the best year ever and all your dreams come true! If you follow my blog, by now you know that I wait tables for a living. According to my coworkers, I am what you call a "Career Waitress", which is code for " I didn't go to college, I like having cash on me at all times and now this is the only…

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Posted by Ivonne Canellada on April 30, 2012 at 7:30pm — 2 Comments

Waitresses and waiters selling oysters?

(Bivalve Mollusk.lat) All oysters begin their lives as “spat”, miniscule creatures that emerge by the millions from the parent oyster and then look for something to which they can attach themselves.…

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Posted by Waiters Today on April 22, 2011 at 7:30pm

Servers and Bartenders: Brush Up On Your Legal Knowledge

In the state of Indiana, laws governing the sale of alcohol have gone through some crazy changes in the past year. It's been a little confusing, to say the least.  One minute we have to card EVERYONE regardless of…

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Posted by Nicole Marlar on July 28, 2011 at 1:30pm

Table Maintenance

 

Every employee in the restaurant is responsible for pre-bussing and table maintenance.However,waitresses and waiters are held primarily responsible for maintenance of each table in their section.

Remove empty…

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Posted by Waiters Today on July 3, 2011 at 12:30pm

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