All Blog Posts (80)

Ellen's Favorite Waitress gets a brand new car! What do you think?

Enter Sarah

    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…

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Added by The Million Dollar Server on November 14, 2013 at 8:00am — No Comments

To Write or Not to Write? The Pros and Cons of Memorizing Orders

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…

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Added by The Waitress Confessions on November 6, 2013 at 1:00pm — No Comments

Both Sides Now

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…

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Added by E.J. Sorrentino on October 24, 2013 at 12:43pm — No Comments

Reserve Responsibly: The Do’s and Don’ts of Reserving a Table at a Restaurant

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…

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Added by The Waitress Confessions on September 25, 2013 at 7:30pm — 1 Comment

6 Helpful Tips Before Applying

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…

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Added by Restaurant Insider on July 23, 2013 at 5:00pm — No Comments

Just Another Day at Lakeside, except for #12

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…

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Added by Kyle Branche on July 10, 2013 at 2:00am — No Comments

Why Servers are the most Diversely Skilled Individuals



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…

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Added by Ben Doane on June 28, 2013 at 1:00pm — No Comments

There are No Small Roles

     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,…

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Added by Kyle Branche on June 21, 2013 at 5:00am — No Comments

The Ducati Event

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…

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Added by Kyle Branche on June 9, 2013 at 7:00pm — No Comments

Secret Serviced

     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…

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Added by Kyle Branche on June 4, 2013 at 3:30pm — No Comments

Christmas Eve on Mulholland Drive

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…

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Added by Kyle Branche on May 5, 2013 at 8:30pm — No Comments

The Original Platinum Blonde

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…

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Added by Kyle Branche on April 30, 2013 at 3:30am — No Comments

The Eastwood Moment

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…

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Added by Kyle Branche on April 20, 2013 at 5:30am — No Comments

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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Added by Kyle Branche on April 15, 2013 at 2:00am — No Comments

When Corporate Says No to a Goldmine

” 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…

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Added by Kyle Branche on April 9, 2013 at 2:30am — No Comments

What makes a good server?

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…

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Added by Nathan Partyka on April 5, 2013 at 2:00pm — No Comments

Minimum Experience Required

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…

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Added by Kyle Branche on April 5, 2013 at 3:30am — 2 Comments

Response to the article in the New York Post, "You Got Served"

MARCH 5, 2013



 

“I don’t even need to know your name. By the time you tell…

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Added by Stuck Serving on March 5, 2013 at 10:30am — No Comments

A Waiters Tool We All Needed

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

As an actor in NYC, I,…
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Added by Pete on March 3, 2013 at 1:00am — No Comments

My First Hostage Situation

  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. …

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Added by Stuck Serving on February 11, 2013 at 3:30pm — 1 Comment

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