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Share a story, bitch, whine, cry, who cares, you're off work, or you're on shift and a table in your section sucks... Or they're great! Tell us!
/r/Serverlife
Last tip of 2024
Just settled my last table at 1230, cleanup then libations!
I’ve worked at my restaurant over a year. I thought maybe after a year I’d get better sections/tables/shifts/etc… nope. I made $200, everyone else made $800-$1,500 tonight. I made way less than everyone else solely based off of my section. At this restaurant it’s completely dependent on what section you get if you want to make money. I’m consistently getting a horrible section, while the same servers are always getting blessed with the good sections where you can make $300-$600 on any given night. Tonight was an exception because it’s a holiday. Servers are making so much money because it’s a preset menu where it’s $150 per person and more if they order alcohol. I feel demoralized making way less than the rest of the staff. Especially after suffering the whole off season not making any money at this joke of a restaurant.
In the weeds for 2 hours, only reason we got out was because we ran out of fuckin dough for our normal pizzas so all we had were Sicilian and tavern style. What a miracle. Hope yall had a better time of it.
Wine dinner graced us with dinner and an early out
Hi everyone! I am an eighteen year old female who is full time in college and a full time server at an Olive Garden where I live (by myself). The management has taken a turn in the last month, so I have already been contemplating leaving. However, tonight my general manager physically assaulted me, and he also screamed at me (he only screams at his female employees), and I absolutely am not staying for any more of that. I’m wondering what types of restaurants would be the best for tips. Certain chains, steakhouses, local places, etc.? Thank you in advance :)
You build up a huge patience and tolerance as as a server. Since I’ve been one at two restaurants I’ve noticed that the majority of people have extremely short patience. They want something and they want what they want and it’s gotta be about them and if they have to repeat themselves then they get. We have a different level of tolerance to deal all we deal with. Props to us. Cheers.
I’m honestly at a loss right now and need some advice. I’ve been with my girlfriend for three years, and things were great—or so I thought. She works as a sous chef in a busy restaurant, and her job has always been pretty demanding, so I’ve always tried to be supportive.
A few nights ago, I found out she cheated on me. It happened in the kitchen with one of her coworkers—a line cook who she admitted she’s been flirting with for months. To make things worse, she confessed it was with him because she was attracted to him being “BBC.” I don’t even know how to process this. It feels disrespectful and like I wasn’t enough for her in some way.
She’s apologized and says it was a one-time thing, and she wants to work things out, but I don’t know if I can ever trust her again. Has anyone else been in a similar situation? How do you move forward from something like this, or is it a sign to walk away?
Any advice would be appreciated because I’m just feeling lost.
Hey guys!!
So I'm going to get back into the serving game after taking a couple years off.
I've got about 7 years of NYC serving experience. Midtown steakhouse + Neighborhood casual American
You guys got any recommendations for like a casual place (so not 3 star or even places like Gramercy Tavern) below 14th St where I can make 1K a week consistently?
Like maybe a place like The Dutch (never been but just walking by it) on Prince or perhaps Au Cheval just off Canal? Just spitballin' here.
I guess the kind of spot where I can sort of wine and dine the tables / gab it up with them / but not have to handle 6 tables at once.
Any places spring to mind?
Curious how the pay is. I live near a popular port and feel like I could easily get a job on one. I have an awesome job now but wondered what the money was like on a ship and how the shifts/hours/tips all worked.
Just got home from a family event where everyone mentioned their paid time off for the year and how they wish they had more. Most people where I am get a minimum of 3 weeks PTO but depending on the job, and seniority, many people get even more time than that. How much do we get when we're in the service industry?
Zero.
I get zero paid days off a year. No healthcare. No benefits of any kind. I don't even get time to eat food or sit down.
I think it's going to be SOOOOOO sweet when I move on from this industry and get actual legal breaks and time off and maybe even... dare I suggest... DENTAL CARE?
I'm sure there are many worse jobs out there but sometimes I actually feel like the bottom of society and I'm going to be so grateful when I move tf on from this soul sucking and exploitative industry.
How do you expect 2 hours before your reservation on NYE to change from a 4 top to a 10 top? Then get mad at me because I can only reply we have been fully booked since the 15 of December. This is a 6:30 pm est seating at a restaurant that closes at 9:00 pm est. I wish them luck since I was told take reservations up til 9:00 PM.
Hi everyone! I am currently holding this position title. I am wondering if anyone else does the same work? Currently I’m in New Orleans but wondering if another airport is in my future. Let me know if you have one you have loved working at. Even if you just have a question about this title, hit me up! This is my 4th airport.
Stay safe everyone and make lots of money!!
I’m a server in Oregon. My understanding is that it’s illegal to require to tip out the kitchen if not in a tip pool. We do not participate in tip pooling, but the owners require us to tip out the kitchen a percentage of our food sales. I recently realized after documenting, that the money I tipped out to kitchen staff is not being taken out of my paychecks, and is being reported as tips I made, meanwhile, the kitchen staff is walking with cash tips that are not being taken out of their paychecks/reported. This is a couple thousands per year PER server of taxes we are paying, and money reportedly “made” but never received. The owners play favoritism and have used retaliation methods historically. How would you handle this? Would you approach the owners, or seek legal help?
**kitchen staff work SO hard, and I have no issue tipping them out. It is purely my issue with paying taxes on money I don’t actually make. It is always at least $200+ a paycheck and $200 is the least I’ve ever tipped out since I started working there.
So I know it is based on the total but what if the total is not congruent with the tip nor completely legible. Not worth the six dollars to assume 58.47 but is that potentially what they intended? Or is it just wishful thinking.
Hey y'all!
I was a server for a very long time before moving to a new career. So I have a question for ya, my mom thinks I am being disrespectful to y'all!
I am the worst when it comes to 'quick math' counting quick what not, I can do statistics all day long, idk 😐
Anywho- especially when I have some beverages I will write the Total in but not the tip.
Say:
Subtotal - $10.00 Tip - usually writing something like MATH ( so there is no way for me back out) Total : $15.00
So what are your thoughts???
I’ve been serving at a breakfast restaurant since the beginning of this year. Let’s call it Rob Evan’s.
Dude. Calling this place a mess would be an understatement. Our manager is… horrible, to say the least. She has single-handedly made ALL of the original staff quit except one girl.
There are new people starting and quitting every week. It’s grossly unsanitary in our kitchen, break room, etc. The health inspectors are coming later this month so management has been assigning everyone cleaning tasks. Servers are being asked to deep clean when we are paid $5/hour.
Our manager is incredibly disrespectful of all our worker’s time and energy. Every week, I have to stay over HOURS past my clock out time because they cannot hold down any workers at this job. For example, on CHRISTMAS EVE I was expected to work a TEN HOUR SHIFT because someone called off. They shamelessly guilt trip their workers into coming in on my days off because nobody else is able to work.
Is there any way I can let someone higher up know of what’s happening here? Because what I’ve seen at this job is actually crazy. I’ve never worked such a crazy, disgusting, demeaning job and I don’t think this location should be in business honestly.
Anyone have any advice for someone who is getting 2 shifts a week and others who started at the same time are getting 5 shifts? I have fully open availability and usually set my schedule for auto pickup each day I’m not scheduled. I have perfect attendance, participate in extracurriculars, pick up extra work when I’m asked. From my perspective I’m an exemplary employee. I’ve asked my manager if I could get more shifts and they just tell me we don’t have the business to accommodate more shifts for me. There are some other employees with limited availability due to their other jobs who were told until they make this job their priority they will be stuck with less favorable sections and two days per week. I’m treated the same way but with fully open availability and a perfect attendance record.
I understand in this industry there can be instances of special treatment between management and employees, but how do I navigate this? Anyone have some advice?
Suzana Cvarak's cracklings saved my life!
You see there is a small diner owned by a nice ol' grandma Suzana and her 6 blokes: Baba Lube, Sergej, Rodoljub Roki Vulovic, Slobodan Milosevic and Stefan Ranisavljevic. They make best cracklings. They are located a bit north of Kalocsa on the route 51. Every tourist who comes by is greeted warmly. They even give you special free cracklings that are not on the menu. They taste great. Quite salty and full of fat like regular cracklings but alot more sour and almost metallic with hints of bitterness, but a nice bitterness. Overall 5/5 stars for this amazing place i enjoyed it. Everyone come visit Suzana Cvarak's diner and eat the special cracklings! All the best from the UK mates!
-David Smith
Godspeed.
I’m not talking about saying “corner” while home alone or enjoying cold food. I’m talking about how, whenever I almost bump into someone, I instinctually hoot like an owl😭
I've been out of the industry for 6 years but I need to make ends meet right now. I have had SO MANY INTERVIEWS and not a single offer. I'm wondering if it might be my piercings? If so I'm really confused and could use advice. I have 5 total but for interviews I put retainers in 3, all that are visible are my cheekbone dermal and Medusa. I'm applying to places like Denny's and Cheesecake Factory because I'm just getting desperate, and still nothing.
Do people still care about piercings in the year of our lord 2024? Or am i just experiencing the job market being trash?
I got a legit case of strep throat and I’m supposed to work tonight. About to tell my manger. What are the odds they think I’m bullshitting?
and happy new year
Casually offering a lady dessert and she shouts that response at me. My response was “Omg I’m so sorry are you not allowed dessert when you have cancer?” She said he doctor said she needs to lower her blood sugar before she starts chemo. Thanks for over sharing I guess she is still dealing with it. What are some of your experiences with guest over sharing in general?
Psyched me out big time :(