- 22,079
- 16,303
- Joined
- May 25, 2001
Sounds like a lot of fluff. AppleBee's and Red Lobster add new things to the menu constantly too, and people will ask them about things on the menu, and asking them what is low calorie, low carb, make a mixed drink like a soda suicide, etc.I already explained how it goes down at an upscale joint. The type of work is essentially the same between a midrange restaurant and something upscale, but at nicer places the menus are constantly changing, there are always daily specials, there are more options than just grilled and fried stuff. You have to be knowledgable about various preparation methods as well as styles of cuisine. Wine varietals (other than Moscato lol) to help guide guests through the meal.
Then of course, at these same places, they don't just have coffee and soda. Espresso is tricky to do right and guests who order it are usually pretty finicky about how its made. Then of course if someone wants a latte I have to froth the milk on top of packing two double espressos while muddling a mojito (It's not uncommon for servers to make cocktails - usually in the daytime when there is no or only one bartender). But wait, the old lady who says the coffee I brought over isn't hot enough (just finished brewing) so now I've got to brew another pot, make another setup (tedious things like this add up), top the latte, meanwhile I have two tables waiting for their checks that I have to get a manager to apply discounts to, a kid just spilled some juice all over the table that I have to clean immediately (otherwise I wasn't 'attentive' enough), I just got sat with a new party of four that I have to greet in under 2 minutes otherwise I get my *** reamed out by management and then spend another few minutes detailing today's specials, then spend another five minutes explaining things that are gluten free or vegan or kosher or halal or WHATEVER dietary concern EVERY table has (see? gotta know intimate details about the menu), etc.
TL;DR - Sorry not an option because this is exactly what a busy shift is like serving.
What people don't understand is that this is all happening SIMULTANEOUSLY. Just for kicks, if you really want to have an understanding (clearly you don't) pick up a part time job serving. Something tells me you won't be able to hack it.
And no I don't have a desire to take a job where I will make 2 bucks an hr then have to rely on other's people's level of guilt and/or generosity for a salary; would rather just know how much I'm getting every other Friday so I can make plans with it.
And again, dude you keep admitting you give people worst service because you just know they aren't going to tip you, then complain about it. Well should they tip you great anyways, after you gave them substandard service because you assumed they weren't going to tip you?
I mostly eat at hotel restaurants and room service when I'm on the road and gratuity is already out in there, don't know why you all keep assuming I don't tip. I don't know where I ever said that aside from the doorman story and I guarantee you I am nowhere near the only person who doesn't tip people for holding the door open. I've been to hotels that had a dude in the elevator who all he did was ask your floor and push the button all day. Kats were hitting him off with like 5's and 10's. I just laughed because someone who walked in before me was on the same floor so my button was already pressed, plus again I don't figure that to be worth very much to an able bodied gent like myself plus he's another guy who makes a normal wage so doesn't even have the "Well you're tipping me because I'm underpaid" thing to fall back on.