Tips From Your Server

Service Dog and Waitress Save Choking Diner in Layton | KUTV.com

Mon, 17 Jun 2013 15:45:47 -0700

Service Dog and Waitress Save Choking Diner in Layton | KUTV.com:

Service dogs save lives!

No Tip Because I Forgot to Check The Prices - If You Can't Afford To Tip...

Mon, 17 Jun 2013 15:20:18 -0700

No Tip Because I Forgot to Check The Prices - If You Can't Afford To Tip...:

Just another example of how SERVICE should reflect the tip. Just because you don’t like the prices doesn’t mean anything to me. Don’t eat at a restaurant if you aren’t willing to pay & tip.

You tip your server based on how THEY serve you. Punishing your...

Sun, 16 Jun 2013 14:45:37 -0700

You tip your server based on how THEY serve you. Punishing your server because the kitchen takes longer than you like is not okay. Especially don’t do this when your server apologizes or gives you anything for free because of your wait. “Faster cooks” is not a reason for such an awful, insulting tip.

onceuponmywanderlust: Our waiter tonight was half Mexican and half Korean. He likes to give himself...

Sun, 16 Jun 2013 14:30:40 -0700

onceuponmywanderlust:

Our waiter tonight was half Mexican and half Korean. He likes to give himself a hard time so he told us “his laundry and his yard look fantastic”

Servers: a good sense of humor goes a long way!!

I thought I’d have some fun with this one. Servers are...

Sun, 16 Jun 2013 14:28:10 -0700

I thought I’d have some fun with this one. Servers are not psychics. Servers are in fact normal human beings who do not know about your obsession with mustard on your steak or the fact that you need 700 napkins. There is thing I tell my children: USE YOUR WORDS. :)

I’ve said something like thisu before but it’s...

Fri, 14 Jun 2013 17:41:24 -0700

I’ve said something like thisu before but it’s important. When you don’t tip me at all (or sometimes when you only tip me $1 or $2) I actually end up paying people with my own money. There’s this thing called “tip out”. At the end of our shift we have to pay money to the bussers, bartenders, and other staff. It’s a percentage of our sales, not our tips. So if my sales are $200, my tips average 10% ($20) and I have to tip 4% of my sales ($8), I just gave almost half of my tips to other staff and I only go home with $12.

Tip your servers enough so when they give part of your sales to other people they don’t have to go home with almost nothing. Thank you.

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Fri, 14 Jun 2013 17:10:19 -0700

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Wed, 12 Jun 2013 14:15:52 -0700

So one of my newest followers had this issue: They work in a...

Tue, 11 Jun 2013 13:52:36 -0700

So one of my newest followers had this issue: They work in a restaurant where they keep doors open for ease of customers and employees who are constantly coming in and out to help customers. One day, a table came in that asked to be sat near the doors, so they were accomodated. They then proceeded to close the doors multiple times on their own when the staff wasn’t around because they were cold, making it difficult on the servers carrying out large orders.

The ignorant people out there are like “Well, the customer was cold. The customer is right. It’s about the convenience of the customer not the server. The server is doing their job.”

Let me make one thing clear: just because you are cold does not give you the right to make life difficult for the employees or the other customers in the building. It just makes you an asshole. If you feel sitting by the open doors makes you cold, ask to move or ASK if the doors can be closed. Taking it upon yourself to make your life easier just pisses other people off. This mentality of “the customer is always right”, must stop. It has only created a society of people who feel everything should be catered to their needs, a society of selfishness.

I want my 80 cents back!

Tue, 11 Jun 2013 13:26:57 -0700

I want my 80 cents back!

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Mon, 10 Jun 2013 13:12:31 -0700

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Mon, 10 Jun 2013 12:53:24 -0700

Unlimited soup, unlimited salad, unlimited pasta, unlimited...

Sun, 09 Jun 2013 20:31:28 -0700

Unlimited soup, unlimited salad, unlimited pasta, unlimited fries, unlimited fish during lent…

Sure, you can have 300 bowls of soup but running me ragged for a $2 tip that actually goes to the busser who keeps taking your bowls away is not kind to me and all that food is not good for your waistline. Tip: Keep your unlimited to 3-5 rounds and if you know you’re the kind of person who chugs your soup, ask me to bring you two at a time. In the end, you’ll be happier with my service and I’ll be happier with you as a customer.

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Sat, 08 Jun 2013 23:35:30 -0700

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Sat, 08 Jun 2013 14:11:13 -0700

Ok, story time. Yesterday I had a table who one of the women...

Sat, 08 Jun 2013 10:12:00 -0700

Ok, story time. Yesterday I had a table who one of the women got up as soon as I brought the salad to go to the restroom and was in there for at least ten minutes. Then, as she sat down to eat her salad her entree came. The woman told my co-worker who brought it that she had just sat down and hadn’t touched her salad yet. My co-worker politely asked if she’d like her to take it back and bring it when she was ready but the lady replied “So it could sit under those lamps? No thank you.” I showed up a minute or two later and she said the same thing, so I didn’t touch her entree, didn’t take it away, after all she didn’t want me to. Twenty minutes go by and this woman does not touch her entreee, she just munches on the salad the entire time and keeps looking at me like I’ve done something wrong. I ask her once if everything is ok and if she’d like me to take it back to heat it up, to which I get an awful face and a “no.” I ask her if she’d like me to box it up when the rest of her table finishes their meal, thinking maybe she just decided to take it home and never told me.

Finally, she goes for it and flags me down. ”It’s disgusting and cold. I don’t know how you serve this [crap].”

Being the great server I am I offer to have them re-make it, knowing the rest of her table is done eating and has been staring this woman down for not eating her entree for the last five minutes. I take it in the back, toss it out, have the cooks make a whole new entree and bring it out.

“Finally, you did something right,” she replies. I smiled and said I’d be back to check on her and I did. I checked on her. I was the nicest person ever—because that’s what I do. However, inside I and the rest of her table were thinking: this is not the server or the kitchen’s fault. This is YOUR fault for letting your entree sit there for twenty minutes on the side of your table. She left me 20%, so she wasn’t the worst customer ever but it was really frustrating to know that in this situation I just couldn’t win.

Serving tables is actually a very risky job for financial...

Tue, 04 Jun 2013 13:51:00 -0700

Serving tables is actually a very risky job for financial situation. I don’t get a guaranteed wage every day, a salary every week. Some days I go in and make $5, while others I walk out with $200. There is no stability in serving. One thing I can count on is that my actual checks will be close to nothing because my actual hourly wage is close to nothing and is usually just enough to cover the tax on my tips. So do me a favor and tip. :)

Don't interrupt with the a-hole customer

Thu, 30 May 2013 20:20:50 -0700

Don't interrupt with the a-hole customer

100 Things Restaurant Servers Should Never Do

Thu, 30 May 2013 16:54:52 -0700

So I came across this news article (part one and part two) of the “100 things restaurant servers should never do”. While some things I can say “ok” to the rest I can personally tell you that another person would get upset over.

While this man says “Don’t take plates off until everyone is finished”, another person would complain that they “sat there for twenty minutes with a dirty plate.” Also, he states “Do not drop off the check until someone asks for it”, when I know for a fact many people would be LIVID that they had to ask for it.

What I’m saying is that every restaurant type and every customer is different. As servers it is our responsibility to anticipate our guests and the way they will act. A family of four with two children under the age of 3 will need a different experience than an older couple who have ordered a bottle of wine, an appetizer and a salad to enjoy before their meal. On that note, I’ll be posting blogs about how to deal with different customers. :) (Good idea Lee!)

I thought I’d post it so that everyone can read it.

Here’s part one (#1-50): http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/

Here’s part two (#51-100): http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/

Holy moly batman!!

Thu, 30 May 2013 15:42:47 -0700

Holy moly batman!!