Fri Feb 8, 2013, 07:48 AM
mgc1961 (1,263 posts)
Tip your server and save the world
It's your fourth shift in a row at the restaurant, all doubles because you only make $2.65 an hour and need to pay for rent and heat and electricity, and your section is a set of booths and tables - six four-tops, four two-tops, one eight-top - that seat forty-four customers total, and it's been packed from start to finish across your whole rip with couples and clusters of workers from the accounting firm next door and families with children and foreigners who can't read the menu and have never heard of tipping, and twenty different people in your last two shifts have sent their meal back because the cook is new and in the weeds and can't handle the volume and keeps screwing up the orders, and that's not your fault, but the customers take it out on you because you're there.
And your feet are throbbing and your back is a bag of iron rods and your arm is knotted with aching muscles from carrying huge trays of food and drinks as you weave around and through the small sliver of space available after table three joined with table four and their chairs are sprayed out into the lane, and you move through them like smoke balancing six dinners and seven drinks on one hand without spilling a drop or disturbing a soul.
And your biggest table empties out, so you swing into action and police up the plates with half-chewed food and the glasses smeared with lipstick and the pile of napkins filled with snot because one of your customers had a cold and kept blowing his nose and leaving his snot-saturated napkins on the table in an untidy pile, you grab it all up and clear it all out and wipe the table down and hit the register and give the boss his money and pocket the 4% gratuity they left you, and you wince because you know you're not making enough to pay that rent and those bills, and you wonder where you're going to live next week after they evict you, and then the door opens again.
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Response to mgc1961 (Original post)
Fri Feb 8, 2013, 07:57 AM
wilt the stilt (3,600 posts)
2. I waited for a long time
and I was as fast as they come. There is no way in hell you can handle that many without a backman. Now I think he is trying to make a point but to people who worked in the industry you know a little bit of bull when you see it. I worked at the Brown Palace In Denver and this was how we waited. We took the drink order and when we delivered it we poured the shot and mixer for each person.
Food- all soups ladled in front of the customer. all salads mixed at the table and all entree's plated at the table. Captains helped us with entree's. All bread was passed to each customer individually.
you never see service like that now.
I could handle six tables and I was lightning fast. I would see new waiters come in and they would be given 4 tables and think it was a snap and halfway through the shift they were losing their minds.
We even did this at lunch with the exception of plating the entree. That was done in the kitchen.
Response to wilt the stilt (Reply #2)
Fri Feb 8, 2013, 08:17 AM
mgc1961 (1,263 posts)
4. I never waited tables.
I washed dishes, cleaned the kitchen, and bussed tables. We pooled the tips at the end of the night and divvied the pot according to our respective positions.