There's Very Little Meat in These Gym Mats: The Restaurant Industry Thread

The Something Awful Forums > Discussion > Goons with Spoons > There's Very Little Meat in These Gym Mats: The Restaurant Industry Thread

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Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

I know tipless is probably the future, but I couldn't live off the wages that get bandied about for tipless restaurants at the hours I work, and the stress of the hours I work mean I'm not willing to work more hours. But that's probably because of my restaurant. Somewhere decently run I could see doing more hours for less hourly money (especially if there was healthcare involved).

For the theory of "you'd get worse service if it weren't for tips" professionally speaking I don't think it would affect my performance, because I've never really noticed a correlation between service I give and tips I receive. I'm nice to guests because I take my job seriously, but I think if I worked any other job involving.

# ¿ Oct 16, 2015 05:24

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# ¿ May 18, 2024 07:47

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Shooting Blanks posted:

Personally, even if we're going to transition to a tipless system in the long run, I think many people will find it much more palatable to have a flat service fee and no more open tip line on the bill. I realize there's a very vocal minority of people who will say "tips should be earned, not expected!" or "If you want real wages, get a real job!" but I believe that if you itemize it out, you'll minimize the complaints. Especially if it's well known before people walk in the door.

Of course, this only works in places that draw enough business to make it worthwhile for their employees, but that's a problem owners have already.

While certainly not true everywhere, under California law anything labeled "service charge" has to go to the people actually interacting with the customer, i.e. the server. It would be illegal to give any of that money to the people in the kitchen. Service charges also fall under the same problem I have with the tipping practice, where most of my salary is determined by how many people come into the restaurant when I'm working, not how many hours I work.

One possibly huge problem with getting rid of tips is increased cost to restaurants during slow seasons. September is a universally terrible month for restaurants, I've never worked somewhere with a tip credit (as in, the restaurant pays less than minimum wage because tips make up the difference) but I imagine it's easier to keep more people on staff even during the slow times if you aren't paying them as much.

I think I'm just going to become an electrician or something, my granddad has an in with the union.

# ¿ Oct 16, 2015 19:29

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

JawKnee posted:

the biggest problem with moving to a no-tipping restaurant idiom isn't, IMO, getting other joints to do so as well (though that is a problem and would likely require some sort of legislation, but I'm not American so your government institutions aren't familiar to me) but rather convincing the public to embrace it.

i don't think there's anyway to legislate against leaving extra money on a table.

# ¿ Oct 16, 2015 19:56

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Safety Dance posted:

If they can legislate against picking feathers up off the ground, they can legislate against leaving extra money on the table.

But seriously, eliminating a separate federally mandated minimum wage for tipped employees (so they become regular style employees with a regular minimum wage) along with a PSA campaign along the lines of "Hey, tipping culture is wage slavery, support businesses that can afford to pay their workers", would probably force a lot of restauranteurs to either raise prices to a sustainable level and enact a tipping-not-necessary policy, or tack a hospitality charge or some-such onto the bill. Nicer restaurants obviously want to attract more skilled waitstaff, so they would offer their employees more money (like any other rational business would do).

Has anyone actually been arrested for picking feathers off the ground? Also you're suggestion of having PSAs that say "don't tip" would also completely gently caress workers in restaurants that only pay minimum wage. I do agree that the separate minimum wage should be eliminated, but I've also only worked in states that already don't allow that.

Don't get me wrong, I agree that tipping culture is pretty insane, but every single solution I've heard involves me working more hours for less money (or more likely working less hours for less money, since increased wages make it less likely for managers to anticipate rushes and schedule extra people). I think the best solution is probably a gradual one, eliminate the tip credit for restaurants (make them pay the same minimum wage), raise the minimum wage and tack it to inflation, then let restaurants decide for themselves whether or not to go tipless.

# ¿ Oct 16, 2015 21:13

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

pile of brown posted:

Why would it make minimum wage workers in restaurants any more hosed than minimum wage workers who don't get tips now (in or out of restaurants)?

Because with tips they were making more than minimum wage.

# ¿ Oct 17, 2015 04:10

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

pile of brown posted:

So by getting hosed you mean earning their agreed upon wages like in every other job ever. Got it. So hosed.

I mean they would be making less money than they were before, significantly less. 3/4ths of their previous income less. I think hosed is a good term to describe seeing 75% of your income go away.

# ¿ Oct 17, 2015 07:40

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Are there any other servers that post here besides me and "A Man and His Dog"? because I think sometimes my statements get conflated with his and I don't want that to happen.

# ¿ Oct 19, 2015 08:12

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

baquerd posted:

Do those laws apply even if someone doesn't actually order any alcohol, but just comes in drunk and orders food?

I don't think so, but the laws are often convoluted and arbitrarily enforced. In Seattle a few years back the liquor board tried to fine a sports bar for over serving someone who got in a drunk driving accident despite in between the guest leaving the bar and crashing the car he went to the baseball stadium across the street and watched an entire ball game while continuing to drink heavily.

# ¿ Oct 19, 2015 17:33

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Business Gorillas posted:

Just because you don't understand laws doesn't mean that they're convoluted, hth

Fine, then explain the logic behind what I just wrote.

# ¿ Oct 19, 2015 18:37

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Vorenus posted:

Overserving is overserving. Law doesn't care whether someone exacerbated the issue after your store was no longer involved, anyone played a part in the chain of events of someone getting trashed w/o taking proper care (call a cab, police) is going to be held responsible. Not entirely fair, and I hate the Prohibition-reviving MADD mindset, but in my cynicism I expect that a somewhat heavy-handed approach to punishing even less-culpable parties is necessary in order to ensure that business actually care about whether Joe DIrt can maneuver his car out of the parking lot without killing someone, rather than shrugging and counting his tab into the deposit.

This is why I've had a manager check on an intoxicated table three times in one hour.

Also I am a (PT) server.

But there's no evidence he was over served at the first place. And I probably should have pointed out that the liquor board did not try and level any punishment against the stadium.

# ¿ Oct 20, 2015 00:24

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Vorenus posted:

Alright, that's definitely convoluted. No argument here.

The LCB in Seattle is a little notorious. Around the same time as what I just posted they did a massive underage sale sting, getting minors to buy beer without ID at well over a dozen bars then fining them. Which is a fair cop, it's illegal to sell booze to teenagers, no matter how old they look.

Except every single citation got thrown out meaning it actually cost taxpayers hundreds of thousands of dollars in court fees and other administrative costs. Turns out it's illegal to pay an underage person to try and buy beer. Cops are allowed to do that, but city bureaucrats aren't.

# ¿ Oct 21, 2015 04:46

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

We have a breakfast burrito, hashbrowns, eggs, cheese, peppers in a flour tortilla, with black beans, pico and sour cream on the side; and an a la carte breakfast burrito which is you now, the burrito without all the stuff on the side. I had two tables that thought "a la carte" meant "without the tortilla." Neither of them asked any questions, they just ordered the a la carte burrito then got pissed off when they got a burrito.

# ¿ Oct 30, 2015 06:32

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

If the customer wants I'll have the kitchen remake poo poo, but often they'll just not want anything else. Like the time my kitchen put mayo on a vegan sandwich and my vegan customer didn't realize until they were about half done.

# ¿ Oct 30, 2015 13:20

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Fo3 posted:

Are they eating food with something on there they didn't like/want/are allergic to? Or is it over or under cooked meat? Are they complaining to you after they have barely touched it?
Or are they just complaining when the bill comes after eating most of it?

I work in a restaurant that's pretty expensive for what we serve, and even there that last one is an exceedingly rare occurrence.

# ¿ Oct 30, 2015 14:37

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

I've never met a half way decent server who doesn't cuss like a sailor.

# ¿ Oct 30, 2015 19:06

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

pile of brown posted:

Putting "kobe style" on stuff that is not kobe is about on par with putting "Michelin star style" on your menu when you don't have one

What does Kobe mean?

# ¿ Oct 31, 2015 05:27

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Vorenus posted:

I completely back you on walking out, what they did is theft in any terms but legalese.

I Am curious, where I serve you start with a cash bank you bring in. The computer system processes all of your rings, what checks are paid with CC or cash, etc. so at the end of a busy night I'll have a good chunk of cash and a printout that tells me what I owe back to the store for cash sales. Do you guys not do this? I ask because in your shoes I'd have collected every bit of cash off of the table, added it to my cash wad, and walked. If they want to split the fruits of my labor among people who didn't invest, they can do it out of their pocket. Just a curiosity for me, regardless I give you respect for walking. It's difficult to do (which companies exploit) and hopefully someone there will shortly have the self-awareness to realize just how badly they screwed up.

Actually, depending on where he lives it might be theft in legalese too. Unfortunately, if they paid with a credit card it's pretty likely the restaurant owed him money at the end of the night.

# ¿ Oct 31, 2015 20:19

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Mezzanon posted:

Got in a weird argument with the owner about dining-room etiquette. We had a table of 3 (early to mid 20's, two ladies and a guy) get sat at a booth in the dining room. One of the guests at this table takes their shoes off, walks outside to their car, grabs something, walks back in, goes to the bathroom, and then sits back down at the booth, resting their (in my opinion filthy) socks on the seat next to them.

I ask the owner if I can politely ask the woman to keep her shoes on while in the dining room (I'm thinkin cleanliness/liability issues, etc. and also I just plain think it's hosed up)

Owner says that we have to pick our battles and it's not worth embarrassing or alienating a customer.

I disagree and just think we should have a flat "wear shoes in a restaurant it's a loving business Jesus." Policy.

Thoughts?

If she'd just kicked off her shoes while at the table, but wasn't putting them on seats I wouldn't say anything because women's shoes are often uncomfortable. But no, she shouldn't be walking around the restaurant barefoot or in socks. They make signs that expressly state that for a reason.

# ¿ Nov 5, 2015 01:41

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Doctor's notes are bullshit. Medical information should be private and even with Obama care there are a ton of situations where going to a doctor is just going to cost you money and not get you anything that will help make you better.

Sprained ankle,you'll spend 300 dollars for "ice it,keep it elevated and take ibuprofen"

A bad Cold, "plenty of fluids and vitamin C, aspirin for fever."

# ¿ Nov 8, 2015 05:38

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

bunnyofdoom posted:

~~Canadian workers have it easy.~~
Canadians have it easy

You fuckers can get percoset with Tylenol over the counter. That would make so many minor injuries so easy to work with.

Air Skwirl fucked around with this message at 05:57 on Nov 8, 2015

# ¿ Nov 8, 2015 05:53

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Vorenus posted:

This is amusing becasue zinc is equally if not more important to fighting a cold.

I'm filing for unemployment, not so much because I need the money as for the storm of corporate anger that will descend upon my former GM's head.

FTFY

I'll put zinc on my list, but it's still something that I shouldn't spend 300 dollars on. I'm pretty sure the pharmacist I have to talk to for Sudafed could tell me the same thing. Though they never have and now I'm pissed at my pharmacist.

# ¿ Nov 8, 2015 06:45

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

I didn't think you could call it bourbon in America if it wasn't from Kentucky.

# ¿ Nov 9, 2015 05:22

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Vorenus posted:

If I'm working up to sixteen hours a day and I have an option to get all of my nutrients in a quick, convenient liquid form that costs $3/day yeah that's just dumb and childish. Please excuse the intrusion of my manchild opinion.

I kinda assumed most people working in the food service industry enjoyed tasty food, at least as a concept, but color me wrong.

# ¿ Nov 10, 2015 12:18

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

I should admit I use meal replacements too.

Specifically: beer, whiskey and cocaine.

# ¿ Nov 11, 2015 09:09

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Shooting Blanks posted:

I think Wrought has the best allergy story with salt.

Got a link?

# ¿ Nov 12, 2015 01:34

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Business Gorillas posted:

since we're talking about food replacements, i dont want to post in the whiskey thread since i'd rather talk to people who know what the hell they're talking about

i'm starting to get into rye. any suggestions would be fantastic. my bulleit is almost gone and i'm looking to branch out

namaste

For something that costs about the same as Jim Beam, Old Overholt is surprisingly drinkable.

# ¿ Nov 12, 2015 06:22

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

SHUPS 4 DETH posted:

One of the cooks showed up at the last minute 2 hours late, otherwise I wouldn't be posting because I'd still be dead instead of just regular killed like usual. The disher, it turns out, is way too meek to be on the line during weeds. I didn't mention but the other cook who called in did so because he's moving to a friend's apartment after his home was ransacked by thieves (right in the middle of weeds on Friday night no less). It's a super-hosed-up situation but his reaction suggests that he was being targeted which makes me wonder how much longer he's going to be a viable employee. Don't get me wrong, I want the best for the guy and he's a fantastic worker; I just get real binary when it comes to staffing since weekend nights have 2-3 people doing the work of 5-6. Also because I'm scheduled two whole nights off next week and if he's out that might go down to zero.

Thoughts I'm having whilst dreading asking the owner about a raise:
- Minimum wage in Omaha is moving up to $9/hr from $7.50 come January, so the big city consideration of working fast food for more money is out.
- We aren't fine dining but we're high volume, so does that make my constant and consistent output and ticket times no longer than 15 minutes more valuable than $11/hr?
- The day guy who told me unsolicited that he makes $11.75/hr after working there for 6 years sucks and works less hours than me, so don't I deserve at least that?
- I don't deserve anything and I should feel lucky since I was making minimum wage at my first gig with no hope of a raise ever.
- I wish the adjustment of minimum wage would translate to across-the-board wage increases for everyone. I am a socialist pie-in-the-sky moron.
- Why can't one day crew member flake out like literally every night crew member? They aren't concerned about employee retention because the day crew has been there for 6-12 years and all they complain about is night crew, who quantifiably work three times as hard and at least twice as long for less money. I wonder if they wonder why they can't keep nights and weekends staffed, but personally doubt it.
- It's been a whole week since ReubenFest ended and the talk around bonuses still hasn't produced anything in my pocket. Each day that goes by I feel more like it's not going to happen. And that feels loving terrible.
- I still walk to work in less than 10 minutes, get discounted craft beer and free drinks every night and I'm making more than minimum wage so what the gently caress is my problem.

It's still better than working customer service on the phones, I'll give 'em that.

Yourself or your staff?

Employers who expect more than minimum work from someone they only pay minimum wage will be first against the wall when the revolution comes.

# ¿ Nov 16, 2015 04:23

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

JacquelineDempsey posted:

This would normally be a question for e/n, but I know the industry has it's own quirks/standards when it comes to sassing vs harassment, so I wanted to ask y'all first.

At my DFAC, there's an Army guy who seems a bit... unhinged. And he doesn't like me for some reason, even though I'm always very polite and made initial attempts to be nice with him (I try to be nice with everyone, I feel it makes for a better work environment). In hindsight, I guess I should have looked out a couple weeks ago when my friendly "que tal, [name]?" was answered with him yelling at me in Spanish too fast for my rusty linguistics to understand.

Now he's taken to yelling "BOO" at me while I'm waist deep cleaning the dishwasher, leading me to cut my arm when I got startled and raked it on the spray bar. He said "hey" to me the other day, and, thinking it was a friendly gesture, I said "hello" back. His response was to scowl and say "You sound like a man; I'm not talking to you anymore" and walk away. I do have a deep, Bea Arthur-ish voice, but wtf? The list goes on. This dude's nuts.

The clincher that brings us to this post was tonight's interaction. Service is over, and he's cleaning the short order grill, and I come up to do the steam table (cooks or Army do the grill, but KP have to do the rest of that line at the end of the night). He yells at me --- mind you, he is not even in my jurisdiction, let alone my boss --- "Hurry up!" Taking this as typical kitchen sass, I do a faux "put up my dukes" move while smiling. Haha, it's all just fun, right?
He looks dead serious and says "You wanna fight?"
Now I can't tell if he's kidding. This guy's hard to read. I kinda freeze, trying to judge.
"You want a kick in the throat? You won't be smiling after I kick you in the throat." And he looks completely serious, goes back to scraping the grill.

Now, I'm a tomboy woman who has always firmly believed that anything a man can do, I can do, but some deep-ingrained sentiment says "gently caress this guy, threatening a woman like that".

Am I wrong? I could take a guy slapping me on the rear end and calling me "hon" and chalk that up to kitchen sass, but that poo poo just gave me the jibblies. Like, my Spidey-sense went from "okay, he has a horrible sense of humor" to "I don't want to be alone in the parking lot when we close." It makes me want to get a staff sgt on his rear end. (Secret Spoon, yer ex-mil, please weigh in on this)

I'm FOH and have no experience in the military, but that dude sounds creepy as hell, so if you have a supervisor you trust bring it to them. And this goes for any type of workplace harassment, document all of it. Just write down the day, time and what happened.

# ¿ Nov 21, 2015 06:18

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

pile of brown posted:

gently caress people with mental illnesses, am I right?

Depending on the level of disability I'm pretty sure there's laws about that, but if you're just talking garden level depression, manicness or anxiety, they need loving too.

# ¿ Nov 22, 2015 09:59

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

MAKE NO BABBYS posted:

Uh, no. You do not need to and should not have to deal with harassment or physical threats and intimidation at work.

There are two overlapping conversations going on.

# ¿ Nov 23, 2015 00:10

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Turkeybone posted:

My alcohol collection is starting to get depressing.. I don't really have anyone to drink with.

Being alone never stopped me.

# ¿ Nov 23, 2015 08:37

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Mezzanon posted:

You may remember that on Halloween I posted that the printer in the kitchen ran out of paper mid dinner rush and nobody noticed. I was the one who noticed, and I'm a server. The advice from the thread was "fire everybody who works in the kitchen."

Quite frankly it was great advice that I wish I had the power to enact.

Well today I came in for a short FOH manager shift at 6:30, and the kitchen seemed like it was in a great mood, because everything was going so smoothly! As I did a walk through I noticed that the dining room was full and the phone was ringing off the hook for pick up and deliveries.

Yep, that's right the kitchen printer was out of paper again, this time for FORTY TWO loving MINUTES WITHIUT ANYBODY IN THE KITCHEN NOTICING.

I ended up comping and discounting a couple hundred dollars off assorted dine in, pick up, and delivery bills, then I had to fire off a message to the owner about why comps were so high.

Luckily the owner threw a wild reaming at the kitchen and one guy got fired. Finally some progress!

What a god drat poo poo show.

My POS tells me if there's a printer issue, out of paper, unplugged whatever. We have a hot line printer, a cold line printer and three receipt/credit card printers for our three POS screen, and if any of them have an issue there's a pop up every time you wake a screen from sleeping.

I do kinda wonder why none of the servers noticed 0 tables were getting food for 43 minutes.

# ¿ Nov 29, 2015 09:23

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Trebuchet King posted:

Mezzanon, do y'all have an expo? I'm gathering not.

Semi-demi-relatedly, which POS POS do y'all use?

Aloha, my last place had a different one that I loved because it had some great quality of life stuff Aloha is missing, but I can't remember the name of it.

# ¿ Nov 29, 2015 21:53

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

SHUPS 4 DETH posted:

One of three cooks scheduled last night got sick so of course we got loving killed. Tonight it's just me and the sick guy. Life is pain but Sundays are dead as a rule and the KM will be there. Plus there's something relaxing about absconding control, accepting misery, and listening to NPR while flying solo on the line all night.

I don't think you were asking me but Aloha. It's okay but the worst servers do way too much jazz with the free type feature. No, you can't put "SUB GOUDA" on the burger without cheeese, you have to charge them for a cheeseburger. No, you don't need to put "WITH FOOD" on an entree ticket. No, you can't sub fried pickles for a side even if the system doesn't stop you. No, you don't need to put pickles on the ticket as it's the standard garnish for just about everything; you've been here longer than I have and you should know this. Yes, I know you want to please your guests but without order you have chaos and just because someone wants fries instead of chips for their nachos doesn't mean you can just put "SUB FRIES" and not charge them anything. A line cook shouldn't be the one to have to explain to you how food cost works.

Also whomever can make changes to the system is way too loving lazy about it and doesn't respond to BOH feedback. Yes, "Chz" and "Chx" look almost identical so why don't we just call them "Nachos" to avoid confusion? "Pretzel Sandwich" is now called "PretzelHam Melt" and it's awkward as gently caress; can we change it back? Oh, too much work? Show me how to do it so it'll get done. I won't mind a bit.

I'm FOH and Aloha drives me loving nuts because the tickets print up too vague (this is the managers fault, not Aloha's, I hate Aloha for different reasons). We have a side of mashed potatoes and a side of mashed potatoes and gravy. Plain potatoes prints out as "side mashed," w/ gravy it prints out "bowl mashed." Not surprisingly the kitchen often forgets the gravy if I don't manually put in a w/gravy note.

If they would show me how to fix that and the bazillion other tiny errors on the POS I would be happy to come in on my day off and fix it for minimum wage.

# ¿ Nov 29, 2015 23:11

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

WanderingMinstrel I posted:

We're old school, hand written tickets and checks, the whole nine yards. No idea why the owner refuses to use a POS system, but for a place as small as ours I guess its not really necessary. I just feel bad for the cooks since as far as I know the only person in the entire restaurant with legible handwriting is one of the dishwashers.

It's really easy to cheat on your taxes without a POS, however it's also really easy for employees to steal food and booze and not charge friends for meals.

# ¿ Nov 30, 2015 22:28

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Trebuchet King posted:

I am staying late at work on my friday so I can catch the bluegrass show we've got tonight and it is weirding me the hell out being here but not working. My brain is trying to be "on the job," and it's stressing me the hell out.

The dark and stormy is pretty great, though.

Yeah, if I have a drink at the counter after work and the phone rings when the cashier is away for a second I have to stop myself from reaching over the bar and answering it.

# ¿ Dec 4, 2015 02:02

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Simoom posted:

I am very stupid and do not understand a conflict between waiters and owners. Something about taking 3 or 4 percent of a tip to cover the credit card/debit service? Is that ok for an owner to do? This is a very stupid question ,but you have to remember- im a big loving idiot and don't know how the world works. I've never even really known how rent works, as I just give money to a roommate and at the start of the month, it turns out I'm not homeless! I guess the question doesn't really matter, I'm just curious, as I got explanations from both sides, and responded with my usual Childlike Wonder.

In most states the owner is stealing from the waiter in this situation. I'm not even talking metaphorically, the owner is committing a criminal act.

# ¿ Dec 6, 2015 08:22

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Discendo Vox posted:

All right then, a related question because I am a ball of privilege-aware neurosis; how annoying is it for me to eat out alone?

If it's busy you're the god damned worst, if it's slow I don't care if you just get a half salad and take up an entire 4 top by yourself.

As long as there are other open tables in their section servers don't usually give a poo poo, and the kitchen doesn't care at all about who sits where.

# ¿ Dec 8, 2015 08:53

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

When everything has been cleared I ask "anything else?" And most of the time they ask me for the check at that point. Of course I work in a diner so people's attitudes are different than someplace with tablecloths.

# ¿ Dec 8, 2015 17:38

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# ¿ May 18, 2024 07:47

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

Unless you have some kind of personal relationship with the owner or chef there's no polite way to tell them how they can make their food better. Which is for the best, because while I'm sure your suggestions would be great 99% would be inane, more costly, or turn the dish into something completely disgusting that whoever suggested it only thinks is right because their mother was a terrible cook.

Edit:
https://youtu.be/25lIafv-Sfs

Air Skwirl fucked around with this message at 08:18 on Dec 13, 2015

# ¿ Dec 13, 2015 08:16

The Something Awful Forums > Discussion > Goons with Spoons > There's Very Little Meat in These Gym Mats: The Restaurant Industry Thread

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