For the record:
Aug. 28th, 2005 12:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
littlelotte"Blended" is not a way to have a margarita. Rocks or Frozen from now on, thankyouverymuch, people. Every single time someone tells me "Blended." when I ask "Would you like that frozen or on the rocks?" they mean something different and it's always the opposite of what I bring out. Are "frozen" and "on the rocks" really such difficult concepts to grasp?
Finished the book last night. More quotes!
On servers being served, pg. 41:
Finally, there is one type of customer who transcends all boundaries of gender, age, and nationality. That customer is a fellow server. When waiters and waitresses dine out, they can always expect exemplary service. Who but a fellow waiter can understand better that the kitchen is slow and that the specials have run out at 7:30pm? Who else can relate to the fact that you've got an obnoxious party of six bent on making you work like a slave for every penny of the tip they might not leave? In our restaurant, coworkers receive better service than celebrities...Waiters from other restaurants also get plenty of attention and often commiserate on the state of the business. An extremely generous tip at the end of such a meal goes beyond professional courtesy, it reflects a deep emotional bond. This expectation does generate a certain amount of pressure, for as any server will attest, waiters who stiff other waiters have a special spot in hell marked just for them.
Servers in the heirarchy of the restaurant, pg. 58:
Servers are in the middle of the dining room pyramid and take up most of it. Often, they are the only connection between the guest and his food. Therefore, they alone deal simultaneously with the front and back of the house. Servers, too, are responsible for controlling the wild variables in between: disgruntled busboys, rapacious hostesses, hungry guests, surly chefs, and profit-minded managers, just to name a few.
More later, but now I have to get ready to go do all of this myself--except I genuinely like most of my coworkers. The hosts and hostesses (yes, we now have two guys hosting!) are really sweet to me, the bussers had most of my tables bussed in record time yesterday (I'd go out to get most of the rest of what I hadn't pre-bussed off the table so the bussers only had to wipe the table down, but it was almost always already done for me!), and our managers are extremely nice...especially to me because I'm never a psycho-bitchy waitress to them. I had this actually stated to me once when I accidentally rang in a full ticket for a party of seven instead of ringing it in four and three and then was informed of the err: "This has been happening all night by everyone. I didn't go off on you about it because you're always so nice and patient when you need something. Had it been anyone else that time I would have ripped them a new one." It pays to be nice to your managers. It was also off-handedly stated that one of the newer girls and me will very likely be in the next set of trainers.
Note: If any of you find a really great waiter/waitress picture/icon for me, I would love you forever. Like a picture of someone's back carrying a big tray. Edit: I've found/made something I like well enough for now, but if you come across the perfect pic, you'd be awesome.
Finished the book last night. More quotes!
On servers being served, pg. 41:
Finally, there is one type of customer who transcends all boundaries of gender, age, and nationality. That customer is a fellow server. When waiters and waitresses dine out, they can always expect exemplary service. Who but a fellow waiter can understand better that the kitchen is slow and that the specials have run out at 7:30pm? Who else can relate to the fact that you've got an obnoxious party of six bent on making you work like a slave for every penny of the tip they might not leave? In our restaurant, coworkers receive better service than celebrities...Waiters from other restaurants also get plenty of attention and often commiserate on the state of the business. An extremely generous tip at the end of such a meal goes beyond professional courtesy, it reflects a deep emotional bond. This expectation does generate a certain amount of pressure, for as any server will attest, waiters who stiff other waiters have a special spot in hell marked just for them.
Servers in the heirarchy of the restaurant, pg. 58:
Servers are in the middle of the dining room pyramid and take up most of it. Often, they are the only connection between the guest and his food. Therefore, they alone deal simultaneously with the front and back of the house. Servers, too, are responsible for controlling the wild variables in between: disgruntled busboys, rapacious hostesses, hungry guests, surly chefs, and profit-minded managers, just to name a few.
More later, but now I have to get ready to go do all of this myself--except I genuinely like most of my coworkers. The hosts and hostesses (yes, we now have two guys hosting!) are really sweet to me, the bussers had most of my tables bussed in record time yesterday (I'd go out to get most of the rest of what I hadn't pre-bussed off the table so the bussers only had to wipe the table down, but it was almost always already done for me!), and our managers are extremely nice...especially to me because I'm never a psycho-bitchy waitress to them. I had this actually stated to me once when I accidentally rang in a full ticket for a party of seven instead of ringing it in four and three and then was informed of the err: "This has been happening all night by everyone. I didn't go off on you about it because you're always so nice and patient when you need something. Had it been anyone else that time I would have ripped them a new one." It pays to be nice to your managers. It was also off-handedly stated that one of the newer girls and me will very likely be in the next set of trainers.
Note: If any of you find a really great waiter/waitress picture/icon for me, I would love you forever. Like a picture of someone's back carrying a big tray. Edit: I've found/made something I like well enough for now, but if you come across the perfect pic, you'd be awesome.
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no subject
Date: 2005-08-28 05:46 pm (UTC)no subject
Date: 2005-08-28 05:58 pm (UTC)"Last time I got it this way it had an extra shot on the side." -which only our frozens get. A "blended" I served on the rocks after above fiasco. And this has happened to me a small number of times before in other restaurants, too. From now on, even though they'll look at me like I'm an idiot, I'm going to break it down as much as humanly possible to make sure I get the right one.
no subject
Date: 2005-08-29 07:56 pm (UTC)On the server side.. I HAVE waited (and hostessed), but I think that makes me more of a hard ass on REALLY mediocre service. I know what I considered bare bones service from me, and I expect that of all servers. I'll leave a FAT tip for servers who excel, but if you're not going to put the bare pleasantries into it(no matter how hard a night it's been) I will leave the "no, I didn't forget the tip, I'm making a point" penny on top of the bill.
no subject
Date: 2005-08-30 04:13 am (UTC)no subject
Date: 2005-08-31 12:40 am (UTC)I've had bad nights too, but.. There's just a level of service that I expect, because I've done it..
But.. *shrug* that's me,and I'm a well known hard ass. ;)
no subject
Date: 2005-08-31 01:28 pm (UTC)no subject
Date: 2005-09-02 02:21 pm (UTC)