This week’s server post is brief this week. It was a short week this week because I had a lot less hours, which was awesome and allowed me to have a few days to breathe.
Two rants this week:
1) Customers that get upset with me over something obviously out of my hands. Please feel free to talk to my managers, but they are just going to shrug their shoulders and tell you they can’t do anything about it either. All I ask is please be understanding, I will apologize profusely if I really can’t do anything and I know it’s an inconvenience, but don’t take it out on me when you’re tipping. Take a step back, look at the situation, if I did everything I possibly could, don’t tip me 10% if you were happy up until that moment. I do take it personally.
2) THESE LISTS.
The Bitchy Waiter posted a blog about the Forbes list today, and he was pretty spot on. Mind you, I have never worked fine dining, and I know rules are different there, but I feel like most people that come up with these obnoxious, entitled lists have never even worked in the food industry. If they had, I would think they would (SHOULD) preface their lists with the fact that they have worked in the business.
Because hey folks, why not allow me to tell you how to do YOUR job?
Each restaurant experience is going to be different because every guest has different expectations, every server has different skills/habits, and every restaurant has different requirements. There are going to be bad servers. I do my best to read my tables as well as I can, but every shift there is going to be someone that doesn’t want their check when I bring it, or doesn’t like the timing of the meal, or the location of their table, or the fact that I will try to up-sell bread sticks and salads, etc. So yes, sometimes my tables don’t like my serving style. It happens. But I’m not going to apologize for it!
I’m lucky. I rarely face people that that expect everything on the above lists; usually I get easy going, chill, understanding people (Yay Seattle!). But those lists still get my blood boiling. Please spend a couple weeks serving tables, followed by a couple weeks working in the kitchen, THEN feel free to reconsider those lists of RULES you’ve posted. GAH.
1) PAID SICK LEAVE IN SEATTLE!!!!! What. For every 40 hours we work, we get 1 hour of paid sick leave. This absolutely has the potential to screw over restaurants, but at the same time, for us responsible employees that will call in hours in advance, or even the day before (!!!!), this is awesome. So awesomelly fantasticly fabulous. Check it out, hourly Seattle employees. Don’t get screwed over by your place of work!!
2) My new 3 year old BFF Bruno! First off, his name is Bruno. Kickass. He was roaring at me, and telling me he was a dinosaur. So finally, once most of my tables were gone, I roared back, and he went screaming and giggling away. So cute. I apparently I was the mean dinosaur, and he was the nice one, and then he was like:
Bruno: You come to to my house and play!
Me: No, I probably should go back to my house tonight.
Bruno: No. You come to my house!
Me: But you can come back and visit me here!
And it continued like that for a few minutes. I was cracking up hardcore and I hope he comes back and visits soon!