Donte Jackson just stepped in poo

[Peppers90 NC]

1 hour ago, Still Brooklyn said:

You can tell from this thread who has slaved as a waiter and hated their life while doing so, lol.

The food service industry is about as bad as it gets ... and that includes bag boy.

yea my wife was a bar tender and server while we lived in Brooklyn while she was in grad school. i've had the opportunity to hear about the good and the bad. I'm going to go ahead and make 30% my standard seeing how many people dont tip because of "system".

[tiger7_88]

6 hours ago, Piff said:

He did leave a tip but because it was $5 people think he was an asshole.

6 hours ago, Piff said:

There is no written law that says you must tip 15%.

"I will reward a gratuity to someone who treats me well and works hard for me only if the government forces me to at the point of a gun!"

[Icege]

9 hours ago, micnificent28 said:

Sure explain.

To establish credentials here, my first job was at a Taco Bell when I was 15 and I spent nine years working as a manager/bartender/server/whatever we needed for an Asian fusion restaurant.

Yes, at a high level there are definitely a lot of similarities. However, they are very different as well. I'm not the best person to ask what they should be compensated, but I can tell you that it is definitely more than minimum wage (which, imo, should be a livable wage).

Fast Food - You have a variety of roles that you can perform that day, whether it be cashier, line prep, drive thru, or whatever other roles there might be. Everybody is trained to be able to do everything, though when you start you are typically stuck taking orders in order to learn the system and better learn what goes in to the various orders. While there can be a varied menu, for the most part you have the same core ingredients (ie: ground beef, chicken, steak, rice, beans, hard shells, soft shells, gorditas, burrito wraps, etc). The food is pre-cooked at a lot of places, so a quick heat up method is the most cooking that is typically done. Not too bad, right? No... not until you have a line of over 20 cars with only 2 - 3ppl on duty in the middle of the night (or even more cars in the middle of the day). You have to rely on the customer to not waste time, hope they don't have a specialized order so that your team can be on autopilot to get the orders out, and usually balance this with other various side duties (oh, you ran out of Mt. Dew and you got another 10 cars to go? Better run your happy ass to and from then). All of this while customers look down on you as a non-skilled, bottom of the totem pole bum (but they're the ones waiting in line for an evening diarrhea episode). You have to work fast, you have to get it correct, and you have to hope your teammates aren't so blitzed out of their skulls that they can get at least their own poo done. And if you mess up somebody's $2.99 special order? God help you, because they will treat you like you shot their dog.

Restaurant - There's a little more order here, but the hustle and bustle is still very much there. If you're serving, you don't have to worry about preparing the food similar to what a drive thru attendant might experience. However, now you're not just waiting for a bag to get thrown your way to hand out a window... but you are waiting at a window for the food. You get to dodge other servers, customers, children, and other assorted tripping hazards while carrying a bunch of heavy ass plates with over $100 worth of sushi and another $50 in Chinese kitchen dinners. You're expected to remember everything, time it (get those appetizers in, now hope that the table of 6 isn't going to take a ton of time to order so that you can get drinks, get the entrees sent in, get the drinks out, get the other table's order, get the appetizer, oh fug you forgot to put in the party of 6's order). Working that drive thru, yea, you have to deal with cramped quarters and entitled customers, but at least it's only for the length of the transaction. As a server, you're stuck with this individual until they decide that they want to leave. Did they just order a soup, tea, and a bowl of rice before opening a book and reading for three hours which is preventing you from getting anymore tables since your others are full? Too bad, so sad. You've got to be a chameleon, unless you're a smoking hot girl (and tbh, I'll take less tips over some dude sexually harassing me any day of the week (unless I know that I'm getting 40%, then yes I know these pants make my ass look divine). You've got to be likeable (what THEY deem likeable), and you have to figure out in a limited amount of time what this person prefers. Do they want you there at every waking moment? Do they only want you to speak to them to get their orders, check on them, and ask them if they're ready for the check? Bruh, did you really just bring your side chick here while your girl is on the other side of the restaurant on a ladies' night?

I've got a lot, lot more to go on here with but wifey is reminding me that there are chores to do and a child to be fed (OH MY GOD HE'S TWO HE CAN FORAGE FOR VITTLES ON HIS OWN ALREADY).

[kungfoodude]

11 hours ago, ImfromClayton said:

In all seriousness if you consistently go to a restaurant and don’t tip consistently, you NEED to stop going not for them, but for your own health. 

 

I learned a lot about the depths people are willing to go to waiting tables in college. It’s not right, but I can assure you it happens. I didn’t ever do it, but I saw some things. 

Yeah, that is the same reason I basically never send food back. If the poo was fuged up, I will let them know it was fuged up, more for quality control purposes, but no way in hell am I gonna send it back. Grin and bear that poo. If it was bad enough, just don't come back again.

Completely do not understand the people that send food back all the time. 

[PurityControl]

27 minutes ago, kungfoodude said:

Yeah, that is the same reason I basically never send food back. If the poo was fuged up, I will let them know it was fuged up, more for quality control purposes, but no way in hell am I gonna send it back. Grin and bear that poo. If it was bad enough, just don't come back again.

Completely do not understand the people that send food back all the time. 

I don’t mind send backs “generally” especially if it was our fault kitchen staff or sever doesn’t matter we are here for the customer, but it was when I worked for places that allowed for substitutions where you get people coming up with weird sh*t “I don’t want the honey lemon sauce on my chicken I want the bordelaise Sauce” well you know what, that’s going to taste like sh*t and f*ck up the whole dynamic of the rest of the dish, IMO if you don’t like our menu then dine elsewhere.

The other big irk was people sending back meat that they thought was under/over cooked, I loved working the grill station, whoever is on it is usually pretty experienced and well trained and can multi task like a mf’er, so send backs on the grill station were a real slap in the face, you couldn’t get the temp right if you had a thermometer stuck in it the whole time and you’re telling me my business, GTFO!!

Don’t be afraid to send food back in a legit place, wrong side, wrong sauce, something missing it’s all good nobody will f*ck with you, legit places they’re professionals, chain places from my very limited experience are a bunch of hacks & clowns just reheating sh*t anyway it’s just a job to them, So……

 

 

 

[cookinbrak]

I had someone send back swordfish because it was "overly fishy tasting".

[PurityControl]

I've gotten too fishy before,

I've also gotten the whole roasted fish is "too bony". 

 

 

 

[arbnranger]

15 minutes ago, cookinbrak said:

I had someone send back swordfish because it was "overly fishy tasting".

 

You’re bullshittin?

[arbnranger]

3 hours ago, Icege said:

To establish credentials here, my first job was at a Taco Bell when I was 15 
 

Ayn Rand called, she said she wanted her copy of Atlas Shrugged back. 

[Devil Doc]

Waiting.... is a good movie to watch, to learn about the service industry. 

[MadHatter]

On 7/17/2018 at 8:42 PM, kungfoodude said:

I think it basically comes down to you have a few entitled assholes that would rather bitch and cry about why they deserve(or deserved) this and that rather than have an honest discourse about why it is a fuged system. The best part is that this crowd has been attacking people for being old and out of date in this thread if they didn't agree with their views. Yet they champion the "this is the way it's always been!" portion of this argument.

The thing that I find most hypocritical about it is that a few of us are forwarding a minimum wage or living wage for them, even at the expense of the price of OUR food. But the "super servers" here want customers to subsidize their wages in a "mandatory" non-mandatory system of gratuity. That is just plain stupid. Flat out.

 

It would be a whole lot easier if you just admit that you are just a cheap ass bastard.  

That is all

[Piff]

4 hours ago, tiger7_88 said:

"I will reward a gratuity to someone who treats me well and works hard for me only if the government forces me to at the point of a gun!"

You missed the part where I said I always tip if the service is good. Shitty waiters do exist.

[Piff]

10 hours ago, Peppers90 NC said:

Whats messed up is Jackson left a measly $5 tip on a $125 tab. Thats pathetic, and he left some girly ass smiley face to go along with it like he just made that dudes day. Hopefully the vets make him take them out for a much more expensive meal. He has money now, $5 is insulting. A small pass because he might be new to money and might now know any better, maybe, but he played at LSU so he has been getting paid for a while now.

So if the service was not very good should he still have to pay the 15%? Like it or not but it's a "tip." The amount he spent on food really shouldn't be as big of a factor. 

[micnificent28]

1 hour ago, Piff said:

So if the service was not very good should he still have to pay the 15%? Like it or not but it's a "tip." The amount he spent on food really shouldn't be as big of a factor. 

A few pages back someone told me it was 20%? You see how this could be confusing and you hear more about people being bad tippers because some waitress go off of a different scale. Some customers have told me 10% there is not set amount it just people assuming and expecting that's the gratuity system and it needs to be overhauled.