A Request to Large Parties from a Bad Waitress

It's July, and in August I will be relocating to graduate school at a Big Damn University. I'll still be a bad waitress, just at a different location in the Regional Chain. As I count down the days until my move (and the waitressing hiatus this involves) I wanted to knock off a few more articles on restaurant-related things. Particularly my biggest pet peeves. First up: large parties.

I understand that it sounds like a good idea in theory: you and twelve of your closest friends going out for milkshakes on a Saturday night. Or treating your parents to lunch along with all your siblings, their spouses, assorted kids and step-kids and that guy down the street. Or celebrating the end of the season by taking the whole team out for dinner. I've done this before. I will probably continue to do it.

But understand this: when you come in to my restaurant and ask for a table for more than ten, I die a little inside.

Waitresses hate big tables for a couple of reasons:

  • The more people at the table, the more complicated and time-consuming it is to get your order and run out your food and drinks. In fact, I'd say the amount of time I spend on a table increases exponentially for every person there above 4 or 5. Big tables are thus NIGHTMARES.
  • The bigger the order, the longer it takes to make. Not only does the kitchen have to juggle all your food, to make sure it's made right and served hot, they also can't make anyone else's food until yours is done. One long table can delay all the other orders by ten minutes or more. That means you are pissing off the entire rest of the restaurant.
  • Splitting checks, refilling drinks, bringing over extra pickles and more ketchup, taking away empty plates...see above.
  • Given all of the above, few big tables tip decently. A tip below 10% on a table of twenty is just plain insulting.

So next time you decide to descend en masse on a restaurant, please keep a few things in mind. It'll make your dining experience better and keep your servers from trying to kill you with their brains.

0. If you're thinking about coming in a big group—don't.

Seriously. Rethink your plan for a minute here. Are you even going to be able to see or talk to the people at the other end of the table? Is it worth the time investment, especially if you've got somewhere to be later? Would you be happier breaking up into smaller groups?

Okay, at this point the answers are probably "I don't care, yes, no," in that order. But stop and think about it anyway. At the very least, consider splitting up into a couple of smaller tables instead of one epic one that spans the dining room. That allows multiple servers to take on your order, which will mean more personal service.


1. Call ahead

Even if the restaurant isn't the kind that normally takes reservations, a little prior warning can be a wonderful thing. For instance, one weekend we got a head's-up that an entire middle school drama club was coming out to the RCR—about forty kids and their teachers. That meant we held over some kitchen and waitstaff, to ensure we had enough people on hand, set aside tables in advance so they could all sit together and had each seat set up with napkins, water and a menu like the fancy places do. Especially if it's very late at night, early in the morning, or in the mid-afternoon (all times when restaurants tend to have minimum staff) even a few minutes' warning can be helps us be ready to serve your large group.

2. Stay put.

This should be easy. After you order—especially if you've taken the above advice and spread yourselves out over more than one table—stay in the same seat, at least until you get your food. If you start moving around, I will get confused and it will take that much longer to get everything handed around. I may even forget to take your order entirely. Speaking of which...

3. Come Together

If you're going to bring massive groups of people to the restaurant, please try to get everyone there at roughly the same time. Cell phone technology means that if somebody is running late, you should be able to get their order for me anyway. If I put in everyone's order at once, it'll all be made at once; if people are drifting in and out, that makes it infinitely more likely that I'll miss someone, or the kitchen will lose an order, or something else will go wrong.

4. Ask your server to run food out in heats.

This is something I usually do anyway for a table of more than eight people: I'll ring in the order as two or more separate tables, and run out the food as it comes ready. This means everybody gets their food hot, not after it's been sitting under a heat lamp for ten minutes getting manky while someone in the kitchen waits for the last burger to come off the grill.

Of course, some people get annoyed by this, because they want everyone to get their food at once, even if it takes all the servers in the restaurant and a couple of cooks to help carry it all. If the same people are annoyed because some of their food is cold, I do not say anything to their faces, but I want to.

5. Ask for extras up front.

By which I mean things like extra napkins, a side of mayonnaise, a spare plate for your ketchup (something I will rant on at another date) or any other little things you might need. If you ask for it when you put your order in, I can run it out with your food, and it's very efficient.

If you wait until I start bringing out food—when I'm also being asked for drink refills, and checking that every order is correct, and trying to figure out why some orders aren't correct, and looking for the person who ordered the chicken, and just generally concentrating on other things—I'm more likely to forget what you're asking me for. Protip: if I take out my order pad and start making notes on all the things I need to bring back to your table, you should probably wait to ask me for anything else. You can live five more minutes without your ketchup plate.

6. Let me know early if you're going to be splitting your check.

This is especially important if you're going to be splitting the check four or five (or twenty) ways; if you're splitting off parts of orders; or if people who are all on one check are sitting scattered throughout your group. I can split and combine orders easily in the computer, but it helps to know up front how that needs to be done. Trust me, this will save you time at the register, and helps ensure that at the end of the night there are no orphaned sodas or what have you left un-paid-for. Or, rather, nothing at the end of the night that I have to pay for out of my tips.

7. Everybody pays before anybody leaves.

We actually have this as a rule at the RCR, especially on weekend nights when as many as twenty-five high schoolers will come in at once. (I am not exaggerating that number. We counted.)

Why do we have it? Because sometimes assholes use the confusion of a big party with split checks to dine and dash on us. More often, people might leave early thinking that someone else has them covered, or that they left enough cash for their share: it's an easy mistake to make and leaves your friends on the spot if it turns out your benefactor wasn't serious or you can't do math. And I'll admit, sometimes I've made mistakes splitting the check, and having everyone in one place makes it easier to figure out what went wrong and get everything taken care of.

Most places won't mind you hanging around after you pay unless they really need the table for another group, so there's no reason not to get the check cleared up early. Like I said up above, if a guest doesn't pay for something at my table, I have to, and I don't want to pay for a milkshake I didn't even drink.

8. Tip Generously.

Please. I beg of you.

I mean, I want all my customers to tip generously. When I work at a fast casual burger joint where the average guest check is around $7, "generously" usually means "anything more than one dollar per person." But when you've got a large party, I want that big tip even more.

See, when I've got to make sure your big party has food, drinks, carry-outs, extra mayonnaise, and so on, I don't have time to take other tables—at least, not if I want to earn a tip from them, too. So in exchange for my undivided attention, you need to make up the tips I'm not earning from the tables I'm not taking. When the restaurant is busy, that could easily be ten dollars per hour you stay. Even if you didn't order that much—even if some people just got coffee, or got nothing but water—you still took a disproportionate share of my time.

So please, when you feel the need to come out to eat with a massive number of people, be ready to tip accordingly. Even when the restaurant includes a minimum gratuity for large parties, consider leaving a little bit more. Your server(s) will be all the more grateful, and less likely to curse at you behind your back as you leave.

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Comments 13 comments

Log 6 years ago

After weekly meetings, about thirty people in medieval clothes always descend on the same pub. What is great is the pub knows we are coming and there is always the same waitress to take care of our orders. Before I went for the first time someone told me, "We go there every week, and they like us. Tip well, so this does not change."


Springs1 5 years ago

"A tip below 10% on a table of twenty is just plain insulting."

If the service was bad, then it shouldn't be insulting. I'd consider that a lucky tip if you gave bad service, because the customer could have stiffed you or gave you a lower than 10% tip even.

Instead of being insulted, think about what happened in the service. Do you truly feel you deserved 20%-25% tip? I would say the majority of the times that I rarely have been in a large party, the service was always so slow due to having a lot of people and servers don't act responsible to compare their written orders to the orders to know "Who had the sprite, Who had the chicken sandwich, etc."

Your server should NEVER be auctioning off food unless you didn't take the order. If you didn't, at some restaurants even on your receipt even they have "Seat one, Seat two, etc.", so unless the customer switches seats on you, you should know which seat to put the food in front of even if you didn't take my order.

"5. Ask for extras up front. By which I mean things like extra napkins, a side of mayonnaise, a spare plate for your ketchup (something I will rant on at another date) or any other little things you might need. If you ask for it when you put your order in, I can run it out with your food, and it's very efficient."

I do, but most of the time, servers don't compare the written orders to the food or tickets if it's another server to the food, so it doesn't help honestly a lot of the time. Also, I have had a waitress once tell me "You might have to remind me", I was floored. You try to make it easier to order all condiments WITH the food and then your server acts lazy and uncaring on you because they know they are getting that automatic tip due to the large party.

"Protip: if I take out my order pad and start making notes on all the things I need to bring back to your table, you should probably wait to ask me for anything else. You can live five more minutes without your ketchup plate."

Now that's just MEAN and VERY UNCARING to say. So you would rather me not ask and make myself wait 5 minutes if I did forget to ask for something? You can live without a good tip then if that's your attitude. 5 minutes is a VERY LONG TIME when you are waiting to eat, just sitting there. Why should someone wait that long when they could have asked you when you were at the table? Sorry, but if you write it down, WHY think that you will forget if you actually REREAD your written order? Sure you can overlook something, but why not TRY to see if the server will remember, because they may? WHY make yourself suffer longer with waiting if they just might remember what you asked for, huh?

"6. Let me know early if you're going to be splitting your check."

While I agree, sometimes people aren't thinking about that, so honestly, in the server's best interest, I would DEFINITELY ASK the customers "Will you all be paying with one check or separate checks" WHEN GREETED!!! A smart server does this and doesn't depend on the customers to think about it or even to depend on them being considerate, because a lot of people aren't considerate these days.

When you greet your party, ASK the customers that. That way, you are depending on YOURSELF, NOT on them!! If they don't know, then they don't know, but most of the time, people do know in general before they even get to the restaurant even.

"8. Tip Generously. Please. I beg of you."

ONLY if you do a GOOD JOB!! Getting my order with obvious things wrong, forgetting things, etc. is not good service and shouldn't be rewarded with a good tip. You get what you give. That means if you do well, I will gladly give you a good tip 20% and beyond, but if you didn't do a good job, don't expect a good tip.

If you did a horrible job, don't expect any type of tip what-so-ever

"This means everybody gets their food hot, not after it's been sitting under a heat lamp for ten minutes getting manky while someone in the kitchen waits for the last burger to come off the grill."

I understand that, but it's awkward if 8 minutes later the other 3 people out of let's say 12 people get their food, so the other people get to start eating, so for those 3 people, it's aggravating. While I see your point about the food sitting under a heat lamp, instead of assuming how they want things, WHY DON'T YOU ***ASK*** IF THEY WANT THEIR FOOD SERVED RIGHT WHEN IT'S READY, HUH? They are PAYING YOU, so it's their decision, NOT YOURS to ASSUME that's how they want things. Tell them that the food may come out in spurts, would they rather be served in spurts or altogether. It's NOT YOUR DECISION and they have EVERY RIGHT to be annoyed that their food is not all out at the same time or at least within a couple of minutes apart at most.

It's not your choice, it's theirs, so let THEM decide if they want their food to sit. Personally, the entire point is to eat together, so honestly, I'd rather have my food sit than make others feel uncomfortable or visa versa that I end up not having my food, making me feel like the oddball. I would rather my food sit than to not eat with EVERYONE ELSE. It's not fun to eat alone or with just a few of the people instead of all the people.


MEKennedy 5 years ago from St. Louis, MO Author

Hello, Springs1. I'm glad my article got a reaction out of you, even if you do seem to think I'm an insult to the food-service industry. It's okay; I've been called worse.

I thought I made myself clear on why I get upset at a tip below 10%: because I'm devoting extra time to your table, I'm not taking other tables. A decent server can juggle four or five tables at the same time without shorting anyone on quality of service, and if each of them was a $25 check (average for the RCR) then 15% from each works out to 15-20 dollars. But that's possible because I'm not trying to do everything at once--while table #1 is still looking at the menus, I can get a drink order for table #2, the main order for #3, and then run out the drinks with the food for table #4, go back to #1 to get their drinks...whereas, with a really large party of people, I have to figure out everyone's drinks at once, then everyone's meal, then try to deliver everyone's food at once (or organize it as it comes out in heats). I'm not taking the other tables precisely so I can concentrate on giving yours good service, and I get irritated when people don't recognize that.

Of course, I also understand that everyone has a different tipping philosophy. I come from a family of big tippers, so I'd never think of leaving less than 15% even for a server who threw soup on me. (Well, maybe then. But it depends on whether I provoked him.) You clearly have higher standards for service. But the fact that these different philosophies exist mean that, when I get a bad tip, I don't immediately begin a soul-searching quest to figure out what I did wrong--I just assume the customers were stingy. (Unless, of course, they told me what I did wrong. In my Hub "Get Better Restaurant Service," I go into more detail about getting your problems and complaints addressed—basically, if you don't speak up, your server may not even realize there's a problem.)

I guess there's something else I didn't make clear--many of the large parties I serve in the RCR are high school and college students, who aren't good tippers anyway. They often forget to leave anything when they come in twos and threes, or think a handful of change in a puddle of spilled soda is adequate. I know for a fact that this has nothing to do with my service--they're immature, still learning to handle their own money, broke, or so drunk/stoned I should be happy they managed to pay their bill correctly and get out of the parking lot in one piece. (Being a 24-hour restaurant, the RCR attracts a diverse clientele. Yes, the police know us well.)

Now, as for "asking for extras": You say most servers don't make an effort to get things right. I'm saying too many guests create aggravation for both of us by not placing an important request up front. Maybe I should've made it clear that there's an issue of priorities involved here. If you really can't start eating any of your food without that spare plate for your ketchup (or the hot sauce, or the extra napkins, or...) then please, please, please ask for it up front; I consider that part of your order, the same if you asked for cheese on your burger or no ice in your drink. If you CAN wait a few minutes to get it, and there are a lot of other requests being made or a problem with someone's order than needs resolved, I'm suggesting that you please do wait; the server needs to prioritize.

Now, splitting the check: yes, a good server will ask up front. But there's a reason these articles have titles that include the phrase "Bad Waitress." My intent isn't to castigate people or whine about how my life is hard (even if I sometimes frame it that way for humor), it's to alert them to things they can do to make their own dining experience better, even if their server isn't perfect. So IF the server doesn't ask about splitting the check right off the bat, make sure to mention it before people start placing orders--and if she does, well, then, what's the commotion?

Finally, of course, it's your perogative if you want wait for everyone's food, knowing that you may get a slightly lower quality meal vs. running food out in heats and having part of the group wait. My beef is entirely with people who don't understand that there's a trade-off: the physical limitations of our kitchen mean we cannot have prepare fifteen different meals in parallel and have them all ready at the exact same time, equally hot and fresh, even if you were the only people in the entire restaurant. If you prefer to wait, your meal might taste like it was sitting under a heat lamp, because it will have been. There's simply no way around that, and if it's a major issue for you, then your alternative is the heats method and leaving some folks waiting for food. If neither of those is acceptable...well, that's when you should re-consider eating out with a very large group in the first place.

I should also say that since I started working at a different branch of the RCR (I moved out of state for graduate school) I no longer have to resort to the heats method unless guests ask for it; different kitchen staff, some differences in policy, and a different store layout make it easier to run out large batches of food, though the heat lamps are still necessary. You might think of the heats method as a "defensive dining" strategy to be deployed in exceptional circumstances.

In fact, I might just create a tag for "defensive dining" now, because that's the gist of several of my articles. It would be lovely if we knew that our server was going to be perfect 100% of the time, every single time we went out, but servers are humans and mistakes happen--and yes, some of us just aren't very good at our jobs. (It's a generalization from Sturgeon's Law, really.) That doesn't mean you have to have a terrible dinner out, just that you can be proactive in making sure your experience is good.


Springs1 5 years ago

MEKennedy

"I thought I made myself clear on why I get upset at a tip below 10%: because I'm devoting extra time to your table, I'm not taking other tables."

Devoting extra time and giving good service are VERY DIFFERENT THINGS. You can give me more time due to bringing out wrong food. Does that mean you provided "GOOD" service if you did that? Of course not.

I tip well, but you have to be good to me. If you make a mistake of ANY KIND, I would like a "sorry" to be said. I tell my server "Thank you" when they bring things, they can be just as nice as I am to apologize if things go wrong, whether their fault or not even, it's nice to have an apology.

"I'm saying too many guests create aggravation for both of us by not placing an important request up front. Maybe I should've made it clear that there's an issue of priorities involved here. If you really can't start eating any of your food without that spare plate for your ketchup (or the hot sauce, or the extra napkins, or...) then please, please, please ask for it up front;"

The problem is I DO 99.9% of the time ask for things upfront, but my issue is that when the food comes, some or even none of the condiments are with the food that I did order WHEN I ordered my food, whether my server runs the food or another server(especially when it's not your server). My point is, at times I feel I waste lots of time ordering if all they are going to do is not check over the food. I know we all make mistakes, but condiments are 100% preventable by offering to bring those out ahead of time. I have trouble at times with ONE side of ranch forgotten on ONE appetizer with just me and my husband even. Then, no matter how nice you are about the issue, no sorry comes out of their mouth 99% of the times. I get more pissed off at that more than the mistake itself.

"My beef is entirely with people who don't understand that there's a trade-off: the physical limitations of our kitchen mean we cannot have prepare fifteen different meals in parallel and have them all ready at the exact same time, equally hot and fresh,"

I know, there's always a downside to having the food come out all at once, but it's not fun even more so if some people are eating and YOU are one of those that isn't. My point was, to ASK the customer what "THEY" want. If they want their food in spurts, let them be the boss of the situation. If they want to wait until all people's orders are done, they should be able to have that type of service. The only way you know is to ask, because most customers would assume they'd get theirs all at the same time, not in spurts, which IS a VERY NATURAL assumption.

"I just assume the customers were stingy."

Most of the time, I have let them know through saying for example, something was wrong immediately when they brought the food that I didn't have to touch to notice the problem for example. Sometimes though, there are things that ARE COMMON SENSE that people should know I feel that no one should have to tell a server.

Some things would be like cutting, auctioning off items, etc. If you have to ask AGAIN what I said, that SHOULD be points off if you have left the table just because you were too lazy to reread your pad of paper. If you come to the table for a real legitimate reason such as they are out of something, that is a real reason, but if you come to the table saying "Who had the coke" "Who had the sprite", etc. WHY should I give you a good tip to make us have to REPEAT what we said wayyyy earlier just so you can be lazy not to get your pad of paper out to know who had what? It's common sense, yet, I bet some servers wouldn't think about that because they are lazy in nature and I don't get that at all that they would view auctioning off drinks and food would be good service? If I am reading the menu figuring out what I want, I don't want to be interrupted by answering what I already ordered just because you don't want to reread your written orders. I don't have to tell my server that I feel.

With cutting, we had a waitress at Red Lobster that had 2 side salads for another couple on a tray with me and my husband's 2 entrées on the tray as well that decided to instead of bypassing their table, give them their side salads first. That's cutting. I can't understand why servers don't act like it's THEM in the customer's seat how they feel when someone would cut in front of their turn? It's common sense even if someone didn't take my order to hand out COOKED FOOD that was obviously was ordered well before the side salads. It was, because those people weren't even there when we placed our orders even.

I guess what I am saying is, by not telling my server, it should be common sense that she did wrong, yet, some servers don't have common sense.

Also, another thing I feel I shouldn't have to tell my server would be if I asked for something, a refill, the check, anything that my server could control themselves, worrying about bussing a table is not the way to get a good tip if the customer is waiting for something. A lot of servers don't think about the customer's wait time. They worried about cleaning up when the customer could have well had their refill or check 5 minutes ago.

My point is, I don't feel I should have to tell you everything. You should have enough common sense to think on your OWN about WHAT you did wrong. If you were triple sat, decided to not put in the food orders right after each table, then it's common sense that YOU delayed my food, not the kitchen staff, because think about the time it takes to get orders. Sometimes you could be at a customer's table 5 or more minutes taking even a party of 5's order even. That means if I were the first party, by the time you got the third order and then went to computer, my food got delayed around 7 or so minutes most likely at least that the kitchen staff didn't have that ticket, then have to add that on other computers, other servers and the bartender have put food orders in, now THOSE ORDERS ARE AHEAD OF OURS DURING THAT TIME. So that means my food possibly got delayed 10 or more minutes due to YOU holding the order in your hand. I have seen this happen. It just isn't fair. If you want me to be fair to you when tip time comes, you have to be fair to me.

My point is, think as if that were YOU. Don't think about it like if it's strangers, but imagine if that were someone serving you. Do you like waiting longer for things if you didn't really have to?

I shouldn't have to tell you YES, I don't want to wait 2 more minutes so you could buss the table next to me for what I just asked for. It should be a bit of COMMON SENSE. I shouldn't have to tell you to not let cutting happen. It should be common sense.

A really good example. A waitress once at a Chili's did something I couldn't FATHOM possibly doing. My husband and I just finished our entrées, so she asked if we wanted dessert, we tell her that we want refills and I ordered a margarita. Instead of going to put our orders in, I couldn't believe my eyes, she took our dirty dishes, went to another booth that had a bunch of dirty dishes, started to stack the dirty dishes and even BUSSED part of the table even. All that time my margarita order could have been put in, our soft drinks could have been at our table too. It's common sense.

Another thing that I feel is common sense, is that if you can bring out soft drinks, tea, water, etc. BEFORE the bar drinks are ready, do it. I don't know anyone that wants to wait for their drinks. Drinks are different that they don't have to always be served at the same exact time, because a lot of times, people will want water if they order a bar drink anyways. I shouldn't have to tell my server "Can you bring out the soft drinks before the bar drinks", because it's common sense, DUH people are thirsty.

My point is, I shouldn't have to tell a server some of these common sense issues. You should ACT LIKE IT'S YOU waiting for what you asked for.

If I would have been that Chili's waitress, I would have actually took the dirty dishes and just stacked them on the dirty table. Left all of those dirty dishes there for the moment. I would have gone to the computer to


MEKennedy 5 years ago from St. Louis, MO Author

Springs1, you've obviously had some experiences at restaurants that upset you very much. But if you really believe that "[servers] are lazy in nature" then I don't think you and I can have a productive conversation on this topic; I don't suspect I'll be able to change your mind nor you mine.


Springs1 5 years ago

"But if you really believe that "[servers] are lazy in nature""

You don't get the amount of DUH mistakes I get at my table that MY SERVER could have caught, but was too lazy to check the food. For example, once I had a waitress that when she came to our table with the food(this was OUR waitress), she asked "So what did you order", that was lazy of her to not REREAD her written order. Auctioning off drinks and food is lazy way of not rereading the written order. Not wanting to return all coin change is lazy and have had this happen before. Making one trip instead of 2 is lazy for if the server does have the time(they aren't busy at the time) to bring out soft drinks, tea, or water BEFORE the bar drinks. Not comparing the menu prices to the check is lazy and I don't know any servers that do it. One waiter blamed the menu that it had a misprint when we don't order from the computer to care about the price in the computer for that to legally matter just as when HE is a customer buying something. That overcharged was $2 even and the waiter never once asked the manager to comp something as he should have for our inconvenience since he had full power over noticing this issue.

I am tired of lazy servers. I want servers that work hard, care, and try their best. Most servers aren't like that these days.


Hane34 5 years ago

Springs1:

Dear god. Have YOU ever waitressed?

It's SO easy to be critical, and apparently you love to do that, and sit on the internet and type up pages bitching about stupid things.

Please, take the stick out of your ass and lighten up. Actually, lighten up in general. You seem like a real prick. People make mistakes, life happens. The world goes on!


Kiwifuirt56 5 years ago

Springs 1

You better hope you don't get the server who you so poorly tipped last time.

And you better hope to God they don't remember you either.

Wonder how many people have spit in your soup..or worse....


Katelyn 4 years ago

I agree. You have a stick up your ass. Servers are not lazy just because they make one trip instead of two. That's called being efficient and as a server you have to be efficient in order to please all of your tables and no servers are not perfect and they make mistakes but what kind of life are you living if your sitting around mad at silly little mistakes servers make? Because let me tell you, servers have a lot more to be mad about when they work their asses off to give a table good service and they still dot consider it good enough then give you a shitty tip. Servers bring you your food, they're not there to cure your life problems so don't get mad when you leave a restaurant and all of your life problems haven't gone away.


delicreations 3 years ago

Its not even worth arguing. Springs1 clearly lives a very privileged life and has never worked as a waiter or waitress in his or her life. And if they did, it was either a very quiet restaurant or a place that was extremely well managed (which is hard to find these days.)

The only time I don't leave a full tip is when I can visibly see my waiter or waitress chatting with friends or on their phone instead of helping their tables or other waitresses. I know there's a LOT of behind-the-scenes work that happens in the kitchen that waitresses are responsible for.

I've worked at a restaurant for two years now and its a crazy, crazy place to work. I often skip meals because I can't sit down and eat. Even when the restaurant seems quiet on the outside I have lots of work to do in the kitchen (assigned clean-up, preparing silverware in napkins, etc.) Plus where I work we are all required to help each other out and attend to tables that aren't our own. So I could have only one table to take care of, but still be working my butt off helping the new waitress out. I get $0 in tip from the other waitress's tables but it is restaurant policy that we work together to meet ALL guest needs. The result? Those who work hard often are stretched thin and cannot devote all of their labor to their own tables. Shitty restaurant policy? Of course! But its policy. (In my opinion, if a restaurant stresses teamwork to such an extent they should have tip-sharing. Group effort, group tips! Individual effort, then individual tips. But I digress...)


Jay 3 years ago

Another whiny waitress. Your job is so hard. Go put some roofing on some day or lay brick. Then go cry about how hard your job is.


Shawn 22 months ago

That's odd, I (and presumably evneoyre else playing) can ping that address fine. It sounds like your ISP or your government or someone is blocking access to that IP address. Or maybe they have an issue in their network which means it can't access that address. The server is hosted in Australia at a shared hosting service with multiple websites on the same IP address. Maybe one of these sites caused the entire IP address to be blocked? Unfortunately I can't do much to help you about that. You could use a VPN or proxy service or you could complain to your ISP that you can't access that website, but people from other countries can. Good luck!


scott r in indy 9 months ago

You've GOT to be kidding me? There are so many irresponsible "requests" in your diatribe that do nothing but set the entire field of Serving back to the Dark Ages. It's obvious that you got out of the industry when you did because we're you ever in MY restaurant as a server, I'd have made sure you never worked in the field again.

What kind of server doesn't want large groups? You want a section full of one or two tops all the time? Reign in those goals sweetheart. Embrace the opportunity to make money by selling instead of wasting space (and opportunities your co-workers didn't get) by being nothing more than an order-taking vending machine with a pen and an attitude.

I can guarantee you that the day you left the business you blamed everybody else and talked about how much better you were and smarter you were to be getting out. Those people you thought were upset you left and jealous of your ability to get out had a knock-down, drag out bash as soon as your lazy ass hit the back of the door.

It's because of servers like you that the IRS began cracking down on automatic gratuities on large parties. I'd have fought your manager tooth and nail were you to determine my satisfaction with your service was worth any amount you came up with. Guests don't care what you want or what they need to do to make you comfortable. They are your guests and as long as they aren't unruly and they pay, you have no right to tell them how to behave or sit or order or TIP. It's not about your comfort and your desire to just get through your shift stress-free so you can count up your $25 in quarters and make it home in time to watch the Bachelorette.

I've been a server for over 25 years in a variety of dining styles and I've worked with "you" before and it's your type that make it impossible for my type to gain any sort of respect from friends and peers because you've destroyed respectability for it. I've made a career out of serving because I respect my guests and I go out of my way to make their visit not just dinner at a restaurant, but a dining experience. I don't kiss their asses and I certainly don't whine about how hard they're making me work at a job I've elected to work.

I came across your pathetic rant because while exploring career change options. I'm getting older and all the years of running stairs and carrying trays as I worked for my guests has reeked havoc on my knees and on my psyche. But it has nothing to do with being confused about my job description or who I work for. The restaurant pays me a pittance, offers me no 401k or insurance, and my yearly tax BILL is the proof that the $0.00 balance on most of my paychecks still wasn't enough to pay off The Man. I've accommodated the needs of large parties, survived dumped sugar caddies and inch-deep crumbs left by obnoxious kids, and been stiffed by the rich and overtipped by the poor who felt bad they couldn't give me more just for making them happy if only for a night.

Please don't come back to serving. Your coworkers have survived and your guests are relieved your rules no longer apply. I hope you've found your niche. I hope it's one where your work ethic doesn't interfere with anyone else's desire to eat out.

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