Things Your Waiter Won't Tell You

[pedroh 21]

that's why the waffle house rules, u see right there how they make dem scrambled eggs!

[Mags 112]

10. If you can't afford to leave a tip, you can't afford to eat in the restaurant. Servers could be giving 20 to 40 percent to the busboys, bartenders, maître d', or hostess.

The cooks get nothing extra in tips no matter how well they cook your food but we're supposed to pay a tip to the person who carries the dishes? You can tell I worked in a kitchen.

The chef and cooks get a WAGE, servers get $3 an hour, plus tips, if they're lucky.

If the chef prepares bad food his wages don't get cut, but the server is often the one punished when a poor tip is left.

And, what kind of a restaurant cuts into a guests steak to check if it's done properly? Answer = a p!ss poor one, that's what. If I ordered a steak that had slices in it I'd complain and go to a different restaurant next time. A good chef can poke the steak with tongs and know instinctively how well done the steak is.

A server's job, on a busy night, is incredibly hard. When I served I'd often have 7 or 8 tables on the go, ranging from 2 to 10 tops. You have to be on the ball and you're constantly thinking ahead as to what table you need to go to next and at what stage of their meal they are.

It's not an easy job, you work hard for every penny.

[pedroh 21]

and I agree.. wrong or not, u dont mess w people that handle your food.. if someone behaves like a douche w a waiter, I'm more than happy if they spit in their food

[Kathryn41 3,205]

I worked as a waitress during summers at University (and a bartender). You learn a great appreciation for the people who serve your food when you are in their shoes. I am always nice to my waitress or waiter and we always leave a decent tip unless there was really something wrong with the service. Generally, we get good service and if we get bad food somewhere, we just don't go back.

[Ladylethal 12]

Never worked as one, but I've always been super nice to the staff of any place I go to. Actually overall I've always been super polite to strangers in all situations, except maybe telemarketers and CS people although I really really try not to lose my temper with them. I've worked in CS and yes, I see myself getting shouted by someone like I've done in the past and feel sorry for them, BUT now if I'm angry I tell them I know it's not them but I don't have anyone to vent my frustration to and can they please just be honest with me.

[scandal 951]

I worked as a waitress during summers at University (and a bartender). You learn a great appreciation for the people who serve your food when you are in their shoes. I am always nice to my waitress or waiter and we always leave a decent tip unless there was really something wrong with the service. Generally, we get good service and if we get bad food somewhere, we just don't go back.

I've become a much better tipper than I used to be. Maybe I'm mellowing as I get older.

I used to leave 15%, and try to do that on the original amount (not the tax).

Now I aim more towards 20% and usually do it on the full amount including the tax.

My Dad, who many years ago instructed me on the ways of tipping, always refused (and still does) on principle to pay tips on the tax, arguing that he is basing it on the cost of the food, and the tax isn't in the food.

I guess that I don't eat out in fancy places all that much, so it usually comes to an extra couple of dollars to tip "better". And I guess I just feel comfortable enough in my lifestyle now that tipping a bit better is my small way of helping the hard-working folks out there.

We should do a VJ poll on how people tip... percentages, with/without tax ....

[Amby 490]

10. If you can't afford to leave a tip, you can't afford to eat in the restaurant. Servers could be giving 20 to 40 percent to the busboys, bartenders, maître d', or hostess.

The cooks get nothing extra in tips no matter how well they cook your food but we're supposed to pay a tip to the person who carries the dishes? You can tell I worked in a kitchen.

The chef and cooks get a WAGE, servers get $3 an hour, plus tips, if they're lucky.

If the chef prepares bad food his wages don't get cut, but the server is often the one punished when a poor tip is left.

And, what kind of a restaurant cuts into a guests steak to check if it's done properly? Answer = a p!ss poor one, that's what. If I ordered a steak that had slices in it I'd complain and go to a different restaurant next time. A good chef can poke the steak with tongs and know instinctively how well done the steak is.

A server's job, on a busy night, is incredibly hard. When I served I'd often have 7 or 8 tables on the go, ranging from 2 to 10 tops. You have to be on the ball and you're constantly thinking ahead as to what table you need to go to next and at what stage of their meal they are.

It's not an easy job, you work hard for every penny.

I never realized how hard servers worked until I started working in fine dining. I would NEVER want to be a server. They have to deal with b*tchy customers and still be nice to them. Every restaurant I've worked in the servers had to do tip share with the runners, expediter, etc. I've found if the server is pissed off they come back to the kitchen and piss the chefs off and it's just a big chain of people being pissed off. All of whom are making your food.

[I AM NOT THAT GUY 5,715]

I have been behind the line in enough kitchens that I rarely eat anyone.

:o

It's true! Lately, I just eat Filipina.

[Ladylethal 12]

In Brasil all bills come with a 10% tip included in it. That's like a rule, you CAN ask for the tip to be removed if you're unhappy with the service but it's a big no no.

[one...two...tree 2,762]

I have been behind the line in enough kitchens that I rarely eat anyone.

It's true! Lately, I just eat Filipina.

touche.

[William33 110]

10. If you can't afford to leave a tip, you can't afford to eat in the restaurant. Servers could be giving 20 to 40 percent to the busboys, bartenders, maître d', or hostess.

The cooks get nothing extra in tips no matter how well they cook your food but we're supposed to pay a tip to the person who carries the dishes? You can tell I worked in a kitchen.

The chef and cooks get a WAGE, servers get $3 an hour, plus tips, if they're lucky.

If the chef prepares bad food his wages don't get cut, but the server is often the one punished when a poor tip is left.

And, what kind of a restaurant cuts into a guests steak to check if it's done properly? Answer = a p!ss poor one, that's what. If I ordered a steak that had slices in it I'd complain and go to a different restaurant next time. A good chef can poke the steak with tongs and know instinctively how well done the steak is.

A server's job, on a busy night, is incredibly hard. When I served I'd often have 7 or 8 tables on the go, ranging from 2 to 10 tops. You have to be on the ball and you're constantly thinking ahead as to what table you need to go to next and at what stage of their meal they are.

It's not an easy job, you work hard for every penny.

I never realized how hard servers worked until I started working in fine dining. I would NEVER want to be a server. They have to deal with b*tchy customers and still be nice to them. Every restaurant I've worked in the servers had to do tip share with the runners, expediter, etc. I've found if the server is pissed off they come back to the kitchen and piss the chefs off and it's just a big chain of people being pissed off. All of whom are making your food.

Amby, you know as well as I, that servers in fine dining (as well as slop houses), earn big bucks during an 8 hour shift.

Often times, these folks draw $100-400 in tips per night, depending on the particular business line.

It takes a unique individual to serve others, and they are rightly compensated for it. Cheers to servers!!!

[yogib37 3]

I worked as a waitress during summers at University (and a bartender). You learn a great appreciation for the people who serve your food when you are in their shoes. I am always nice to my waitress or waiter and we always leave a decent tip unless there was really something wrong with the service. Generally, we get good service and if we get bad food somewhere, we just don't go back.

I've become a much better tipper than I used to be. Maybe I'm mellowing as I get older.

I used to leave 15%, and try to do that on the original amount (not the tax).

Now I aim more towards 20% and usually do it on the full amount including the tax.

My Dad, who many years ago instructed me on the ways of tipping, always refused (and still does) on principle to pay tips on the tax, arguing that he is basing it on the cost of the food, and the tax isn't in the food.

I guess that I don't eat out in fancy places all that much, so it usually comes to an extra couple of dollars to tip "better". And I guess I just feel comfortable enough in my lifestyle now that tipping a bit better is my small way of helping the hard-working folks out there.

We should do a VJ poll on how people tip... percentages, with/without tax ....

Yes I totaly agree with your Dad. You should base it on the sub total. I do and if i am lazy I just do it with the tax.

[alienlovechild 75]

If the chef prepares bad food his wages don't get cut, but the server is often the one punished when a poor tip is left.

They usually aren't called chefs. They work for low wages and are easily fired and replaced with some teenager. A restaurant can survive with slow or poor service. I get crappy service and don't complain. If a restaurant has crappy food, no amount of good servers will make me want to eat there.

And, what kind of a restaurant cuts into a guests steak to check if it's done properly? Answer = a p!ss poor one, that's what. If I ordered a steak that had slices in it I'd complain and go to a different restaurant next time. A good chef can poke the steak with tongs and know instinctively how well done the steak is.

Customers that are too dumb to not to cut into the meat are dumb enough to pay high prices for a meal. Eating undercooked meat is far worse than any juice lost.

A server's job, on a busy night, is incredibly hard. When I served I'd often have 7 or 8 tables on the go, ranging from 2 to 10 tops. You have to be on the ball and you're constantly thinking ahead as to what table you need to go to next and at what stage of their meal they are.

Servers screw up orders all the time even after you tell them something specific. Don't go to a restaurant that's too busy and expect top quality food and service.

Cooks face heat, grease, cleanup and no increase in wages. Burns, cuts, fumes, smoke. . . it's not fun back there. Where I worked, mostly teenagers in the kitchen and adult servers. Lot of screaming in kitchens that the public doesn't hear over the noise.

[Mr. Big Dog 10,747]

that's why the waffle house rules, u see right there how they make dem scrambled eggs!

scattered, smothered and covered.

ooops - that was the hash browns.

Edited June 28, 2009 by Mr. Big Dog

[SuperDuper! 230]