We all have them, we all hate working with them and most of us just plain hate them. They are the managers that have the beady little eyes and the hateful “numbers only” attitudes. They are the managers that will force you to serve alcohol without seeing an ID from the guest, they are the managers who don’t back you up when you have a problem with a guest, and they are the managers who make you come to work with a 102 degree fever because you couldn’t find anyone to cover your shift when you tried to call out 6 hours beforehand per the corporate procedure.

As any of you who have read my recent posts know, I had an issue with my GM on the expo line a couple of weeks ago. Now, I’m not only having a problem with him on expo, I’m having a problem with him in the FOH (Front of House for the non-indusriers). This manager is not well liked by the staff, not so much because he’s making changes in our store but because he’s making the wrong changes.

My issue with him last night stemmed from one of those changes. Formerly, servers where I work were allowed to take parties of up to 25 guests by themselves. Now, we have to have a partner if there are more than 15 guests. I have no problem with that rule if the servers are newly validated, or cannot handle that quantity of guests, however for those of us who are experienced and have been with the company for a while and can handle that volume, I hate the rule.

Last night, there was a call-ahead party of 18 that was going to be coming into the bowling alley. It was decided that I would be partnering with Mr. N for this party, because of this new “company” policy put into place by my GM. I wasn’t happy about having to split the party, but I didn’t bitch. We had their three lanes put on hold and I stood around to wait until they showed up.

An hour later, they start arriving, and I find out it’s going to be 5 adults and 13 kids. The adults are drinking top shelf drinks and liquor from the bar, including : Glenlivet on the rocks, Johnnie Walker Black, Gran Marnier, Patron, Belvedere, and Chivas Regal. The kids were all drinking bottles of root beer, making for plenty of extra charges because refills aren’t free. Both Mr. N and I still had our sections to take care of along with the party. Mr. N’s section got filled up, and I was taking care of the 18 by myself. Not a problem, I was enjoying it and the kids were having fun. I introduced one of them to a kid that plays on Hannah Montana and she was thrilled. Mr. N decided to let me keep the party alone because he was so busy.

They bowled for almost 2 hours, ran up a tab of 380 bucks without their gratuity. They had a total of 32 appetizers. When they were done bowling, I still had some stuff left on their lane to clean up, napkins, glasses and a few plates. I’d been prebussing the whole time. They left me a hundred dollars over the gratuity, knowing the gratuity was there. It wasn’t like they didn’t think I was getting tipped, they knew what they were doing. I made a killing off that party. Total, including what goes on my check, 160 bucks. I was thrilled, and they wouldn’t shut up about how awesome I was (making my head bigger), and how accommodating we were, and how awesome our restaurant was. I don’t get such great tips all the time, much less get awesome comments like theirs were, so when I got them I made sure to let my manager, Manager S the Feminine, know what they thought so she could catch them before they left and do a “table visit”.

About that time, Soulless GM walks up to Manager S. He looks at the lanes where the party was playing and sees what I’ve got left to clean up. I let him know what all happened, and how happy I was to have gotten such a great tip and compliment. He asks who all worked the party, and Manager S explains that it was just me because of Mr. N getting slammed.

Manager S received “chastisement” for allowing me to take a party of such size alone going against our policy and giving the guest such bad service.  I walk up about that time, and he turns to me and says “That’s why we put more dan one server on a party of that size, so you don’t give such sloppy service.”  Had he been joking, it wouldn’t have bothered me so much.

He wasn’t joking.  He doesn’t really know how to joke around.  This fucker actually thought that I was a bad server, despite the extra Benjamin Franklin I got on the party, and the compliments I received.  I asked him what he meant with his comment and he replied, “Look at that lane, you didn’t prebus or clean up anything while they were here!”

I always prebus.  I scream at others to prebus.  I didn’t get the last bit because they were finishing up and cashing out.  I let him know how many plates they had and why there were still some on the lane.  “You call that prebussing?” he asks.   “Yes, sir, I do.  I can’t take plates they’re still eating from or glasses they’re still drinking from.  You try serving 13 kids and see how well you do!”

The guest was standing behind him as he talked shit about me to my face, and the guest was not happy with his comments.

My manager wonders why the morale of our store is so fucking low right now, it’s because of comments like the ones he made last night.   What he said in front of other servers, another manager, my guests, and to me in the middle of our bowling area was rude, it was unprofessional, and it was hurtful.  I work my ass off for him, and this is how I’m treated.  I’m basically told that I’m a bad server because I didn’t prebus every single plate they had when they were eating right up until the time they paid and left!

This is why I’m out looking for another place to serve and/or bartend.  I would have tried bartending here except they won’t be flexible with my hours and training hours and I can’t afford to give up job #2 for a position I might not make cash in.  I’d love to be a bartender but I can’t afford it.

My stress level can’t afford this GM much longer either, I’ll end up snapping on him and getting myself fired, thereby ruining a great job reference for nearly 2 years of hard work in one spot.

I guess we’ll see how things go.

Ribeye

Today, while looking at my Technorati Incoming Links, I noticed a new one entitled The Problem of Tipping on Valentines Day.  The author, StuartD, finds one of my earliest posts, Rules for eating out, Part 2: The Rules for Tipping, “detestable”.  I never thought I would actually need to defend any of those rules because they are pretty self explanatory, however, this person thinks himself above the rules.

First of all, Stuart, I’ve noticed that you are not in America, and I’ve heard that your tipping rules and automatic service charges are quite different from ours.  Don’t quote me, I could be wrong, but your servers make much better wages than 2 dollars an hour do they not?  They are not taxed on the tips the IRS thinks they SHOULD be making based on their sales are they?  They aren’t at risk of an audit if they have a busy night with little tippage to show for it, are they?

Let us examine for a moment, the rules that you hated the most.  First, we have the “No tipping 2 dollars every time you eat out” rule.  I will stand firm on this until the day that I die.  Two dollars is not an acceptable tip for every meal you eat.  If it’s a small check, 8-15 dollars, then yes, by all means, leave your two bucks.  If it’s anything more, then you should leave more, especially if your service was not found lacking!  I grow so tired of people like you who tip two dollars on every check they are given at a restaurant, be it ten dollars or a hundred.  With the taxes that we have to pay on our tipped wages, that 2 dollars is gone in an instant.  With the tip-out procedures that are in place at most restaurants, that two dollars is gone from our pockets if the check is more than 20 dollars.  You’ve not paid us, you’ve paid the other employees.

Rule #3, the social standard.  It’s true, Stuart, no matter how hard you try to deny it.  Were restaurants to pay their servers a decent wage, the prices of the food and drink would double at the very least, more likely triple or quadruple.  The social standard is 15-20%, and if you are not willing to pay that extra amount, then don’t go out to eat.  Only for bad service do you tip 10%, that way the server isn’t paying out of his/her own pocket to cover the money you didn’t leave for them.

Rule #4, telling you to not complain about the automatic gratuity.  Once again, as I said when I made the original post, complaining about the auto-grat is unacceptable.  Were we to be making a living wage paid by the restaurant, then this rule might not apply.  However, we do NOT make a decent wage paid for by the restaurant, we rely on the patrons to provide our wage.  In most restaurants, the automatic gratuity comes only with a party of 8 or more, and it’s a failsafe way to ensure that we make our wage.  Complaining about this gratuity and having it taken off tells us that you do not care how we’re paid, and that the next time you come in, we shouldn’t care about how you’re served.  It also says that you’re still living in a time when servers didn’t have to rely solely upon their tips.  The word gratuity may mean “a gift of money”, or “something given without claim or demand” but when it’s clearly stated in the menu then it is also part of your final bill, no matter the definition.  Complaining about it at this point is a social faux pas, and it’s just in bad taste.

Rule 7, which basically says to pay if you camp, means just that.  When you camp out at our table, not ordering anything, and not getting up, you are in essence robbing your server.  You are not giving other patrons the chance to sit at that table, and you are not giving us the chance to make our wage off of that table.  Anytime you camp out, watching the game, or just sitting because you want to be a prick, you are robbing your server.  For that, you sir can go to Hell.

You say that rule #8 is the final straw, and yes, it is rule #8.  10% is no longer an acceptable tip.  You can argue and whine about that all you want, but after taxes and tip-out, that 10% is more like 7.5% or less.  Let’s say you only got paid 6% of the wages you should be earning.  Would you be able to feed your family and pay your bills, Stuart?  Would you be able to take that buck-tooth beauty out for Valentines Day?  No?  It would all be tied up in endless bill paying?  Well, doesn’t that suck!  That’s what we go through when cheap bastards like you come into our restaurants, and believe me, we remember you.  We see you come in, and we pawn you off on servers who are sub-standard because we know you’ll shit on them the same way you shit on us.

It still boils down to this:  If you don’t want to leave a tip, then stay the fuck at home!  We don’t want to waste our time on you when we know it’s not going to get us anything.  If you happen to get a server who sucks, then I’m sorry for you.  That’s life, Honey.  If you get a server who does the right thing, like most of us do, then get the fucking bug out of your ass and leave a good tip.  We rely on you far more than you know.

You tell us to get another job.  Some of us can’t, some of us won’t.  Some of us made bad choices over the years, some are in school, some are like me and while we made bad choices, we could still get another job if we wanted to.  Me, I enjoy my job.  It pays my bills, and it gives me plenty of shit to put on this blog.  I love meeting new people every night and having fun with them.  I love getting good money, and I really love talking shit about my guests when they’re gone.  When I get bad tips, don’t be surprised if your name pops up on the Shitty Tipper Database if you paid me with a credit card.

Hope the Buck-tooth Beauty tips, something needs to offset your attitude, Stuart.

Ribeye

So if you’ve met me in person, you know that I love to read.  Books are great, books are knowledge, books are fun.  I love to read.  Last night, while out driving with RagingPartner, we found a used bookstore in West Nashville.  We went in, and I was in Heaven.  For those of you who’ve never heard of it, you should visit McKay’s Used Books and Cd’s.  They also have DVD’s, old VHS tapes for the people still in the 20th century, video games.  It’s just a great place to be.  Used books for cheap prices.  75 cents to 4 bucks for paperback, 7-10 bucks for hardbacks that are normally 20-30 bucks.  I love that place, and I will be back.

Visit McKay’s Used Books and CD’s today!   

 Hey everyone, I hope you’ve all had a great night/morning/lunch or whatever time it is where you’re at right now!

RagingPartner and I went out to eat earlier tonight, and the service just wasn’t all that great. It wasn’t quite horrible, it just wasn’t up to the par that we try to set for ourselves in the industry. This experience tonight (I normally get great service when I go out to eat) has given me the inspiration for this post. These tips are in no certain order, and by no means are they formal rules that every server should follow. Remember, we all have our own style that we merge with our restaurant’s rules. These are purely personal tips that I use in my every day job, and a few that should just be known.

#1. Always come to work in clean, pressed clothes and pants that aren’t falling off your ass. Nobody wants to be served by someone whose clothes are visibly dirty, or someone who’s sagging like a thug. Dress professionally, with creases. If your restaurant allows flair, add a bit of your own personality to your uniform. If your restaurant has any kind of recognition pins (good service, station validations, teamwork, certified trainer etc.) then you should wear them with pride. You earned them, and by wearing them your guests can see that you know your shit, and will want you to serve them.

2. Always introduce yourself to your guests in a way that will make them feel comfortable. If you’ve never served before, it might take you a while to figure out how to talk to certain guests. After a while, you become skilled at “reading people”. When you greet your guests, make sure you give them your name at some point, either in the beginning, or at the end. If you feel comfortable, use the “Corner Bar” theory. Shake your guests hands and find out their names, especially with the brats. If they don’t want to shake your hand, adjust your style for that particular table. Always make them feel welcome and never just go to a table and say “I’m taking care of you” or “What do you want to drink?” Greetings like that are rude, and start off the guests meal in a negative way.

3. Learn the names of your regulars, and what they drink. When you start getting guests that come in and ask for you by name, or in the case of a cocktailing area of a restaurant, where they look for you to find out where your section is, strive to learn and remember their name and what they like to drink. Nothing makes people feel more welcome at a restaurant that they frequent as having their favorite drink either come to the table, or their server asking them, “Hey, John, hey Jane, ya’ll having your usual today?” They love it when they come in, and the server they came to see comes up to them and greets them by name. Guests like personal attention, and remembering their name will endear you to them.

4. No matter how good you think you are, you’re going to forget something if you don’t WRITE DOWN THE FUCKING ORDER. Nothing gets to me more than a server who thinks they can remember a tables order with all their modifiers, especially if there are more than just 2 people. I don’t care how smart you think you are, write down the order, and for fucks sake, read the order back to the guest. Better to make sure it’s written down correctly than get to the computer and put it in wrong or have to go back to ask them how they wanted their steak cooked or what kind of dressing they want on their salad. It’s also the professional thing to do.

5. Do not ignore your guests. When you’re serving a table, make sure you don’t abandon them. Be available if they need refills, be available if they have a problem. If you’re not there because you’re spending your time in the back on the phone, or talking to your friends, that’s money that won’t be going into your pocket. A very wise manager once told me, “Your tables aren’t in the break room, and unless you’re selling drugs or sex, you won’t be making money back there.” Stay visible, because you never know when a guest is going to need you. Guests hate having to look around for their server. Going to the bathroom if you have to is fine, as is running to the kitchen to run food, but don’t stay gone.

6. Talk to your guests. If you ask people how they’re doing, be prepared if they want to tell you. Don’t just ask them because you think you have to, ask them because you genuinely want to know. You need this information so you know how to adjust your service. If they’re in a bad mood, you have to figure out how to cheer them up. If they’re in a good mood, you need to keep them there. If they seem like they’ll talk to you, then talk to them. If they don’t want to make talkie talkie with you, then don’t worry about it. You’re there to serve them, which means keeping them happy with whatever it takes (to a reasonable extent). If they’re regulars, ask them how their family is, or how their ailing mother is. If they’re coming in happy, their kids wearing their sports uniforms coming in with a trophy, then ask them if they just left a game. If you can deal with kids without wanting to throttle them, then get in good with them. Kids can make or break the meal with some parents.

#7. Don’t throttle the kids. No matter how much you might want to, knocking the kids to the ground will result in termination, flogging by parents, and an almost certain lawsuit. Make nice with them, keep yourself out of trouble.

#8.  My final tip:  Honesty is (almost) always the best policy.  Guests can tell if you’re lying.  I don’t know how, but they can.  It doesn’t matter if you can lie before a grand jury and win your case, you can’t lie to a guest who is waiting for their food.  If the kitchen is running long, make sure you inform your guests of this when they first sit down.  If you’ve fucked something up while ringing it in, then make sure you tell them that you fucked it up.  Don’t blame the kitchen for something that’s your fault.  Only screw the kitchen if they screw you first.  If they fucked it up, tell the guest.  Lying only gets you in deeper shit when the manager goes by and debunks that lie.  If you go smoke, let your guest know that you’re stepping out for a moment (if everyone’s caught up is the ONLY time you should go smoke, and then only for 3 minutes AT MOST).  If you let them know that you’ll be stepping out for 3-5 minutes, they’re going to be a lot more sympathetic if they run out of a drink than if you just vanish with no explanation.  If you have to hand off your card to another server and let them handle your tables so you can go on a legally mandated however unwanted it is break, don’t just vanish, introduce your relief to the guests.  Don’t say you’ve been in the office, tell them you have no choice.  Lying to your guests is a bad thing to do overall.

As an addon to the honesty issue:  The guest asking you how you are is not your cue to tell them your life story.  Keep it simple, and if they want to pry, then let them pry and give out what you feel comfortable with.  Don’t just blurt out everything, more often than not it’s going to hurt your money and add to a letter to the owner/corporate office.

Remember, these are just a few tips from my personal arsenal.  You might not be able to get them all down, and nobody’s asking you to.  They’re just tips to make you some cash.  I’ll post more of these to come, there’s still a few tricks up my sleeve.

Ribeye

Yes, I had to work tonight.  Wasn’t too long of a shift, but it was a shift.  At least I didn’t have to close.

Some of my first guests in the bowling area tonight were just plain evil.  No tips whatsoever.  I have to ask, and this is a serious question.  I’m not trying to be mean, but what is it with black women and frozen drinks?  Pina Colodas, Frozen Margaritas, Strawberry Daquiri’s, I even had a woman on my first lane (the non-tipping lane, 80 bucks total) who wanted to get a frozen Absolut and cranberry juice.  I asked one of my good friends at work, Ms. B, who also happens to be black, why black women loved frozen drinks so much, and she says it’s ingrained in them from youth.  “We grow up with kool-aid, and freezer pops, and we love slushies.  We also love to drink.  When we can get drunk with our slushies, we gettin the best of both.”  I love Ms. B, and if I were straight…well, let’s just leave it at I love Ms. B.

Back to my lane.  These bitches drank up a variety of Strawberry Daquiris, Strawberry Margaritas, Pina Colodas, Frozen Hurricanes, and yes the attempted frozen vodka cranberry.  I was all kinds of happy when they first went down, they weren’t all that ghetto and seemed to be mature.  Like I’ve said before, I try to not prejudge because you get surprised all the time.  The main problem I had with them, at least before they left me that big nothing for the tip, was that they wouldn’t order their drinks all at once.  They ordered literally one at a time.  I had to go to the front bar for drinks, and I had to go to that front bar 10 times just for their first round.  I didn’t let it bother me too much, at least not visibly to the guests, I was still full from Thanksgiving dinner that work provided.  But after the 18th trip to the bar for a single drink I got really upset.  Also, as I said, not a one of them tipped me.  Then, when they wanted to pay for their bowling, there wasn’t anyone at the counter.  One of them had the nerve to yell at me, “Hey you.”  I turned around and looked at her, grabbed my name tag, pointed to it, and said, “It’s Ribeye, not Hey You.” and walked off.

I would also like to say thank you to the very kind group of friends, and yes, these are their real first names, Shonda, Toria, and Marcus, for the very large tip you left me.  It made my night waiting on you in the first place, and when you asked me to stay after I got off work and play pool with you it just made me happy.  It’s people like you that make me glad I don’t prejudge my tables based on race.

Also, for those of you who don’t know, I do not tolerate racism on my blog, and the next person who tries to use the word N****r in a comment will be added to my spam list and reported to their ISP.  I have no problem with black people in general, so don’t assume that I’m going to allow something like that.  I’ll also post your names and e-mail addresses if you try it again.  I’ve stated time and time again the certain groups of people I have a problem serving, and I don’t like that word in the first place.  It will NOT be tolerated.  Go to a forum somewhere and use it, but not here.

And finally, I haven’t mentioned it before, but I had my bartending interview this past Tuesday.  I’m making an attempt at a small change at my job.  I’d still be serving a couple nights a week, but doing the bar also.  I honestly don’t think I’m going to get it, the interview didn’t go great mainly because I’d been up all night the night before with the partner who was in pain from a tooth being cut out, but I’ll find out tomorrow.  I figure if I get it, then YAY, if I don’t, that’s fine because it’s party season and I’ll still make bank off the private parties I’m going to be working.  You’ll find out tomorrow night if I got it or not.

Thanks for all your support, and again, Happy Thanksgiving.

Ribeye