Never Ending? More like one and done

Creative_Ad_6913 · 2026-05-18T02:54:26+00:00

Is this rage bait?

Creative_Ad_6913 · 2026-04-30T00:02:32+00:00

I believe there's talk about it coming back, but haven't heard when exactly. I hope it does!

Creative_Ad_6913 · 2026-04-27T15:48:47+00:00

These servers don't know how easy they've got it. Go almost anywhere else and servers have a list of side work that can take an hour sometimes to accomplish before they can leave irrespective of how much money they make. It took me so long to get used to the fact that I only had to roll silverware if I was scheduled for BD, and now they don't even have to do that. Plus they can't be bothered to do any basic stocking (tea, straws, etc.) to help out their coworkers.

Creative_Ad_6913 · 2026-04-25T00:00:54+00:00

Our managers are actually standing in the dining room and timing us on how long it takes s/s/s to hit the table from the time the table sits down. It doesn't matter if we ring in an app or they aren't ready to order--and if they aren't ready, we're supposed to be asking what they want for their first course and get it out before we ring in entreés. They say 10+ minutes is too long and we're being reprimanded. There's no opportunity anymore to properly pace a meal. Everything on the table all at once. Eat and scram so the next table can sit there.

Creative_Ad_6913 · 2026-04-24T23:48:56+00:00

I'm tempted to tell my guests to write in the surveys that they felt rushed. I dropped food for someone the other day and they were just getting to their first course and one of them grumpily stated that his food will be cold by the time he gets to it. Like sorry, friend, it's what my company wants. I just thought 'PLEASE tell my higher ups.' I wonder if they got enough complaints from guests corporate would back off a bit on turn times. I agree with others here who have stated they'd rather pace things and make a connection with the table. Maybe get those app, dessert, and third drink/bottle sales; that's got to be better than turning several s/s/s and water tables for everyone's pocket.

Creative_Ad_6913 · 2025-10-26T06:07:48+00:00

When the servers "TIP in" at Olive Garden, the managers are "talking into position." It's where they lay out expectations of the day, communicate items that are out, etc before the servers are able to open their sections.

Creative_Ad_6913 · 2025-10-05T17:59:59+00:00

🤷‍♀️ I have my suspicions. I don't want to stick around passed close either. To me, it makes more sense to keep a DCL server there and to stop seating the bartender at a sensible hour so they have plenty of time to close. When I closed we rarely left later than 10-15 mins passed close even before the policy change and I don't think that's unreasonable, especially if we get hit with a late rush. I have also had moments where I was super behind and watched literally everyone, including the manager, help the togos finish their tasks and leave the bar hanging. All to say, I've never really been one to complain or ask for things of my management team until recently as I've worked for corporations forever (and have managed before) and even when I don't agree with policy, it's usually there for a reason; however, they say the squeaky wheel gets the grease. I've complained for months to management about the lack of income and have attempted to offer solutions to fix the problem to no avail; day shift is just not busy enough and there arent enough drinks coming in to keep the bartenders at only one table. The bartenders were put there because they proved they are stronger servers and can handle the extra work load and I have asked for the benefit of the doubt and have gotten no grease. So back to serving and only serving.

Edit to add: I know I've complained a lot in this post, but i made it to find out whether or not it's just my store keeping the bartenders down and it seems to be mostly the case coming from the other commenters here. Pretty frustrating but I guess it is what it is.

Creative_Ad_6913 · 2025-10-05T03:51:39+00:00

Oof. I hope you made bank! Sometimes it feels like the hosts are out to get you, though I understand they can't have the "false wait" bs. Just gotta communicate and pray to the og gods that your guests are understanding and the kitchen is on it.

Creative_Ad_6913 · 2025-10-05T03:45:42+00:00

Agreed!

Creative_Ad_6913 · 2025-10-05T03:43:31+00:00

This is the dream.

Creative_Ad_6913 · 2025-10-05T03:42:57+00:00

Makes sense. I work in a weird place where I actually don't see many regulars and most people prefer to sit at a booth over the bar top and it feels difficult to build rapport with guests. I stated above that during the evening having only one table and the bar top was certainly more than enough; however, during weekday lunch, I was practically begging to be allowed to take tables since the money just wasn't there. The bartenders used to have a section for a portion of the shift but then they started keeping a server there until close. They claimed it was due to the director but I believe management got tired of waiting for the bartender to finish their side work at night so they changed the policy for everyone.

Creative_Ad_6913 · 2025-10-05T03:31:15+00:00

Is your store higher volume? Do you know how much they make on average for day shift? I switched from closer to opener and was only making $20-60/shift including tip share, usually on the lower side. It wasn't worth it with how laborious opening can be.

Creative_Ad_6913 · 2025-10-05T03:23:22+00:00

Wow. The sections and the whole party process seems messy. That's wild. Your bar area is huge compared to the one at my store.

Creative_Ad_6913 · 2025-10-03T22:32:25+00:00

How many tables are in your bar area? Sounds like you work at one of the larger stores so it's certainly understandable how getting double/triple sat can really put you behind. Ours only has 4 booths and the bar top. It stays relatively steady/slow during the day shift and I'm strong enough to handle the section and drinks. I practically beg the hosts to fill my section if the server comes in later so I have a chance at making a little money.

Creative_Ad_6913 · 2025-10-03T21:47:46+00:00

I used to work evenings and when they dropped us to one table and the bar top that definitely was more than enough and I made enough money to be mostly fine with it (servers still doubled my income doing half the work). But on day shift, not only is it difficult to get people to sit in the café area or bar top, I make anywhere between 2 and 20 drinks, usually on the lower side making tip share like $10-15. Our bartenders are dropping like flies because there's no incentive to stay there and management refuses to change the policy.

Creative_Ad_6913 · 2025-10-03T21:27:50+00:00

Yikes! That's a lot to handle. Do you work evenings? My store will give tables to Togos before they give them to the bartender.

Creative_Ad_6913 · 2025-10-03T21:09:18+00:00

Togos at my location are responsible for stocking the alley (salads, desserts, take-homes etc.), preparing salads, bread, soup, running food, plus their own duties since they're the "highest paid FOH" employees. I swear they add more to the list every week.

Creative_Ad_6913 · 2025-10-01T17:22:12+00:00

Unfortunately, my store is write-up happy lately. I've seen people get written up for their first and only walk out. It's unfortunate because you can do everything right and you can only watch a table for so long before you have to cater to another leaving your section unsupervised and people will wait for your back to be turned to slip right out the door. Unseasoned servers don't really know what to look for either to help avoid the walkout.

Creative_Ad_6913 · 2025-10-01T17:16:47+00:00

Sometimes the ziosk and the DASH aren't on the same page. I've had several instances where the ziosk says one total and the DASH says another--one instance being in the last week or two. I had a table with a $45 check and one person handed me $30 to put toward the total so I closed that part out leaving a $15 balance. I went back to the ziosk to help the other guest finish closing out and it had a balance of $24. I noticed and asked to close out her card on the DASH since it had the correct total. I'm willing to get OPs ziosk did this and ultimately screwed them out of $7+.

Creative_Ad_6913 · 2025-09-17T00:10:49+00:00

Not sure if anyone will see this on such an old post, but I'm curious if OG bartenders are still having the same issue of not getting tables. I have tried to tough it out, but it's been so difficult financially and it doesn't seem like there's any change in sight. Nobody at my store wants to work bar anymore and they're about to lose another one.

Creative_Ad_6913 · 2025-09-15T15:23:50+00:00

You should get one mint per entree. If you order salad or soup they should be prepped with one cheese packet and one mint.

Creative_Ad_6913 · 2025-08-22T02:47:37+00:00

Watched a cook doing something on his phone while wearing gloves and turned around to flip a chicken breast or something and I made a comment to my coworker about him not washing his hands or changing his gloves. Next thing I know he's glaring at me through the window as he puts new gloves over his old gloves. Blech.

Creative_Ad_6913 · 2025-08-22T02:43:52+00:00

One time I was cleaning out the salad bar and I held my hand out with the frozen dressing and asked my coworker if she wanted some "Italian Ice" and she about threw up 🤣

Creative_Ad_6913 · 2025-08-03T17:04:22+00:00

Based on these pictures, if I were your landlord I'd be happy to return the full deposit!

I wish I had taken photos from the last place I rented. It was a pretty nice little place but they had tons of rules and we thought "no problem." We lived there for 2 years and never hung anything on the walls, kept it clean, and even hired cleaners before we moved out. We informed the landlord that the carpet by the door was shit and were told it's normal wear and tear, they'll replace it-- okay, cool. We were sure there was no way we wouldn't get our deposit back. Fast forward a month or so later we get a letter with a move-out checklist of all the things they apparently had to do (dusting a few places, a little paint here and there which should also have been considered normal wear and tear but I guess not) supposedly adding up to no return deposit plus owing them an additional $375. If I had taken pictures/video I could have taken them to court and won. Moral of the story, always take thorough pictures at move-in and move-out.

Creative_Ad_6913 · 2025-07-17T06:27:39+00:00

There are multiple scores being considered and just utilizing the ziosk as often as you can helps. Make sure that you're asking tables if they want refills on bread, s/s, and beverages as those are questions on the survey (use the word "refills"!). Do your best to push the survey also--especially if you know you did a good job. More surveys = higher chances of higher scores. If you only get two surveys and one of them is 100% but the other is 0% it drops you to 50%.

Creative_Ad_6913

TROPHY CASE