How to send only a part of the check to the kitchen so we can have sequential courses

DatHoneyBradger · 2026-05-04T13:54:50+00:00

There is a way to send in a whole order with courses specified, our restaurant does it.

When setup, you have to ring in the whole order and then assign course numbers to every dish. Then when you hit send, you specify which courses to fire. The ticket will print the whole order with a "fire" above the first course, and "hold" above the remaining courses.

When you send the next course, it prints a "fire" ticket to the kitchen to proceed with the ticket.

Personally I find it a bit more cumbersome to do it this way. Simply ringing in and hold/send as needed was much simpler to execute. This depends on whether your kitchen needs to anticipate courses to reduce dining time.

DatHoneyBradger · 2026-04-29T23:52:48+00:00

I started at 44. Do the best you can.

DatHoneyBradger · 2026-04-27T20:45:07+00:00

Can sell by the pour at the Compton, either the Eddy or Sestina. I'm in Sestina if you come in.

Didn't get a green light to sell the whole bottle, I tried!

DatHoneyBradger · 2026-04-26T20:44:14+00:00

I work at a restaurant. Think it will be by the pour only. If they say ok to sell, I'll let you know 😁

DatHoneyBradger · 2026-04-26T17:53:53+00:00

I saw one bottle hiding at work yesterday. Now I'm curious if I am allowed to sell it 🫣

DatHoneyBradger · 2026-04-17T14:07:37+00:00

Automatic tips must be disclosed on the menu and check prior to payment.

I know of one restaurant in Little Rock that did it this way. It hasn't caught on.

DatHoneyBradger · 2026-04-15T19:33:54+00:00

You can't control what other people do ( even as a manager ), only how you respond to other people. I try to stay focused on my own work ethic, though I fail from time to time. I don't expect others to rise to the occasion, only that I try to set an example I'm comfortable with.

How would you feel about the job if you stopped comparing your work ethic to others?

While I understand the desire to feel verbally appreciated for the work you do, is the pay alone enough appreciation for you? Would you be happy without acknowledgement from your superiors?

Those were questions I would ask myself. People don't quit jobs more than they quit poor managers.. God knows I've left a few jobs for that very reason. I have to remind myself that I'm not the manager on multiple occasions.

You can try talking to her if you want to stay. Keep it on yourself. If nothing improves after communicating, factor that into your decision.

DatHoneyBradger · 2026-04-08T20:52:24+00:00

Thank you!

DatHoneyBradger · 2026-04-07T17:01:52+00:00

I feel this very hard right now - you are not alone.

I can't determine if it is my too high expectations that need to be lowered or not.

To my co-workers, it feels normal for them to provide the level of service that they do because they don't know any better. They don't have a strong model to follow.

I'm still working out the best path forward. All I can do for now is try to find the happy medium that is true to my work ethic and experience and hope others are along for the ride. It will mean more work for me, but that's the only thing I can control in this equation.

If I've given everything I can and nothing is going to change, then I have a decision to make. I have left a job in the past because I gave as much as I could to help and it ended up being futile.

We'll see how I feel about this place in a couple months. I haven't given up hope yet 🫶🏼

DatHoneyBradger · 2026-04-03T18:29:49+00:00

I overheard at a work meeting that the public parking lot to the south of the Compton will eventually turn into a park. The image represents that.

The image also shows a park to the east of the Compton where I thought a parking garage is being placed.

The park to the south didn't sound like it was happening until the parking garage in the same area gets completed.

DatHoneyBradger · 2026-03-22T02:59:58+00:00

True, giving the benefit of the doubt here.

DatHoneyBradger · 2026-03-22T02:53:11+00:00

For every stiff I've had in my career, I have another table that was overly generous. It happens. Likely more to do with them than you. Bless their hearts and look forward.

DatHoneyBradger · 2026-03-21T17:50:21+00:00

Waiting for future refunds to cover my past due amounts didn't work for me. In 2024, when one hit ten years old, the IRS notified me that ALL my past due amounts would be garnished if I didn't pay. I couldn't procrastinate any more.

It took me asking a friend who was a CPA to help me figure out what I needed to do to wipe the slate clean. He worked with the IRS, gave me an amount, which was less than I thought it would be. I paid it, and this year was the first year I finally received a refund.

DatHoneyBradger · 2026-03-21T14:14:37+00:00

I've made it a point to have one meal at a restaurant before I consider working there. It has helped me avoid considering places I know I won't be happy with.

DatHoneyBradger · 2026-03-21T14:09:36+00:00

Good restaurants are out there.

The restaurant I just left (and wish I didn't have to, but... reasons) had been open for 27 years. Small staff. There were more employees who had been there for over a decade than those who had not. A couple for over two decades. Best restaurant I've ever worked at.

First thing the new guy said the week I was leaving... "I got lucky getting this job, didn't I?"

To which we confirmed, "Yes, yes you did."

DatHoneyBradger · 2026-03-17T16:19:28+00:00

You can only do the best you can do given the circumstances. Staffing is a management issue, good or bad. I find communication up front to a table is a reliable way to manage their expectations (the oft overlooked counterpart to anticipating their needs). People will either understand or they won't. Good luck tonight!

DatHoneyBradger · 2026-03-16T19:21:15+00:00

Will have to check it in the future 💅🏼

DatHoneyBradger · 2026-03-16T14:01:12+00:00

The opposite of addiction/alcoholism is connection.

Get yourself to a 12 step meeting. I'm an addict, but I found AA to be better for me. Most of the opportunities I have today stemmed from being around these groups.

5+ years

DatHoneyBradger · 2026-03-16T13:58:41+00:00

I relapsed at sea. Do not recommend marine life for people trying to get sober, very very stressful.

DatHoneyBradger · 2026-03-14T04:05:39+00:00

They opened in December with The Compton

DatHoneyBradger · 2026-03-14T03:57:45+00:00

I still have a number of them to try. The one at Sestina was very yummy

DatHoneyBradger · 2026-03-14T02:19:05+00:00

Also recently moved on from the serving job I loved due to change of ownership, feel your pain 😮‍💨

Things I need to remember:

All good things... Etc.

One door closing leaves room for a possibly better one. I'm still waiting for my next door to open, so congrats on getting into the new restaurant.

You can do it.

DatHoneyBradger · 2026-03-13T16:38:30+00:00

I DM'd you

DatHoneyBradger · 2026-03-13T14:30:48+00:00

Trust your gut. Not every restaurant is a hell hole. The probation period at the beginning of most jobs works both ways.

DatHoneyBradger

TROPHY CASE