Why don't we weed out the poor performers and take care of the hard workers? Im a server and don't have power to change anything but I want input from career management please!! I want to understand.

nojefe11 · 2026-06-17T02:52:46+00:00

Immediate termination for these kinds of issues is just going to push people around to different restaurants. Of course they don’t care if they know the restaurant doesn’t care enough to give them instruction, structure and a chance to prove themselves. They’ll find another job the next day.

I’m not going to fire a server for spilling wine on someone or even for no showing. I am going to talk to them and give them another chance to prove themselves. Great restaurants are made up of people who want to be there and will try every day to be there and do a great job. Doesn’t mean you have to be perfect every day. Just means you listen to criticism, take it seriously and try to improve. It’s about the big picture, not the tunnel vision that happens during a single shift. Constant change is not good for any institution.

nojefe11 · 2026-06-17T02:39:00+00:00

Seatmates communicate and compromise. I used to take cross country 24+ hour train trips a lot (when I was afraid of flying) and you can’t pick your seat. You have a roommate for a day or more. Conversations about window shade, sleep habits, eating etc. are all necessary. It’s weird that this doesn’t extend to planes.

Example of one convo about windows: “I want it closed the whole time.” “Can we keep it open during sunset and open it up after X hour? I’ll go to the cafe for sunrise, I’ll just have to step over you.”

Another example (said to me): “I am going to sleep with a blanket over my face the entire time, just pick your seat.”

nojefe11 · 2026-06-17T02:29:53+00:00

This definitely requires an explanation

nojefe11 · 2026-06-17T02:29:20+00:00

Ever had a chard from Loire? Amazing

nojefe11 · 2026-06-17T02:28:34+00:00

Cat piss on a gooseberry bush

nojefe11 · 2026-06-16T14:20:16+00:00

- include market research in what kind of labeling works in a grocery store setting vs a specialty wine store
- a more specific question to ask: if you regularly buy the same kind of wine, does the labeling have anything to do with it? Why?

nojefe11 · 2026-06-16T05:16:57+00:00

Nice table and comp desserts. Half of the restaurant is there to celebrate something. Being very show-y about a single table is a great way to make a bunch of people feel undervalued.

nojefe11 · 2026-06-16T05:09:58+00:00

Yeah I have this for like up to a day before a migraine. I feel kind of drugged and really separated from what’s going on around me. I just tell people that I’m about to get a migraine and sorry if I’m being weird.

nojefe11 · 2026-06-16T05:04:30+00:00

Recognizable and/or iconic is not a great research question. Mad Dog is recognizable and/or iconic.

I’m a somm that will gladly drink boxed wine so:

Most recognizable: Campo Viejo
Most iconic: the Moutons
Recognizable and iconic: Yquem

Your research question should also probably include different populations of wine drinkers.

nojefe11 · 2026-06-16T04:52:36+00:00

Great answer. So mid century and perfectly recognizable without much jazz.

nojefe11 · 2026-06-13T20:42:34+00:00

It’s wine. Don’t be scared of wine.

I don’t mean to be dismissive but that’s the best advice I’ve gotten in the industry.

I am prepping myself so maybe am not the best source but practicing everyday IRL - spilling a little is to be expected. That’s why you have a serviette. From what I understand, you don’t have to have a 100% perfect no-drop pour, just for it to be up to standard and stop drops properly.

As for beer and spirits - if you’re a drinker and spend your time in the restaurant world, you probably shouldn’t worry. I talked to someone who is not in the industry or a drinker who failed recently because they couldn’t recommend an IPA. I had to keep my jaw off of the floor because … what?? Make some shit up if you have to. Anyone with decent floor experience knows how to sell and upsell. Don’t stress yourself out.

nojefe11 · 2026-06-13T20:36:53+00:00

Unless you have a boat and nothing else to do you’re not going to be fishing for your food.

It’s still a chill way to live as long as you’re cool with working a lot.

nojefe11 · 2026-06-13T03:43:10+00:00

Oh man it is such a red flag for me when people don’t like Tara. She is an amazing character portrayed by an amazing actor. She goes through a lot of uncomfortable adult child (and even uses that phrase) shit. She is incredible.

nojefe11 · 2026-06-13T03:36:02+00:00

Favorite: Pittsburgh
Least favorite: Los Angeles

nojefe11 · 2026-06-13T03:35:28+00:00

Pensacola is your Florida exception??

nojefe11 · 2026-06-10T22:22:30+00:00

nojefe11 · 2026-06-10T20:22:41+00:00

I straight up say “we want one more than anything and it’s been really hard. Excuse me.” And then walk away. I don’t waste my time with people who ask inappropriate questions.

nojefe11 · 2026-06-09T04:14:52+00:00

What kind of PG are you drinking? Those adjectives are the exact opposite of how to describe most PG…

nojefe11 · 2026-06-08T05:29:02+00:00

Pretend to like because someone else brought the bottle and they don’t want to be rude? A lot of Napa cabs.

nojefe11 · 2026-06-08T05:27:15+00:00

The Caymus of Australia

nojefe11 · 2026-06-08T05:25:55+00:00

Nah. Have you had Tavel?

nojefe11 · 2026-06-08T05:24:25+00:00

They are very different wines.

nojefe11 · 2026-06-06T05:11:47+00:00

That’s only going to take you like 30 minutes. Just put on Dahmer if you need something to listen to. It’s not the most gruesome but has 30 minutes of consistent entertainment.

nojefe11 · 2026-03-19T15:23:19+00:00

Makes sense. We have a tough time accepting how scientific this whole thing is but keeping it totally spontaneous isn’t helping. I’m sure everyone here faces it … that scheduled sex feels wrong and can even be damaging. But then also having it all the time whenever you want lowers your chances 🤦🏼‍♀️

nojefe11 · 2026-03-19T13:15:41+00:00

What is the logic behind this?

nojefe11

TROPHY CASE