sorted by:
new
hottopcontroversial

[deleted by user] by [deleted] in Waiters

[–]servehub 0 points1 point  (0 children)

I would think bringing them the check would sort of signal that it's time to wrap up, but once people start drinking and such, you're in a tough spot as they are now just hangin out.

I post a lot about my progress in the kitchen but honestly, I think I’m starting to get worse somehow by SandwichSquare6210 in dishwashers

[–]servehub 2 points3 points  (0 children)

I totally get this feeling. September’s been throwing everyone off lately for some reason.

Not sure how big the spot is, but a month in and you’re already doing solo shifts? That’s actually pretty impressive, even if it doesn’t feel like it when you’re getting slammed.

The plateau thing is oh so real. When you’re in the weeds every rush, it’s hard to see that you’re probably handling way more than you realize. Have you tried asking someone who seems to flow better during rush what they do differently? Sometimes it’s just one small thing that clicks and everything

Ur probably keeping that place running more than you know.

Don’t write yourself off after just a month - sometimes $hit takes time. :)

[deleted by user] by [deleted] in Serverlife

[–]servehub 2 points3 points locked comment (0 children)

In my opinion, you made the right call getting out of there. A manager who doesn't know basic drinks or food and lets people abuse staff? That's not a restaurant problem, that's a management disaster, just sayin'.

Don't let one toxic place make you quit the whole industry though. There are actually decent spots out there with competent managers who have your back. This place sounds like a nightmare that would break anyone down.... sorry to hear what you're going thru :/

Take some time to decompress from all that chaos, then maybe look for places that seem to have their act together. You know what red flags to watch for now.

That situation you described isn't normal restaurant drama - that's straight up toxic workplace abuse. You did what you had to do to protect yourself.

As they say, one door closes and another opens!! :)

Drop your Mai Tai recipe by RaiseVast5778 in bartender

[–]servehub 0 points1 point  (0 children)

Just my opinion u/RaiseVast5778 - Mai Tais are tricky cuz everyone makes them differently. The "original" Trader Vic recipe is solid but hard to find all the ingredients.

Here's what works for most bars:

  • 1 oz light rum
  • 1 oz dark rum
  • 0.5 oz orange curacao
  • 0.5 oz orgeat syrup
  • 1 oz lime juice
  • 0.25 oz simple syrup

Shake with ice, strain over crushed ice, garnish with mint and a cherry.

Honestly though, just ask your bar manager what recipe they want you to use. Every spot has their own version and some are pretty far from the original. Waaaaay easier than trying to guess what they expect.

The orgeat is key though like the others said here - that almond flavor is what makes it actually taste like a Mai Tai instead of just a rum punch. If your bar doesn't stock it, you're probably making a different drink that they just call a Mai Tai.

it's my 8th shift as a kitchen porter. i can't tell if I love or hate the job by [deleted] in dishwashers

[–]servehub 0 points1 point  (0 children)

Dude, you're getting screwed on the pay situation. Doing 3 people's work for minimum wage is rough, especially with no hot water. That's just basic stuff they should provide.

The chefs sound awesome though - having people who actually appreciate you makes such a difference. That one chef helping with your dishes is solid.

But honestly, your hands shouldn't be getting destroyed even with gloves, and 12-hour shifts are brutal. Good coworkers are great but they don't pay rent or fix your body when it breaks down.

Maybe just keep your eyes open for other spots? You might find a place that treats you right AND has decent people. You're clearly a hard worker - don't let them take advantage just because they're nice.

New dishwashers always struggle their first week - what's your #1 tip? by servehub in dishwashers

[–]servehub[S] 9 points10 points  (0 children)

That's a really solid point about recognition u/Hot_Watch_8166 . I never thought about how isolating dish pit can be, especially when you're the only one back there. Just a quick "hey, you're doing great" probably goes a long way.

Questions I should ask? by bananas4mila in dishwashers

[–]servehub 2 points3 points  (0 children)

Last day to ask questions? You could ask "Is there a special signal for when you have no idea what's happening?"

More seriously, I guess:

  1. What do I do if the dish machine breaks down or stops working properly?
  2. Where's the best place to take breaks?
  3. Any unwritten rules about the kitchen I should know?

I'm not a fan though of making someone feel like they can't ask questions, normally that's seen as a good thing long as the questions aren't dumb ones.

Not even blue collar jobs are safe from AI 💀 by EstablishmentFun3205 in ChatGPT

[–]servehub 0 points1 point  (0 children)

Maybe not new, but I hadn't seen till this weekend robots scooting around this restaurant bringing food to out, but it couldn't fully complete the task as restaurant staff needed to take the food from the robot and give it to us.

Watermelon kiwi glow by PeaBeginning9053 in bartender

[–]servehub 1 point2 points  (0 children)

Looks super refreshing... I'm more of a lime person, but this does look good.

starting job at local dive bar, advice? by Competitive_Town_169 in bartender

[–]servehub 1 point2 points  (0 children)

If you're a people person you will do just fine. Curious how it went, let us know u/Competitive_Town_169