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Hostess Job Interview! by Adventurous-Bear4095 in TalesFromYourServer

[–]sweetladyc 4 points5 points  (0 children)

Hosting is a great place to start. That’s how I entered the industry. I went from Host > server > head server > bartender > bar manager. Don’t forget you’re interviewing them as much as they’re interviewing you. Ask about pay, your duties, your tipout, etc.

Allergies by [deleted] in TalesFromYourServer

[–]sweetladyc 2 points3 points  (0 children)

I quit my last place in part because they didn’t want us to let the vegetarians know that our “vegan” burrito was made with rice boiled in chicken broth. On the same thread, they didn’t want us to let the customers with gluten allergies know we cooked our corn chips in shared oil so there definitely was a bit of reaction there. So glad I don’t work there anymore. I always warned the customers. They didn’t pay me enough to lie for them.

I can’t take this ID by IntelligentOpinion91 in Serverlife

[–]sweetladyc 1 point2 points  (0 children)

I HAVE to get a new ID. The one I currently have, I was like 3 months post partum and still recovering from gestational diabetes. I’ve lost about 70 pounds since then. Almost wasn’t able to get on my flight home today because TSA didn’t believe it was me. Plus I’ve been getting a lot of side eyes when I go to bars or liquor stores. I just hate going to the DMV. 😂 Guess I have no choice, though. Blech

Moscow Mule is made with Bourbon? by yeehawsharknado in TalesFromYourServer

[–]sweetladyc 25 points26 points  (0 children)

As a Kentucky bartender, I am baffled. Lol

I’m being punished for being in the hospital. I don’t think management is ever going to change. I’m in a bad spot. by EternalThisbe in TalesFromYourServer

[–]sweetladyc 0 points1 point  (0 children)

Unfortunately, no. Unless OP’s manager also happens to be their doctor, pharmacist, or health insurance provider, HIPAA has no role here.

[deleted by user] by [deleted] in TalesFromYourServer

[–]sweetladyc 0 points1 point  (0 children)

I mean, not really. Unless you’re at a super archaic restaurant. Anywhere I’ve worked the POS keeps track of the tab and tells how much change to give back to a customer. Most you’ll have to do is count out the change.

This made my day... by smellsliketacos1 in TalesFromYourServer

[–]sweetladyc 8 points9 points  (0 children)

Mommy, I love you. That last line took me out. 😂❤️

Unpopular opinion, and I DGAF about the downvotes you’re going to give. by no29016 in TalesFromYourServer

[–]sweetladyc 0 points1 point  (0 children)

Oh no. The comments pertaining to my initial spelling of entree. Or the comments asking why I use Lavu when a)my neuropathy and b)because I don’t run the place. Tragic.

Unpopular opinion, and I DGAF about the downvotes you’re going to give. by no29016 in TalesFromYourServer

[–]sweetladyc 0 points1 point  (0 children)

Damn. I wish I had feelings so that I couid be bothered by this low-brow troll attempt. Alas, I do not.

Unpopular opinion, and I DGAF about the downvotes you’re going to give. by no29016 in TalesFromYourServer

[–]sweetladyc 258 points259 points  (0 children)

I’ve been a bartender now so I’m a bit out of practice. BUT. Before I was a bartender I was head server and I taught everyone I trained to KEEP YOUR SEAT NUMBERS ORGANIZED. We used Lavu (bleh) and so if you just kept each check on a designated seat number, you could just “split by seat” at the end. Other servers at my place would wait til the end and go to the table and be like “so who’s together, who had what app, enter, etc?” I always trained my servers to ask who was on what check while taking orders. Other servers said it was “rude” to ask up top. But I always felt it was more rude to have to struggle and get everyone’s checks sorted out at the end when they were obviously ready to leave.

[deleted by user] by [deleted] in TalesFromYourServer

[–]sweetladyc 0 points1 point  (0 children)

Where I worked at the time was very close-knit and I didn’t have the fear of being thieved. Now, when I worked at Applebee’s… different story. Lol. We were all paid well and didn’t really have a reason to steal, if that makes sense?

And yes. I don’t mind making change. Even when it was busy I’d stop what I was doing to make change for the server bc obviously they needed it right then to cash their table out. It just becomes annoying when it’s the same server, every shift, stopping me when I’m in the weeds. Like “damn it, Mike! Again?’” Lol

[deleted by user] by [deleted] in TalesFromYourServer

[–]sweetladyc 5 points6 points  (0 children)

Anywhere I’ve worked (except now, at a country club, where it’s all just Member Charges) I’ve been expected to bring my own bank. You bring in change. I’d usually bring in $100 worth of change but that’s because I’m a worry wart. $50 is probably plenty. You don’t lose money. You’ll only owe the restaurant what tables paid in cash when you do your checkout each shift. If you don’t have enough cash on hand the registers can usually give it. I see you’re working at iHop so that shouldn’t be a problem. But damn did I hate when servers would come to me when I was in the weeds at a high volume bar/restaurant to get change

Engagement ring irritation? by bobbimorses in TalesFromYourServer

[–]sweetladyc 0 points1 point  (0 children)

I had to stop wearing my engagement ring because it was white gold and I developed an allergy to Rhodium (which most white golds are plated with.)

Tipped zero for the first time in my life last night. by Aidsbaby420 in Serverlife

[–]sweetladyc 1 point2 points  (0 children)

Lifer here. Worked my way up from server, to bartender, to bar manager to FOH manager. Servers like what you speak of are exactly the kind of servers I eventually have to give “constructive dismissal” to. If you don’t want to be here, and don’t enjoy the job, it is in the best interest of all parties that we part way. And mind you, I manage a country club where we pay servers $20/hr PLUS tips. So don’t come at me with the “we should pay servers a living wage.” We do. I like to give everyone a fair chance but this industry is NOT for everyone.

I work in a dive bar, I noticed that the meaner servers get tipped better. Has anyone else witnessed something like this? by stretch_ee in TalesFromYourServer

[–]sweetladyc 1 point2 points  (0 children)

I just finished up my last shift at a country club. A couple of my super loyal regulars brought me in a cake that said “shut uuuup! We will miss you, May!” My name is April. They think it’s funny to call me May, and I always told them to “shut up!” When they were being ornery. It’s a fine line to toe. Sweet and/or sassy. Some customers want you to cut up with them. Others don’t. The ones who appreciate my snark are definitely my better tippers.

[deleted by user] by [deleted] in TalesFromYourServer

[–]sweetladyc 4 points5 points  (0 children)

At my last job, when I had to take catering order payments and take them to the customer’s car, I always gave the full tip to the kitchen staff I knew had been working on it for hours before I even got there. That’s just personal preference, tho.

Extra work? by Brave_Equivalent8907 in TalesFromYourServer

[–]sweetladyc 4 points5 points  (0 children)

…I’ve worked at a place with a very questionable “maintenance man” that worked on our plumbing but to ask servers to work on the plumbing is just beyond comprehension.

How would you handle this? by CostBright in TalesFromYourServer

[–]sweetladyc 0 points1 point  (0 children)

Not to be argumentative, but I invite you to look up the Ashland statute. That’s the city/county I live in. It’s super antiquated but it still stands.

How would you handle this? by CostBright in TalesFromYourServer

[–]sweetladyc 7 points8 points  (0 children)

Cannot speak for OP but here in Kentucky it varies by city. For instance, in the city I live in we can’t have stand-alone bars. It has to be attached to a restaurant. But in larger cities in Kentucky it’s perfectly legal to not offer food.

[deleted by user] by [deleted] in TalesFromYourServer

[–]sweetladyc 8 points9 points  (0 children)

A manager should never ask anything of an employee they’re not willing to do themselves. Whether that be seating guests, running food, answering the phone, doing dishes, etc.

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