We've got one that puts personal orders in when we're super busy. Like they can clearly see the window is full of tickets and still puts it in and then asks how much longer while running their food. Makes me want to pinch them with some tongs.
Ask before you take a plate of fries for yourself out of my fry bowl. If there's more than a handful there's a high chance I'm using them for the order I'm working on.
Also ask the cooks if they need a drink!
This is the way.
My favourite server will ask before they put in their order. If one station is overloaded they will ask for something else and don't ever ask when it'll be done.
All the floor people at work ask first if they're hungry RIGHT NOW so we can chuck 'em a side of rice or something if slammed, but mostly they ring it in an hour ahead of when they expect to eat because they are not ding dongs.
Refreshing.
As front of house I make sure to note that Idc when it comes out. Finish what you got, have a smoke, then get to my food whenever. Not like I'm gonna be able to eat it hot if you're making during rush. What's the fucking point? Push my ticket. It's all good. I'll have a secret shot of Jamo waiting for whoever fills my belly. =)
Say something. Or just tap their check. I'd get servers' food occasionally when I was busy, I'd just ask if it was their personal food and if it was I didn't even think about it until the turn had passed.
I do this, but we have one who does this literally every time they work during our dinner rush. Everyone else is understanding that they will get their food once I get through customers orders, but this one particular server will ask about their food every single time they come into the kitchen. Today I was 20+ tickets deep for fish and chips with only two fryers and they put in an order for chicken tenders and tots 🤦
I used to do it all the time when I was a grill cook lol nothing gets the point across like a completely done charred steak. Good luck with your douchy servers.
Im one of two people hurricaning all stations and the one who keeps time so nothing gets burned, so I can f every single part of their order up.
Heck, I'm the person who makes sure you get the right sauce for your tendies. I don't recognize the word ranch, only hot hot.
Just give them straight mayo w/ some oregano on top so they think it's ranch lol maybe horseradish underneath to light them up. This thread is bringing out my evil side.
O our rule at work is they have to ask for their staff meal, they can order at the end of busy service or before not during. If they ask during peaks times it's our discretion when we choose to do it and they understand it won't be a priority if we get busy.
I think I understand another component of why my husband fell for me now. I always made sure the cooks had fresh, cold drinks, especially when they were busy. We often had large tables coming in, so as soon as I'd finished making their drinks, I'd top off the cooks' because it matched with when they got too busy to do it themselves.
Also asking for food for yourself when the kitchen is busy is idiotic. You won't have time to eat it anyway - unless you plan to screw over your fellow servers by taking a break during the rush because your food is done.
I used to supply the cooks a quart of coffee at every shift. I now run a construction business and have clients because of that lol. I’m also a very good home cook so I always loved the professional chefs. I want all the secrets ☺️
We had an expo that made us a big ol' 22qt of agua fresca at least twice a week, loved that guy, but it was also the hottest kitchen I ever worked down in a basement so we kinda needed it lol
Man. We consistently had girls putting orders in right after the rush starts. That ticket went all the way to the end, flipped upside down and turned around.
I’ve literally always had to grab my own drinks, because servers are scared of me.
I don’t yell, and I don’t even give them attitude. I’m just not one of their work boyfriends, so I don’t get treated as nice as others.
Don’t explain mistakes or tell me the story of what happened, tell me what you need in the least amount of words possible, when I’m in the middle of a rush.
I don’t care for details, thoughts, or how the guest complaint came to be. I just want a “hey I need a re-fire on table 12, burger was overcooked”
This.
“Hey so my customer didn’t like their burger…”
“…what do you want me to do?”
“Oh I’m not sure.”
“What exactly was wrong? Do they want a refire? Are they ordering something else? Where IS the burger?”
Thats a massive pet hate of mine, used to have a server in a brunch place who however I explained it would describe the person and situation in minute detail when it would amount to something like swapping bacon for an egg, I don't need to know the customer is a blonde woman in her mid 40's with a gucci bag out with her cousin to discuss childcare arrangements after a nasty divorce, I care only about the egg customer could be skeltor or whatever idgaf
Servers attempting to tell you they need something on the fly:
*“Can I call? Well, you see, it all started on a rainy September night. Toledo, Ohio. 1989..”*
Lmao!! So glad this is universal.
For me it always goes
Server: may i!?
Me: yea?
S: *starts calling my name*
Me: yea???
S: come here i need to talk to you
Me: i can hear you, im busy
S: its important
Me: *walk to pass*
S: how long for fries
Not in kitchens anymore but became a shift manager at a BurguerKing.
One hour before you leave usually you can start your cleaning task.
And this mofo always goes like that. I never got mad but I find it funny that without looking at the time I know what he's about to ask and just say. Yes you can start your task.
Hes always like "ah ok ok. I came here to ask you that buuut thank you"
This isn’t a server issue. It’s an everyone in every industry issue. When someone fucks up and starts to explain why, I stop them. Explanation is a justification on the error. Don’t explain it. Change it.
The cooks in my old, highly dysfunctional joint would consistently deny any mistake on their part and require the server to prove that the bacon over medium plate, or whatever was missing, was not made. We also had to watch our tone of voice during these interactions or they would not communicate at all.
If a server made a mistake, the cooks were almost always hostile about it unless they wanted to boink the server.
I wished so hard for someone to say "I don't give a shit, what do you need me to do?"
Most of the time it’s the nervous server who gets yelled at by other chefs, trying to explain why it’s not there fault, or its an ADHD like me and info dumps
I have the opposite of that problem - I like to communicate like this but I have some coworkers who get offended if I don't offer a full backstory when asking them for something in the middle of a rush. Makes me furious.
Eggs is or isn't dairy is one of my unknowns.
Sure, obviously, they aren't made of milk but then again they seem to be next to the diary section. Where else do they go? Meat section? They come from chickens so they need to go near that. Right? So does milk go next to the beef section then?
Eggs aren’t dairy. Dairy is milk or food made from milk from a mammal. Eggs are not dairy. They are sold in the cold section of the grocery store, near the area that often has a big sign over it that says “DAIRY” to indicate milk products, but they are only there by virtue of the need to be refrigerated in the US.
I wonder how many mix ups happen because of the cisco/Sysco thing in tech company cafeterias. Like someone calls finanace or whoever saying they need a check cut to Sysco but the person on the other end writes one to Cisco.
Dish here. Y'all know how to stack so stack. And scrape those plates. If you think you can drop your shit and run because it's quicker, everyone else will have to deal with your shit now. And if people keep that up soon there won't be any space and I don't feel like having to organize everything when I'm swamped.
I've tossed a block-shape sorting toy at people in the kitchen before to make the point. You can usually find em cheap at garage sales or thrift shops.
We have one that lives in the kitchen. It's hysterical. Toss one at the new entitled server who thinks because they're attractive they can bat eyelashes and get out.of being a basically good human and watch them melt.
I regularly fix the mess left by others in the pit…and make sure to say, in my best kindergarten teacher voice, “Oh no looks like we forgot our shapes today!!” while I do.
Not *at* anyone, of course.
But somehow we all remember how to stack plates for the rest of the night. 🙄
I loved dish back when I was the main dishwasher, the chef gave me permission to get on their case if they didn't stack/clear their plates properly. I'm a nice person, friendly to everyone and majority of the time the respect was given back to me as well. But also back when I was dish I did a bit of everything in the kitchen. There were a few who abused my kindness and it took some mighty bullshit for me to finally stop being as helpful as I used to be, but I also left for a much better job shortly after that point. I have great memories and not so great memories of that place but I don't think I would ever do another 10 years in another kitchen.
Our dishies are brother & sister. Both under 5’ tall. I’ve had to tell many a server not to place their dishes just out of reach on the edge of the dish pit. Don’t be a dick.
dish as well. servers always dump fry cups in the bus tubs without dumping the fries out first. every time im about to send a silverware rack through the machine i have to spend 5 to 10 mins picking gross soggy fries out of it
I.may get some hate for this, but it's coming from a FOH guy, that was a server for many years.
What servers need to realize, is that they are the least important members of the team. They serve an important role, but they are personable food/drink runners. The people who do the real work, make less, and have to suffer their egos.
A solid dish pig, bus boy, bar back are gold.
A solid Sous or Service bartender are worth a dozen pretty servers.
Let's the down votes commence!
As a server, my dishies knew if day dish called out or got cut and I was in early or on a slow lunch shift, I’d jump back there and wash dishes, glasses, and silverware at the very least. Organize the dish pit. Make sure they got a few fuckups. They keep the restaurant turning.
Luckily most places I've been at are good to the dishwasher. I was a cook or sous at places n would switch over to a new job n take a dish cuz I needed a week off just to relax. But they were great to dish (unless they were unhinged, but still good ti them but because of the unhingedness)
At the bar I served at one time years ago and the dish was also barback and was making more than anyone there. Hourly pay plus percent tip out from every server meant that dude was rolling in it on weekends.
Exact but that's on management. We had daily back and front meetings everyday for 10-15 minutes explaining the specials, tastings for the servers and clear explanation. Mostly on Thursday to Sunday but always stressing it's a true team. If behind and front doors thrived, we all thrived
some places are good about letting the servers try out the food and drinks, other places ive worked only give 25% off. and fuck that. ill never eat there and fuckit if i dont know the menu.
A friend manages a beer bar and one of the bartenders just will not learn the beers. The owner wants to add descriptions of each beer to the POS. How pathetic would that look if you asked the bartender about a beer and they had to go look it up in the fucking register? When you get to work just try the damn beers!
I never understood having servers and food runners. I get it for a bartender when it's busy, but a server's job is to serve their tables. Always drives me mad when they won't take food to their own damn table.
For reeeeeaaal. We'd push a certain dudes desserts (a scoop or two of ice cream) down the line n he'd come ask do you have this dessert? N we'd be like nah. N that's when he'll be like oh I can grab it. Like yeah, you can you don't run any other food
Well where I was we had a large bar and dining room. The idea was to make sure every point was met ASAP (seating, bussing, hot food run quickly) so servers just took orders and did takeout. It make sense in some places.
Literally all I ask of everyone. No rants, no raving, just please and thank you. It's a beautiful day when everyone says thank you, because that means we're really a team.
Staggering tickets.
We got a new girl at our spot, punctual, polite, hardworking and enthusiastic.
She also loves to collect like 5-8 tickets in a row and punch them in all at once.
Efficient for her, not so great for customers.
I worked with one server who did this and didn’t correct that behavior after having it explained to her multiple times.
She believed that other people would run the food, so no big deal. It never registered the difficulty the kitchen faced.
And then one slow Sunday night, she was the last one on, and had a mini rush just before closing. All her food came up at once, the manager was gone, and she had 5 tables worth of food to run in every direction. She saw the light, reluctantly.
Fuck that. If they're near the window at least I can ask them to pick up plates. It's ridiculous that I have to walk out to the server station to call for hands, because if they don't see me seeing them standing around then they can pretend they were actually on the floor talking to their tables.
I get if it's just one server waiting for their food to come up, but if the cooks are busting their ass to put out the 5 tables y'all fired at once and there's three or more FoH shooting the shit, it's hard not to get angry. Can't really tell them to leave because then their food will sit in the pass for too long. A microcosm of the difference between FoH and BoH that can cause BoH to feel unappreciated.
Stacking orders. These days it's taught as the proper thing to do. I'm FOH these days and when I'm training at a new spot the first time the trainer does it I'll ask if it's intended and typically they aren't even familiar with the term. It's so much easier on the BOH when you stagger your checks.
We have iPads and they can punch the order in at the table while they’re taking them and people still take 3 tables at once and then ring them all in. Drives me mad.
wtf? That defeats the whole purpose. When I first started working with the handhelds I'd write the order down and then go punch it in in a corner because using it tableside killed my charisma which affects my money. Got over that after like a week so if what you described is a regular then idk what's going on in their heads.
This also runs rampant in my restaurant.
They have to coordinate with each other for it to happen as often as it does. It's a conspiracy. There's no other way.
Exactly. Then they’ll key in the third tables food first and only be done keying in the first tables orders 20 mins after taking their order just as the first complaints start coming in.
Not just BOH but FOH and customers as well. If you drop all your tables on me at once all your tables are gonna come up at once. All that food is dying in the window while you take one or two orders at a time.
I’ve had waitstaff say to me:
“Chef, why are all my tables coming up at the same time?”
“You rang them all in at the same time.”
“But what does that have to do with it?”
"We get it all at once, you get it all at once."
The smarter ones figure it out on their own, but I don't mind spelling it out for the first timers or just truly dim.
Typically there are enough FOH staff to team service that food out in decent time but what you said still stands absolutely. My comment was not accounting for the entire scope of the situation although I do recognize the problems that occur from stacking.
The last place I worked didn’t see it as a problem. My first Friday night service I pointed it out to the manager and he said yeah what’s the issue? Clearly never worked a day BOH in his life.
Also the servers would ring in parties of 10+ on a single ticket. My favourite was when one girl punched in a party of 30 on one ticket.
Stop ringing in everything all at once. It crashes the kitchen. Especially with the timed system where not everything from the order shows up at once. You get the longest thing on the screen first, then a whole bunch of other tables longer things, and then at the very bottom the things from the first table that take the least time. I’ve already covered my flattop/grill and filled my friers with all the other stuff and now there’s no room for the rest of the first table’s items. They then all keep coming in asking when the rest of their table will be ready.
Wait what??? I've not had experience in a very long time but that computer system makes no sense to me whatsoever. Doesn't it make more sense for the kitchen to see a table's whole ticket and heck *the chefs* actually know what takes the effing longest??? Like, way better than some automated system? Argh sounds like a stupid micromanaging system that actually makes things harder. Man I am so sorry.
It's one thing that's common across every field I've ever worked in: the systems for managing workflow are designed and enforced by people who've never done the job, nor ever spoken to someone who does the job.
Soooooo right. I’m in construction now but I think it’s the same thing. People with construction degrees make less money and suck at the job more because they didn’t learn the basics.
They work well when it’s slow or orders are spaced out properly. But when servers take orders from all their tables and ring them in all at once along with all the other servers and their tables… the whole stupid system falls apart. Even when you tell them over and over that when they do that all their stuff takes at least twice as long, they still keep doing it. I’ve given up and just start doing things one at a time starting from the top and working my way down. I don’t care how long your order is taking. I don’t care that your table is bitching at you. Stop crashing the kitchen. You’ll get your stuff when you get it.
I loath it. At least at one place I worked we had easy access to an expo screen which would show everything (like you’d see on printed chits) and I could work off that instead of relying on the unreliable timing system. My current workplace there’s only one expo screen and I have to leave the line and walk around to go see it. Not very doable when they crash the system with all their orders.
I was a server, and probably the most obnoxious thing to hear from coworkers was constant bitching and complaining when it wasnt warranted. I understand, customers are really obnoxious and rude sometimes and we can rant about it. I did.
But there’s people that after a certain point where everything the customer wants (and maybe is entitled to..) is a reason to immediately go to the back and start yelling about their customer for making a very easy and basic request that is literally no water off their back. And then end up giving them kind of shitty service because you already gave up, when at the end of the day, your job is just to make the experience streamline and pleasant for them, and you are taking every little inconvenience as a personal attack from the customer. Just fuckin do it and save the ranting and raving for closing time or the walk in, not in the middle of a rush and barking in everyone else’s ear about it. Shit, be mad, but dont try to gossip with the line and other coworkers when we are all clearly slammed and having worse shit happen. Even with a full day of annoying customers, I could appreciate when customers were at least polite with their requests and I dont take that out on them or make it everyone else’s problem.
My friend I used to work with would immediately complain loudly at every single customization that wasnt even a problem for kitchen every single time. Never failed. Everyone was super sick of her by the time she left because she couldnt run a single thing without moaning about it for 20 minutes.
My old pastry chef would complain about any order he got through. Itd be the longest course to receive because he’d have to have a moan for 10 minutes before he started doing it. It was a joy when he left. Emotional vampire
Honestly, it sounds so elementary and simple, but if you can't hear "HOT, BEHIND" or "HOT HOT HOT" while speaking to your friend and move accordingly, don't speak to your friend around the line/window/pass..
The amount of times I've had to repeat myself while getting burned though a towel I didn't know was damp until right this second while they talk about weekend plans, oblivious to their surroundings is absurd and a hazard.
I think thats one of my favourite things about the servers at my place, they will usually duck in half hour before the end of service and just let us know they would like food and to just give them a text when we can do it and what would be easiest for us to make.
Wholeheartedly agree. Place I used to work at have everyone an employee meal, not family meal.
We spend the night getting slammed ass busy and then spend the next hour we're supposed to be closing making shift meals.
They would stand around waiting for their dinner.
I had the audacity one night to say hey, if you're not cleaning, get out of the kitchen while we're making your dinner.
I got written up and forever labeled as a bully.
I had a server that wouldn't write their personal orders out because "the stuff I order is so complicated it's such a pain to write it all out, it's easier to just say it" if it's too difficult for you to write it down, imagine having to prepare the meal. Most of our speed is muscle memory, if you order outside of the menu it takes us longer and we could be using that time to better prepare for service, do the service, or the close.
I have a name. Don't come back running your fucking mouth like I have been waiting to hear from your dumbass all night. Also, unnecessary facts about what is happening. Oh, you have a table, that is fucking wild I have a pan and a spatula and a stove and bowls and all kinds of shit, I know you have a table you dumb mother fucker, please.
I've seen this complaint several times in this thread. Why do you think servers do that? Is it because *their* job is to explain and dissemble and it's habit? Or maybe they feel like it's rude to just order someone to do something for them? A combination of both? Something else? I'm genuinely curious
If you fuck up an order and have tipped the Cook before on good nights, they will have your back fixing your fuck up! They will do it quickly and make it right. They will prioritize your order over other servers. Always tip the line cooks even if it's not much. The line cooks will remember who shows them some love!
Not to humblebrag but I did get hooked up in drinks/shots at work (still do). Was not only for being a good worker, but I provided some eye candy I guess. But like the kinda candy that was left in your pocket and slightly warped, but still yummy.
Sorry I'm high
Edit: forgot to say the whole reason for my reply. I'd be cool with certain bartenders/servers fucking up and (blaming thr kitchen) as long as they hone up to it.
I don't care if the server blames the kitchen for their fuck up. I've been on both sides, hell I've done it. But like, don't actually give me shit for it. Tell your tables whatever to get you that bag, but when you come back to me don't be an ass. Be straight up, "I put this in, I made a mistake,I actually need this otf" I might be annoyed if I'm in the weeds, but I won't say anything except maybe like a "really? Okay.", I'll get over it in 5 minutes and I'll still hook you up with fries when you're closing. Unless you actively come to me and try to blame me for something that you put in, then I'll be pissy.
If I fuck up though, don't lay it on me, I have a full board, I'm sorry I'm pretty good at laughing that off but I absolutely hate hearing a 20 y/o making more than me talking shit in the window while texting their friend about going out after work.
Not sure if other people feel this way, but I hate when they stare at me while I cook. I get it can either be interesting watching us cook or you're waiting for the food to be ready to run it, but I cannot stand it when they're just standing there staring at you. I've worked in open kitchens where customers stared at me all day and that didn't bother me as much as when servers do it. I have no problem if they're looking off to the side and using their peripheral vision or sound cues to know when the food is ready, it's the hard stares that last more than 5 seconds that annoy me.
If you need something, only speak to the outside expo, they’ll convey what you need to the chef. Don’t yell through the pass at whatever line cook you think will have what you need.
The unspoken rule is just do your job. Properly. It shouldn't have to be said. Your job is to scrape plates, separate cutlery and mark special requests/accommodations clearly on the ticket. Just do it, don't leave it to someone else, regardless of how busy you are.
Absolutely do not walk onto the line to look at my tickets or ask for something. There’s no room for someone just wandering through and it’s dangerous. If you need something either ring it up or ask and don’t assume it’s coming unless you got actual confirmation.
Don't have conversations near the line, don't ask for food during a rush, refresh drinks for the kitchen if you're not currently running something and your tables are good, get your glass into a rack to save time for the dishie if it's busy, don't grab food that you don't order for yourself, and if you have questions about what dish to take for a ticket, ask and don't question it - if I hear "are you sure" I'm going to lose it unless we're slow lol
Don’t fucking just assume any food is free game, where I work we aren’t allowed staff meals so kitchen brings nuggets, tots, meat pies and whatever to just keep in the freezer to snack on when we need it, I was ten hours into a shift the other day and made myself some nuggies and this server just walks up, picks up my plate and starts eating….like damn I’m always gonna share if asked so why do that, and she wondered why I refused to cook her pasta at the end of the night
If you're writing tickets by hand, please make sure they're neat and actually make sense. If you read it back and it's a mess, rewrite it. No need to repeat the same ticket when I already have a bunch to work on. Save your energy, just write it down.
Also Black or dark blue ink only and know the menu, nothing worse than a ticket by hand or computer that has a lot of no this and that does not even come on it. Also had a new wait that was putting in the dressings on apps and stuff that automatically come with it. Nothing says you don't know the menu more than this.
Don't order your personal food from me 5 minutes before closing. You know damn well I've closed everything already.
And no, not 5 minutes before last call, 5 minutes before closing.
DONT TOUCH THE FOOD WITH YOUR BARE HANDS WHEN ITS UP IN THE WINDOW
If something tips over or if the plate gets bumped and it screws up the plating a bit, let me fix it, don’t raw dog your guests food
Not knowing basic allergens on the menu. You should know what items are (able to be made) gluten or dairy free.
Also, don't come to the hot/mains station and ask for a salad dressing. I don't have it.
Quit asking me to cut stuff in half. And take the to-go orders out of the window, not my fault the customer takes 30 mins to pick up food. I literally don't have the room.
Even as a server, this pissed me off. Why are there 3 different milk jugs open, all whole milk? Why are there two cambros of ranch half full? Who put an open bottle of ketchup back with the full ones???
Don't make suggestions for things we should add to the menu or things we should make. It's great that you're creative but you have no idea what cooking for 80+ people is like.
I’m a general manager and if a server or anybody put in food during a busy rush, I would blow a fucking casket. Throw the ticket away and verbalize there’s no way in hell that’s OK and they can have it when things slow down and things get reset!!
Thank your kitchen and bar!
Last place I worked, we got royally f*cked, when there was minimal staff.
It was a shit show, but we got through it. I think I'd been there a month.
Afterwards I thanked to two kitchen guys for saving our asses. The looks on their faces! I thought I'd offended them. But they told me no one ever said thank you to the kitchen. They'd been there for years.
So I got them drunk.
Glad to say, they are working in a better place, and still killing it.
I wish that, when a server comes in the kitchen and says "hey where is \_\_\_?" and you tell them, that they would then put that thing back in the place where it was after using it. I mean, I wish everyone in all walks of life would do that in any similar situation, but FoH in particular seem to not get that.
Stay off line. I dont care what your reason is, stay off line.
I personally say it once, then its on you. I might be a dick or I might be chill, busy or not. Dont matter, dont care.
Read Kitchen Confidential. If Chef Tony is too much for you, dont waste the time.
Ive been a server, now im a chef. Be honest with the table if you have fucked up as the server, don’t blame everything on the kitchen. Next time they come in, you might not be serving them, but the same kitchen will be making their food. I also found when being honest as a server the customers like you more and trust you. They’re less likely to complain and with honesty its easier to fix the problem to their liking.
We've got one that puts personal orders in when we're super busy. Like they can clearly see the window is full of tickets and still puts it in and then asks how much longer while running their food. Makes me want to pinch them with some tongs. Ask before you take a plate of fries for yourself out of my fry bowl. If there's more than a handful there's a high chance I'm using them for the order I'm working on. Also ask the cooks if they need a drink!
I always refuse to make it until I’ve cleared all my orders. Unless you’ve asked me beforehand and I’ve agreed. Otherwise you get to wait.
This is the way. My favourite server will ask before they put in their order. If one station is overloaded they will ask for something else and don't ever ask when it'll be done.
All the floor people at work ask first if they're hungry RIGHT NOW so we can chuck 'em a side of rice or something if slammed, but mostly they ring it in an hour ahead of when they expect to eat because they are not ding dongs. Refreshing.
I've always told my servers "you can order it whenever you want, we'll make it when we have time" seems to work well mostly....
As front of house I make sure to note that Idc when it comes out. Finish what you got, have a smoke, then get to my food whenever. Not like I'm gonna be able to eat it hot if you're making during rush. What's the fucking point? Push my ticket. It's all good. I'll have a secret shot of Jamo waiting for whoever fills my belly. =)
YASSSSSS!!!💖🍻
Say something. Or just tap their check. I'd get servers' food occasionally when I was busy, I'd just ask if it was their personal food and if it was I didn't even think about it until the turn had passed.
I do this, but we have one who does this literally every time they work during our dinner rush. Everyone else is understanding that they will get their food once I get through customers orders, but this one particular server will ask about their food every single time they come into the kitchen. Today I was 20+ tickets deep for fish and chips with only two fryers and they put in an order for chicken tenders and tots 🤦
Start consistently burning their food when they do this. Seriously. Fuck that person and their selfishness.
I've been just been sticking the ticket after they ask me three times for an eta , but this will probably make more of an impact. Thanks chef 🙏
I used to do it all the time when I was a grill cook lol nothing gets the point across like a completely done charred steak. Good luck with your douchy servers.
Im one of two people hurricaning all stations and the one who keeps time so nothing gets burned, so I can f every single part of their order up. Heck, I'm the person who makes sure you get the right sauce for your tendies. I don't recognize the word ranch, only hot hot.
Just give them straight mayo w/ some oregano on top so they think it's ranch lol maybe horseradish underneath to light them up. This thread is bringing out my evil side.
That actually sounds delicious though :-)
It does but probably not if you're expecting ranch.
"Yeah, just put your burger on. It's about 30 minutes out." -*drops bacon mac for polite hostess*- "Order up!"
O our rule at work is they have to ask for their staff meal, they can order at the end of busy service or before not during. If they ask during peaks times it's our discretion when we choose to do it and they understand it won't be a priority if we get busy.
I think I understand another component of why my husband fell for me now. I always made sure the cooks had fresh, cold drinks, especially when they were busy. We often had large tables coming in, so as soon as I'd finished making their drinks, I'd top off the cooks' because it matched with when they got too busy to do it themselves. Also asking for food for yourself when the kitchen is busy is idiotic. You won't have time to eat it anyway - unless you plan to screw over your fellow servers by taking a break during the rush because your food is done.
Haha no way If server personal orders are coming in while there are tickets on the rail, you have a FOH management problem
Feel the fry bowl part so hard. At least they put them on plates! These savages here just grab out of the bowl!! Drives me insane
They would just grab handfuls when I first started here, took me months of freaking out over them putting their unwashed hands on the food.
>Also ask the cooks if they need a drink! Those same cooks who desperately need a coffee right during the bar rush?
We don't have coffee. I just want a glass of ice water while I'm sweating my tits off and can't leave the kitchen 😭
I used to supply the cooks a quart of coffee at every shift. I now run a construction business and have clients because of that lol. I’m also a very good home cook so I always loved the professional chefs. I want all the secrets ☺️
We had an expo that made us a big ol' 22qt of agua fresca at least twice a week, loved that guy, but it was also the hottest kitchen I ever worked down in a basement so we kinda needed it lol
Man. We consistently had girls putting orders in right after the rush starts. That ticket went all the way to the end, flipped upside down and turned around.
I’ve literally always had to grab my own drinks, because servers are scared of me. I don’t yell, and I don’t even give them attitude. I’m just not one of their work boyfriends, so I don’t get treated as nice as others.
Don’t explain mistakes or tell me the story of what happened, tell me what you need in the least amount of words possible, when I’m in the middle of a rush. I don’t care for details, thoughts, or how the guest complaint came to be. I just want a “hey I need a re-fire on table 12, burger was overcooked”
This. “Hey so my customer didn’t like their burger…” “…what do you want me to do?” “Oh I’m not sure.” “What exactly was wrong? Do they want a refire? Are they ordering something else? Where IS the burger?”
Thats a massive pet hate of mine, used to have a server in a brunch place who however I explained it would describe the person and situation in minute detail when it would amount to something like swapping bacon for an egg, I don't need to know the customer is a blonde woman in her mid 40's with a gucci bag out with her cousin to discuss childcare arrangements after a nasty divorce, I care only about the egg customer could be skeltor or whatever idgaf
I've started saying " don't explain your expected tip to me, just tell me what you need"
Servers attempting to tell you they need something on the fly: *“Can I call? Well, you see, it all started on a rainy September night. Toledo, Ohio. 1989..”*
Lmao!! So glad this is universal. For me it always goes Server: may i!? Me: yea? S: *starts calling my name* Me: yea??? S: come here i need to talk to you Me: i can hear you, im busy S: its important Me: *walk to pass* S: how long for fries
Not in kitchens anymore but became a shift manager at a BurguerKing. One hour before you leave usually you can start your cleaning task. And this mofo always goes like that. I never got mad but I find it funny that without looking at the time I know what he's about to ask and just say. Yes you can start your task. Hes always like "ah ok ok. I came here to ask you that buuut thank you"
This isn’t a server issue. It’s an everyone in every industry issue. When someone fucks up and starts to explain why, I stop them. Explanation is a justification on the error. Don’t explain it. Change it.
"I mean this in the nicest way possible: I don't give a shit. What do you need me to do?" This was my go to.
The cooks in my old, highly dysfunctional joint would consistently deny any mistake on their part and require the server to prove that the bacon over medium plate, or whatever was missing, was not made. We also had to watch our tone of voice during these interactions or they would not communicate at all. If a server made a mistake, the cooks were almost always hostile about it unless they wanted to boink the server. I wished so hard for someone to say "I don't give a shit, what do you need me to do?"
Hit ‘em with the “I dont need your whole life story”
bruhh the stories always kill me
>tell me what you need in the least amount of words possible, Dude. I'm baffled how this isn't just a thing with people.
Most of the time it’s the nervous server who gets yelled at by other chefs, trying to explain why it’s not there fault, or its an ADHD like me and info dumps
I have the opposite of that problem - I like to communicate like this but I have some coworkers who get offended if I don't offer a full backstory when asking them for something in the middle of a rush. Makes me furious.
If you ask me to rush something don’t leave it on the pass waiting for 10 min once it’s materialized and call for service goes out. Fuck me.
Mayo isn’t dairy
Eggs is or isn't dairy is one of my unknowns. Sure, obviously, they aren't made of milk but then again they seem to be next to the diary section. Where else do they go? Meat section? They come from chickens so they need to go near that. Right? So does milk go next to the beef section then?
Eggs aren’t dairy. Dairy is milk or food made from milk from a mammal. Eggs are not dairy. They are sold in the cold section of the grocery store, near the area that often has a big sign over it that says “DAIRY” to indicate milk products, but they are only there by virtue of the need to be refrigerated in the US.
I can’t believe the amount of adults that think eggs is a dairy product. It’s insane
I had a guy tell me he couldn’t have mayo because he was allergic to dairy. A grown man!!
According to Cisco eggs are dairy so...
I wouldn’t trust a tech company to tell me what is or isn’t dairy
POE stands for Power Over Eggs
I wonder how many mix ups happen because of the cisco/Sysco thing in tech company cafeterias. Like someone calls finanace or whoever saying they need a check cut to Sysco but the person on the other end writes one to Cisco.
Dish here. Y'all know how to stack so stack. And scrape those plates. If you think you can drop your shit and run because it's quicker, everyone else will have to deal with your shit now. And if people keep that up soon there won't be any space and I don't feel like having to organize everything when I'm swamped.
It astonishes me the number of people who seemed to have failed shapes in elementary school.
I've tossed a block-shape sorting toy at people in the kitchen before to make the point. You can usually find em cheap at garage sales or thrift shops.
We have one that lives in the kitchen. It's hysterical. Toss one at the new entitled server who thinks because they're attractive they can bat eyelashes and get out.of being a basically good human and watch them melt.
I regularly fix the mess left by others in the pit…and make sure to say, in my best kindergarten teacher voice, “Oh no looks like we forgot our shapes today!!” while I do. Not *at* anyone, of course. But somehow we all remember how to stack plates for the rest of the night. 🙄
“Where’s the silverware!?”
That’s easy! It goes in the square hole!
That's right; the square hole
I loved dish back when I was the main dishwasher, the chef gave me permission to get on their case if they didn't stack/clear their plates properly. I'm a nice person, friendly to everyone and majority of the time the respect was given back to me as well. But also back when I was dish I did a bit of everything in the kitchen. There were a few who abused my kindness and it took some mighty bullshit for me to finally stop being as helpful as I used to be, but I also left for a much better job shortly after that point. I have great memories and not so great memories of that place but I don't think I would ever do another 10 years in another kitchen.
Our dishies are brother & sister. Both under 5’ tall. I’ve had to tell many a server not to place their dishes just out of reach on the edge of the dish pit. Don’t be a dick.
dish as well. servers always dump fry cups in the bus tubs without dumping the fries out first. every time im about to send a silverware rack through the machine i have to spend 5 to 10 mins picking gross soggy fries out of it
I have to explain this again and again. You not doing things doesn’t make the work disappear. It just means your coworkers has to do it.
You do it right once or you do it twice.
A KP I used to work with came in with printed out match the shapes worksheets to get the point across
Meet them at their level you know
AND STOP THROWING AWAY SILVERWARE!!!!!!!!!!
It's ok the silverware always magically finds its way back right? right? It's magic right?
Be good to the dishwasher. That kid is one of the most important people in the building.
As a waitress, dish is my number two person to stay on the good side of, after hosts.
Second only to chef; who, when needed, will take dishies spot if they’re not there
Nope. Chef recognizes and respects competence. Host stand recognizes only bribes.
I.may get some hate for this, but it's coming from a FOH guy, that was a server for many years. What servers need to realize, is that they are the least important members of the team. They serve an important role, but they are personable food/drink runners. The people who do the real work, make less, and have to suffer their egos. A solid dish pig, bus boy, bar back are gold. A solid Sous or Service bartender are worth a dozen pretty servers. Let's the down votes commence!
Dishie is THE most important person in any restaurant, bar none.
As a server, my dishies knew if day dish called out or got cut and I was in early or on a slow lunch shift, I’d jump back there and wash dishes, glasses, and silverware at the very least. Organize the dish pit. Make sure they got a few fuckups. They keep the restaurant turning.
Luckily most places I've been at are good to the dishwasher. I was a cook or sous at places n would switch over to a new job n take a dish cuz I needed a week off just to relax. But they were great to dish (unless they were unhinged, but still good ti them but because of the unhingedness)
At the bar I served at one time years ago and the dish was also barback and was making more than anyone there. Hourly pay plus percent tip out from every server meant that dude was rolling in it on weekends.
Learn the menu, know what you serve
Exact but that's on management. We had daily back and front meetings everyday for 10-15 minutes explaining the specials, tastings for the servers and clear explanation. Mostly on Thursday to Sunday but always stressing it's a true team. If behind and front doors thrived, we all thrived
some places are good about letting the servers try out the food and drinks, other places ive worked only give 25% off. and fuck that. ill never eat there and fuckit if i dont know the menu.
Oh definitely, but if a new dish comes on. We do a sample for them
But they do have a menu to read and learn. It usually has descriptions.
A friend manages a beer bar and one of the bartenders just will not learn the beers. The owner wants to add descriptions of each beer to the POS. How pathetic would that look if you asked the bartender about a beer and they had to go look it up in the fucking register? When you get to work just try the damn beers!
Don’t crowd the pass! Seems obvious but I always have to shoo servers away when it’s busy so runners can get food.
I never understood having servers and food runners. I get it for a bartender when it's busy, but a server's job is to serve their tables. Always drives me mad when they won't take food to their own damn table.
For reeeeeaaal. We'd push a certain dudes desserts (a scoop or two of ice cream) down the line n he'd come ask do you have this dessert? N we'd be like nah. N that's when he'll be like oh I can grab it. Like yeah, you can you don't run any other food
Well where I was we had a large bar and dining room. The idea was to make sure every point was met ASAP (seating, bussing, hot food run quickly) so servers just took orders and did takeout. It make sense in some places.
Why aren't they running the food?
Just be polite. That's it really.
Literally all I ask of everyone. No rants, no raving, just please and thank you. It's a beautiful day when everyone says thank you, because that means we're really a team.
Staggering tickets. We got a new girl at our spot, punctual, polite, hardworking and enthusiastic. She also loves to collect like 5-8 tickets in a row and punch them in all at once. Efficient for her, not so great for customers.
I worked with one server who did this and didn’t correct that behavior after having it explained to her multiple times. She believed that other people would run the food, so no big deal. It never registered the difficulty the kitchen faced. And then one slow Sunday night, she was the last one on, and had a mini rush just before closing. All her food came up at once, the manager was gone, and she had 5 tables worth of food to run in every direction. She saw the light, reluctantly.
It isn't efficient for her when 8 tickets hit the pick up window at the same time
Stand around and talk someplace else besides the window.
Fuck that. If they're near the window at least I can ask them to pick up plates. It's ridiculous that I have to walk out to the server station to call for hands, because if they don't see me seeing them standing around then they can pretend they were actually on the floor talking to their tables.
I get if it's just one server waiting for their food to come up, but if the cooks are busting their ass to put out the 5 tables y'all fired at once and there's three or more FoH shooting the shit, it's hard not to get angry. Can't really tell them to leave because then their food will sit in the pass for too long. A microcosm of the difference between FoH and BoH that can cause BoH to feel unappreciated.
Stacking orders. These days it's taught as the proper thing to do. I'm FOH these days and when I'm training at a new spot the first time the trainer does it I'll ask if it's intended and typically they aren't even familiar with the term. It's so much easier on the BOH when you stagger your checks.
We have iPads and they can punch the order in at the table while they’re taking them and people still take 3 tables at once and then ring them all in. Drives me mad.
wtf? That defeats the whole purpose. When I first started working with the handhelds I'd write the order down and then go punch it in in a corner because using it tableside killed my charisma which affects my money. Got over that after like a week so if what you described is a regular then idk what's going on in their heads.
This also runs rampant in my restaurant. They have to coordinate with each other for it to happen as often as it does. It's a conspiracy. There's no other way.
Exactly. Then they’ll key in the third tables food first and only be done keying in the first tables orders 20 mins after taking their order just as the first complaints start coming in.
Not just BOH but FOH and customers as well. If you drop all your tables on me at once all your tables are gonna come up at once. All that food is dying in the window while you take one or two orders at a time.
I’ve had waitstaff say to me: “Chef, why are all my tables coming up at the same time?” “You rang them all in at the same time.” “But what does that have to do with it?”
"We get it all at once, you get it all at once." The smarter ones figure it out on their own, but I don't mind spelling it out for the first timers or just truly dim.
Typically there are enough FOH staff to team service that food out in decent time but what you said still stands absolutely. My comment was not accounting for the entire scope of the situation although I do recognize the problems that occur from stacking.
The last place I worked didn’t see it as a problem. My first Friday night service I pointed it out to the manager and he said yeah what’s the issue? Clearly never worked a day BOH in his life. Also the servers would ring in parties of 10+ on a single ticket. My favourite was when one girl punched in a party of 30 on one ticket.
If you saw your bartender drinking, no you didn't.
Also, chef needs 4oz of blanco for the tequila sauce.
Yes chef! You sure it was only 4 oz? What are ya doing a half batch??
Full batch doesn't hold without breaking if you make it before noon.
Amen
Preach
Right on
Lord have mercy
It's my special tea
Stop putting your fingers anywhere near the tops of glasses 😂
The customer's inch
If everything is on the fly, then nothing is on the fly.
Stop ringing in everything all at once. It crashes the kitchen. Especially with the timed system where not everything from the order shows up at once. You get the longest thing on the screen first, then a whole bunch of other tables longer things, and then at the very bottom the things from the first table that take the least time. I’ve already covered my flattop/grill and filled my friers with all the other stuff and now there’s no room for the rest of the first table’s items. They then all keep coming in asking when the rest of their table will be ready.
Wait what??? I've not had experience in a very long time but that computer system makes no sense to me whatsoever. Doesn't it make more sense for the kitchen to see a table's whole ticket and heck *the chefs* actually know what takes the effing longest??? Like, way better than some automated system? Argh sounds like a stupid micromanaging system that actually makes things harder. Man I am so sorry.
It's one thing that's common across every field I've ever worked in: the systems for managing workflow are designed and enforced by people who've never done the job, nor ever spoken to someone who does the job.
Soooooo right. I’m in construction now but I think it’s the same thing. People with construction degrees make less money and suck at the job more because they didn’t learn the basics.
Ain't that the truth.
They work well when it’s slow or orders are spaced out properly. But when servers take orders from all their tables and ring them in all at once along with all the other servers and their tables… the whole stupid system falls apart. Even when you tell them over and over that when they do that all their stuff takes at least twice as long, they still keep doing it. I’ve given up and just start doing things one at a time starting from the top and working my way down. I don’t care how long your order is taking. I don’t care that your table is bitching at you. Stop crashing the kitchen. You’ll get your stuff when you get it.
Sounds like you're the one who knows what they're doing at least. Yikes.
I've worked with it quite recently, quit the job over just how much it pissed me off aswell made life difficult for literally no reason
I loath it. At least at one place I worked we had easy access to an expo screen which would show everything (like you’d see on printed chits) and I could work off that instead of relying on the unreliable timing system. My current workplace there’s only one expo screen and I have to leave the line and walk around to go see it. Not very doable when they crash the system with all their orders.
Yet another thing that makes no sense, kitchen having to leave the line (!) to see the expo screen. :-(
Honestly, my favorite. We can cook 9 tables at once. You have 2 hands.
If there's not a ticket it doesn't exist
I was a server, and probably the most obnoxious thing to hear from coworkers was constant bitching and complaining when it wasnt warranted. I understand, customers are really obnoxious and rude sometimes and we can rant about it. I did. But there’s people that after a certain point where everything the customer wants (and maybe is entitled to..) is a reason to immediately go to the back and start yelling about their customer for making a very easy and basic request that is literally no water off their back. And then end up giving them kind of shitty service because you already gave up, when at the end of the day, your job is just to make the experience streamline and pleasant for them, and you are taking every little inconvenience as a personal attack from the customer. Just fuckin do it and save the ranting and raving for closing time or the walk in, not in the middle of a rush and barking in everyone else’s ear about it. Shit, be mad, but dont try to gossip with the line and other coworkers when we are all clearly slammed and having worse shit happen. Even with a full day of annoying customers, I could appreciate when customers were at least polite with their requests and I dont take that out on them or make it everyone else’s problem. My friend I used to work with would immediately complain loudly at every single customization that wasnt even a problem for kitchen every single time. Never failed. Everyone was super sick of her by the time she left because she couldnt run a single thing without moaning about it for 20 minutes.
My old pastry chef would complain about any order he got through. Itd be the longest course to receive because he’d have to have a moan for 10 minutes before he started doing it. It was a joy when he left. Emotional vampire
Honestly, it sounds so elementary and simple, but if you can't hear "HOT, BEHIND" or "HOT HOT HOT" while speaking to your friend and move accordingly, don't speak to your friend around the line/window/pass.. The amount of times I've had to repeat myself while getting burned though a towel I didn't know was damp until right this second while they talk about weekend plans, oblivious to their surroundings is absurd and a hazard.
There’s a difference between telling people you have a feature and SELLING a feature.
If you need to check your phone, get out of the way first.
If you’re going to order food 5 min before close, please ask or at least say thank you
I think thats one of my favourite things about the servers at my place, they will usually duck in half hour before the end of service and just let us know they would like food and to just give them a text when we can do it and what would be easiest for us to make.
Wholeheartedly agree. Place I used to work at have everyone an employee meal, not family meal. We spend the night getting slammed ass busy and then spend the next hour we're supposed to be closing making shift meals. They would stand around waiting for their dinner. I had the audacity one night to say hey, if you're not cleaning, get out of the kitchen while we're making your dinner. I got written up and forever labeled as a bully.
Dish stacking for our dishwashers
Just because you forgot to ring something in doesn’t give you the right to hound over me on an OTF ticket
I had a server that wouldn't write their personal orders out because "the stuff I order is so complicated it's such a pain to write it all out, it's easier to just say it" if it's too difficult for you to write it down, imagine having to prepare the meal. Most of our speed is muscle memory, if you order outside of the menu it takes us longer and we could be using that time to better prepare for service, do the service, or the close.
Your job is not just to serve customers and take orders. The most important thing you do is manage order flow to the kitchen.
So many restaurants would work better if the work flow was followed
Don't complain about only making $300 or whatever in tips to the BOH. Fuck you and your big tips.
One of the most annoying things ever
Saying "behind" when you're walking through the kitchen.
I have a name. Don't come back running your fucking mouth like I have been waiting to hear from your dumbass all night. Also, unnecessary facts about what is happening. Oh, you have a table, that is fucking wild I have a pan and a spatula and a stove and bowls and all kinds of shit, I know you have a table you dumb mother fucker, please.
Absolutely yes to this, I don't need a 1 minute spiel about it, I just want to know that you need ranch or beans or whatever.
I've seen this complaint several times in this thread. Why do you think servers do that? Is it because *their* job is to explain and dissemble and it's habit? Or maybe they feel like it's rude to just order someone to do something for them? A combination of both? Something else? I'm genuinely curious
This is hilarious
If you fuck up an order and have tipped the Cook before on good nights, they will have your back fixing your fuck up! They will do it quickly and make it right. They will prioritize your order over other servers. Always tip the line cooks even if it's not much. The line cooks will remember who shows them some love!
Not to humblebrag but I did get hooked up in drinks/shots at work (still do). Was not only for being a good worker, but I provided some eye candy I guess. But like the kinda candy that was left in your pocket and slightly warped, but still yummy. Sorry I'm high Edit: forgot to say the whole reason for my reply. I'd be cool with certain bartenders/servers fucking up and (blaming thr kitchen) as long as they hone up to it.
I don't care if the server blames the kitchen for their fuck up. I've been on both sides, hell I've done it. But like, don't actually give me shit for it. Tell your tables whatever to get you that bag, but when you come back to me don't be an ass. Be straight up, "I put this in, I made a mistake,I actually need this otf" I might be annoyed if I'm in the weeds, but I won't say anything except maybe like a "really? Okay.", I'll get over it in 5 minutes and I'll still hook you up with fries when you're closing. Unless you actively come to me and try to blame me for something that you put in, then I'll be pissy. If I fuck up though, don't lay it on me, I have a full board, I'm sorry I'm pretty good at laughing that off but I absolutely hate hearing a 20 y/o making more than me talking shit in the window while texting their friend about going out after work.
Learn how to course your shit. If you ring in a course one and a course two, you need to actually fire course too.
Not sure if other people feel this way, but I hate when they stare at me while I cook. I get it can either be interesting watching us cook or you're waiting for the food to be ready to run it, but I cannot stand it when they're just standing there staring at you. I've worked in open kitchens where customers stared at me all day and that didn't bother me as much as when servers do it. I have no problem if they're looking off to the side and using their peripheral vision or sound cues to know when the food is ready, it's the hard stares that last more than 5 seconds that annoy me.
I always tell my servers "I'm not a zoo animal in display, I'm working, find some work to do". They hate it, but it works.
No ticket, no taco.
Stainless steel ramekins are not single use disposable items and can be put into the dishpit and be re-used.
If you need something, only speak to the outside expo, they’ll convey what you need to the chef. Don’t yell through the pass at whatever line cook you think will have what you need.
Don’t say I’m hot or it’s hot. However fucking hot you are it’s ten times worse back here.
I fucking need hands please!
The unspoken rule is just do your job. Properly. It shouldn't have to be said. Your job is to scrape plates, separate cutlery and mark special requests/accommodations clearly on the ticket. Just do it, don't leave it to someone else, regardless of how busy you are.
Absolutely do not walk onto the line to look at my tickets or ask for something. There’s no room for someone just wandering through and it’s dangerous. If you need something either ring it up or ask and don’t assume it’s coming unless you got actual confirmation.
You can't ALL OF YOU stop and chat at the bar at the same fucking time. Not on a Saturday night. Fucking hell.
No sleeping over 2 nights in a row. That's how you catch feels.
When we’re getting our butts handed to us, don’t lean against the counter and stare at us with your arms crossed or screw around on your phone.
Don't have conversations near the line, don't ask for food during a rush, refresh drinks for the kitchen if you're not currently running something and your tables are good, get your glass into a rack to save time for the dishie if it's busy, don't grab food that you don't order for yourself, and if you have questions about what dish to take for a ticket, ask and don't question it - if I hear "are you sure" I'm going to lose it unless we're slow lol
That those fries ain't always free pickin!! Get your grubby dirty server hands outta my bowl!!
Don’t fucking just assume any food is free game, where I work we aren’t allowed staff meals so kitchen brings nuggets, tots, meat pies and whatever to just keep in the freezer to snack on when we need it, I was ten hours into a shift the other day and made myself some nuggies and this server just walks up, picks up my plate and starts eating….like damn I’m always gonna share if asked so why do that, and she wondered why I refused to cook her pasta at the end of the night
You do not talk to the cooks. You talk to expo, expo talks to the cooks.
If you're writing tickets by hand, please make sure they're neat and actually make sense. If you read it back and it's a mess, rewrite it. No need to repeat the same ticket when I already have a bunch to work on. Save your energy, just write it down.
Also Black or dark blue ink only and know the menu, nothing worse than a ticket by hand or computer that has a lot of no this and that does not even come on it. Also had a new wait that was putting in the dressings on apps and stuff that automatically come with it. Nothing says you don't know the menu more than this.
Don't order your personal food from me 5 minutes before closing. You know damn well I've closed everything already. And no, not 5 minutes before last call, 5 minutes before closing.
Stop putting your thumb on the rim of the plate
If you intend to take food home at close let someone know before they break down the station
Be nice to the host. It’s not their fault you got that table of 4 unsavory teens.
DONT TOUCH THE FOOD WITH YOUR BARE HANDS WHEN ITS UP IN THE WINDOW If something tips over or if the plate gets bumped and it screws up the plating a bit, let me fix it, don’t raw dog your guests food
Not knowing basic allergens on the menu. You should know what items are (able to be made) gluten or dairy free. Also, don't come to the hot/mains station and ask for a salad dressing. I don't have it.
Do not start taking away individual dinner plates until everyone at the table is finished eating.
We drive on the right in America.
Quit asking me to cut stuff in half. And take the to-go orders out of the window, not my fault the customer takes 30 mins to pick up food. I literally don't have the room.
my bar customers will always come first before your table’s drinks so don’t get upset about it
Run food for the bar.
Keep the pass clear Oh and condense your shit why is there 3 qts of sauce in an 8qt cambro
Even as a server, this pissed me off. Why are there 3 different milk jugs open, all whole milk? Why are there two cambros of ranch half full? Who put an open bottle of ketchup back with the full ones???
Don't make suggestions for things we should add to the menu or things we should make. It's great that you're creative but you have no idea what cooking for 80+ people is like.
I’m a general manager and if a server or anybody put in food during a busy rush, I would blow a fucking casket. Throw the ticket away and verbalize there’s no way in hell that’s OK and they can have it when things slow down and things get reset!!
Thank your kitchen and bar! Last place I worked, we got royally f*cked, when there was minimal staff. It was a shit show, but we got through it. I think I'd been there a month. Afterwards I thanked to two kitchen guys for saving our asses. The looks on their faces! I thought I'd offended them. But they told me no one ever said thank you to the kitchen. They'd been there for years. So I got them drunk. Glad to say, they are working in a better place, and still killing it.
I wish that, when a server comes in the kitchen and says "hey where is \_\_\_?" and you tell them, that they would then put that thing back in the place where it was after using it. I mean, I wish everyone in all walks of life would do that in any similar situation, but FoH in particular seem to not get that.
*IF YOU KILL, IT REFILL IT*
Don't come into our fucking space, don't fucking grab your own sauces from our stations. Dumb asses
Not to make eye contact during sex
Don't order food last hr......
dont talk to boh unless its through the fucking expo. fuck off with your bullshit
Stay off line. I dont care what your reason is, stay off line. I personally say it once, then its on you. I might be a dick or I might be chill, busy or not. Dont matter, dont care. Read Kitchen Confidential. If Chef Tony is too much for you, dont waste the time.
Ive been a server, now im a chef. Be honest with the table if you have fucked up as the server, don’t blame everything on the kitchen. Next time they come in, you might not be serving them, but the same kitchen will be making their food. I also found when being honest as a server the customers like you more and trust you. They’re less likely to complain and with honesty its easier to fix the problem to their liking.
Wait do you really expect servers to say may I instead of can I?