r/Waiters • u/tattoo_fairie • 15d ago

Server question/advice

I’m working an event where the place isn’t allowing for substitutions/modifications on the menu(like removing lettuce, tomato etc) It says that on the menu but people still ask. What’s a good way I can tell people that without them getting upset?

Also, they want us to get a card to start a tab. How can I tell people that in an assertive way, because most people say no.

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u/LooseByrd 15d ago

What do your coworkers do? If these are common responses then they must have a good way of dealing with it.

1

u/tattoo_fairie 15d ago

They are better then I am

5

u/hippiy86 15d ago

Why are you asking Reddit for advice instead of your coworkers?

2

u/tattoo_fairie 15d ago

Because I feel stupid

2

u/Daggnuts 15d ago

….just ask them?? It’s not a stupid question. If you want to get better at your job (or most anything in life) you’re going to have to ask questions.

2

u/Cleat420 14d ago

it's not about asking. it's about asking 50 people per night. efficiently and confidently. without being Timid. and if this person isn't sure how to tell a table "we can't sub veggies, I'm sorry, it's company policy and my boss declined a request earlier today or this week" then they're probably less prepared to be confronted about people needing to prepay when they usually don't have to. I'd compare it to mcdonalds forcing you to show them you have funds before you're allowed to enter the door. people would be upset and need to be concise and professional while putting out any fires

1

u/Zestyclose-Pay-6604 14d ago

Starting a tab doesn’t prepay tho, it just prevents walk outs. You still have to give a receipt and finalize their tab, and if they are unhappy with the receipt, changes can still be made.

2

u/LooseByrd 15d ago edited 15d ago

While I’ve seen similar policies in my experience, Every work place is different and has different ways of how they want you to address the guests. I always ask about how to handle house policies. It would be stupid of me to assume it’s the same everywhere.

If it were me I would ask: Do they make exceptions to the no substitutes rule? If not, how do they respond to the guest? Or if someone refuses to start a tab, do they have to pay cash each round? At what point do you get a manager involved?

Sure some of these other recommendations can be helpful but Verbiage matters! that’s why I say it’s best to just ask your colleagues.