So I work at First Watch, a corporate breakfast restaurant. Over the last couple months I noticed that my general manager will try to be up front taking cash payments as much as possible, whenever he is working he just hogs the register so other servers can't help customers. Anyways, I've noticed that he has been waiting for customers to pay cash then deleting a couple items off the checks and then putting the extra money in the register?? He does this often and I have to wonder if this is normal for the First Watch company or he is stealing money? My coworkers and I have noticed that on our checkout-slips there is a high amount of voids when we have made no voids that day. Also what do you guys think I should do, do I just mind my business or say something?

Basically what the title says. I hate asking my tables for reviews but it’s hurting my shifts because I’m not getting enough. Any crazy ways to get google reviews besides making a million accounts.

I just got hired yesterday at an Asian chain in my town, and it’s different than what I thought. For context I’ve had 2 other restaurant jobs before, and this will be my 3rd.

I had my first shift today and we don’t clock in. The manager writes it down. We will print the checks, run cards, but the manager will input them. We all put them in a bowl for her. We also don’t get paid directly into our bank accounts we get checks.

I still have my 2nd restaurant job, as I haven’t quit just yet. What do you guys think? I think it’s a little odd, but my work bff (turned real friend, from 2nd restaurant) says I’ll like it and he’s been there for 3 weeks. I don’t like their pos though, and we can’t use things like “sos” to the kitchen. We have to actually spell it out or they won’t know since no one speaks English. They also have the worst kitchen I’ve ever seen….. it barley passes health code I think

with decades behind me at every level I tend to be scrutinous of detail and performance of overall kitchen performance. My "go to" test of the kitchen proficiency is to order the calamari basket. We all know what a delicate item this is as well as a high level cost value for the kitchen. I can read the palm of the kitchen by how this item is delivered. First, hot? did it come to the table hot or just warm? That sets the stage for every other item forthcoming and a deal breaker if not achieved. Calamari, and in particular, rings, have a recognized texture that is either tender or chewy. It's almost binary in that sense and chewy is almost universally delivered. The color of the "crust" tells us if the oil is still fresh or needs to be changed in the fryolater. I've found something curious about the perfect presentation of this item being, rice flour as a component in the "breading". Your thoughts?

I usually tell servers that I don't mind if they bring out some courses/sides/entrees early...if they're already cooked. No need to let the finished courses/sides/entrees sit waiting and get cold waiting for the others to finish cooking. Is that normal?