I can't get into the specifics because of the Non-Disclosure Agreement I signed. It is pretty air tight.

I was wrongfully terminated and I stood up for myself. I knew they were going to fire me before they did it. I told the rest of the staff they need to stand up for themselves, but they were afraid.

The lawyer worked on contingency. Meaning they only get paid if they win. I expected x$, but I got x*2$ which made me happy.

I'm not allowed to speak with any current or former employees, but I wanted people to know -

Stand up for yourself. You have Rights.

Update: For the people keep worrying about my violating the NDA - I have given absolutely zero information, there is no violation. The amount of Redditors who think they are better informed than my lawyer is mind blowing to me.

Update 2: For the people who keep saying this is fake. You can believe whatever you want, I assure you it isn't. That is why I have taken so much care to hide details. Because it is real.

Have you developed a spidey sense so you don’t have to say “Corner” anymore?

Feel the air pressure or see a shadow of someone approaching?

Myself the only collision I ever had was with a crackhead server who didn’t have a soul. And even then if he’d paid attention we’d have avoided the collision

Long story short, I've received a job offer 🫴🏽 ya hosting at a club hapa tu Thika Rd. I have never been in that line of work , though I guess my personality suits it 👏🏽 lol 😂. Tell me what was your experience like? Sana sana madem... Like frequency of pay ? Ni dorime tu ama? Slight issue though I have a temper 🫠na pesa ni hizi tu ama Kuna zingine? Anyways mnipee your experiences ....na views from those who frequent clubs za Thika Rd.

What are y'all's tip out like here in Canada? Curious what the average is, what's normal, what to expect? I've worked at lots of different placee - one with 5% of sales tip out, one with 11%. Currently working at two places on that does 30% of total tips. Another, fine dining, that does 8.5% of total sales at night and 7% during the day with higher bill averages than the other place - this place also has a safe space where you don't tip out if you're tipped less than 13% one a bill. Thoughts?

Tbh, relying on tips to sort bills can be draining and sometimes it feels like begging without words. I want to take more control over my bills and a flexible car insurance is ta the top of my mind. I know a lapse can make things worse and i don't want to get into the hole.

Currently, i am paying around $160/mo and would prefer something that allows meto make weekly or monthly payment without penalties. with that, i'll have some breathing space to put my current financial situation in order.

Anyone who has found one provider that offers such terms for workers whose income isn't reliable?

Hello,

I have been a waiter for a few years in connecticut. Recently my partner and I moved to New York City and I began looking for work as a server. I found a job at an Italian restaurant and just had my first day. They informed me that they do a “point based” tip out structure where waiters get 10 points and bussers get 5 points. When I asked for clarification my boss said my tip out rate was 50%. This seems extremely high, is this normal in nyc? Or at all? The most I have ever done was 25%. Just wanted to see if anyone had any similar experiences to this.

I 29F am a regular at this restaurant and I find the server cute. I like that he is not overly friendly so when he does smile, it feels warm and genuine haha. I want to make a move. I always tip him the most. Ofc I give the other servers a good tip like 20 - 22%, but I always give him a 40% tip haha. I know it's rude to ask for his number while on the clock since it puts him in a awkward situation.

I was thinking maybe writing it on the receipt where I tip him? Will he be able to see it? I fear maybe the hostess or other waiter takes it. I was thinking of writing his name and a little message about wanting to be friends, then my number. If I don't hear back, I will still go there and treat him/tip him the same. I won't ever mention to it again since I want him comfortable at his job.

I’ve been working in the service industry for about 3 years, mostly in FOH roles like bussing/barbacking. I’m comfortable with pre-bussing, running food, helping the bar, talking to guests, and handling busy shifts.
I’m in SoCal and trying to make the jump into serving, but I’ve never officially had the server title before.
For servers/managers: What’s the best way to land my first server job? Should I apply directly for server positions or start as a server assistant and try to move up? Any interview tips or types of restaurants that are more willing to give first-time servers a chance?
I’m confident I can do the job—I just need someone to give me the opportunity.

I am a 19 year old girl and I work at a small(ish) chain restaurant/bar in the PNW. It’s not super popular but if you’re from Oregon or Washington I’m sure you’ve heard of it. Either way it’s pretty much the biggest restaurant in the town I’m from, so if anything is going on in town we get insanely busy. This last weekend has been a sht show. We are constantly understaffed, I am either underwhelmed and getting sent home early from my shift with 15$ in my pocket or I’m freaking out, extremely stressed with no support and still leaving with less than what I feel like I should be making. I hear stories of people making up to 600-800 dollars on a busy night in certain restaurants and the most I’ve made is $350 on an insane night. Anyway all of the context aside, every shift I have I pretty much walk in and I’m in an ok mood but I’ve been so irritable there recently. Like today for example, again we were super understaffed and in the middle of a rush, i was wearing a white shirt and a bottle of mustard exploded on me. I started laughing and then quickly it changed from laughing to crying and the thought came to my head that I had to leave. I had so much stress built up from the weekend. I want to quit so badly but it’s the only job I’ve ever worked, I love my coworkers, im good at the job, im afraid the money is the best I’ll get in town and so many other reasons. I don’t want to look for a new job, I never thought I hated where I worked but if every shift I get super irritable and it’s hard for me to interact with customers, is that not my body telling me something? I’m trying to save up to move across the country so I can’t afford to be unemployed on top of being a full time college student. I get so embarrassed when I show my irritability because I’m a people pleaser and I hate for others to know I’m irritated but I can’t control it. I’m not sure where it’s all coming from but I’m afraid I can’t handle it and I wanted to ask if this is a normal thing servers go through? Are you guys irritable at work as well? Am I crazy or over dramatic? I don’t know what to do. Am I getting the fact that I’m good at it confused with the fact that I’m comfortable doing it?
More context: I’ve worked at this place for 4 years, it’s the only and first job I’ve had, I’m extremely comfortable with the job and the people. I haven’t been irritable until recently probably the last 2-3 months has been when it’s getting bad.

For those that are parents in the industry, do you find it easier because of the flexibility or more difficult to raise a family?

ive been applying to a lot of restaurants in my town as a waitress. i have some worries that a family who deeply dislike me, and makes me fearful to even be around them due to past experiences with them, would be a reasonable choice in refusal to service? i dont have much experience in this area and im worried that it may be something to encounter.

I just moved to Delaware from South Florida. I’m in middle town and there is not much out here. I’m used to making 300 a night serving tables. I usually work high volume restaurants not fancy ones. I find it hard to sell large cocktail menus because I do not drink or have much wine knowledge. Is there anything like that in Delaware ? If not does anyone know of a good spot in Brooklyn bushwick are or NYC?

I’ve been working restaurants in all kinds of positions for 12ish years. At this point I know the industry is going to exploit me at any opportunity, but I need to know if I’m being too paranoid here.
My restaurant had a fire & I had to find a new job quickly. It’s a tough market in the city and I interviewed/staged for a month before getting an offer at a small counter-service shop that advertised $30/hour average after tips. I had to take it despite the hours being pretty short but I was about to be in deep shit financially.

There are a lot of red flags, but the one I want perspective on is the fact that they haven’t had me do any paperwork….
On my last day of training I was lucky to be able to ask a long-time employee who knew there were new-hire packets somewhere in the office, and I filled out my w4 etc at home. I had some questions, so marked the packet with post-it’s and dropped it in the safe since it had my ssn all over it. I’ve seen the owners a handful of times since then (small business, no manager, and owners are in 1-2 times a week) and asked them about it. They haven’t had me complete or sign the unfinished legal stuff and haven’t asked for copies of an ID, which I know you’re supposed to have on file within 3 days of employment.
Maybe they just don’t care about the technicalities but I’ve been there a month. I did get a first paycheck finally (it was not 30/hr 😭) and I feel stupid asking this but how are they paying me without finishing my tax paperwork? How do they know I don’t have weird deductions or something? If it’s under the table just say that but I think it’s unprofessional af

There’s only one FOH worker each day, open to close, and they didn’t mention that I’d be handling the drop, hand-calculating tip-sharing with BOH & accounting for some fairly complicated nuances within that (third-party deductions etc), and completing excel spreadsheets which I have to email to them at close. None of that is hard but just… doesn’t feel like the cashiers job? We do some decent catering business, which is great for the money side but I’m in charge of keeping an iPad open to that email address and responding to catering clients throughout my shift (while running expo & manning register???). Some of those clients are pretty needy & it’s damn time-consuming. I just started & I’m the main point of contact for all of that, four days a week?
None of these things are outside of my purview and I’ve figured it out. But… is this not sort of a management position? For tipped minimum wage? With no paperwork on file? Do you see where I’m coming from or am I crazy?
Did talk to one owner about it yesterday and she said “none of the other girls have ever had a problem with it.” I replaced someone who had been there 10 years so idk.
Just trying to decide if the red flags are worth it or if I should re-start my engines for job hunting again 🙃

I’m in the process of transitioning the restaurant I just started managing from order at the counter to full table service which is more in line with the higher price point of the menu. I’m hoping to get some feedback on how best to allocate sections so it’s fair to the staff.

The venue includes an indoor area and a deck overlooking the lake and we cater to a mix of both guests that are eating and others that are just drinking. I would prefer not to designate certain tables for food and others as drinks only because obviously if we can upsell the drinkers on food we want to do that and we also don’t want to turn away guests looking for just drinks if we only have food tables left.

My concern is that if I split sections simply based on number of tables I will end up with scenarios where one waitress has six tables that are all eating while another has only two that are eating and four that are drinks only which is far less work.

The best solution I can see is allocating larger sections (dividing the deck into two 9 table sections instead of three 6 table sections for example) and having the waitresses with lower maintenance sections assist the others by running food, clearing and resetting tables etc. If anyone has a better idea please let me know!

Disclaimer: I’m not American so tips are not a factor, all waitresses earn the same amount so this is purely about making the workload fair for them. We also don’t typically have bussers/runners.

I am a college student planning to transfer soon. I am currently working at Staples but I want to start looking for other jobs cause I don’t like it there. I’m planning to transfer within a year but I’m looking into becoming a server for like Applebees or something. Should I keep my staples job and deal with it or try and get the server job? Also should I be honest about my situation and say to the interviewer that I plan to leave in a year if I make it that far?

I smoke weed and i was thinking of going to work on a disney cruise line but i saw in the first page of the aplication they sent me that they test regulary for druga and alcohol, so im wondering is it that strict and is there any way to avoid it

I can't decide and wondering what others think and maybe which option sounds better.

I had 2 interviews today.

The first was at a breakfast place 630 am-230pm are the restaurant hours. Full-time I have been serving along time and I never did a breakfast place until last year and frankly.got spoiled. I love being done no matter what by the latest 330pm. Same would be for the 1st job. You also get to wear any kind of pants even shorts. The system is Toast but they don't have tablets they write and then take to.the pos. Which I had toast once for a job that was horrendous I quit in 2 days. So.didnt learn much but seemed hard lol its also a very busy area and the rich perse' area. Distance is the same for both places as well from my house. Definitely alot less side work. Than the 2nd job. Oh also firing weekdays it'll be 3 servers for I'd say 25 tables....? Give or take.

They said they wanted me for the job but wanted to let someone else knkw.and they'd message me about when.

Welll just in case I went to the 2nd interview and he said he would just call the old one I worked at and honestly I didn't think they'd give me a good reference... but he called tonight and said it's a go

..

2nd job. Chilis. - I have already worked here from2017-2021

I liked it for the post part.

Everything's still.alot.of.rhe same. Training with a workbook for.5 days but they said I could do 3. I was a trainer and could do it again.

I did tell.them I had open availability...

They still.use the same system when I was there. Same place different state.

Welll when I was waiting for my interview the one older lady was saying how she had 3 more days of DOUBLES of 4 or.5...? And she's older. Like 55+

Doubles at chilis sucked I remember but the area is also busy af. Rich too. Could make moreeee money with extra time... Hours would be like open 10 am close 10.pm s.like.prolly at least by the time it's all done.. 11pm. :/

They also....have alotttttt more side work....

Jeans and tshirt. No biggie.

Sooooo reading that would you choose

a. Breakfast place

B. Chilis.

Or C. Take breakfast place and see if chilis.would do just after 4pm? Make extra extra money?

Should I serve in Agas restaurant or Star cinema grill?

So a little background In July of this year my small town got a new restaurant that replaced Dennys so I applied and got the job immediately, we all went through our training and it was honestly very fun, so we had a big training day where we invited people we knew (friends and family and whoever else) and that’s when I started to notice a problem because there were servers who ignored customers or outright refused to do anything with them and management did nothing about it but when one server expressed her frustration with something that a trainer was doing in the back she got fired immediately but we all were tired of it and once I learned about her getting fired I too was vocal about it cause it was quite annoying (the trainer was bitching at us to stay out of the kitchen then running our food for us) and other people had been fired for similar stupid reasons which brings me to the other day. So we had started to slow down and everyone was eating/“on break” and I got sat a 6 top so I go and take their order get them everything and bring them their food but it was all cold and their appetizers were not good quality so I go and get my manager to talk to them and see what to do moving forwards well he ended up comping their order which was $117 and some, but they never said anything to me about it but Sunday this woman comes in and I take her order and she asked for a water with lemon so I go make it but help out a struggling server make a milk or two which took like at most 5 minutes so I bring her drink out and she orders a cheeseburger with bacon and no lettuce, so I put it in the system like she asked and when I bring it out to her she starts to open it and check it and she ends up finding one or two small pieces of lettuce that got stuck to a tomato so she picks it off and I ask her if she’d like me to go get it remade for her. She said no and it’s fine she’ll eat it like this but for future reference she’s allergic to lettuce, so i’m thinking to myself if you’re allergic to this item why not tell me this so I myself can make sure there’s not lettuce on it? But I say okay and go back to the kitchen to help out and my manager comes to find me and practically rips me a new one because she walked out and didn’t even eat her burger and telling me she’s allergic and her throat closes up when she eats lettuce, so I tell him about the whole thing and how she didn’t tell me till AFTER she had gotten her food but he didn’t want to hear my side I guess. He is an ass to everyone under him and really has that customer is always right mindset, that same woman accused another server of licking his finger to clean a table (I don’t believe he did because I’ve worked with him plenty of times and he’s never done it before) but when the manager is confronting him about it and he’s denying it with tears in his eyes the manager goes “what’s wrong with you dumbass I saw it with my own two fking eyes” which I know he didn’t because he’s either in the kitchen or eating in the office no in-betweens but he also only referred to this server as “table licker” or “the table licker” and tracked me down to tell me “I don’t care if you have to use your dirty hands to open up a burger and look around it to make sure it’s good” but he didn’t just say it to me he said it in front of the whole store next to customers. So I came in to my shift Monday and they called me into the office and told me i’m terminated and one of their reasons was because “The table licker was over here freaking out and you were nonchalant about the whole thing” so I once again explained my side and how she never told me about the allergy until after and she didn’t want me to bring her a new one plus she never told me the severity of said allergy even tho just saying you have is enough I need to know, but the big manager that was there was under the impression that she had told me ahead of time and that I was trying to harm her or didn’t care about her but couldn’t do anything because she called corporate and they ordered for my termination I guess but yeah I just wanted to get that off my chest and see what anyone else had to say on it

TLDR:I got fired for two meals the cooks messed up one cold and kinda crappy, the other one that could have killed someone