Archive for the ‘Funny E-mails’ Category

Hey customers, this is for you. When you go out to eat, the Server has a set of guidelines that they must follow when they are waiting on you. A lot of you don’t know this, but you have some guidelines as well. When you follow these simple steps, you actually will receive better service because you are speaking your Server’s love language; therefore, they will then be eager to please you. Read the rest of this entry »

This is in response to the “rules from the customer”

1. We, especially in California, do not provide water in addition to drinks. You should not expect this. We have this thing called a drought, and have been instructed by our management not to hand out water unless requested.

2. I’m not going to just hand you a huge stack of napkins. One per person before your food comes out. Once I drop your food I will decide wether I should immediately bring more (for messy entrees or a bunch of kids) or wait to see if you need them. Same goes for sauces. One saturday night we seperated all the stuff we were tossing withough being touched by the guest at the end of the night. We tossed approx. 6 bags of napkins that were asked for and never used, (2) 22 quart containers of ranch, and 3/4 of a 22 quart container of barbeque. We also kept track of the number of glasses of water that we took from the table after you left that were still completely full. The number of glasses on one Saturday night? 93!!!

So before you sit here and make demands from us, you should think about what your demands cost our restaurants!! I am more than happy to get you waht you NEED, but if you ask for it, use it!!

3. Do not expect all restaurants to package the food you have torn apart for you. I can not tell you how many times stupid customers have assumed that we mess with their food. I will not handle your food again so that you can go home and call the next day complaining of food poisoning and blame me. I’m not going to lose my job because you are too lazy to put your food in a damned box!

This is to Sara who thinks waiter and waitress don’t work hard and are uneducated, “She likes to sling mud”. I would also like her home address:) Dearest Sara, Per your e-mail ” you are probably waiting tables because you don’t know how to work hard. If you did, you would have studied hard in school so you wouldn’t be waiting tables the rest of your life” Well, lets see. I am a waitress because it is the only job that I can make my own schedule while I am getting my Master, then my PhD. Do you know what that is, Sara? I am paying for my own school, not having mommy and daddy do everything for me. Speaking of mommy, I pay for her too. After 4 heart attacks and a stroke, she can no longer work. And what kind of “hard work” do you do, Sara? Maybe sit behind a desk and answer phones, or just sit at home while someone else is paying for you snotty little butt!! Just remember, Sara, many of those waiter and waitress that you are so obviously rude to, may one day be the ones deciding rather or not you get a job!! Thank you and come again!!

Like your rules for customers. have been a waitress for 15 years and could add at least a dozen more do’s and don’ts. 1. If your daughter just turned 21, but didn’t bring her I.D., No, I am not going to serve her alcohol, I don’t care if it’s Christmas. The laws are the same for holidays and I can still lose my job, get fined and go to jail!! 2. If you have an allergy, ask before you eat anything. Don’t eat something, then ask and yell at me because you are allergic to it. 3. When I greet your table and ask you if I can get you a drink, don’t act like I am intruding and completely ignore me. You came out to have someone wait on you and bring you what you want. I am sorry that I must ask you a question, but I am not a mind reader. 4. Don’t bring your own hot tea bags. Tea service is enough of a hassle. I will charge you for the hot water I’m bringing you. 5. I you must ask for separate checks, don’t tell me your in a hurry. Separate checks take time and rushing me will only make it take longer. 6. “You get more bees with honey”. If you are nasty and demand a special request, chanced are it’s not happening. If you are nice, I will bend over backwards to get you what you want. I have more, just let me know if your interested. Daria

The waiter (and waitress as well, but for convenience we are lumping everyone into one term) are the face of any food and beverage establishment.  These men and women are on the front line any restaurant and the services they offer.  One could argue that the services of a waiter are even more important (or at least as important) as the food that is served.  As such, it the success of any food and beverage establishment is dependent on the quality services that its waiters provide.

Because waiters are an integral facet of the business operation of a food and beverage establishment, there duties in regards to guest service should be thoroughly detailed in a restaurant SOP (service operating policy).  The restaurant SOP should cover the following points and much more.

A Successful Waiter Will…

• Be confident and friendly.  Smile at guests and engage in useful conversation.  Avoid personal talk, as guests are there to enjoy themselves and not help you through personal problems.

• Be accurate.  Make sure you repeat everyone’s order back to them to ensure that you have it right.  Nothing frustrates a guest more than to have their order messed up and the delays that result.

• Ensure guest satisfaction.  After you deliver food to guests, take a few moments before leaving to make sure that everything is to the guest’s satisfaction.  If drinks need to be refilled this is a good opportunity to do so.  Also, check back in periodically to make sure that the guests have everything that they need.

• Not hover.  While you want to make yourself available if the guest requires your services, once you have checked on them and they have everything they need, allow them to enjoy their meal.

• Keep an eye on guests.  In connection with the last point, while you don’t want to hover over guests, you do want to be within eye contact so that if they signal you or otherwise want to get your attention, you will be able to respond quickly.

• Rush guests.  Do not give the impression that you are rushing guests by asking if they are ready of their check or asking if they are finished eating.  Instead, allow guests to signal when they are done and ready to pay for their meal.

• In addition to following the above duties, waiters should have a few common characteristics that allow for consistent success:

Attributes of a Good Waiter

• A good waiter is tactful.
• A good waiter is responsible.
• A good waiter possesses round knowledge of an establishment’s services and products.
• A good waiter pays attention to details.
• A good waiter is well dressed.

This is only a small sample of what the attributes and traits that comprise a good waiter or waitress that should be found in a restaurant SOP.  For a restaurant manager, having personnel with these skills and characteristics is paramount for success.  Much of this can be instilled with proper training.  In addition to a restaurant SOP, every establishment should have a restaurant training guide that outlines procedures that allows food and beverage management to impart needed skills to personnel.  Our ebooks, are terrific resources for establishing your own restaurant SOP and training procedures.

Do you want to have a leg up on the competition so that you get the desired job? There are a number of things that you need to consider when applying for a job and one of them is having a good waitress resume. This is how you get an edge over your competitors. Many things are required for becoming a waitress and the required qualities should be depicted clearly on your resume. Apart from hospitality, a number of things are required for becoming a waitress.

A few tips that you could follow to write an excellent waitress resume are given below:

1. Mention about your personal appearance in the resume as looks do matter in this kind of job. There is no need to write your resume in more than two pages. If your resume is just one page it is still very much appreciated.

Waitress Job Description

2. You can customize your resume according to the workplace or the restaurant. Don’t forget to write the title or the career objective. All the employers really look forward to your job objective to gauge your dedication towards your work.

3. You have to mention all the necessary skills for this job in your resume. Such as, mention about the inventory control to impress your employer. Highlight your professional experience clearly so that you get preference over other candidates.

4. The size and the style of the font should be appropriate. Also check the layout of the resume before printing one. Mention all your academic and professional achievements in chronological order.

Job Listings Click here

5. You should include 2 or 3 of your most recent employers, 2 to 4 good references and contact information in the resume. You must also tell them about your previous work experiences and your contributions in the places where you worked previously.

6. Always apply in person when possible. The resume will contain the same data as the application but it should not duplicate but compliment your job application.

7. The resume must present basic, clearly, defined work history, skill set and job objectives of the waitress.

In the end, review your resume. Use short, crisp and powerful sentences. Your resume should be eye catchy and should grab the attention at the first glance. Make sure you go through this article once as it can really help you write a good waitress resume.

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http://www.endtime.com/video-viewer?ID=ETA-UTE-0102B-01

New World Order is World Government Part B

86BadTips,

Lady,

Jason

Here she goes again,

86BadTips,

Your opinions are based on your assumptions and not facts. Emily Post, thenation’s foremost authority on etiquette has stated it is unnecessary to tip oncarryout orders. What’s next, are you going to put the burden of tipping on us for payingthe hostesses to seat us. What’s that worth…10% for walking us 10 feet to atable? I’m guessing you will say yes

Lady,

I have been in this business for a long time. No assumption what so ever here. Emily Post is Wrong……..Oh, by the way, we do have to tip out the host, bartenders, bus boys and sometimes food runners already, 3%-5% of our total sales regardless of what we are tipped. So If you decide not to tip, we pay to wait on you. This stuff should be illegal. Come on its like you want to argue all day so you can get out of paying a few bucks to someone who is working very hard for you. You don’t want to be educated you want to justify your poor behavior.

Jason

Dear servers,

This is all a nice wish list on your part but… not reality.”Tips are all your server sees.”This statement is false in most parts of the USA. (Sorry, for you, if it is true where you live.) Most servers supplement a base salary or hourly pay with tips. And many get benefits. So, the tips are an incentive to do a quality job. Usually, the better the job; the better the tip.Most parts of the world don’t recognize or expect tipping. I’ve been there.Remember this; the customer makes the rules, not the server.Today, ten years ago or 100 years ago, a gratuity (tip) is something given voluntarily or beyond obligation.The customer is under NO obligation to GIVE you anything.The obligation is whatever you contract with your management.If that is not what you require, contract differently with your current or another employer.And before you dismiss me as just one more bad tipper. I’ve server drinks and food. I’ve owned a restaurant, a bar and a lounge. I’ve retired three times, from the Marine Corps, as an engineer and as a fine art dealer.If all you are doing is begging for tips and pretending they are your right, grow up and get an education.BTW, I am usually a good tipper but I don’t give it away. I expect YOU to earn it.I expect the table, chair, floor, windows, silverware, tableware, menus and all else to be clean.I expect the food order to be correct and timely.I expect you to be cordial and the atmosphere pleasant.I don’t want to hear excuses. You are there to take care of ME and make my dinner a pleasant experience.I am human. I understand things don’t always go perfectly.The responsibility to fix any of these potential problems is yours.I am and will be polite to you. Do the same for me.Don’t interrupt me if I am in the middle of a conversation. Be Considerate and wait a moment! I don’t owe you 20% of anything.Good luck, I wish you well. The Customer P.S. I bet you don’t have the fortitude to post this on your web site.

Customer,

“Tips are all your server sees.”This statement is false in most parts of the USA. (Sorry, for you, if it is true where you live.) Most servers supplement a base salary or hourly pay with tips. And many get benefits. So, the tips are an incentive to do a quality job.

Wrong you! Your servers check is usually $20 or less for a two week pay period. They make $2-$3 per hour on average. Don’t believe me? Get in your car right now, drive to the nearest Chilies and ask the servers. They most likely have a current check in their wait book right then. Now in California servers do make $6.75 I believe, but even that means nothing when taxes come out.

Most parts of the world don’t recognize or expect tipping. I’ve been there.

You are right. Only difference is they get paid a competitive salary. Oh yeah, we are not in “Most parts of the world”. We are in the USA.

Today, ten years ago or 100 years ago, a gratuity (tip) is something given voluntarily or beyond obligation.

You are correct again, If you speaking about the definition of the word.

The customer is under NO obligation to GIVE you anything.

Trust me, they are earned. It’s not a give. Tips are in fact “owed”. It is part of it. If you do not tip your server, you are legally stealing from them. Don’t worry; we are taking matters into our own hands. You can no longer be trusted. You have proven it time and time again.

I expect the table, chair, floor, windows, silverware, tableware, menus and all else to be clean.I expect the food order to be correct and timely.I expect you to be cordial and the atmosphere pleasant.

I agree with you. You do have the right to expect good friendly service. This site is not about a pity party for servers. We do not condone giving bad service and being paid for it.

The responsibility to fix any of these potential problems is yours.

Again, I could not agree more. This site is about uniting servers against the system and customers that have stolen from us for entirely too long. You would not believe how many people have the nerve to leave 10%-15% after you give them 25% service. It’s unbelievable. It happens entirely too much.

I don’t owe you 20% of anything

If you sit in my section and I give you great service, you do “owe” me 20%. Anything less, you are stealing.

P.S. I bet you don’t have the fortitude to post this on your web site.

I bet you don’t have the fortitude you truly try and educate yourself on what’s really going on. It’s easier to be cheap, make excuses, pass out insults, run from your responsibility and turn your head.

Jaso
www.86badtips.com

Jason and Amanda,

I get sick and tired of lazy waitresses that feel like they deserve a tip even when I did not like my food, the service or the experience in general. Why do you think I should tip in a situation like this?

Barbra /Flint, Michigan

Barbra,

This e-mail is so wrong on so many levels. First of all if your server (waiter/waitress) does their job and does not slap you, consider it a good experience. By the sound of your e-mail you are a royal pain to wait on. What exactly do you expect from your waitress? Do you expect her to sing and dance? Bottom line is if you sit in her section, she waits on you, she smiles at you and does a decent job, it is your responsibility to tip her. Please stop looking for reasons not to tip. The tip is part of the experience. Get used to it, or drive through.

Jason

Another problem that many consumers are not aware of is the miserable wage that the servers are paid because of the (hopefully) compensation with gratuity. Many don’t know that we have to pay taxes on what our sales were. I have had many paychecks that were “$0.00″. And if a customer failed to tip, that is money that I Have to pay out of my pocket, not only to taxes, but to tip my busser, food runner,bartender.This would be great as a blog setup for everyone to share stories, and perhaps gripe on those bad nights when they were “in the weeds” all night long.

Great idea! Done! What Else you want? We here at “Server Thoughts”, We serve servers!