I've been a chef for 15 years. Heard all the complaints from the wait staff coming back into the kitchen to vent. Some customers can be dicks but alot of times I see some of the wait staff standing around talking shit, in the dining no less. Then they complain they didn't make any money. I also notice that the wait staff that do not complain, do not ask for things on the fly and all that shit, make very good money. So stop your complaining and put the silverware on the table and do your job. Customers are your livelyhood, if you don't like them , get the fuck out the business. you just make everyone else around you miserable.
Oh man, we don't even have servers really, they're more like porters...Our FnB Manager has ONLY worked at this club, and worked there for 15 years. He hired all his friends/family, and doesn't know how to train them at all...Seriously? I don't blame anyone who hasn't been trained properly...it's management's fault there.
Bingo. And If youre a cook (and chefs too), and I got an alteration to make for a customer, dont bitch about it or give me grief, just fucking do it. Fuck, dont even give me a weird look, just say "ok", i aint got time for no jibber jabber
If you're a waiter, and you forget to ring something in and want it on the fly, please don't stand there and glare at me, because I can't make the food cook any quicker. And if I have 11 tickets...I'll get to you, I promise.
I hear that Meta. No respect for the kitchen. I always make sure I have all the reservation times in the kitchen but there is always going to be some fuckups. How about when a server takes an order when the kitchen is closed because they did not make any money. Wonder why? Because thet were fucking off all night.
You know, I don't even really let it bother me anymore. I mean I'm in an equity club, so the members/diners actually own the place. It's like having 400 bosses..."You want something I had on the menu last month that I'm not prepped out for? Sure, right away sir!" And once again, our servers have no drive whatsoever. The members don't have to tip them, they get 18% service charge on all sales for everything...I run a buffet for 300 people at $21.95 a head, they all get 18% of that wad, what do I get? Leftover buffet food? Awesome!
Never do. If my guys give any of the staff trouble, they are gone.
Alterations are one thing, prepping a dish not on the menu from scratch in the middle of service sucks. You're right though, to be truthful, we are there to serve...It's our job to make the customer happy, if that means a little extra effort, that just makes the end of the day more rewarding.