restaurant servers assuming your change is their tip

[Springs1]

Originally Posted by Por_sha911

I won't punish the server if there is a problem with the food being late

Tipping | Page 14 | Sherdog Forums | UFC, MMA & Boxing Discussion

flowwiththego said:

Springs does make some good points. In my experience, at least half the time if not more it is the servers fault when food takes too long. for example, I hate when the servers hold their tix and put in 4 (or even three) at once. They are not allowed to do that. So the first table has to wait extra long and other servers got tix in also. I can't tell you how many times someone will say they have been here for 45 minutes and the tix time says they were 20 minutes.

Notice the first table waits "EXTRA LONG", so it sucks if you are the 1st table out of 2 or 3 that are sat at almost the same exact time frame if the server does that. It's just about laziness they do it that way. They should go in order in which they came in and really there shouldn't be a such thing as "double or triple sat", because if you do it the lazy way, the 1st table and if you are triple sat 2nd table's get their food delayed. If you are the 3rd table, doing it the way it should be done, the 3rd table will wait the longest, so really there shouldn't be seating done 2 or 3 within seconds apart. The reason why they do this is so the customers don't leave, but then it creates crappy service. It's not fair though if you are the 1st table, you have to wait 10 minutes for 2 cokes like we did once at Outback simply because we were the 1st table out of 3 sat at within seconds apart.

Do you see flowwiththego's points here, huh?

It doesn't matter HOW BUSY the restaurant is if the server is NOT going in order of turns. If they don't put in the orders at all by forgetting or put the orders in wrong, that doesn't have ANYTHING to do with the kitchen staff, it doesn't. That's on them. If they forget to bring you an item or items or bring you the wrong item or bring you the correct item prepared an obviously wrong way, that's on THEM REGARDLESS of how busy it is. That is STILL THEIR FAULT and NOT the kitchen staff's fault.

flowwiththego said:

I had a server last year who twice in one day did not realize she had customers waiting and hour and did not get food. One tix she forgot but one tix one of the cooks put it on the done spindle instead of on the board. The thing is though her section was only five tables and c'mon how do you not realize that one of your tables didn't get food but tables 20 minutes after them did? We were slammed but still. Like I wrote it is a tough profession that most people couldn't do.

Tipping | Page 26 | Sherdog Forums | UFC, MMA & Boxing Discussion

flowwiththego said:

yesterday we had five tables come in literally at once. No other ticket on the board at the time. Two three tops and three two tops. The two waitresses alternate tables when their is only two of them. Now the one waitress is the only one who consistently asks us where her food is and that her table is getting mad. Well, guess what I observed her doing? She put three orders in at once. She got the first table then went to the next table and after that went to the next table. I was nice but explained that what she was doing was against company policy. I explained that her first table had to wait and that the other server got her tix in before her even though her first table was there before everyone else. I also told her that at least 75% of the time it is the servers fault when an order takes too long. I also told her that we know now why she is the only server who has customers getting mad because their food took too long on a consistent basis. I told her if she needed to save time to get faster on the pos system.

Flowwiththego is saying here that every second counts when it comes to putting in the order RIGHT after it's taken as long as there are no other previous orders that need to be delivered or obviously if another table calls the server over well you have to at least respond, but you don't have to do the task they ask BEFORE putting in the order you just took either.

Every second counts when it comes to how long you wait for your food in a restaurant. If your server takes your table's orders, but instead of going to the empty computer, they go buss at table, that will VERY MUCH ALTER your wait time. The kitchen will not know about the orders if your server doesn't go put them in. We have had this happen to us me and my husband. If they go to another table that did NOT call them over empty handed to ask them what they need, that's cutting turns and taking LOTS of TIME AWAY FROM ***YOUR TABLE'S TURN****!

Here's a person that wrote on my blog:

http://howtobeagoodserver.blogspot.com/2007/07/how-to-be-good-server-in-restaurant.html?commentPage=4

Stef 319 is speaking with a person called "MT" defending me.

Stef319 said:

"MT
"Your system of never taking another tables drink order before turning in a ticket would back you up terribly, not to mention the humongous quantity of time you'd waste checking plates and menu prices. It would take you forever to get anything done."

In my opinion, MT, once an order is taken, it should be put into the computer IMMEDIATELY. Once my guests place their order with me, the clock begins to tick. They should be getting their apps 5-10 minutes after they PLACE their order, and their entrees should take between 20-30 minutes (where I work). You really should not start off a new table with an appetizer or dinner order on hold. The guests who just placed their order (who are hungry) are watching you approach another table. You then have to build your rapport, go over the specials, and possibly answer questions. This can potentially be very time consuming and your guests are not going to appreciate the delay in your service. There are other times when it is acceptable to work all your tables together, but when you have a food order you shouldn't be doing this. The correct way to handle this is to approach the table (with the other tables' menus in hand) and acknowledge their presence, and tell them YOU WILL BE RIGHT BACK. Then you ring in the order, go back to the table, and then you can do your greeting, go over specials, answer questions, etc. Now you can take your time with the new table cause you know that your other tables' food is getting worked on by the kitchen. I know that this can be time-consuming but it really is worth it. Waste no time getting food orders in.
August 5, 2011 12:05 PM

Recently, we had a waitress that I ordered a cup of beans as an appetizer when me and my husband were greeted. When she came back to bring our drinks, rather than asking us if we were ready to order, she doesn't give us a chance even though we were. She IMMEDIATELY said "Let me go get your beans" and then left. Then she brought the beans. Then proceeded to take our orders. She was a dingy moron. WHY? Because anyone with common sense would know customers want to be able to eat their food when it arrives WARM(or if it's a side salad immediately eat it) rather than having to talk to give your food order. My orders take a few moments, because I am a picky eater so I don't just say "Oh I'll have the whatever." Mine is "I want a burger with lettuce and onions only, bacon extra crispy, no seasoning on my fries, 1 side of ranch, 2 sides of mayo, and 1 side of mustard." My point is, I very much took off for that she delayed us not only ordering, but bringing it to us while we try to order. If another server brings it out when we are ordering, that's different. I am talking about our own server didn't even TRY to get our order right away. If we aren't ready to order, we will just say so, but to not even give us a chance to order irks me and irks me the most is no common sense that I want to be able to eat WHEN my food arrives, DUH, NOT trying to tell my order when my food arrives. Most servers have common sense enough not to do this kind of thing, but some are just dingy just like the story I spoke about with the waitress at Fox and Hound that kept on tucking in chairs instead of coming to take our entrée orders. Some servers are just not thinking about it like as if THEY were the customers. You have to think about it like this, she brought the beans out and then takes our entrée orders. I can't eat in peace and letting it get cool or cold by the time I can eat one bite. It could have been kept warm in the kitchen instead and brought by another server instead. This was just so stupid and dingy what she did.

So this waitress actually delayed our entrée orders by what she did by not letting us order when we wanted to after she brought our drinks out. She made trips back and forth to get the beans rather than taking our food orders instead. She did it inefficiently. If we weren't ready to order, then I understand then, but we WERE and that's the issue here that she didn't give us a chance even.

[motion]

Originally Posted by Por_sha911

I do agree that it is absurd that people who are so blessed that they brag about their expensive toys or travel the globe on vacations and bike trips are so cheap. This is what makes the USA such a bad place. Again, you reap what you sow.

I see what you did there.

[Pazuzu]

Originally Posted by Springs1

May I ask WHY do you keep mentioning the IRS? This is *********IRRELEVANT************ to tipping. NOBODY CARES what the server has to pay the government NOR does the customer have any control or say so about it. If the server wants to make more, then they might want to work where they make a normal hourly wage such as $10/hr or more. There are other jobs out there that pay more than min. wage.

I would like for you to explain to me how the IRS assumes the server made $16? Does the server claim the cash tips they got? If so, why don't they take any overages out their cash tips so they don't over claim?

In that situation, when some customers pay at least $16 in tips in CASH, you wouldn't claim the $16 in cash to compensate for the IRS saying you made that when let's say you got stiffed. Understand what I am trying to say here?

I had to claim, after each shift, what my tips were for taxes. The computer system knew my total billing for the shift, and automatically put that into the financials spreadsheet or whatever it was. I had to put in my total tips for the shift. Now, we were told that about 11% of the billing was enough that no three letter agency would come knocking on our doors, so we all claimed 11%. Some days, we made 15% which meant that we were getting "tax free income". Some days, we made 8% tips, but we still had to claim 11%. That means I was paying taxes on money I didn't make.

Every time you tip less than 10%, that server is probably getting bit for it.

[Por_sha911]

OK, Springs1 really needs anger management help. The bacon wasn't crisp enough! Well fire the server!

As far as your complaints are concerned, I see some points as valid and others as personal preference. To me, eating out is (within moderation) a leisurely experience as opposed to a race to get and gulp down your food and rush out in record time.

Has anyone else noticed Springs1 has 14 posts all in this thread ranting about bad food service. Seems like they created a new I.D. just for this thread.

[Pazuzu]

Originally Posted by Por_sha911

OK, Springs1 really needs anger management help. The bacon wasn't crisp enough! Well fire the server!

As far as your complaints are concerned, I see some points as valid and others as personal preference. To me, eating out is (within moderation) a leisurely experience as opposed to a race to get and gulp down your food and rush out in record time.

Has anyone else notices Springs1 has 14 posts all in this thread ranting about bad food service. Seems like they created a new I.D. just for this thread.

I just wandered into this thread and wondered what kind of internet persona you guys lured in here...the whole style of posting makes my head hurt, and I gotta wonder how much TIME someone puts into those elaborate posts.

[LakeCleElum]

I know a waiter at a local resort that works at an expensive Winery (Swiftwater Cellars in Suncadia):

One night last summer, he comes home with $1,200 in tips for the shift......Complained he had to split with cooks, busboys, dishwashers and cleared only about $850.......

Knowing this, I'd probably drop from my 15% down to 10% for a big tab there?
Thoughts?

[Pazuzu]

I'm going to order 2 sides of mayo and 1 side of mustard from now on. That seems like a SANE thing to do.

[drkshdw]

Originally Posted by Pazuzu

I just wandered into this thread and wondered what kind of internet persona you guys lured in here...the whole style of posting makes my head hurt, and I gotta wonder how much TIME someone puts into those elaborate posts.

Imagine what her husband has to go through...

[KFC911]

Dayum....just dayum...I'm at a loss for words...

Not everyone can relate....I'm quite sure

[john70t]

Originally Posted by Pazuzu

I'm going to order 2 sides of mayo and 1 side of mustard from now on. That seems like a SANE thing to do.

Meet with HR.
Take home all paperwork to review. Or to the bathroom with the hidden portable scanner/printer down your leg.
Scan. Duplicate. Modify.
Have it noted in your new hiring contract that the red and blue M&Ms are to be served in separate bowls or massive penalties apply.
Anything else is breach of contract.
Damages include ability to urinate on management's leg in middle of room.

[Springs1]

Originally Posted by drkshdw

Imagine what her husband has to go through...

I am on YOUR SIDE with the theft and you are being mean to me, WHY?

[Springs1]

Originally Posted by Por_sha911

OK, Springs1 really needs anger management help. The bacon wasn't crisp enough! Well fire the server!

It's not about being fired, it's about that they can **LOOK** at the food if it's not covered up if they bring out the food to notice if something doesn't look right or missing. It's not about being fired, it's about that I don't want to have to send my bacon back because it's not cooked enough, because the SERVER didn't care and was TOO LAZY not to get out their written order and compare it to the food **BEFORE** they served it to me to try not to waste time.

Here's someone that is a good server:

http://www.reddit.com/r/AskReddit/comments/1icvlp/serverschefs_of_reddit_what_actually_happens_when/

nixity said:

As a server, I checked EVERY ticket before I took it out and looked at the plates to make sure something wasn't visibly ****ed up before I brought it out to my table. If something was visibly wrong ("Hey, this was supposed to be no onions") I would have a line cook fix it immediately before taking it out. If it's a runner bringing you your food they should be held to the same standard.. but since they don't get the tip they're less likely to care.

That's what you are *****PAYING THE TIP FOR*****! FOR YOUR SERVER TO MAKE SURE THEY ARE "SERVING" YOU CORRECT FOOD AS MUCH AS THEY POSSIBLY CAN SEE WITHOUT TOUCHING FOOD.

Think about it like this, if you can see the issue BEFORE you even touch ONE thing of your food, don't you think your SERVER could have noticed something obvious TOO if they brought your food out? If it's another server or food runner, they have a kitchen ticket, so unless the ticket is wrong, that other server or food runner should notice something is wrong as well. Now if your own server put in the order wrong, well, then that's on your server of course.

As far as your complaints are concerned, I see some points as valid and others as personal preference.

MOST of the issues are NOT personal preferences. While how I like my bacon is a personal preference, the fact is the server can still notice it BEFORE they bring it to you if the bacon isn't covered up if the customer ordered their bacon crispy. Do you understand? So it is still VERY VALID that they are supposed to LOOK at the food and compare their WRITTEN ORDER to make sure all the components appear just like the written order as much as they possibly can notice without touching the food. Also, if I were a server, I'd still ask the expeditor(this is the person that plates the food), to lift a bun so I could see if the customer had pickles if they ordered no pickles. I would try my best if I were to serve customers is my point here.

The idea of good customer service is to PREVENT the issue if you can from getting to the customer. That's what good customer service IS.

To me, eating out is (within moderation) a leisurely experience as opposed to a race to get and gulp down your food and rush out in record time.

I fully 100% agree, but at the same time, I sure don't want to wait 40 minutes for my food if I could wait 30 minutes or 25 minutes.

Also, if you want things spread out, you can make it that way such as waiting to order your food later such as not ordering your entrées and just ordering appetizers or side salads or cups of soup instead of waiting to order entirely.

For example, some people will order an appetizer after they get their drinks and wait to order their entrées until after they get their appetizers or a little before they will get their appetizers. I personally would not wait until I get my appetizer so I can't eat while my food is hot or there if it's a salad(or something cold).

All the points I have said were true. How long you wait for your food has A LOT to do with your server, LOTS MORE than you realize.

Has anyone else noticed Springs1 has 14 posts all in this thread ranting about bad food service. Seems like they created a new I.D. just for this thread.

Once I saw a thread about a stealing server, I signed up. I cannot stand thieves.

[KFC911]

Originally Posted by Springs1

I am on YOUR SIDE with the theft and you are being mean to me, WHY?

We're just having fun with ya..welcome to PPOT! Make no mistake....we have no manners here ....continue on at your own risk

[Shaun @ Tru6]

I like Springs. It's nice to see someone has standards. Well done!

[Springs1]

Originally Posted by Shaun @ Tru6

I like Springs. It's nice to see someone has standards. Well done!

Thanks, that's nice of you to say.

[john70t]

(There is a difference between relaxed high end establishments vs. overworked burger joints at rush hour tho)

[Jims5543]

Originally Posted by Shaun @ Tru6

I like Springs. It's nice to see someone has standards. Well done!

At Red Lobster?

[Springs1]

Originally Posted by Jims5543

At Red Lobster?

Why does it matter where you eat at if you are tipping?

[Shaun @ Tru6]

Originally Posted by Jims5543

At Red Lobster?

Standards aren't conditional. You either have them or you don't. That's why they are called standards and not preferences or whims.

[bivenator]

I do not miss the restaurant industry one bit.
While in the business my coworkers and I would often joke how much better the world would be if everyone had to work as a waiter for a period of time. Like being drafted into the army, if would be mandatory.
I learned more about dealing with people, prioritizing tasks, and control of emotions and being humbled working in the business and it translated well into later life experiences.