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a PLUS!

Although, being a server in any restuarant isn't the easiet job in the world. It has it's perks. Depending on how well you get along with your co-workers and customers, a restaurant can be something of a playground. I mean think about it this way..YOU EAT FOR FREE..YOU SOCIALIZE..AND YOUR WORKING AT THE SAME TIME. If one has a postive attiutude, they will defitnetly reflect on your tip. If your a student like me, you meet all types of different people that can help you out later on in the future. All you have to do is have a good attitude. Most people that have succeed in life, have worked for it. They once were also a student, struggling to make the grades and work as well. So, they know how it is. I've had plenty of lawyers, doctors, teachers, etc offer me advice and help when I'm done with my degree. I've had plenty of conversations with lawyers that I can relate too. I have heard stories. And, not only that you build regulars at your restaurant. One thing I've noticed, while working in a restaurant is that people love eating and drinking. And they love coming in and being known in a restuarant. And their is nothing like being served on. So, all these perks make it easier for one to be a server.

Sidework

Sidework can be translated to "closing jobs." These are jobs in a restaurant that are done before leaving a shift. It is done for the next shift. If one is working the night shift, it varies in all types of restaurant, but mainly it would be consist of filling up sugar caddies, making sure the coffee station is clean and preped for the next shift, etc.
I would say that sidework tends to be more during the night shift because their more putting away and cleaning. For example, during the day shift most servers would just have all the cleaning done for them, where they just have to situate any tools they may need. And even during the change of shifts, which usually occurs around 3pm to 5pm, their sidework will involve just some minor details. But, I guess it evens out because the night shift is known to make more money. Just because dinner tends to always be more pricey than lunch.

Be Careful HERE WE COME


A server's babysitter


Every place of business has one. A manager. You can call them a General Manager, Manager, Assistant Manager, Supervisor, whatever the case may be where you work at. Let's thinks about this for one second.What does the word Manager mean? Besides "the head honcho." Dictionary.com says "a person who has control or direction of an institution, business, etc., or of a part, division, or phase of it." Yes, this is true. But,I think they forgot to mention babysitter.A manager of a restaurant more than anything babysits all the employees on the shift. Especially, the servers of the restaurant. He or she is always on top of a server. He/she must make sure the server is constantly on top of their tables.He must make sure service is impeccable. Why do you think that he/she is the last to leave? Because they love being there. Wrong. They have to make sure everyone did their "sidework."
Alright Alright, let's give the Manager a little credit. Managers in restaurants can relate to you. Most have been server's before and they completely understand the fustrations that can be presented. They'll take your side, if maybe a guest is completely mistreating or just being rude to you. They'll cut you some slack on days that you just feel under the weather. They try to make sure his/her servers are making the money they are suppose to. They are ultimately your babysitter, they watch and take care of you during a 5 to 8 hour shift.

Something to think before going to a restaurant..

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The Pretty Lady in the front of the house

The first thing you see when you walk into the restaurant is the beautiful hostess. Aww…isn’t she so delightful and beautiful this restaurant must be just like her sweet and welcoming you think to yourself. Let's pause this for a moment, okay not to discriminate most hostesses are women. Yes, there are a handful of restaurants that have male hostesses. But, in this case we going to just pretend that we are only talking about female hostesses.
Alright, so back to being mesmerized by the pretty lady that welcomes us into the restaurant. She’s not only beautiful but she also has brains. She’s has the whole package. This pretty lady has mapped out a plan for the whole restaurant. She tells the servers what section they are going to have that particular shift. She makes sure every server has an equal amount of people at their section. She ensures the guest is having a spectacular time at the restaurant and she tries to sit you at a suitable table. If you call the restaurant, you’ll have a chance to hear her beautiful voice trying to provide the best service she can. You think to yourself when your wife isn’t looking, this woman is beautiful and powerful. WOW!

What do you call those people who bring me my food?

A runner is that person who is not your server or busser that places your appetizer or entrĂ©e down on the table. You see this person only for about 50 seconds of receiving your food. The runner usually hides inside the kitchen, where they cannot be seen. While, in the kitchen they make sure that any plate ordered is presentable for the table to consume. There is a possibility of two or more runners existing in a restaurant. How does it work you ask? The following occurs when there is one runner that handles doing “expo” and the other will just run the food to the table.
I think I lost you on “expo.” Okay, “expo” basically means that one of the runners will scream out the food needed once a ticket has been printed and once the food is ready they make sure it is plated correctly. And, now the other runner confidently brings out the food to the table. But, here is where another issue arises. The runner who is taking the food out to the table must know their position numbers. What are position numbers? In a restaurant, and let’s be clear we are dealing with casual/fine dining restaurants which is where runners mainly exist.
Okay, back to position numbers when in a restaurant in order to provide good service accuracy is Key to impressing guests. It is ugly to go to the table and blurt out Who’s New York strip is this? Who had the polenta? Well, at least like I said in casual/fine dining restaurant. Position numbers solely depend on the set up of the restaurant. Position numbers are used to identify what number a guest is in a table. And most restaurants count off clockwise farthest away from the host stand. It would start off guest 1, 2, 3, 4.
So, for example, guest 1 had the New York Strip, guest 2 had the rabbit, guest 3 had the chicken, etc. A runner must know their position number in order to correctly place the food on the table. But, at the end it all goes back to the server who must know all. If the server does not correctly input the right position number on the computer, the runner will stupidly place the food in the wrong position.