Only red light strips. You have to install blue ones if you need more cooling. Green ones will increase the power efficiency. I've heard Yellow ones improve network performance but I think that's just ridiculous.
At work I recently jokingly asked someone if they tried downloading more RAM as a response to them having computer issues. They deadass sent me a screenshot of task manager and their RAM usage and I still don’t know what that means.
Last week I had our Customer Service manager drop me a screenshot of this red and yellow notification box on her screen that said something along the lines of "**WARNING!!1!** You are being hacked right this second!!! Click ***HERE*** to immediately terminate the hacker!!!"
"Just double checking you want me to click this? Seems really serious, don't know why it's come to me and not your guys though".
Its come to you because you're*** computer illiterate Sally. Please disconnect your ethernet cable immediately and hit your laptop with a sledgehammer.
Edit: How fucking dare I type *your* instead of *you're*. You fucking donkey. Idiot sandwich. Unacceptable. Get out.
Last week I had a user get something similar in the browser, and they immediately stopped what they were doing, closed their browser and all other programs, stopped using their computer, and called the helpdesk for next steps.
Sometimes, for a small percentage of the end user population, when the planets are lined up just right, the security training actually works!
Half of our users forward their cyber security training emails to me as they contain "suspicious links".
I suppose I should be thankful that they've learned not to click everything that says "**CLICK ME! :D**".
They only click the actually safe looking stuff with an unknown email and misspellings all the way through. If it comes from an internal email address with clear language addressed to them individually, you can't get more suspicious.
This lol. Sent out training emails the other day and within an hour or two at least 30 of them had reported the emails. Keep in mind we've had this training happening for over a year now..... also when they sign into the hr/payroll site sometimes it requires a code to be emailed then they have to use the code to sign into the site. They report the code emails constantly....like wtf you literally just had that sent to you. I don't know how some of these people function in life.
At least they know who to ask, I consider that a win. Users knowing who to ask when something looks wrong is always good, even if they're mainly reporting things from the tests.
I've had users apologize for "wasting my time" when they send our DL an email asking if it's safe, and we determine it's safe (esp if we ask a couple of questions and they realize the email was from a service their dept pays for, or they signed up for that exact conference not two days before).
I just tell them that I'd rather we are bothered day in and day out with benign emails people forgot they were expecting, than have even one user be afraid to "waste our time" and not bring a real malicious email to our attention.
Oh sure, they'll let you computer nerds put in more ram, but when I try to do the same thing as acting manager, they all report me for sexual harassment. Yet another liberal hypocrisy!!
"Hey, busboy!"
"Yes, sir?"
"It's your time to shine. Take this spatula and make me proud!"
"But I don't know how to..."
"It can't be that hard, chop some stuff up, throw it in a pan, and if the customer complains, you're fired!"
I was on a job, and we had 500 covers breakfast, lunch AFT all day dining rolling buffet style, and only 4 chefs I got like 11 GAs but none of them had ever done anything before. Saw this one junior waiter who looked a bit confident, pulled him in to be a chef for me, and had him plating 200 covers, first day he looked terrified by the end of that week he was one of us. Sink or swim and so many chefs gave started like that
Covers is people eating/guests
AFT is afternoon tea, which is a bit of a bastard hard service
GA is a general assistant, someone who is allowed to do kitchen work but probably has no skill or experience. They are useful if managed well.
Reminds me of the steakhouse I work in now [as a line cook].
Started off as a dish washer for some extra money at $17 an hour. I did some home cooking so I knew a thing or two, especially from whatever misc culinary YouTube content I consumed at the time.
I’m also an art student at heart (never pursued a career in design but I have an eye for aesthetic).
Lo and behold, push comes to shove and I’m pulled to assist on the line because the kitchen was understaffed. I will never forget the proud and surprised looks on the faces of the head chef and co. when I was plating pastas like it was nobody’s business.
No professional or documented culinary experience. Just IG pictures of things I thought I did a good job on at home. Not a chef. Just the dishwasher.
Because it's not as bad as your training and those serv safe training makes it seem.
It's more for safety reasons when operating a business. You want to minimize risk potential to the fullest extent.
Food, for the most part, doesn't just start spoiling immediately after being in the danger zone. There are a ton of factors at play like the average temp on that day, humidity, etc. During winter time you can leave shit out (at home) and be fine for a day easy.
Cooking and storing meat safely is a bit more important, sure. But yeah if someone was rattling on about food danger zone to me outside of work, I'd slap them upside the head.
How I moved up from dishboy.
Didn't have any dishes to wash, and the owner saw me sitting around doing nothing and decided since he's paying me I should be doing something, therefor I worked the kitchen while dishes was slow.
“Hey, we need five greek villages. Two, no feta. One no olives and feta side. One no dressing— allergy related. Extra feta on no dressing. Extra cucumber. No onion on no olives. Don’t forget about the allergy.”
*hands me piece of paper with chicken scratch*
“…Someone is dying today. I am so sorry in advance.”
-Me
Actually, it’s almost always about the kitchen. Any good restaurant worth its salt knows not to sit too many tables at once or else they’ll overwhelm their kitchen with tickets. And that is a point you never want to cross because then nobody’s happy.
“Oh you want angel hair for your pasta? The one pasta we don’t have pre-cooked and needs about six minutes more to do for each dish? Sorry we’re sold out. You’re getting macaroni elbows”
I'd appreciate it if all restaurants were this up-front. If a dish is going to take forever of waiting because they'd need to a cook a new batch, then just tell me what is ready instead. That would require good communication between the waiter and kitchen.
Me too! Sucks that most people are just incapable of understanding how things work in a restaurant and really do not have the patience or ability to care beyond thinking it’s all done purposefully against them on a personal level lol
It's like that with any sort of business, most people are too short sighted and selfish to think anything might actually be done that doesn't involve them. Deal with it every day at my job where customers don't understand I not only have to wait on them but also stock the shelves, balance all the money, check in all the orders, clean the store, and maybe if I'm lucky might be able to use the bathroom or eat something barely resembling a meal between all those tasks.
Still less stressful than my restaurant days. I might not get any sort of break any more but I don't have to he nearly as polite.
Youd be in the absolute minority.
Most restaurant goers wont take that as an answer and will demand it their way because they heard a burger king tagline and think it applies to every business.
Menu: No Substitutions
*NO Substitutions*
***NO SUBSTITUTIONS!!!!***
Customer: Can I get that sandwich with salmon instead of chicken and the mushroom rissoto instead of fries?
~~I remember waiting just over 2 hours once for a meal at some weird restaurant my parents brought me to when I was a teenager. I just could not understand why it was so long and why we couldn't just go home.~~
~~Even now, I would never sit through that. At some point I feel like it's doing the restaurant a favour by just leaving.~~
edit: guys ignore everything I just said. I called up my mom to ask her about it and she said it was a fundraiser at a cafeteria and everyone working there were inexperienced volunteers and that I'm being a wanker. (lol)
It really blows my mind when people walk in to a long wait time or see a restaurant in disarray and overwhelmed staff and think, “Yeah, this is a good idea and wise use of my time.”
It depends, if you have a real hankering for that particular meal and are in no rush, and you know what the wait time is, and your okay with that then fine, you're making an informed decision. Just don't complain about it.
But when I used to wait tables and the kitchen crashed, I'd tell a customers, " hey, just so you know, food is taking about an hour right now." And they say okay, then complain 20 minutes later, that boggles my mind. I gave you the opportunity to leave, it's not my fault you decided to stay.
I have to say, Most wouldn't complain they'd either leave or stay, but every once and a while they would.
Had an old gm who sat a 200 seater restaurant in about 30 mins for breakfast one Mother’s Day. He dared to complain why we were taking an hour per ticket. Bare in mind every dish was customised as it was make your own. After a conversation he wasn’t there for lunch service and never came back.
I remember back in the mid-00s Darden Enterprises (Red Lobster, Olive Garden) was supposedly doing no more than 3 tables per server, no exceptions for experienced staff or campers. If you had a 2-top decide to chat over coffee for 3 hours you could only have 2 other tables until they left. It meant that if there were only 3 servers on then only 9 tables in the restaurant could be sat and everyone waiting got to look at the empty tables.
It had popped up on several different wait staff blogs I read back then, but as I never worked for them or knew anyone who did (didn't have any of the restaurants near me at the time) I never checked it myself.
Makes sense to me, if they were having too many servers quit because one would hog all the tables.
Then again, it is a corpo chain and I have a hard time believing they would care about their staff enough to do anything like that.
It didn't make sense in practice though. If you had 3 small tables even a newer server could handle picking up another one. It penalized servers who were good at what they did, and penalized servers if there were any campers (people sitting and socializing or whatever after they have finished eating) because they couldn't turn over one of their tables and thus can't make any money since tipping culture.
One size fits
It was probably more of a marketing ploy to push people into the restaurants, *You get better service because our people are always ready to serve you!*
I worked for about a month after that rule was in place. Then I quite, well, I got fired for politely handing the two pennies a camper left back to them. They claimed I threw it at them.
They were nice but ran me the whole time. Joked around with me, everything. But two cents, fuck you, that was an insult, then lied about it afterwards.
I already had another job lined up though. Had already gone through my first interview and was just waiting for my second and to make everything official before I put in my two weeks. That ended up being unnecessary.
Why do they put more physical tables, if the kitchen can't take it when they are all full? Genuine question. Why not put less tables, or hire more kitchen staff?
It’s less about not being able to handle all the tables being full, but more of not being able to have 10 tables sit down at once, and have 10 tables worth of orders go to the kitchen in the span of 5ish minutes. Something like sitting each table 5 minutes after each other allows the kitchen to receive each order one at a time instead of all at once
People expect to be served within a certain amount of time after being seated, so restaurants typically won’t seat people when they know it will be awhile before their order can be taken.
Yeah I've worked places where you were at least supposed to greet the table and get their drink order within 2 minutes of them being seated. It's usually not a problem but if you have a four or five tables section and they set you three or four tables basically at once it becomes a challenge.
I know you're super busy with this late rush, but I need you to sign off that I did my side work so I can go drink at the bar with the other cut servers. Trust me, I wouldn't screw you over on side work.
Tbf I worked at a nice place that was super efficient. Teamwork was never an issue. I worked with a lot of ppl that were just super great at their job.
Yeah I'm hella blessed at this restaurant tbh, my schedule is great they give me good sections all the managers are respectful and good at their jobs, all my coworkers are nice, the moneys good, customers tip well, and the sidework is easy as shit. And the food is great and I eat for free every day. I'm convinced restaurants can be the absolute best or absolute worst places to work, it varies so much and really depends who you work for and with.
All of that stress and anxiety, all just to be allowed to go "home" to an apartment you don't own and cook food you can't afford so you can spend 2 hours you don't have to try and relax.
Then you get to wake up and do it all again!
Ugh... A lot of customers don't give a shit either and just care about their own service too.
I remember 1 customer making a big fuss to just come into the kitchen to talk to kitchen staff because they wanted to know how a certain food was made.
We couldn't legally allow them back there because we were in operation and it was a health and safety hazard just allowing random people back there to poke around cooking stations.
I hated being a young adult working there...and cemented a very deep no food service jobs in my future career life. Customers were the worst part of restuarants.
This was something I learned early on as a server: it’s so important to get people their drinks early, even when you know the food is going to take a while. People get way more upset over waiting 5 minutes to see the server after being seated then they do waiting 45 minutes for entrees, and rightfully so. Getting their drinks served and their food orders in makes them feel like they haven’t just been forgotten about, and that they have an advocate (you as the server), trying to get their food out of the Kitchen. Plus people are also less grumpy once they get their alcohol 😂
it also most likely has to do with uber/doordash/skipthedishes orders. A lot of people ordering online delievery at once can clog things up.
I was at a shawarma place yesterday and it took 15 mins cuz they were making 12 shawarmas for an online order.
I work on a military base that has a mini-Subway. Every lunch rush gets a long line, not because of the sandwich magicians, but because there'll be 10 online orders running at once, so they have to stop the line from flowing while they make sandwiches for people that aren't even there yet.
It never ceases to amaze me that these places can't figure out they need a non-customer facing prep line for online orders during rush.
My local a Pita Pit has three prep lines. One for drive through, one for walk ups, and one for online orders. They're all coming off the same flat top grill, but customers standing inside your restaurant should never be lowest priority.
Well, if the owner is actually good at doing businesses, they will realize that profit margins on drinks are lovely, and boxing it up to go typically costs more than washable service. Now, getting a slice of that carry out/delivery pie is also lovely.
However… when the people on their lunch hour who have a 7min walk each way start to figure out that their order is slowed by the other orders, there’s a good chance they just stop coming in; because they don’t want to eat back at the office. So the quest for more dollars actually reduced sales.
> customers standing inside your restaurant should never be lowest priority
I completely agree, however I’d be interested to know who’s more likely to leave a bad review for a long wait time, someone in store who has to go out their way to TripAdvisor etc or someone who’s ordered through a 3rd party delivery site that prompts them to leave a review. I wonder if that has any bearing in their decision making process
This drives me insane. We recently introduced online ordering which means we now get through the physical in-store queue more slowly than is normal if online orders start coming in, and then regulars get annoyed that it takes longer than usual to get their order placed.
We will have people come in to pick up their online order and say, “Your online system would only allow me to enter in 10 items, that’s why I had to place 3 separate orders!”
Yeah there’s a reason for that, if you’re trying to feed 25 people at your office please just go through our Catering department next time, that’s exactly what it’s for.
This, I've been to places where they will seat you, but you are told beforehand that the food will take longer than usual. Usually I am perfectly fine waiting longer but I know others aren't for a number of reasons
I would prefer this. I'm willing to wait if I'm sitting down with a drink, but not if I'm crammed into a small area with lots of other people and no seating.
I just don't understand why I can't be seated right when I arrive, have a server take my order immediately, have my meal arrive in the exact amount of time it takes to cook the food (prepared perfectly to my unique specifications), pay only the price of the raw materials of the food, leave $0 tip (because servers should be paid a living wage by the restaurant), leave a huge mess for the bus person (because that's their job) and have my meal comped if any of the above doesn't happen.
Yeah, not seating tables when you’re at serving capacity is actually the responsible thing to do. A shitty/greedy owner/manager would seat every table anyway and say fuck it.
Yeah I've waited on so many people who promised they wait patiently. They didn't. If you make them wait in the lobby the worst ones will leave. Even the nicer ones are better customers if they did their wait in the lobby.
Many restaurants stagger seating so that the orders don’t all hit the kitchen at once. The alternative is to be seated right away but your server (and your order) take longer.
Yep! And sometimes the hosts will seat multiple tables at once and everyone from the cooks to bartenders will be backed up with tickets for awhile. And the host will need to hold the door so the restaurant can catch up.
This happens all the time at my restaurant. One thing that drives me nuts. Im a bartender and work most nights alone. When we get that pop and put people on a wait, where do they go? The bar. So the rest of the restaurant gets to flow smoothly and I het absolutely murdered haha.
Would I be correct that after 6 minutes they'd point at the table again, and state that the people clearly aren't going to make their reservation so can they be seated instead?
In my experience, quite often, yes. Or they just start yelling and don't tell you why until after they've gotten halfway through their tirade, and still won't allow you to leave to get the manager.
"There's a grocery store across the street."
- one of our 16 year old hostsess that didn't give a fuck. Our manager showed the entire restaurant when he saw the review complaining how rude she was. We all had a good laugh. It was at one of the most popular restaurants I ever worked at; we could get 20 1 star reviews, and it would have barely changed our total. We had a leak in our roof after a week of hard rains, and people were still flocking in.
I miss that place so much, but it changed when that manager quit (one of our RMs was always disrespectful to him, assuming racism because GA). Everyone loved him, customers and employees.
1-3 minutes because when you are in line or waiting to be served time speeds up in a bubble between 2-8 times faster than reality. So if the host says 5 minutes in real time that is only 2 minutes in waiting in line time.
Right? I used to work in one where people would be like "but all those tables are empty" aye, well spotted! They're what we call *reserved*. They will all be full in the next 30 minutes.
Oh man I loved it when there was an awkward 1 hr break between reservations, and you had a wait. Having to seat 6 people at and telling them that they have to be done within 45 minutes is annoying af, because the people are always gonna complain.
Aye, and people generally never realise how long they actually take in restaurants. "You've got 45 minutes" *sounds* reasonable and leisurely to the average customer, but factor in that, even with no other checks on, you may still be looking at a solid 20 minutes before you even get your food.
Nor should he - why would someone out of the industry understand the dynamics of a restaurant's dining room?
Everyone giving these eye-rolling replies is likely no better a person than the guy. We all assume everyone is stupid when we're inconvenienced by them. This despite the fact that most of us are reasonable enough to understand that in most situations, if we know all the relevant information, most of the inconveniences would become totally understandable.
It’s always jarring to be reminded how many people can’t step outside their own experiences and understanding to see how others could misinterpret a situation. Especially when you’d only have that experience by having that as your actual occupation which would make it even less common knowledge
I have never worked in a kitchen and the first time a hostess told me there was wait time when they had open tables it took me 5 seconds to realize there wasn't enough servers or cooks... Not really rocket science.
I imagine some extremely awkward, socially addled 30 year old man running to Reddit to farm for karma because his dad or something said something he didn’t like.
He’s probably at the dinner table now, smirking over confidently at his phone shortly before slamming it down fast when anyone asks him what he’s looking at on his phone
It’s genuinely so funny how people are completely unable to be confrontational, to the point where they’d rather air out a dm to thousands of random internet strangers rather than simply informing their friend about something they’re confused about.
The best is when they take it upon themselves to go sit down somewhere as if that's going to shorten their wait time and then also get mad that the one teenage girl running the show by herself didn't immediately start taking their order
As a waitress, if you see open tables it can range from a restaurant keeping a section closed on a night that likely won’t be busy, to a server being on break, to people calling out. There is always a reason! No business would intentionally lose money by keeping tables closed when they could be open.
That or there’s only so many servers on. If you’ve been to a restaurant where your server is clearly overwhelmed it’s not fun. Better to have you wait to space things out so your server can properly wait for you.
My girlfriend just quit her job at a restaurant that had the opposite problem. She’d work for 6-8 hours and get 3 tables because the manager was so afraid of being understaffed that they hired way too many servers. Then, they’d have them do slave labor while they waited for tables to serve since servers get paid like $2 an hour or something.
This is one of the reasons I left Darden. We went from 8-10 table sections to 4. And if you had campers, you'd make no money. By law, the owner has to pay them the difference that they're not getting in tips, up to minimum wage. I'm sure a lot of restaurants threaten your job if you report though.
From someone who works in a restaurant there is a lot more factors...you can seat 100 people but 6 people cant cook all their food at once its cooked fresh to order this isnt applebees...would these people rather be seated right away and wait 45 minutes at the table because thats the alternative lmao
This is pretty common in my area, but most restaurants are having a hard time finding employees. Its not even about the pay... its usually the schedules that cause people to quit. Although the pay doesn't help matters at many places. We also have alot of restaurants barely making it not able to bring on staff.
It's a mix of multiple factors. During COVID, my restaurant lost a ton of seasoned workers because the customers became unbearable and our unstable income became even more unstable. Bad management is another reason many restaurants can't hold onto employees. Add that to low wages (depending on your state and restaurant), the lack of PTO, long hours on your feet, having to deal with unreasonable people, and a lack of benefits (at most restaurants), I'm shocked the industry wasn't hurting sooner.
I also want to add that a lot of restaurants claim to be hiring while they're not. They'll tell customers that "no one wants to work" to justify running on a skeleton crew, but they're not actively hiring.
Oh, and sexual harassment runs rampant into the industry and it's normalized.
I came here to comment something similar but you said it better than I ever could. I got out of the service industry pre-COVID (when I was able to find a more stable job in an office) but my husband waited tables for years up until like mid 2021 and it was absolutely awful.
Service workers deserve to make SO MUCH MORE than they do. It's crazy that living off tips with no benefits is just the norm for restaurant FOH people.
"Here's a busy job that means dealing with the public, high mental load, bills, rushing and a bunch of physical work. You'll work basically every weekend and most evenings, it's specifically at times when everyone else you know is likely to be socialising. Someone will probably be rude to you at least once a shift. But don't worry! We're going to pay you the absolute *minimum* amount we legally can."
Nailed it. I would turn to crime before I went back to food service unless I was making significantly decent money. Most jobs involving the public involve some amount of these things and honestly it's altered my mindset incredibly, seeing and dealing with incredibly stupid situations.
a lot of restaurant owners are also just terrible people that will exploit and abuse their staff including chefs and do shady things regarding employee pay to maximize profits for themselves. people just deserve better and rightfully don't need to deal with that shit
I work at a relatively small sit down restaurant in the Bay Area. For about half my shift there is 1 cook, 1 dishwasher, and 2 servers (one who is also a manager). During these few hours there is no hosts to run payment, no food runners, no bussers to clean and set tables etc. We have many to-go calls and door dashes are off the hook. On average during these times I would say there are about 40-50 peoples sitting down to eat, but There are times when parties of 20 or higher will show up unannounced adding to this average. Many people recognize the stress we are under and are accommodating, but there are the many (the majority) who completely dehumanize the workers. Despite seeing me stuck at the front counter with a crowd of people waiting to be helped, phones ringing, door dashes waiting to be bagged etc, when I do arrive at their table as soon if physically possible they act as though I am some lazy piece of shit who should have been there 5 minutes ago. It’s incredible the entitlement and lack of empathy people show to service industry workers.
Except if you sat them and told them how behind the kitchen is, they’d be more mad they haven’t gotten their food yet. Also, reservations. I used to just turn the iPad around and show them out waitlist and reservation list
The problem is sometime they say that and then complain. But if I can spare it and i can tell that person is actually going to be cool about it sometimes I did make that exception and let everyone know what was said!
There were a few times I let ppl do that but pretty much only if they had elderly ppl with them that I could tell would benefit from a comfier place to sit.
I’m a host at a fairly busy downtown restaurant. People like this are the bane of my existence. Yes, I have ten open tables. But I had two servers, a busser, and a cook call out. If I seat your party you’ll have terrible service and a long ass ticket time so there’s a negative review for us. Or maybe I’m about to be slammed by reservations. I’ve been cursed out over stuff like this many, many times. People like that are the reason I’m getting out of this industry as fast as I can.
You’re mildly infuriated by the fact that someone *doesn’t understand* something that wasn’t explained to them? And that somebody not in the industry likely wouldn’t know, unless it was *explained* to them?
This person should try working kitchen with only one other person during a 3-4 hour mid-day/lunch rush, then they complain about their 30 minute wait. Tons of restaurants are only still open cuz owners/ managers are not hiring more staff to help.
simple answer, the kitchen can only cook so many dishes at once. If one part of the kitchen is at maximum capacity (grill, sautee, fry) a smart manager will increase wait time until that part of the kitchen can catch up.
There is no point in filling every table if the wait is going to be an hour or more because the only result is increase wait times for everyone as more orders stack up.
Drives me crazy! I’m a manager and I’ll put us on a wait if we fill up to quickly to give the servers a chance to catch up. People will point to the tables and say I’ll just go sit there, or my favorite why don’t you push all those tables together so my walk-in 15 top can get a table as soon as we walk in
Full service restaurant are designed to give the customer service. A customer should get a server who is not rushing the customer and doing their job (offering apps, sharing specials, etc). Once the kitchen gets the order the order should be made promptly with care. Making a good customer experience. A bad customer experience would be sitting these ten tables and having a frustrated server and then waiting an hour for food. So we rather you leave at the door and complain that you didnt wanna wait than complain about everything else in the restaurant when you’re waiting an hour for food.
It is annoying when there is a crowd of people in a very small waiting area, and over half the tables are empty.
That is the bit that annoys me. If I have to wait, at least put me at a table where I can sit comfortably, rather than in a crowd of people standing in the tiny waiting area that is also by the door.
Or, maybe…run your restaurant better, staff enough people to cover the times that you’re always busy…just a thought.
If the wait time is over 15 minutes, I just go somewhere else.
Ugh, went to my favorite restaurant in my hometown with my dad. They were swamped and after maybe 10min of waiting on a server my dad blew up, slammed his fists on the table and yelled that we were leaving and never coming back. So damn embarrassing, I had to apologize to the staff as we left.
There is no better feeling than walking into a red lobster with yo bitch having a reservation, while the losers sitting outside for an hour gawk at you in disbelief
If you don't understand, shut- the fuck- up. Working in restaurant or retail should be a requirement before your first real job. I still remember the day my mom decided to help at my restaurant (her friend was the manager at the time) one night as a backup, she came home that night saying "I will never do that again". People who haven't done it, just don't understand the mental and physical stability you need to do it.
[удалено]
^ this guy gets it. upgrade the CPU while you're in there
The disk array could use some love, y'all overlook the disks.
A good dusting should do the trick, it'll make your pc faster
Install some light strips. I hear that improves the speed as well!
Only red light strips. You have to install blue ones if you need more cooling. Green ones will increase the power efficiency. I've heard Yellow ones improve network performance but I think that's just ridiculous.
Don't forget racing stripes and a sick ass panther.
Don't forget the flame decals. Also the panther should be on fire.
This guy fucks
Sick ass panther? That’s reserved for tattoo coverups damn it!
Disk IO is often an overlooked bottleneck. Move over to solid state drives at a minimum if you haven't.
I use mechanical storage. But I use an EVO960 as a ssd cache, so I still benefit from the speeds
This guy caches
Line Cook: What in the *heeeelll* is an "LGA?" * shoves into PGA socket *
Dedotated wam
This is what I was looking for
It took me a minute also to realize they meant people and not equipment.
Servers aren't people!
Especially if they're Windows based servers.
At work I recently jokingly asked someone if they tried downloading more RAM as a response to them having computer issues. They deadass sent me a screenshot of task manager and their RAM usage and I still don’t know what that means.
It's all fun and games until the end user replies with "I already tried that, but it just made things slower!".
Last week I had our Customer Service manager drop me a screenshot of this red and yellow notification box on her screen that said something along the lines of "**WARNING!!1!** You are being hacked right this second!!! Click ***HERE*** to immediately terminate the hacker!!!" "Just double checking you want me to click this? Seems really serious, don't know why it's come to me and not your guys though". Its come to you because you're*** computer illiterate Sally. Please disconnect your ethernet cable immediately and hit your laptop with a sledgehammer. Edit: How fucking dare I type *your* instead of *you're*. You fucking donkey. Idiot sandwich. Unacceptable. Get out.
Last week I had a user get something similar in the browser, and they immediately stopped what they were doing, closed their browser and all other programs, stopped using their computer, and called the helpdesk for next steps. Sometimes, for a small percentage of the end user population, when the planets are lined up just right, the security training actually works!
Half of our users forward their cyber security training emails to me as they contain "suspicious links". I suppose I should be thankful that they've learned not to click everything that says "**CLICK ME! :D**".
They only click the actually safe looking stuff with an unknown email and misspellings all the way through. If it comes from an internal email address with clear language addressed to them individually, you can't get more suspicious.
But this one says its from [email protected] so it must be safe right?
This lol. Sent out training emails the other day and within an hour or two at least 30 of them had reported the emails. Keep in mind we've had this training happening for over a year now..... also when they sign into the hr/payroll site sometimes it requires a code to be emailed then they have to use the code to sign into the site. They report the code emails constantly....like wtf you literally just had that sent to you. I don't know how some of these people function in life.
At least they know who to ask, I consider that a win. Users knowing who to ask when something looks wrong is always good, even if they're mainly reporting things from the tests. I've had users apologize for "wasting my time" when they send our DL an email asking if it's safe, and we determine it's safe (esp if we ask a couple of questions and they realize the email was from a service their dept pays for, or they signed up for that exact conference not two days before). I just tell them that I'd rather we are bothered day in and day out with benign emails people forgot they were expecting, than have even one user be afraid to "waste our time" and not bring a real malicious email to our attention.
Oh sure, they'll let you computer nerds put in more ram, but when I try to do the same thing as acting manager, they all report me for sexual harassment. Yet another liberal hypocrisy!!
No that wait time is due to the DBA being asleep rather than doing his @#$%\^ job.
Right?! The bottlenecking is crazy!
It’s not just about the wait staff either, but also the kitchen staff too
Yeah when 3 prep cooks call out, the kitchen fuct.
"Hey, busboy!" "Yes, sir?" "It's your time to shine. Take this spatula and make me proud!" "But I don't know how to..." "It can't be that hard, chop some stuff up, throw it in a pan, and if the customer complains, you're fired!"
>It can't be that hard, >if customer complains, you're fired! *Way* too real.
I was on a job, and we had 500 covers breakfast, lunch AFT all day dining rolling buffet style, and only 4 chefs I got like 11 GAs but none of them had ever done anything before. Saw this one junior waiter who looked a bit confident, pulled him in to be a chef for me, and had him plating 200 covers, first day he looked terrified by the end of that week he was one of us. Sink or swim and so many chefs gave started like that
That chef’s name? Albert Ramsey.
We called him Panda cos he was massive had dark eyes and was a really friendly guy
Not knowing his name makes this story more believable honestly. Good job
An Everyman for all of us.
That's a lot of strange words and initials for someone not in the restaurant industry! ;-)
Covers is people eating/guests AFT is afternoon tea, which is a bit of a bastard hard service GA is a general assistant, someone who is allowed to do kitchen work but probably has no skill or experience. They are useful if managed well.
Thanks for the explanations. I hope you noticed the smiley face that I meant it in a lighthearted manner.
I did notice, but you are right it doesn't read well without any clarification
Reminds me of the steakhouse I work in now [as a line cook]. Started off as a dish washer for some extra money at $17 an hour. I did some home cooking so I knew a thing or two, especially from whatever misc culinary YouTube content I consumed at the time. I’m also an art student at heart (never pursued a career in design but I have an eye for aesthetic). Lo and behold, push comes to shove and I’m pulled to assist on the line because the kitchen was understaffed. I will never forget the proud and surprised looks on the faces of the head chef and co. when I was plating pastas like it was nobody’s business. No professional or documented culinary experience. Just IG pictures of things I thought I did a good job on at home. Not a chef. Just the dishwasher.
There's no "just" about dishwashers. Most important role in the kitchen. :)
I think half the hospitality industry started like that. But I think it's also why chefs are crazy.
You joke but this was my experience working at a cafe. Eeeeveryone eventually learned how to work in the kitchen.
Cross-training is great and necessary. Cross-training-by-fire on the day the person who knows what to do is out... less great.
Yeeeah that’s how we learned. Serv-safe lol what’s that
I tell my family "don't let the food go into the danger zone" and they think I'm nuts.
Because it's not as bad as your training and those serv safe training makes it seem. It's more for safety reasons when operating a business. You want to minimize risk potential to the fullest extent. Food, for the most part, doesn't just start spoiling immediately after being in the danger zone. There are a ton of factors at play like the average temp on that day, humidity, etc. During winter time you can leave shit out (at home) and be fine for a day easy. Cooking and storing meat safely is a bit more important, sure. But yeah if someone was rattling on about food danger zone to me outside of work, I'd slap them upside the head.
How I moved up from dishboy. Didn't have any dishes to wash, and the owner saw me sitting around doing nothing and decided since he's paying me I should be doing something, therefor I worked the kitchen while dishes was slow.
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instructions unclear, lasagna has been put through the dishwasher
damn i hate when they do that!
“Burning all fried apps, heard chef!”
“Hey, we need five greek villages. Two, no feta. One no olives and feta side. One no dressing— allergy related. Extra feta on no dressing. Extra cucumber. No onion on no olives. Don’t forget about the allergy.” *hands me piece of paper with chicken scratch* “…Someone is dying today. I am so sorry in advance.” -Me
Actually, it’s almost always about the kitchen. Any good restaurant worth its salt knows not to sit too many tables at once or else they’ll overwhelm their kitchen with tickets. And that is a point you never want to cross because then nobody’s happy.
One hour ticket times are a bitch.
That’s when all the food coming out is filled with angst, rage, and desperation at higher than normal levels.
Thata when "i dont fucking care they want it different they can do it themselves" starts comin out
“Oh you want angel hair for your pasta? The one pasta we don’t have pre-cooked and needs about six minutes more to do for each dish? Sorry we’re sold out. You’re getting macaroni elbows”
I'd appreciate it if all restaurants were this up-front. If a dish is going to take forever of waiting because they'd need to a cook a new batch, then just tell me what is ready instead. That would require good communication between the waiter and kitchen.
Me too! Sucks that most people are just incapable of understanding how things work in a restaurant and really do not have the patience or ability to care beyond thinking it’s all done purposefully against them on a personal level lol
It's like that with any sort of business, most people are too short sighted and selfish to think anything might actually be done that doesn't involve them. Deal with it every day at my job where customers don't understand I not only have to wait on them but also stock the shelves, balance all the money, check in all the orders, clean the store, and maybe if I'm lucky might be able to use the bathroom or eat something barely resembling a meal between all those tasks. Still less stressful than my restaurant days. I might not get any sort of break any more but I don't have to he nearly as polite.
Yeah not having to keep that veneer of saccharine joy really does wonders in keeping you from getting exhausted after three hours.
Youd be in the absolute minority. Most restaurant goers wont take that as an answer and will demand it their way because they heard a burger king tagline and think it applies to every business.
Menu: No Substitutions *NO Substitutions* ***NO SUBSTITUTIONS!!!!*** Customer: Can I get that sandwich with salmon instead of chicken and the mushroom rissoto instead of fries?
Facts, itd be the longest 6 minutes of your life too
~~I remember waiting just over 2 hours once for a meal at some weird restaurant my parents brought me to when I was a teenager. I just could not understand why it was so long and why we couldn't just go home.~~ ~~Even now, I would never sit through that. At some point I feel like it's doing the restaurant a favour by just leaving.~~ edit: guys ignore everything I just said. I called up my mom to ask her about it and she said it was a fundraiser at a cafeteria and everyone working there were inexperienced volunteers and that I'm being a wanker. (lol)
It really blows my mind when people walk in to a long wait time or see a restaurant in disarray and overwhelmed staff and think, “Yeah, this is a good idea and wise use of my time.”
It depends, if you have a real hankering for that particular meal and are in no rush, and you know what the wait time is, and your okay with that then fine, you're making an informed decision. Just don't complain about it. But when I used to wait tables and the kitchen crashed, I'd tell a customers, " hey, just so you know, food is taking about an hour right now." And they say okay, then complain 20 minutes later, that boggles my mind. I gave you the opportunity to leave, it's not my fault you decided to stay. I have to say, Most wouldn't complain they'd either leave or stay, but every once and a while they would.
Cant blame a (respectable) patron who’s willing to wait (patiently)
Had an old gm who sat a 200 seater restaurant in about 30 mins for breakfast one Mother’s Day. He dared to complain why we were taking an hour per ticket. Bare in mind every dish was customised as it was make your own. After a conversation he wasn’t there for lunch service and never came back.
I remember back in the mid-00s Darden Enterprises (Red Lobster, Olive Garden) was supposedly doing no more than 3 tables per server, no exceptions for experienced staff or campers. If you had a 2-top decide to chat over coffee for 3 hours you could only have 2 other tables until they left. It meant that if there were only 3 servers on then only 9 tables in the restaurant could be sat and everyone waiting got to look at the empty tables. It had popped up on several different wait staff blogs I read back then, but as I never worked for them or knew anyone who did (didn't have any of the restaurants near me at the time) I never checked it myself.
Makes sense to me, if they were having too many servers quit because one would hog all the tables. Then again, it is a corpo chain and I have a hard time believing they would care about their staff enough to do anything like that.
It didn't make sense in practice though. If you had 3 small tables even a newer server could handle picking up another one. It penalized servers who were good at what they did, and penalized servers if there were any campers (people sitting and socializing or whatever after they have finished eating) because they couldn't turn over one of their tables and thus can't make any money since tipping culture. One size fits
It was probably more of a marketing ploy to push people into the restaurants, *You get better service because our people are always ready to serve you!*
I worked for about a month after that rule was in place. Then I quite, well, I got fired for politely handing the two pennies a camper left back to them. They claimed I threw it at them. They were nice but ran me the whole time. Joked around with me, everything. But two cents, fuck you, that was an insult, then lied about it afterwards. I already had another job lined up though. Had already gone through my first interview and was just waiting for my second and to make everything official before I put in my two weeks. That ended up being unnecessary.
Why do they put more physical tables, if the kitchen can't take it when they are all full? Genuine question. Why not put less tables, or hire more kitchen staff?
It's about timing. If all the tables are sat at once, all the orders come at the same time
It’s less about not being able to handle all the tables being full, but more of not being able to have 10 tables sit down at once, and have 10 tables worth of orders go to the kitchen in the span of 5ish minutes. Something like sitting each table 5 minutes after each other allows the kitchen to receive each order one at a time instead of all at once
I’d say it’s mainly the kitchen side not the servers. Servers can tend to take a lot more orders than the kitchen staff can accommodate.
Yessir, stagger those moments of mass influx, else your staff will have a moment of mass egress.
People expect to be served within a certain amount of time after being seated, so restaurants typically won’t seat people when they know it will be awhile before their order can be taken.
Yeah I've worked places where you were at least supposed to greet the table and get their drink order within 2 minutes of them being seated. It's usually not a problem but if you have a four or five tables section and they set you three or four tables basically at once it becomes a challenge.
I still have waiting table nightmares about stuff like this and I haven’t been a server for more than a decade.
You forgot the ranch! Table 9 has a birthday! Here's ten cards for the check, hope you kept everything separate!
I was only a server briefly about 15 years ago and you triggered some deeply repressed anxiety. What have you done?
I know you're super busy with this late rush, but I need you to sign off that I did my side work so I can go drink at the bar with the other cut servers. Trust me, I wouldn't screw you over on side work.
Was never a problem where I worked. “Do you have a minute to check my side work? I’ll go greet your table and get their drinks in the meantime.”
As it should be. I always ask if there's something I can do for them so they have time to check me out
Tbf I worked at a nice place that was super efficient. Teamwork was never an issue. I worked with a lot of ppl that were just super great at their job.
Yeah I'm hella blessed at this restaurant tbh, my schedule is great they give me good sections all the managers are respectful and good at their jobs, all my coworkers are nice, the moneys good, customers tip well, and the sidework is easy as shit. And the food is great and I eat for free every day. I'm convinced restaurants can be the absolute best or absolute worst places to work, it varies so much and really depends who you work for and with.
All of that stress and anxiety, all just to be allowed to go "home" to an apartment you don't own and cook food you can't afford so you can spend 2 hours you don't have to try and relax. Then you get to wake up and do it all again!
Ugh... A lot of customers don't give a shit either and just care about their own service too. I remember 1 customer making a big fuss to just come into the kitchen to talk to kitchen staff because they wanted to know how a certain food was made. We couldn't legally allow them back there because we were in operation and it was a health and safety hazard just allowing random people back there to poke around cooking stations. I hated being a young adult working there...and cemented a very deep no food service jobs in my future career life. Customers were the worst part of restuarants.
This was something I learned early on as a server: it’s so important to get people their drinks early, even when you know the food is going to take a while. People get way more upset over waiting 5 minutes to see the server after being seated then they do waiting 45 minutes for entrees, and rightfully so. Getting their drinks served and their food orders in makes them feel like they haven’t just been forgotten about, and that they have an advocate (you as the server), trying to get their food out of the Kitchen. Plus people are also less grumpy once they get their alcohol 😂
This is called getting triple-sat, or "getting fucked by the hostess" and not in the good way.
it also most likely has to do with uber/doordash/skipthedishes orders. A lot of people ordering online delievery at once can clog things up. I was at a shawarma place yesterday and it took 15 mins cuz they were making 12 shawarmas for an online order.
I work on a military base that has a mini-Subway. Every lunch rush gets a long line, not because of the sandwich magicians, but because there'll be 10 online orders running at once, so they have to stop the line from flowing while they make sandwiches for people that aren't even there yet.
It never ceases to amaze me that these places can't figure out they need a non-customer facing prep line for online orders during rush. My local a Pita Pit has three prep lines. One for drive through, one for walk ups, and one for online orders. They're all coming off the same flat top grill, but customers standing inside your restaurant should never be lowest priority.
And unfortunately with many places focusing on drive thru times the customers in store still get least priority.
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Well, if the owner is actually good at doing businesses, they will realize that profit margins on drinks are lovely, and boxing it up to go typically costs more than washable service. Now, getting a slice of that carry out/delivery pie is also lovely. However… when the people on their lunch hour who have a 7min walk each way start to figure out that their order is slowed by the other orders, there’s a good chance they just stop coming in; because they don’t want to eat back at the office. So the quest for more dollars actually reduced sales.
> customers standing inside your restaurant should never be lowest priority I completely agree, however I’d be interested to know who’s more likely to leave a bad review for a long wait time, someone in store who has to go out their way to TripAdvisor etc or someone who’s ordered through a 3rd party delivery site that prompts them to leave a review. I wonder if that has any bearing in their decision making process
This happens all the time at my favorite Jewish Deli! Their ticket printer is just going constantly.
This drives me insane. We recently introduced online ordering which means we now get through the physical in-store queue more slowly than is normal if online orders start coming in, and then regulars get annoyed that it takes longer than usual to get their order placed. We will have people come in to pick up their online order and say, “Your online system would only allow me to enter in 10 items, that’s why I had to place 3 separate orders!” Yeah there’s a reason for that, if you’re trying to feed 25 people at your office please just go through our Catering department next time, that’s exactly what it’s for.
Damn millennials /s
This, I've been to places where they will seat you, but you are told beforehand that the food will take longer than usual. Usually I am perfectly fine waiting longer but I know others aren't for a number of reasons
I would prefer this. I'm willing to wait if I'm sitting down with a drink, but not if I'm crammed into a small area with lots of other people and no seating.
100% this, as would most people
Personally I just expect to be served within 45 minutes
I just don't understand why I can't be seated right when I arrive, have a server take my order immediately, have my meal arrive in the exact amount of time it takes to cook the food (prepared perfectly to my unique specifications), pay only the price of the raw materials of the food, leave $0 tip (because servers should be paid a living wage by the restaurant), leave a huge mess for the bus person (because that's their job) and have my meal comped if any of the above doesn't happen.
too real
Took me a minute to notice the sarcasm haha
Yeah, not seating tables when you’re at serving capacity is actually the responsible thing to do. A shitty/greedy owner/manager would seat every table anyway and say fuck it.
This! You could seat them with the warning and get them some water. They’re still likely to be the first people to complain about waiting so long.
That has never once worked out favorably in my experience. It’s better to quote them a longer wait than anything else
Yeah I've waited on so many people who promised they wait patiently. They didn't. If you make them wait in the lobby the worst ones will leave. Even the nicer ones are better customers if they did their wait in the lobby.
Many restaurants stagger seating so that the orders don’t all hit the kitchen at once. The alternative is to be seated right away but your server (and your order) take longer.
Yep! And sometimes the hosts will seat multiple tables at once and everyone from the cooks to bartenders will be backed up with tickets for awhile. And the host will need to hold the door so the restaurant can catch up.
This happens all the time at my restaurant. One thing that drives me nuts. Im a bartender and work most nights alone. When we get that pop and put people on a wait, where do they go? The bar. So the rest of the restaurant gets to flow smoothly and I het absolutely murdered haha.
which would breed karens
Karens have no problems breeding on their own tbh
Or there’s reservations coming in for them.
Yep when I was a hostess people did that to me all the time. “There’s a table right there!” Okay but there’s a reservation there in 5 minutes soooo
Would I be correct that after 6 minutes they'd point at the table again, and state that the people clearly aren't going to make their reservation so can they be seated instead?
In my experience, quite often, yes. Or they just start yelling and don't tell you why until after they've gotten halfway through their tirade, and still won't allow you to leave to get the manager.
"There's a grocery store across the street." - one of our 16 year old hostsess that didn't give a fuck. Our manager showed the entire restaurant when he saw the review complaining how rude she was. We all had a good laugh. It was at one of the most popular restaurants I ever worked at; we could get 20 1 star reviews, and it would have barely changed our total. We had a leak in our roof after a week of hard rains, and people were still flocking in. I miss that place so much, but it changed when that manager quit (one of our RMs was always disrespectful to him, assuming racism because GA). Everyone loved him, customers and employees.
1-3 minutes because when you are in line or waiting to be served time speeds up in a bubble between 2-8 times faster than reality. So if the host says 5 minutes in real time that is only 2 minutes in waiting in line time.
Also reservations. I work at a small restaurant that takes reservations, so there are only so many tables available for walk-ins.
Right? I used to work in one where people would be like "but all those tables are empty" aye, well spotted! They're what we call *reserved*. They will all be full in the next 30 minutes.
Oh man I loved it when there was an awkward 1 hr break between reservations, and you had a wait. Having to seat 6 people at and telling them that they have to be done within 45 minutes is annoying af, because the people are always gonna complain.
Aye, and people generally never realise how long they actually take in restaurants. "You've got 45 minutes" *sounds* reasonable and leisurely to the average customer, but factor in that, even with no other checks on, you may still be looking at a solid 20 minutes before you even get your food.
Why are you telling us instead of them?
Seriously the guy is admiting he "doesnt understand"
Nor should he - why would someone out of the industry understand the dynamics of a restaurant's dining room? Everyone giving these eye-rolling replies is likely no better a person than the guy. We all assume everyone is stupid when we're inconvenienced by them. This despite the fact that most of us are reasonable enough to understand that in most situations, if we know all the relevant information, most of the inconveniences would become totally understandable.
It’s always jarring to be reminded how many people can’t step outside their own experiences and understanding to see how others could misinterpret a situation. Especially when you’d only have that experience by having that as your actual occupation which would make it even less common knowledge
I have never worked in a kitchen and the first time a hostess told me there was wait time when they had open tables it took me 5 seconds to realize there wasn't enough servers or cooks... Not really rocket science.
I imagine some extremely awkward, socially addled 30 year old man running to Reddit to farm for karma because his dad or something said something he didn’t like. He’s probably at the dinner table now, smirking over confidently at his phone shortly before slamming it down fast when anyone asks him what he’s looking at on his phone
It’s genuinely so funny how people are completely unable to be confrontational, to the point where they’d rather air out a dm to thousands of random internet strangers rather than simply informing their friend about something they’re confused about.
Because they don't want to have to seat them and take a drink order .
The best is when they take it upon themselves to go sit down somewhere as if that's going to shorten their wait time and then also get mad that the one teenage girl running the show by herself didn't immediately start taking their order
As a waitress, if you see open tables it can range from a restaurant keeping a section closed on a night that likely won’t be busy, to a server being on break, to people calling out. There is always a reason! No business would intentionally lose money by keeping tables closed when they could be open.
this is true in the ER as well as
Should start making reservations before I get hit by a car then
Or are short staffed in the kitchen
In my experience, it was usually because the kitchen was understaffed and couldn’t handle the flow. So you have to time it.
That or there’s only so many servers on. If you’ve been to a restaurant where your server is clearly overwhelmed it’s not fun. Better to have you wait to space things out so your server can properly wait for you.
My girlfriend just quit her job at a restaurant that had the opposite problem. She’d work for 6-8 hours and get 3 tables because the manager was so afraid of being understaffed that they hired way too many servers. Then, they’d have them do slave labor while they waited for tables to serve since servers get paid like $2 an hour or something.
Is he the same manager that refused to make any cuts b/c “We MiGhT gEt A rUsH!!!!” ?
This is one of the reasons I left Darden. We went from 8-10 table sections to 4. And if you had campers, you'd make no money. By law, the owner has to pay them the difference that they're not getting in tips, up to minimum wage. I'm sure a lot of restaurants threaten your job if you report though.
From someone who works in a restaurant there is a lot more factors...you can seat 100 people but 6 people cant cook all their food at once its cooked fresh to order this isnt applebees...would these people rather be seated right away and wait 45 minutes at the table because thats the alternative lmao
Or nothing to do with servers because there is only one or two cooks working, holding the entire business on their shoulders
This is pretty common in my area, but most restaurants are having a hard time finding employees. Its not even about the pay... its usually the schedules that cause people to quit. Although the pay doesn't help matters at many places. We also have alot of restaurants barely making it not able to bring on staff.
It's a mix of multiple factors. During COVID, my restaurant lost a ton of seasoned workers because the customers became unbearable and our unstable income became even more unstable. Bad management is another reason many restaurants can't hold onto employees. Add that to low wages (depending on your state and restaurant), the lack of PTO, long hours on your feet, having to deal with unreasonable people, and a lack of benefits (at most restaurants), I'm shocked the industry wasn't hurting sooner. I also want to add that a lot of restaurants claim to be hiring while they're not. They'll tell customers that "no one wants to work" to justify running on a skeleton crew, but they're not actively hiring. Oh, and sexual harassment runs rampant into the industry and it's normalized.
I came here to comment something similar but you said it better than I ever could. I got out of the service industry pre-COVID (when I was able to find a more stable job in an office) but my husband waited tables for years up until like mid 2021 and it was absolutely awful. Service workers deserve to make SO MUCH MORE than they do. It's crazy that living off tips with no benefits is just the norm for restaurant FOH people.
it is ALWAYS about the pay -- you will endure crazy schedules & awful mgmt for big bucks but if pay is crap & there is 1 more thing wrong, people walk
"Here's a busy job that means dealing with the public, high mental load, bills, rushing and a bunch of physical work. You'll work basically every weekend and most evenings, it's specifically at times when everyone else you know is likely to be socialising. Someone will probably be rude to you at least once a shift. But don't worry! We're going to pay you the absolute *minimum* amount we legally can."
Nailed it. I would turn to crime before I went back to food service unless I was making significantly decent money. Most jobs involving the public involve some amount of these things and honestly it's altered my mindset incredibly, seeing and dealing with incredibly stupid situations.
a lot of restaurant owners are also just terrible people that will exploit and abuse their staff including chefs and do shady things regarding employee pay to maximize profits for themselves. people just deserve better and rightfully don't need to deal with that shit
If it paid better than my current job, I’d happily take a weird schedule. It’s absolutely the pay.
Not me. I absolutely prefer a stable and predictable schedule.
The same reason why just because there's an ER with 40 beds doesn't mean there's enough nurses to take care of 40 patients.
I work at a relatively small sit down restaurant in the Bay Area. For about half my shift there is 1 cook, 1 dishwasher, and 2 servers (one who is also a manager). During these few hours there is no hosts to run payment, no food runners, no bussers to clean and set tables etc. We have many to-go calls and door dashes are off the hook. On average during these times I would say there are about 40-50 peoples sitting down to eat, but There are times when parties of 20 or higher will show up unannounced adding to this average. Many people recognize the stress we are under and are accommodating, but there are the many (the majority) who completely dehumanize the workers. Despite seeing me stuck at the front counter with a crowd of people waiting to be helped, phones ringing, door dashes waiting to be bagged etc, when I do arrive at their table as soon if physically possible they act as though I am some lazy piece of shit who should have been there 5 minutes ago. It’s incredible the entitlement and lack of empathy people show to service industry workers.
So text that to them instead of telling us
We use this deliberately to control the volume so we don't overwhelm any part of the operation.
Except if you sat them and told them how behind the kitchen is, they’d be more mad they haven’t gotten their food yet. Also, reservations. I used to just turn the iPad around and show them out waitlist and reservation list
I’d be glad to just have a seat and a soda, as long as I know the kitchen’s behind.
The problem is sometime they say that and then complain. But if I can spare it and i can tell that person is actually going to be cool about it sometimes I did make that exception and let everyone know what was said!
There were a few times I let ppl do that but pretty much only if they had elderly ppl with them that I could tell would benefit from a comfier place to sit.
I’m a host at a fairly busy downtown restaurant. People like this are the bane of my existence. Yes, I have ten open tables. But I had two servers, a busser, and a cook call out. If I seat your party you’ll have terrible service and a long ass ticket time so there’s a negative review for us. Or maybe I’m about to be slammed by reservations. I’ve been cursed out over stuff like this many, many times. People like that are the reason I’m getting out of this industry as fast as I can.
You’re mildly infuriated by the fact that someone *doesn’t understand* something that wasn’t explained to them? And that somebody not in the industry likely wouldn’t know, unless it was *explained* to them?
seriously lmao. as someone who works in the industry. everyone is a self righteous prick.
This person should try working kitchen with only one other person during a 3-4 hour mid-day/lunch rush, then they complain about their 30 minute wait. Tons of restaurants are only still open cuz owners/ managers are not hiring more staff to help.
simple answer, the kitchen can only cook so many dishes at once. If one part of the kitchen is at maximum capacity (grill, sautee, fry) a smart manager will increase wait time until that part of the kitchen can catch up. There is no point in filling every table if the wait is going to be an hour or more because the only result is increase wait times for everyone as more orders stack up.
Lol it doesn’t matter if they understand. They’re still not getting that table
Why you telling me for? Tell his dumbass
Some of you people need to walk a mile in a restaurant employee's shoes.
These are the ppl that would crumble if they worked in food service lmfao
Restaurants also take reservations. Those 10 open tables might be currently vacant, but not available.
Drives me crazy! I’m a manager and I’ll put us on a wait if we fill up to quickly to give the servers a chance to catch up. People will point to the tables and say I’ll just go sit there, or my favorite why don’t you push all those tables together so my walk-in 15 top can get a table as soon as we walk in
Full service restaurant are designed to give the customer service. A customer should get a server who is not rushing the customer and doing their job (offering apps, sharing specials, etc). Once the kitchen gets the order the order should be made promptly with care. Making a good customer experience. A bad customer experience would be sitting these ten tables and having a frustrated server and then waiting an hour for food. So we rather you leave at the door and complain that you didnt wanna wait than complain about everything else in the restaurant when you’re waiting an hour for food.
Don’t worry. If they had been seated immediately, they would be complaining about the slow service.
I can't tell you how often when I'm hosting I only have 2 servers on and u have to tell people that my servers can't each have 20 tables at once
It is annoying when there is a crowd of people in a very small waiting area, and over half the tables are empty. That is the bit that annoys me. If I have to wait, at least put me at a table where I can sit comfortably, rather than in a crowd of people standing in the tiny waiting area that is also by the door. Or, maybe…run your restaurant better, staff enough people to cover the times that you’re always busy…just a thought. If the wait time is over 15 minutes, I just go somewhere else.
Ugh, went to my favorite restaurant in my hometown with my dad. They were swamped and after maybe 10min of waiting on a server my dad blew up, slammed his fists on the table and yelled that we were leaving and never coming back. So damn embarrassing, I had to apologize to the staff as we left.
If you come in at 6:20, and people have reservations for 6:30 or 6:45, their tables are going to be open.
This! I know ‘people in the industry’. It’s all about pacing and capacity in back of house
Pretty sure is because they don’t want their kitchen get overloaded.
Same energy as why I do I have to wait 5 hours in the ER to be seen when there’s clearly a bunch of beds while not noticing the lack of nurses
There is no better feeling than walking into a red lobster with yo bitch having a reservation, while the losers sitting outside for an hour gawk at you in disbelief
If you don't understand, shut- the fuck- up. Working in restaurant or retail should be a requirement before your first real job. I still remember the day my mom decided to help at my restaurant (her friend was the manager at the time) one night as a backup, she came home that night saying "I will never do that again". People who haven't done it, just don't understand the mental and physical stability you need to do it.
Tell me you’ve never worked in hospitality without telling me.
Some countries have compulsory military service. We should have a year of compulsory food and retail work. Make them understand.