You Got Served 3!

Once again its on!

In This Corner:

Red Lobster Server http://rlserver.blogspot.com/

1) How/why did you become a server, and how long have you been in the biz?
I became a server because it was a lot better money that the other food industry jobs I had been working. It was all about the Benjamin’s. I have served for almost 10 years, bar tended 3 years, and cooked 3.5 years, ran the whole kitchen 2 years, plus other odds and ends. other than hosting or farming, I’ve done all there is to do in the food industry.

2) What is the average tip percentage that you receive? What is your best advice for servers who would like to average your tip percentage?
My average tip percentage is 18%. I have a lot of regulars who tip me well. That is definitely above our store average. Assuming you are competent as a server and not vomit inducing ugly, to increase your tip percentage you must increase your bottom line. You must always be selling. Even when you have to make the customer think it was their idea. In nicer restaurants you have to be a bit more subtle, but you need to know every service point where you can add to the bottom line. I assure you I never miss an opportunity to up sell. While my tips as a percentage may or may not be higher than average on a given night, I can almost guarentee my guest average sales over time is higher than almost every other server where I work (the numbers are posted from time to time). I’d much rather make 15% of $5000 sales a week than 15% of $4200 a week. And you can influence by at least that much in a given week. Now multiply that over 50 weeks a year. And now by 10 years. It starts to add up quickly. I’m not pushy about it, I just suggest and remind guests of options. If they say no I move on immediately because that can reduce your tip if you don’t.

3) What are the best and worst things about serving and why?
Best thing about serving is cash in hand and no work to take home with you. Worst part is unreliable income and the disposable employee culture that is fostered in most restaurants.

4) What is the most important insight into the human psyche that you have gained waiting tables?
There are reasons stereotypes exist. There is trash in every population group.

5) What is the best advice you can give RCs (Restaurant Customers) on how they can be a better restaurant customer?
Turn off and put down your cell phone. Your Bluetooth makes you look like a tool, not someone important. The homeless guy down the street has one too, I’m not impressed. Show up sober. If you come in drunk, stoned, cranked up or cracked out you will be a sucky table. If you want to be a better customer teach your children how to behave before taking them out in public. If they can’t behave at your dinner table at home they aren’t ready for McDonald’s. If they can’t handle McDonald’s they aren’t ready for sit down dining. And leave your SUV sized stroller in your vehicle or at home. You don’t need the capacity for 72 diapers, 6 gallons of breast milk and a months worth of onesies for a 45 minute meal in my restaurant.

Lol! Those answers were hilarious- and highly informative.  You can tell this guy is a true veteran.

And In This Corner:

Bitter Waiter http://bitterwaiter.typepad.com/

A brief, one paragraph bio:
Having moved to Los Angeles to become an actor, after graduating from a prestigious school of journalism, I found myself with few options to support myself as I pursued my dream. Thus I reluctantly chose the part-time path of waiting tables, a land where people’s ignorance is palpable, stereotypes are alive and kicking, and where dreams go to die. My blog is the unabashed embodiment of my bitterness. No one is safe.

1) How/why did you become a server, and how long have you been in the biz?

I’d worked in restaurants part-time during college, but never with this much consistency, so off and on for 10 years.

2) What is the average tip percentage that you receive? What is your best advice for servers who would like to average your tip percentage?
Truthfully, despite the dark and hateful overtones of my blog, I’m actually a good server. 85% of the customers are fine and friendly, and they usually tip at least 20%. I’m insulted if I receive anything less.

3) What are the best and worst things about serving and why?

I have so much flexibility to pursue other interests. Unlike everyone else, my weekend is Monday and Tuesday, so I have the city to myself in the afternoons. The worst things are customers who clearly have no grasp of how difficult the service industry can be. Ignorance is the most annoying characteristic of any diner, and it’s manifested in everything from the tip to some of the inane questions I’ve been asked.

4) What is the most important insight into the human psyche that you have gained waiting tables?

Sense of entitlement can be a toxic mindset that is almost irreversible.

5) What is the best advice you can give RCs (Restaurant Customers) on how they can be a better restaurant customer?

Be patient. There’s a difference between a bad server and a busy server. You’re not the only person in your server’s section, and he/she is just trying to make a living like the rest of us.

Simple, yet these answers say it all.  Love that photo, lol!

So there you have it!! Vote for the answers you like best in the comments.  Remember, this is all in fun, obviously both sets of answers were great.  And check out these awesome server blogs!!   God Bless!