I'm still alive

For those lucky few who still have this site tucked away in a bookmark or rss reader somewhere, I am still alive and kicking.  As you may or may not know (I can't find a post where I told you, so probably not) I left the service industry in December of 2010 to focus on my career.

As I do not really want to do away with this blog, I think this will turn into a restaurant rant and review site.  I do still actively support the service industry in my home town, and have not forgotten the bullshit we you guys go through.  As part of this, imprinting, I still feel the need to educate people on how to behave and treat their server.  You guys go through hell and back to make sure our every need is met.  The least we can do is compensate accordingly.  I have said time and time again I will not tip below 20% unless the service just sucked...and that's after I have taken into account the level of volume the restaurant is coping with.

In any event, I have not left this blog, nor will I in the foreseeable future.  I invite you to read some of the stories your brethren share on their blogs during my absence.  The stories are real, and I'm sure every one of you who read this blog can relate to them as well.

And in the event I ever end up back in the service industry, even for a random gig here and there, rest assured there will probably be a story here...obviously more if I return full time.

Dead end jobs.....

I've heard lots of people who claim that being a server is a dead end job...and many of us who think that way ourselves. However, I tend to disagree. Allow me to explain my logic...

First and foremost, waiting tables teaches important people skills...something that many people nowadays sorely lack. With these skills, one can go anywhere in business. How many bank tellers or call center idiots have you talked to who had 0 people skills? Exactly.

Secondly, it teaches you important sales tactics...you know, suggestive sell, give the silent nod as you rattle off the spcials, or even the simple upsell. These skills will, at the very least, allow you to find a career in sales.

Thirdly, restaraunt work teaches you to work well under pressure. 20 hungry customers demanding their orders then and there, management barking down your neck for something...it all boils down to stress management...and this job forces it on you.

Finally, businesses like restaurant folk. I have been on numerous interviews in the "real world" and have been told that the restaurant gigs are a real bonus to my resume -- due to the reasons above, and more -- and that they, like me, wished more people tried their luck in the industry.

So next time you question why you are putting up with all the crap at work, remember the skills you are learning and hopefully retaining and maybe one day soon finding a "real job" will be a little bit easier.

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Frakking hostesses.....

Ok, I know the hostesses job isn't as easy as some may think.  In fact, it can be quite stressful at times -- imagine standing on a small island with man-eating sharks surrounding you and you get the idea of what its like at times at the hostess stand.  But I digress.  This isn't an "in defense of" story.

Oh, FFS!

First of all, sorry for the delay in my posting, I have been very busy lately with some real life projects and as such, have neglected several of my side projects, including this one.  This post is about 3 stories summarized and posted in one long post so I can make room in my head for more stories.

As you all know, I hate corporate restaurants like one hates syphilis, and now I have even more disdain for them.  Last week, in addition to having 0 weekend shifts scheduled, 3/5 shifts were closing shifts and 1 opening shift.  While most people would welcome the opportunity of an extra hour of tables without having to share with the rest of the staff, closing where I work is a right pain in the arse.  Basically, we close the entire restaurant, from the dining room, to half the kitchen -- all for $2.63/hr.  Now don't get me wrong, I'm not that lazy, but still.  I resent having to clean up after 15 other servers, and then the kitchen as well.  They get paid more than we do, so let them do the physical work.  It's bad enough they are all treaded like gods anyway.  Which reminds me...how did we get to that system in our industry?  The SERVERS make the restaurant money, so why are we always the ones shafted?  Opening is just the exact reverse....we have to do more than any other restaurant I've ever worked at to open and close...all so management and the kitchen can be lazy.  God, I need out of this business fast!

yuk...

So last night was the first time I've gotten sick at work and it sucks. I had to throw up 9 times before I was allowed to leave. I understand it was a Saturday night and we were surprisingly busy, but still.

The bad thing is, evidently there is a 24h return policy for those that get sick at work...at least thats what the email from hot schedules said. So im off tonight. I need the money, but I suppose a night off is nice.

Speaking of hotschedules...do any of you use it? If so, what are your thoughts on it?

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edit: changed the spelling and punctuation.  Mobile platforms, however good, aren't that good for blogging :)  Also, apologies for the length.  I did this from my mobile to test an app.

I wish every (nice) restaurant had this sign.

Evidently, a restaurant in North Carolina did what many a server wishes they would all do:  ban screaming children.

Acclimating

Isn't it funny how fast one becomes integrated with a new staff?  I mean, when you first start out at a new restaurant, you are of course, the odd man out.  Nobody knows you, and you don't know anyone (usually).  This makes for an interesting first few days as you feel out who the 'cool' people are, who is boinking who, and the general pecking order of your new establishment.

Freedom!

"Well, what can I say...I'm just that good."  Thats what I said (to a few friends) when I was told last night that I was officially out of training -- one to two days earlier than most would have been graduated.  In fact, out of the three people who started when I did, I am the only one who got an early release.   Some would call that arrogance...I call it "doing what I gotta do to get the hell out of being a slave."

Oh, how things stay the same...

Well, today was the first day I was following someone.  My trainer was literally me at the other place.  Laid back, to the point, and not trying to dilly daddle on pointless bs.  Yes, the faces are different, the clientel is better, and the tickets are higher, but we still have the same people.

The start of something new....

Well, yesterday was probably the happiest shift I've had in a while at my current place of employment...not because of what anyone did (or didn't do) but because before even walked in the door, I got a call from another restaurant offering me a job -- and we all know how fun it is to be at a place knowing that at any time, you could just walk and not give a thought about it because in just a few short hours or days you will be starting something better.

The upside of change...

So recently I decided to start looking for a new job.  Not because I hate where I work, I certainly don't, nor do I hate the folks that I work for...at least by and large.  However, the place where I've spent the last 4 years of my life is hemorrhaging customers and staff left and right and will probably be closed in the next few months.

The latest service manager put his notice in a week ago and ever since then, the place has been flipped upside down.  The same day, management decides they are going to try to improve the restaurant by firing the server assistants, giving the servers more crap to do, downsizing the kitchen, and just making everyones life miserable -- all in the name of improving service.

It would be one thing if our problems were service related.  Hell, I wouldn't care so much if we had the business to support the extra labor, but as it stands, coming in at 3pm to do opening work for an hour, stand around until 7 for 2 tables that i get to take care of, bus, and clean, then turn around and do another 30-40 minutes of crap before i can even start my silverware to leave.

Not worth it.

So now, I am in the process of finding something new.  Something fresh.  I have a few leads in the works right now, and hopefully they will get back to me soon so that I can get on with my life and actually make some money.  I'll make sure that I keep ya'll updated on the new gig.