My whole life I have been one to avoid confrontation, however, last night at work I did a piss poor job of doing so. I don’t know what has been wrong with me, but for the past few months I can’t get anything going. I mope round in a depressed state, hoping for things to get better, however, things seem to either stay the same or get gradually worst. I’m starting to believe it is because I take life too seriously.
It could have been only sleeping two hours the night before… It could have been the stress from the past week dealing with midterms… it could have been that I was the only server at a big restaurant for the opening hour… the fact that I was being double sat throughout the whole evening… it could have been the stress of a failing relationship and/or it could have been because I am an ass hole. But today I blew up at another server when it was uncalled for. I normally consider myself the 007 of servers, cool and calm, never showing emotion, however, yesterday a young server just got to me. He kept aggregating me the whole night about stupid shit, on top of showing up an hour and a half late resulting in me having to take care of the whole restaurant by myself, having been the opener and all.
First incident (that pisses me off): John shows up over an hour late causing me to hustle two times as hard (which I don’t mind).
Second incident:
He: Yo, man, whatz cracken dog.
Me: Nothing, I’m just working.
He: Hey, man I got hair late… u mind if I might work a little later, you go home early, maybe I can make a little extra money, or something something….
Me: I’m actually going to be the first one to go home, because I was the first one here… I can’t stay, because I will go over five hours, I’m sorry.
He: Yo, man you suck… I see how it is... Playing a brother like that… fuck that man…
I guess this is how it started:
Normally, I tend to be much more playful. John is one of these guys who is black, but only on the inside. Although I understand that it is politically incorrect to state what I just did; it is the simplest way of put things. He is a white boy who loves so speak ebonics. And although I don’t have a problem with that, half of the time I have trouble understanding him. “Yo, check out dem Pigeon headed hoz.” I still don’t know what that means. It is easier for me to understand the girl from Saudi Arabia then it is to understand John.
Third incident: Yo man guess what man u beenen graded right now… and your going to fail… because you suck.
Four incident: Hey I just finished talking to George. Your fail… he told me your too slow dog… Your like a fucking snail.
Fifth incident: Man they are going to fire your ass, because you been a shitty server.
Sixth incident: …
Seventh incident: …
After the seventh incident: John… shut the fuck up. I had lost my cool…
John: Dude just because your big you think you can push me around… Man I can fight, I I might be small, but I can kick your ass.
I never got this… I somehow became the antagonist in this whole thing… the other servers were looking at me as if I was a bully when all I wanted was him to quit with his childish, BULL SHIT.
Me: if you want we can step outside.
And with that comment I realized I was no different from Anthony from the previous week. Who was I to judge him… who was I to tell him it wasn’t worth it… when for a split second I too had lost my cool.
Although I had no intensions of fighting… I continued to get bothered by John… Man you ready to step outside… I’m ready… However, I just ignored him.
Later that evening, when my shift had ended I sat down at a table with Anthony.
Me: So are you going to watch that Patriots game tomorrow.
Him: you bet I am…
And with that we talked about football.
Saturday, November 3, 2007
Monday, October 29, 2007
A fight on the line
10-28-07
A fight on the line
Today I walked in front of an argument that our expo (Jose) and one of the servers Anthony were having, and how interesting that was. Although I wasn’t aware of it before there has been bad blood between these two for awhile. They just happen to both be infatuated with the same girl which has naturally caused a rivalry. I mean there was yelling behind the mainline (where the servers like myself go and get the food) that you wouldn’t believe.
Anthony: “What the fuck man! Why is my food going out so late?
Jose: Get out of my face… Fuck you!
Anthony: “Hey, if you want to step outside right now I’m game.
Anthony, in the classic sense is a typical jock, very muscular, athletic, and brazen. Instead of settling a matter like a wise man, through words he is one to result to violence. However, his threats ended the conversation, because unlike Jose, Anthony can backup his violent threat. Later on that evening, while we both were rolling up silverware I asked, Anthony, “what happened man?”
“A… just the typical.”
“What do you mean?”
“Jose wasn’t running my food on time, dude.”
“Oh?” I mentioned in surprise. “Was it really that big of a deal? Is it really worth getting in a fight over?”
“Well it was a twenty minute ticket time!”
“And it (food) had been sitting there for 10 minutes!”
With that I dropped the conversation, because I thought there was no point pressing him on such a confrontation. I didn’t want to take sides, and end up with a 20 minute ticket times myself, or worst in a back ally brawl with a buffed out football player.
“Dude… I don’t know why people here are such dicks.”
“Oh… what do you mean?”
“Fuck, man, yesterday I was written up by Rich… because that fag Nate… tattled on me… what kind of gay shit is that.”
“I couldn’t help, but chuckle a little. You know Anthony it isn’t worth it you know. Sometimes you just have to kiss people’s asses.”
“What do you mean dude?”
“Well the bartender doesn’t like you, Jose (the expo) is pissed at you, I mean your food and drinks are never going to get made at this rate.
“Dude don’t worry about it, I got the bartender in check (had threatened the bartender previously). Come on dude, the guests come first what are they going to do not make the drinks, and food. Then management will be on there asses.”
“Well, I guess if that works for you, that is fine by me.”
I’ll see if his predictions come true.
A fight on the line
Today I walked in front of an argument that our expo (Jose) and one of the servers Anthony were having, and how interesting that was. Although I wasn’t aware of it before there has been bad blood between these two for awhile. They just happen to both be infatuated with the same girl which has naturally caused a rivalry. I mean there was yelling behind the mainline (where the servers like myself go and get the food) that you wouldn’t believe.
Anthony: “What the fuck man! Why is my food going out so late?
Jose: Get out of my face… Fuck you!
Anthony: “Hey, if you want to step outside right now I’m game.
Anthony, in the classic sense is a typical jock, very muscular, athletic, and brazen. Instead of settling a matter like a wise man, through words he is one to result to violence. However, his threats ended the conversation, because unlike Jose, Anthony can backup his violent threat. Later on that evening, while we both were rolling up silverware I asked, Anthony, “what happened man?”
“A… just the typical.”
“What do you mean?”
“Jose wasn’t running my food on time, dude.”
“Oh?” I mentioned in surprise. “Was it really that big of a deal? Is it really worth getting in a fight over?”
“Well it was a twenty minute ticket time!”
“And it (food) had been sitting there for 10 minutes!”
With that I dropped the conversation, because I thought there was no point pressing him on such a confrontation. I didn’t want to take sides, and end up with a 20 minute ticket times myself, or worst in a back ally brawl with a buffed out football player.
“Dude… I don’t know why people here are such dicks.”
“Oh… what do you mean?”
“Fuck, man, yesterday I was written up by Rich… because that fag Nate… tattled on me… what kind of gay shit is that.”
“I couldn’t help, but chuckle a little. You know Anthony it isn’t worth it you know. Sometimes you just have to kiss people’s asses.”
“What do you mean dude?”
“Well the bartender doesn’t like you, Jose (the expo) is pissed at you, I mean your food and drinks are never going to get made at this rate.
“Dude don’t worry about it, I got the bartender in check (had threatened the bartender previously). Come on dude, the guests come first what are they going to do not make the drinks, and food. Then management will be on there asses.”
“Well, I guess if that works for you, that is fine by me.”
I’ll see if his predictions come true.
Flirting with guests
10/26/07
The ladies seem to love me, however, they are always a little bit older then I am, by 30 or so years, which is not always a bad thing. I often hear things like, you are so adorable, I wish I could take you home. This usually causes me to laugh, and I enjoy and welcome their attention. Even more humorous is if they happen to be dinning out with their husband, and the female patron flirts with me while her husband stares at me, then her. In these types of circumstance it is very important to read your guests, to see if they both are laughing. I sometimes wonder if their home lives are in order (which is none of business), and possibly the woman’s husband is no longer affectionate with their wife, because behind every joke there is a bit of truth. But I always try to have a good time joking around with my guests, I really care that they are satisfied with their dinning experience. And if they are you will be rewarded for it. It is important to note I never forget to include the husbands in on the joke, because they might be paying. “Well I don’t know if this gentleman here would be particularly okay with that Miss?”
“Oh, he will be just fine with it.”
And the conversation is usually followed by more laughter. Now I could consider this harassment, but I usually know it is a joke. It is nothing, but fun, however, it is important to gage every individual at every table to insure they are comfortable. This will lead to a happy dinning experience.
The ladies seem to love me, however, they are always a little bit older then I am, by 30 or so years, which is not always a bad thing. I often hear things like, you are so adorable, I wish I could take you home. This usually causes me to laugh, and I enjoy and welcome their attention. Even more humorous is if they happen to be dinning out with their husband, and the female patron flirts with me while her husband stares at me, then her. In these types of circumstance it is very important to read your guests, to see if they both are laughing. I sometimes wonder if their home lives are in order (which is none of business), and possibly the woman’s husband is no longer affectionate with their wife, because behind every joke there is a bit of truth. But I always try to have a good time joking around with my guests, I really care that they are satisfied with their dinning experience. And if they are you will be rewarded for it. It is important to note I never forget to include the husbands in on the joke, because they might be paying. “Well I don’t know if this gentleman here would be particularly okay with that Miss?”
“Oh, he will be just fine with it.”
And the conversation is usually followed by more laughter. Now I could consider this harassment, but I usually know it is a joke. It is nothing, but fun, however, it is important to gage every individual at every table to insure they are comfortable. This will lead to a happy dinning experience.
Sexual tension in the work place
10/24/07
Sexual tension in the work place
One of the funniest things about working in a restaurant is everyone, managers, servers, bussers, man, and women all act like pubescent teenagers. It’s really interesting how males try and get a woman's attention, and how the girls respond to there male counterparts. This makes for an extremely unprofessional environment. There is usually a conversation between two individuals, usually male and female, flirting occurs, the male usually tries to make the female laugh, and then there is physical contact, the touching of hair, waist and stomach occur, and in some extreme circumstances the touching might be more sexual. To be blunt, this is all going on in the back while you eat your food. I once asked one of my coworkers about all this flirtation and if it was considered sexual harassment. He informed me that the unwritten code of a restaurant changes the laws of sexual harassment. To this date it is unclear to me what those unwritten codes are. But to be safe I do not participate in any of this conduct. However, it is interesting to watch. I particularly remember an instance where a manager referred, told me to, and I quote, “to check out the ass on her.” Although I don’t necessarily like what goes on in the back of the restaurant there is nothing I can do to change it, because of the unwritten code.
Sexual tension in the work place
One of the funniest things about working in a restaurant is everyone, managers, servers, bussers, man, and women all act like pubescent teenagers. It’s really interesting how males try and get a woman's attention, and how the girls respond to there male counterparts. This makes for an extremely unprofessional environment. There is usually a conversation between two individuals, usually male and female, flirting occurs, the male usually tries to make the female laugh, and then there is physical contact, the touching of hair, waist and stomach occur, and in some extreme circumstances the touching might be more sexual. To be blunt, this is all going on in the back while you eat your food. I once asked one of my coworkers about all this flirtation and if it was considered sexual harassment. He informed me that the unwritten code of a restaurant changes the laws of sexual harassment. To this date it is unclear to me what those unwritten codes are. But to be safe I do not participate in any of this conduct. However, it is interesting to watch. I particularly remember an instance where a manager referred, told me to, and I quote, “to check out the ass on her.” Although I don’t necessarily like what goes on in the back of the restaurant there is nothing I can do to change it, because of the unwritten code.
Important to tip
Important to tip
When dinning out it is important to tip, although I am a waiter and might have my own biases, it just makes the waiter’s day a whole lot better. There have been countless amounts of times where waitresses and waiters have come up to me and tell me what bad tips they’ve made, they might have to quit, and go find a new job. For me what the waiter’s said about a particular “cheap” guest after he or she might leave is humorous. The waiter might, yell, talk trash, be upset for giving them so many drinks, or even take it out on another waiter. However, racial slurs are the most common which is uncalled for. I often have to pull people aside and tell them, "hey I understand you are upset, but that's not cool." Which is usually followed up by a a defensive rebutal of not being a racist. I usually drop it after that, however, many remakes made by the people I work with bother me. However, I would believe that this is common in a blue collar envirment. Most people might think waiters might make a lot of money from tips, and that is true compared to most 8 to 5 jobs. But the truth is waiters don’t get to keep all the money that they earn. After one gets off his or her shift there is a process of tipping out. Which means I have to give the busser, the expo (the guy that makes sure your food is right), and bar tender money for making my life a lot easier. So lets say if I made $100 in tips, but I sold 700 worth of food. I have to tip the bar tender and expo 1% of my sales which would be 7 dollars, and the Bussers 2% of my over all sales or 14 dollars. So at the end of the night I really make 72 dollars. Just remember when eating out one or two extra dollars goes a long way.
When dinning out it is important to tip, although I am a waiter and might have my own biases, it just makes the waiter’s day a whole lot better. There have been countless amounts of times where waitresses and waiters have come up to me and tell me what bad tips they’ve made, they might have to quit, and go find a new job. For me what the waiter’s said about a particular “cheap” guest after he or she might leave is humorous. The waiter might, yell, talk trash, be upset for giving them so many drinks, or even take it out on another waiter. However, racial slurs are the most common which is uncalled for. I often have to pull people aside and tell them, "hey I understand you are upset, but that's not cool." Which is usually followed up by a a defensive rebutal of not being a racist. I usually drop it after that, however, many remakes made by the people I work with bother me. However, I would believe that this is common in a blue collar envirment. Most people might think waiters might make a lot of money from tips, and that is true compared to most 8 to 5 jobs. But the truth is waiters don’t get to keep all the money that they earn. After one gets off his or her shift there is a process of tipping out. Which means I have to give the busser, the expo (the guy that makes sure your food is right), and bar tender money for making my life a lot easier. So lets say if I made $100 in tips, but I sold 700 worth of food. I have to tip the bar tender and expo 1% of my sales which would be 7 dollars, and the Bussers 2% of my over all sales or 14 dollars. So at the end of the night I really make 72 dollars. Just remember when eating out one or two extra dollars goes a long way.
When a restaurant gets busy
10/20/07
When a restaurant gets busy
It’s funny when people come to a restaurant they always expect things to be done as fast as possible although there server might be busy with 7 to 8 tables. I always feel like I’m juggling tables, dishes, cups, hospitality, management, and guests. “Sir, can I have more lemonade,” one table might ask. Another table might be like, “hey we asked for a high chair 15 minutes ago where is it. The most important thing about being a waiter is to always have a good attitude. “Ummm… can I please speak to your manager.” Well at table 209 they at least said please. “A... we need more sauce over here.” Like I was saying, It’s important to keep a good attitude. I’ve asked you can we get some more sauce over here!!!” “Can we please speak to the management!!!” “Still need more lemonade.” “More sauce, more sauce, more sauce, more sauce. Now, an individual might ask why be a server, the most common responses are the money is good, the hours are good, and you get paid that night, and I’ve often thought to myself is the money really that good, and for a student working his way through college the money isn’t all that bad. I remember in Barbara Ehrenreich’s book Nickel and Dimmed, which is a requirement for many universities across the United States, Ehrenreich was unable to substantiate a living wage. Now I would not recommend anyone make a career out of serving, but I would have to argue with her that it is possible to earn a living wage off of serving. To prove this I have done a little bit of math. Although I only make minimum wage, $7.50 I average about $70 in tips a night, and working five nights a week that is $537.50, multiply that by four and you get $2150, and by twelve months that is $25800.00 more than enough money to live off of (if one spends his money frugally and has roommates), and depending on the restaurant an individual servers at the money only gets better. Now if you have a family it might be far more difficult to earn a substantial living wage. Fortunately that is not my case.
When a restaurant gets busy
It’s funny when people come to a restaurant they always expect things to be done as fast as possible although there server might be busy with 7 to 8 tables. I always feel like I’m juggling tables, dishes, cups, hospitality, management, and guests. “Sir, can I have more lemonade,” one table might ask. Another table might be like, “hey we asked for a high chair 15 minutes ago where is it. The most important thing about being a waiter is to always have a good attitude. “Ummm… can I please speak to your manager.” Well at table 209 they at least said please. “A... we need more sauce over here.” Like I was saying, It’s important to keep a good attitude. I’ve asked you can we get some more sauce over here!!!” “Can we please speak to the management!!!” “Still need more lemonade.” “More sauce, more sauce, more sauce, more sauce. Now, an individual might ask why be a server, the most common responses are the money is good, the hours are good, and you get paid that night, and I’ve often thought to myself is the money really that good, and for a student working his way through college the money isn’t all that bad. I remember in Barbara Ehrenreich’s book Nickel and Dimmed, which is a requirement for many universities across the United States, Ehrenreich was unable to substantiate a living wage. Now I would not recommend anyone make a career out of serving, but I would have to argue with her that it is possible to earn a living wage off of serving. To prove this I have done a little bit of math. Although I only make minimum wage, $7.50 I average about $70 in tips a night, and working five nights a week that is $537.50, multiply that by four and you get $2150, and by twelve months that is $25800.00 more than enough money to live off of (if one spends his money frugally and has roommates), and depending on the restaurant an individual servers at the money only gets better. Now if you have a family it might be far more difficult to earn a substantial living wage. Fortunately that is not my case.
Subscribe to:
Posts (Atom)
