Servers Griefs: and the Things They Wish You Knew
“There is barf everywhere,” the frantic server explained to the manager. At the Yard House in Irvine a middle-aged man at Gabi’s table threw up everywhere. It was her first table of the day and this was how her shift started off.
The man, in his early 30’s, wore jeans and a blue T-shirt, pretty casual since it was just for lunch. He ordered a coke and Gardein Orange Chicken with Jasmine Rice. Gabi was carrying a tray full of drinks over to the adjacent table when she witnessed the man throwing up all over his plate and table. The vomit projected all over the table and landed about three feet away it was everywhere, to say the least. The man stood up and started cursing at himself for what he had done. Gabi approached him and asked if he was OK. Gabi needed to move him to another area in the restaurant in order to clean up the mess.
Gabi was able to redirect the man to the front desk so she could close out his tab even though he still went about cursing left and right.
Daily events like this happen in all restaurants, whether it is to clean up a mess, run around the restaurant making sure all guests are happy or dealing with inconsiderate guests.
Going out to eat can sometimes feel like a chore, but it is the server’s job to give the guest the best experience possible. Working in a restaurant should almost be mandatory, that way there would be more of an understanding when it comes to restaurant life and jobs.
Servers have an entire section to take care of, meaning they have more than just one table that they are looking over at one time, yet most people when dining, don’t understand that concept. As a guest to the restaurant you expect to be sat upon arrival, have an enthusiastic server, your food out quickly and always a full beverage.
Trust me, your server wants to take the best care of your table because they want that 20% tip. Here are a few things that servers wish you knew:
- Your table is not just selected out of random. There is a lot of planning that goes when a table is selected for your party. It is based on servers on the floor, the size of their section and the rotation that servers get sat.
2. It is rude to interrupt your server during their introduction. Let them introduce themselves to you…your drink order can wait for 30 seconds.
3. Only let the server know when you’re ready to order when you’re actually ready. The time the server spends waiting there for you to make up your mind is time they could spend taking care of another guest.
4. Acknowledge your server when ordering. Look them in the eye, it is not just respectful but it makes it much easier for them to hear you in a loud restaurant setting.
5. Servers do not, I repeat do not make your food and drink orders. Contrary to popular belief the servers do not actually make your food or beverage orders, that is why there is an entire kitchen staff on duty.
6. Do not snap your fingers, touch your server or yell for their attention. That is just rude. Be polite and they will be polite back.
7. Your server is always busy. There are a million things to get done and you are not their only table they are taking care of. Servers are always multi-tasking. Whether it is folding silverware rollups, running food or drinks to other tables or they are waiting on another guest.
8. The longer you stay after you close out your tab, the more money you are taking away from the server. You are more than welcome to take your time while dining and enjoy the experience. Please keep in mind that the longer you camp out the server is losing out on new tables and new tips. If you are going to stay a little longer please tip accordingly to make up for the lost table.
9. Split your check the right way. If you want to split checks please let the server know right when you sit down, that way they can be sure to keep track of every item that every guest orders.
10. Servers not servants. Yes, this is a job where they do serve the public but in the end, they just want to build up clients and make a lasting impression on your day. Servers get ready and tie their aprons just like you tie your tie for work every day.
At the end of the day, this is just a job for most servers, not their career. “All I want is to be respected and to be treated like a human being…someone who is nice to you but not to their server is really just a dick,” said Matt Clements, a manager for Selma’s Chicago Pizzeria & Tap Room.
Matt was the manager on duty at the time an angry guest walked into Selma’s doors waving his hands all of the place. He was furious that his pasta came with too much marinara sauce and demanded a refund. The hostess at the time was only 17 and it wan’t her job to know how much sauce the guest does or doesn’t like. She quickly ran to the back to grab Matt. The guest, even more enraged, started cursing out Matt and kept yelling he will never eat at this restaurant again. Matt calmly asked to look at the receipt so they could start the refund process. As soon as Matt saw the receipt he had noticed that it was not even for Selma’s in the first place, it was from their competitor, BJ’s Brewhouse. After Matt had pointed out the error the man was thoroughly embarrassed and apologized left and right.
“After being screamed at for about 30 minutes, it was pretty nice to throw it right back in his face,” said Matt.
Jessie Korean used to serve at Selma’s until one of her shifts just took to much out of her. The lunch rush was hectic, and she felt like she was so far behind and wouldn’t be able to catch up. A new table sat and she was panicking she would not be able to greet the new down in time. She swiftly walked over, dropped a coaster and let the guests know she would be right over. A few minutes passed and she was able to breath, she greeted the table, took their orders and got the process started. The table enjoyed their meal and thanked Jessie for her service. The bill was dropped and after moments of just looking at the check the guest had waved Jessie down. The guest had asked her why there was a tip line and a suggestive tip percentage so she explained to him that if he left like leaving a tip then the tip line is where to fill it out.
“He acted like I had offended him,” said Jessie. “He had told me that waitresses are just there to take the order and bring the food, it isnt that hard and then prcoeeded to tell me that I was incompetent.”
After that shift Jessie was done. She could not stand the how blatantly rude and inconsiderate people are.
Like it or not, servers hold a huge power over your life when you are out to eat. They determine your seating position on a smoking hot date, or how long it will take them to close out your tab on the worst Tinder date. They know all the secrets and in’s and out’s of the restaurant. So, next time you’re out to eat just remember to treat your server like the human being they are.
“I can’t wait until the day where every guest is nice to their servers,” said Jessie Korean. “It’ll be like I’m in heaven or something.”
