Food Retail Archives - Page 10 of 64 - I Hate Working In Retail

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45 REASONS YOUR SERVER HATES YOU

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1. You don’t tip.2. You order all waters.. with lemon.

3. If it’s free, you want more (i.e. chips & salsa, bread..)

4. You don’t ask for everything at once. Don’t make your server make FIVE trips to the kitchen for FIVE different things.

5. You don’t tip.6. You stare blankly when you are asked to order. If you need another minute say so, if you’re 7. ready say what you want.

8. You don’t speak English. Your server can’t take your order, if they can’t understand you.

9. Your kid is crying. Take them outside.

10. Your kid is rude. Teach them some manners.

11. You’re rude. Learn some manners yourself.

12. You modify everything in every dish you order. The dishes on the menu are there for a reason. They’re good the way they are. So unless you have a food allergy just leave it alone

13. You act like you have a servant, instead of a server.

14. You pay with a $100 bill, and then you don’t tip.

15. You ask for change, and then leave it as a tip. It takes a lot of time to make exact change, so if you don’t need it, don’t ask for it.

16. You make awkward jokes. Your server doesn’t want to make small talk, they want your order.

17. You say you’re ready to order, but you aren’t. Instead you ask everyone else what they are getting, ask 10 questions, look over the menu one last time, then you are ready.

18. You ask a million questions about every dish.

19. You are cheap.

20. You don’t notice the 10 tables around you that your server is clearly busy with.

21. You don’t tip.

22. You seat yourself. The host is there for a reason, let them do their job.

23. You eat your dish, and then complain about it. If you don’t like it speak up during one of the many times your server checked on you. Not after it’s finished, then expect to get it taken off the check.

24. You’re on your phone.

25. You order anything made table-side. Then while your server is making it, you ask if it’s a pain. It obviously is, but you know it would be rude to say so.

26. You complain about everything. Your server can’t control everything. And they don’t want to hear how unhappy you are, because honestly they don’t care.

27. You don’t tip.

28. You sit at your table, long after you’re done eating. For every hour you sit there, you are costing your server a tip they could have received from another table.

29. You expect service after you’ve paid. If your check is closed, don’t expect refills or constant check ups.

30. You hit on your server. Not interested.

31. You ask for separate checks. It’s a pain. If you are coming with a group, be prepared to make an easy transaction.

32. You use a coupon, or get a discount and don’t tip on the full amount.

33. You give 5 different credit cards to pay one bill. Just as bad as splitting the check.

34. You act like your server is stupid. In actuality your server has this job to put them through school to ultimately and undoubtedly be better than you.

35. You come in 5 minutes before the restaurant closes. Get out.

36. You order from people who aren’t your server. They can’t help you. Your server can.

37. You walk all the way to the bar to order your alcohol. The bartender is already busy making drinks for servers. So just stay put and order from your server.

38. You flag down, snap your fingers, or yell for your server, they’re not there because they obviously have a million other things to do. Chill.

39. You crowd the bar. There are people who need to work. Don’t blame your server when you get in the way, and then get drinks spilled on you.

40. You don’t answer your server when they ask you a question. It isn’t rocket science. “Is everything OK?” All it takes is a nod yes or no.

41. You and your guest sit on the same side of the booth. It’s awkward.

42. You want us to sing for you on your birthday. Really? You don’t have your own friends to sing to you, you need complete strangers who hate you to sing to you.

43. You come in and just order dessert. If you’re taking up your servers table, make it worth their time.

44. You don’t tip.

45. You don’t tip.

I can’t stress this enough, your server hates you because 

YOU DON’T TIP!!

Sourced from tiporgohome.com

 

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By

Confessions of a Hooters Waitress

From $100 tips to fending off ‘pervy’ men and dealing with angry wives – the truth about America’s ‘working class sorority’

A 23-year-old from Washington, DC, has opened up about what it is really like to work at Hooters, the restaurant chain famous for its scantily-clad waitresses.

Claire Burgess, unemployed and on her way to Tennessee, decided to apply for a job at Hooters after stopping in for beer and buffalo wings, where she found everyone to be ‘very friendly’.

In a candid essay for xoJane , Miss Burgess opens up about the uncomfortable uniforms, the big tips, the ‘pervy’ and angry men, and their — at times — even angrier wives.

Scroll down for video 

Claire Burgess , unemployed and on her way to Tennessee, decided to apply for a job at Hooters after stopping in for a beer and buffalo wings, where she found everyone to be 'very friendly'

‘The customers are the best and worst part of the job,’ she writes, but it all depends on how they view the waitresses ‘as people’.

‘Most of the regulars were men, and some of them had a lot of money. It wasn’t unusual to receive a $100 tip on a Monday night after giving mediocre service to a couple of businessmen watching the football game.

And for regulars who come in every night, it is unofficial policy to tip $10 or more an hour for every hour they sit at a table, which Miss Burgess says adds up to around $50 by the end of the night.

‘For most, there was the unspoken exchange of money for some conversation and attention,’ she explains. ‘This is where Hooters really veers off and differs from your regular restaurants.

In a candid essay, Miss Burgess opens up about the uncomfortable uniforms, the big tips, the 'pervy' and angry men, and their -- at times -- even angrier wives

Though the famous spandex uniforms are 'extremely unflattering', Miss Burgess says there is an opportunity to make 'much more than at your average restaurant, all in a laid-back and fun environment'

‘Coined “entertainers,” Hooter Girls are expected and encouraged to chat and hang around with customers, which can be truly awesome, and also horrifying depending on the customers you’re stuck with.’

Families, blue collar workers, and ‘down-on-their-luck’ men who are ‘angry at women and the world’ meant mediocre tips ‘at best’.

At worst, she says, the women are ‘foaming at the mouth with anger and misplaced resentment’ toward Hooters waitresses, and the men are ‘drunk and pervy’, either ‘staring into the depths of your cleavage,’ or ‘slipping their arms around your waist, or in worse places,’ Miss Burgess reveals.

And a word of warning to men: ‘You’re not going to get a date at Hooters,’ she says.

Waitresses seen working in a Hooters restaurant, bringing its famous fast food fare to customers 

‘At the end of the night, most of us are throwing out handfuls of wadded up Post-its and napkins with phone numbers on them.’

Though the famous, tight orange spandex uniforms are ‘extremely unflattering’, Miss Burgess says there is an opportunity to make ‘much more than at your average restaurant, all in a laid-back and fun environment.’

‘In the time I worked at Hooters, all of the girls I worked with were either in school, raising families, helping out their relatives or just trying to make ends meet,’ she explains.

‘The other girls are truly the best perk of the job… I made lifelong friends working at Hooters that I never would have met anywhere else. We were a working class sorority: down to earth, fun-loving and crazy.’

Want to Be a Hooters Girl? Restaurant’s recruitment commercial

Sourced from Dailymail.com

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By

18 Confessions Of A Former Starbucks Barista

Flickr / sean_oliver

Flickr / sean_oliver

1. Dealing with customers is usually a pleasant experience, but occasionally, we would get someone who thinks we are dumb as nails and treat us like we were their butlers. A woman one time literally commanded me to put in three ice cubes into her drink. Three. No more, no less. Another time, this woman asked me to make her a whey protein shake using our blenders. She handed me a packet of the whey and said, “Put this into my drink.”

2. Good managers would actually be on the floor making drinks with the staff, but bad managers would hide in the back, doing what they do, and not build team camaraderie. (We hated those kinds of managers.)

3. Starbucks uses vanilla soy milk as the milk substitute. We don’t have control over what type of milk (or any ingredients that go into a drink) will be shipped to our stores. Plenty of people have asked, “When are you getting almond milk?” as if I have control over what comes and goes in the store. (Hint: we don’t!)

4. Markouts are really nice, especially if you have a cup of coffee every morning. It basically allows us to take a bag of coffee home for free.

5. You can use markouts at other Starbucks! And if you’re really nice about it, baristas will throw in something extra, because you’re part of the Starbucks family (and know all-too-well about the stuff you deal with as a barista).

6. We had to go through the Starbucks training regime even if we had previous experience with making drinks (and it is a boring, boring process). Also, the Starbucks espresso machine is actually a pseudo-espresso machine. The machine steams the milk for you until it gets to the proper temp and all you have to do for the espresso is push a button.

7. The amount you were paid per hour depended on the location of the store. I have some friends who made $7.90 per hour to $9.25 an hour — and they were both baristas. That’s a fairly large discrepancy, if you ask me.

8. Okay, so you might say, “You guys make tips, you can make up the rest with that,” but tips, my friends, are variables. It’s based on how long you’ve worked and the tip is distributed amongst the staff at the end of the week. So theoretically, if you worked 30 hours, you might get away with $30 to $60 in tips. But that all depends on the location of the store. If you’re in a highly tourist area, you might get no tips. I have friends who got $7 in tips for the entire week. We can’t live on this. Simply put, Starbucks makes it seem like tips are this huge added bonus, but they are so variable that it would be ridiculous to work there just for that.

9. At the Starbucks I worked at, on Black Friday, we would be in the store 2 hours before the Black Friday open time to get ready for the rush.

10. Holiday rush is probably one of the most frustrating and flustering times at bar. Long lines, irritated and stressed customers, means rushed drinks and crowded stores. We’re really trying to help you relieve your stress! Stop taking it out on us!

11. The “trainings” were kind of dumb. We really didn’t learn a whole lot about coffee. It was just memorizing what kind of flavors the coffee would pair with mainly to sell the food items with the coffee.

12. Sometimes, we had to meet a quota to meet to sell in-store items and occasionally, coffee. It was always a push to sell things.

13. At bad stores, employees that came to work regularly would not get written up, leaving the ones that actually came on time to run the floor by themselves, and this really sucked during morning rush. This led to really unmotivated coworkers and widespread disgruntlement. Knowing there were no repercussions to tardiness meant people came and went as they pleased.

14. When we get really long orders, we will do them one-by-one, as to not get confused with the order. It would be really appreciated if people would stop adding to the order when we are in the middle of making drinks.

15. We were frequently told to kick out loiterers (especially the homeless). It really sucked, because you know they have no place else to go, and they’re only at the store because it’s warm. Some were really hostile to the patrons, which obviously was bad for business.

16. The Starbucks hat had to be worn at all times, even though they really didn’t do anything to prevent hair from falling into the drinks 100% of the time.

17. I can’t remember a time a barista has said, “I don’t mind when the customer just stands in front of the register wondering what drink to get, even though they’ve been in line.” Because no barista has ever said that.

18. The turnover rate at Starbucks (where I worked) was very high, considering bad management, unhappy coworkers, bad customers and low pay. Some of us just stopped going, but that didn’t stop people from applying to that store.

Sourced from thoughtcatalog.com

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