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Archive through May 29, 2008

Reality TVClubHouse Discussions: General Discussions ARCHIVES: Apr. 2008 ~ June 2008: Paying in a restaurant: ARCHIVES: Archive through May 29, 2008 users admin

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Scooterrific
Member

07-08-2005

Wednesday, May 28, 2008 - 2:28 pm   Edit Post Move Post Delete Post View Post Send Scooterrific a private message Print Post    
Kitt my stpdaughter works at the cheesecake factory...but it will depend on the state you are in. Some states they make the minimum wage, some states they have a "lesser" minimum wage for servers.

Merrysea
Moderator

08-13-2004

Wednesday, May 28, 2008 - 2:38 pm   Edit Post Move Post Delete Post View Post Send Merrysea a private message Print Post    
Federal Minimum Wage re servers

In California the minimum wage is $8 per hour.
Q. I work in a restaurant as a waitperson. Can my employer use my tips as a credit toward its obligation to pay me the minimum wage?

A. No. An employer may not use an employee's tips as a credit toward its obligation to pay the minimum wage. California minimum wage

An unrelated fact that I found interesting is that regardless of the hourly minimum wage, "Effective January 1, 2008, the minimum monthly salary for sheepherders will be $1,422.52. Wages paid to sheepherders may not be offset by meals or lodging provided by the employer."

Kitt
Member

09-06-2000

Wednesday, May 28, 2008 - 3:11 pm   Edit Post Move Post Delete Post View Post Send Kitt a private message Print Post    
I meant tips on top of that though, what they expect to take home on average per hour, when they've divided their tips.

Funny about the shepherders!! If you work it out at 40 hours a week it's about $8 again, but you can bet they do more than 40 hours a week!!

Merrysea
Moderator

08-13-2004

Wednesday, May 28, 2008 - 3:30 pm   Edit Post Move Post Delete Post View Post Send Merrysea a private message Print Post    
The federal government says that "An employer may credit a portion of a tipped employee's tips against the federal minimum wage of $5.85 per hour effective July 24, 2007. An employer must pay at least $2.13 per hour. However, if an employee's tips combined with the employer's wage of $2.13 per hour do not equal the hourly minimum wage, the employer is required to make up the difference."

However, in California, they can't do that. (I didn't check on other states.)

Eeyoreslament
Member

07-20-2003

Wednesday, May 28, 2008 - 3:49 pm   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
I've heard in New York, that servers will offer to work for FREE in some restaurants, JUST to make the tips.

Kitt, with all due respect (and I know you mean no disrespect by your comment either), it feels like a slap in the face for the work we do as servers, when people tell us that we "make too much". It comes off as insulting, because it puts OUR work in some sort of lower class than someone in an office job, or trade or something. What does a doctor in a clinic that just takes a patient's word that their throat is sore and writes a scrip and moves on do that is any harder than a server to make the money they do? Seriously, I see a clinic doctor, I say "I feel sick, my throat is sore and I'm coughing up plegm." I KNOW I want antibiotics, and I know the prescription too. But yet this doctor who spends all of 5 minutes with me, barely looks at me or my medical history, makes a hundred bucks out of the deal?

As a server, I juggle a whole SCHWACK of tasks at every given moment. I keep everyone happy, I make you want for nothing, I'm on my feet RUNNING and SWEATING the whole shift, I take condescension with a SMILE, I do manual labour lifting racks and chairs and tables, I clean more tables than a mother does all week, and much more than just that. Honestly, 15% of a meal cost is a valid and common tip, and if it adds up to a good amount at the end of the night, then I don't think someone should just look at the final total for my night and say I am getting too much.

The tips I make are like a commission that any salesperson makes. If I make 10 bucks for every computer I sell, and I bust my ass to sell 20 computers a day, nobody should turn around and say that the final total is too much, therefore I don't deserve my commission, and that the commission should be lowered.

The only point that someone should fairly reduce the amount of money I make, is if I didn't do everything that was expected of me, by you the customer. Did I keep your water filled? Did I brng you extra ketchup? Did I not make you wait to take your order? Did I clear your plates when you were finished without having you wait? Did I give you clean cutlery for your dessert? Did I bring you extra napkins? Did I smile ear to ear while your kid threw cheerios on the floor and you didn't pick up after them? If I did everything that is expected of a waiter, to make your meal more enjoyable than if you had to cook and clean up after it yourself at home, then why am I making too much, if it adds up at the end of the day? Is it that people view me as a low-class worker, therefore I should automatically make LESS than them? Is it some form of oppression, to keep me in my place as a lowly servant?

Personally, every job has its value in the grand scheme of things, and for the same reason that other people don't share THEIR earnings for fear of =being devalued, is why I think I deserve the respect and valuation, despite my choice to share my earnings.

I'm not mad at you specifically, because this isn't the first time I've heard the argument or the statement that "I make too much" for someone ELSE'S personal comfort.

Visualize this scenario. You come home from work and you're tired. Dinner needs to happen for the family. How much would you pay for someone to just set the table for you? 50 cents? It's only two quarters, right? One less thing for you to do. OK, you want to sit down because your feet are killing you. You and the family are sitting at your kitchen table. How much would you pay for someone to just delve out the food, and put it in front of your kids and hubby for you and serve you too? A buck? Two bucks? Oh boy, you forgot ketchup in the fridge, but you're in the middle of sitting eating. *sigh* How much would you pay for someone to just magically bring that ketchup for you? 25 cents? OK, now everyone's finished eating and you have to now take all the family's plates into the kitchen. Blegh. Someone else could do it for you for a buck. Good deal right??

So that person has done a few little things for you that just offset that whole drain of making dinner for the family and then cleaning up after. You only have to pay them 2.25-3.25. No big deal, because you got to just sit there and relax after a hard day so it was worth it. Now if that person does that same routine which has NOTHING to do with your personal table, and is completely external to your situation, then why is it at all your call as to what it should add up to if I repeat the process 50 more times, especially considering those other repeated times don't AT ALL effect what I am doing for you?

I just think it's people's ways of devaluing the career and the position of server. Like needing no education makes us inferior or something. Again, I'm not specifically directing this at Kitt, I'm saying it to anyone who has thought the same thing (and there are many out there). You'd never claim the Circuit City guy deserves less individual commission on the computers he sells, just because he tries hard and sells so many that it adds up to a great pay, so why do it to a server?

Teachmichigan
Member

07-22-2001

Wednesday, May 28, 2008 - 3:50 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
I worked at a "vacation" spot restaurant (near Lake Michigan, but off the beaten track); I'd make $2.52 per hour "official pay." On weeknights, I usually averaged $25-30 pr. hour with tips, and anywhere from $45-75 on the weekends -depending on the weather. There were only 17 tables in the place, and we split them between 3 servers.

However, when I worked in GR, MI - the tips were AWFUL!! Between 1)college kids, 2)religious groups and 3)elderly, there were many nights when I couldn't even make $10 an hour!

Eeyoreslament
Member

07-20-2003

Wednesday, May 28, 2008 - 3:55 pm   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
Escapee, I get why parents BRING Cheerios, but why parents feel they don't have to ever clean up the Cheerios that ALWAYS make it onto the floor or ground into the carpet, is beyond me. I don't mind cleaning stuff within the NORMAL realm of a meal out. But restaurants don't SELL microscopic little cereal because it DOES get thrown around, and it's too much labor to clean up after it. Sorry, the people who DO clean up after their kids' Cheerios are very much the EXCEPTION to the rule. Most parents give this flippant "Sorry our kids left you with a big mess." type of goodbye. It's obnoxious, IMO.

I was GOING to write "no offense" but really, it is how I feel, and I'm not going to be apologetic for it, because most parents aren't very apologetic for leaving cheerios all over the place either.

Jimmer
Moderator

08-30-2000

Wednesday, May 28, 2008 - 4:08 pm   Edit Post Move Post Delete Post View Post Send Jimmer a private message Print Post    
Here is a very basic question. The 20% tip. Is that before or after tax is added?

Kitt
Member

09-06-2000

Wednesday, May 28, 2008 - 4:59 pm   Edit Post Move Post Delete Post View Post Send Kitt a private message Print Post    
Eeyore, my comments weren't personal to you and your situation. You clearly work at a very high end restaurant, work very hard and are extremely good at your job. In my opinion from what you have said, you get paid very well for what you do, and I wouldn't judge you as over paid at all.

To be fair to the readers of this thread though, you have to admit that not all servers are like you, particularly in places like The Cheesecake Factory where I eat. Most servers I have dealt with look to me to be early 20s. They don't seem, for the most part, like they have many years of experience. Like you they rush about and I certainly wouldn't want to do their job. But at their age and in their position I would not expect them to be earning as much as someone who has ten years' experience out of grad school, and from what you say it sounds like they're getting that.

Not to sound preachy but we all live in a world where people are paid huge amounts (like the doctor) for their training and people who do manual labour that few of us could bear are paid practically nothing. Good (or better) pay comes with education and experience. I agree good serving is a talent but not all servers we experience are talented at their job. So from the conversations here I now wonder how much an average server, at an average restaurant, makes an hour, with tips. And to be completely honest with you I would say that if THEY (not YOU in your job) are getting more than $20-$25 an hour I would think they are being overpaid. Just being honest there.

(And no, I wouldn't even give my husband 25c for getting something from the fridge for me. I have legs. If I was incapacitated in some way he'd do it out of love (or be in trouble ;).)

Eeyoreslament
Member

07-20-2003

Wednesday, May 28, 2008 - 5:05 pm   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
Before. We tip out on total sales BEFORE tax. But, we tip out of full sales BEFORE discounts too, so when people use a 2 for 1 coupon and only tip on one entree, we get the raw deal as a server tipping out.

Me personally, I just go with the full bill total and double that number.





Oh, I forgot to answer you Escapee re: counter service. I said afew pages back in response to Pamy that I didn't think that it was NECESSARY to tip, but I personally tip, just to keep my "tipping karma" (that's a server religion) in the positive.

I tip the change at Starbucks, but I only go to a couple of them, and they know me, they chat with me, ask how school or work is going, etc.


there are things I think that are worth tipping. For example if I get in line behind a stranger at Subway and there is only one person working, and they do BOTH of our subs together, then I don't mind tipping a bit, because they didn't make me wait. They thought about me, and was considerate of my time. I think that's a nice touch, for which I will tip them. But for the most part, I don't necessarily think it's an obligation. But with that said, those kids at Starbucks are making barely above minimum wage, and they manage to keep a smile when the lineup is 20 people long, and every single person has 17 adjectives in front of their order. Any other person would probably snark after the 5th 17-adjective order. I always admire those Starbucks people. I think that you have to have had a frontal lobotomy to work there and tolerate the customers with a smile. I hate MYSELF at Starbucks!! Plus, I had a friend that worked at SB and he said the chump change, divided by hours divided by all staff through the week worked out to only about 40 bucks, and he worked full time. So those tips aren't making them millionaires, that's for sure.

Eeyoreslament
Member

07-20-2003

Wednesday, May 28, 2008 - 5:10 pm   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
BIloxi - you mentioned the DREADED LADIES TABLE!!!!!! AAAAARGH!!!!!! Seriously, I dread a table of women.

I wish that large parties would be shared with two servers who also have their own section. That way there is a backup person dealing with the large table and the normal tables. I would take the 20 minute dessert order, while the other server watched all of the small tables in both of our sections, and vice versa.

Large parties are just SO problematic. First, the people don't eat at the same rate, so inevitably, someone's going to be sitting with an empty plate, while two gabby gretchens chat it up at the other end, barely eating a bite every ten minutes. Some people like to sit and linger before ordering dessert, some don't. Some want to leave right after the meal, some are there for the long haul. It's awful. It's also especially hard when they are all ordering from a regular menu. We give large parties a smaller menu, so the kitchen is not having to prepare 12 different entrees and sides at the same time. It's easier at a crap restaurant where EVERYTHING comes with either fries, mashed or baked potato, but in higher end places, each protein has its own special side.


One of my pet peeves is the JERK who just friggin talks and talks even though you are clearly standing at the table and other people at the table are quietly waiting to order. I understand when it's two people and they are deeply engaged in conversation. I'll pass by, stop at the table, give them a millisecond to stop, and if the keep talking, I know they're not ready for me yet and I move on. But yeah, there are tons of people who do that, while the other people are indicating they are ready. Some people just don't understand how rude the are being to the people AT their own table.

Another thing that people don't always realize is that different restaurants have different rules regarding steps of service. For example, most higher end places will NOT remove your plate until EVERYONE at the table (even big parties) is finished. It's rude to the person still eating to have to eat alone (from a service standpoint). So when you're wondering why you plate isn't being cleared, look at the rest of the people in the party, and see if someone's still eating.

And the thing is, big parties are impossible to please for this reason. It's inevitable with the variation in the people sitting at the table, that one person's needs are sacrificed for another's, and that conflict of interest within the single table usually ends up meaning someone is stiffing the server because they are mad. This is also why you see more and more large parties being auto-grat'd.

Julieboo
Member

02-05-2002

Wednesday, May 28, 2008 - 5:11 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Me personally, I just go with the full bill total and double that number. Eeyore, you tip DOUBLE your bill? WHOA, that's quite a tip!

Eeyoreslament
Member

07-20-2003

Wednesday, May 28, 2008 - 5:40 pm   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
LOL Kitt @ your husband having to get the ketchup. hahahha

No, I wasn't taking it personally, but it is an argument I hear a lot, so I was just putting my thoughts out there.

Ummm....when was working young/corporate, I would make anywhere from 50-100 a night, and that would be from 4 to midnightish. Then you take out about 30 percent of that for the house tipout. Mind you to make the higher end of that range, you need to have the GREAT section, and the great start time.

I'm talking in Canadian dollars, so I'm not sure how things compare down in the US at similar places.

Eeyoreslament
Member

07-20-2003

Wednesday, May 28, 2008 - 5:42 pm   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
LOL Julie - Oooops! I forgot to write "and move the decimal over one"

Spygirl
Board Administrator

04-23-2001

Wednesday, May 28, 2008 - 8:56 pm   Edit Post Move Post Delete Post View Post Send Spygirl a private message Print Post    
Since becoming parents with a kiddo who makes huge messes at restaurants, we have learned the value in 1) apologizing and prepping the server in advance that he will be making a mess, 2) letting the server know what we need to keep him entertained (if it is something they can assist with), and 3) leaving a huge tip for cleanup. We have yet to go anywhere where we have been treated rudely for having him and (my opinion) we have been better received for letting them know in advance we will be tipping for the mess. We do our best to keep the mess contained as well.

This has been the most interesting and informative thread we've had in a long time! I went out to dinner with a group tonight and the server was fun - incidentally, that's what I tip well for - and I left him a 30% tip.


Eeyoreslament
Member

07-20-2003

Wednesday, May 28, 2008 - 9:15 pm   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
Spy, that's key - money and a SINCERE apology, and the parents putting in at least SOME effort toward containing/cleaning the mess.



OMG, a few months ago, I had this table of something like 12 people. SIX were children, ALL were under the age of 3 or 4. Well, that's not the problem. We are a decent-upscale restaurant, and these parents let their kids wander the entire restaurant, yelling, screaming, carrying their cheerios, etc. They were on one side of a room of 7 rows of tables (to give you a size/space visual). One of the kids was on the very other side of the restaurant, between two tables banging on the windows because there was a bird outside, and he was SCREAMING with excitement. Not a single parent ever GOT UP from the table. Once in a while, when the kids would KEEP screaming, a parent would get up and corral them back to the vicinity of the table. The bad thing was that the kids were running around this sort of "island" of booths that connected to the "expo" area for the food. These kids were running laps around it, running through that "hot pass" area where servers pick up their food. I said twice to my table, and my manager said once "it's dangerous for the kids to be running in the restaurant, they could get hurt, and they could definitely hurt themselves or burn themselves in this specific area". Did the parents care? Nope. It was awful, and I had two other tables ask for their bill DURING their entrees, and left immediately after. One table was leaving later in the night, and they had been on the other side of the restaurant, and when they were saying goodbye, they commented on the table, and they said they were tempted to say something to the table. They were like, "you know, every other person in this restaurant got a sitter for the night, so they could ESCAPE."


Spy, you are the exception to the rule, you tip big, you forewarn, and you care about the mess you make. Most parents don't, and it's frustrating.




As for anyone wanting to ask me a question, please don't hesitate, or even share your views. I may tell you that I find it offensive, because I am proud of the work I do, and I may even be able to share new things that people who have never served before may not know, and may not appreciate about the job. I don't mind keeping the discussion going. Trust me, I've heard most negative things before, so it's not like I've never had these conversations in my life either. LOTS of people don't understand the tipping system, or even what things make being a server an actual CHALLENGING job.

Anyways, I'm glad whenever I have the opportunity to educate people about my job, so keep it coming! I love everyone's thoughts and stories and opinions, even if I don't share them! :-)

Whoami
Member

08-03-2001

Wednesday, May 28, 2008 - 11:46 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Eeyore. In the case of that last table you described. They are ruining the experience of all the other diners there that night. Would it have been considered out of line for your management to ask them to settle their bill early, and leave? Or are you pretty much obliged to suck it up and take it, even if it means the rest of your customers are ending their evening with the memory of an unpleasant experience?

Eeyoreslament
Member

07-20-2003

Thursday, May 29, 2008 - 12:16 am   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
You know, I think some managers are good with recognizing "bad" customers, and taking the risk of alienating them, because they don't want them coming back anyways. But I'd say about 90% of managers out there won't go out on that limb, and say anything to the table for fear of alienation and bad publicity. Also, it's hard if you're kicking people out because of children. Also, because so many servers whine about getting the table with the kids at it, it's hard to take a server's customer updates seriously. I could walk up and say "two tables are asking for their bill while still eating entrees" but the manager will just think I'm just whining.

The manager on the floor that was working that night was a younger girl (I only saw her as a "server with keys") so she was too meek to do anything. You don't want to get in trouble because of a customer complaint to the GM and with the GM not there to witness the customer's behavior, he may not believe the other manager or server when they say how bad the table was behaving.

Honestly, in all of my years of serving, I've only had about 3 managers who have had the confidence to say "I'm sorry but we don't want you back." to a customer for whatever reason. One I remember was to a lady that came in every Friday and complained until she got something free. Finally the manager went up and said something to the effect of, "Ma'am, you come in here every week, and every week you find something new to complain about. Clearly we are not making you happy as a restaurant, and if that is the case, then please don't come back because we are not going to change our procedures and policies to accommodate you anymore."

I've had a couple other managers that weren't company yes men, so they also stuck up for their servers and saw the bigger picture of annoying other clientele, and took that chance. I think it's a matter of having the confidence in the decision to piss off one table, but make 20 other tables happier. Most people don't see that the one table is annoying so many other diners. I respect a manager that can sacrifice one table for the benefit of the rest of the floor.

Many managers just don't get it though. I think there's something about becoming a manager that distorts your view of reality. It's like they stick their head in the sand when problems arise. Heck I've had managers who were GREAT with staff and operations and floor management, but wouldn't EVER deal with guests. One would NEVER go to a table to apologize for a mistake or anything.

I actually find that is a growing trend in restaurant managers nowadays. This lack of contact with the guests and whether they are happy or not. There are some corporate places that if something gets sent back to the kitchen, the manager MUST go by the table to apologize, but that sometimes comes off as forced and insincere too. But lots of managers will hear of food getting screwed up or food being unsatisfying to the guest, and all they will do is delete it from the bill, but never make the customer know that the mistake was taken seriously or anything. People don't care that a meal was taken off their bill; they didn't come to the restaurant in the first place to eat free bad food, so it really is a slap in the face when management doesn't take a bad experience seriously.

OK, now I'm ranting about management. hahaha. But I think there is a growing trend toward young and inexperienced managers, because most GOOD servers will stay as servers, because there is more money in it. Going into management is a huge pay cut, so only the young and naive do it nowadays. LOL I managed a little 30 table restaurant for a couple of years, but the deal was that I kept on serving as well. I wouldn't lose out on my tips. So I was essentially a server with keys, but it was easier in a restaurant where there was only ever a need for 2 or 3 servers MAX. I just did the schedule, and the liquor inventory, and the nightly reports and cash drop too and got paid another 4 bucks an hour for it. But yeah, never again. I think I'd be a good manager of a larger restaurant, because I am objective, and I see the big picture, not to mention having the confidence to deal with customers sincerely and appropriately, but there just isn't any money in managing.

Holly
Member

07-22-2001

Thursday, May 29, 2008 - 5:53 am   Edit Post Move Post Delete Post View Post Send Holly a private message Print Post    
Eeyore, that table with 6 kids sounds like a nightmare. I asked Whoami's question too--why make the other customers suffer rather than asking them to leave? Unfortunately it's all too common nowadays. Last night I was in Target picking up prescriptions and I had to walk around for about 25 minutes while they prepared them. There was a woman with a toddler (about 2 yo) in her cart who was just WAILING his lungs out. Now this kid had the loudest scream I've ever heard and it was just non-stop. Everyone was looking at them, but she just acted oblivious and continued strolling the aisles. When I got back to the pharmacy, she was in the aisle right next to me, and I thought I would have to run out without my prescriptions, I just couldn't take it any more it was so nerve-wracking. I think restaurants and stores need to step in and do something in situations like this when the parent/s obviously don't feel it's their responsibility to either try to calm the child or take them outside until they stop screaming. It must be horrible to be working in a busy restaurant with kids running under your feet. It's amazing to me that a high-end establishment would allow this (yeah, I know they do, for all the reasons you mention.) Yet, if a person had the GALL to light up a cigarette, all hell would break loose! There would be no stopping management and the whole restaurant shouting about it, LOL.

I'm curious as to how this attitude, i.e. everyone has to suffer everyone else's kids having meltdowns, has become so prevalent. We promptly removed our kids from public places if they were throwing hissy-fits or having meltdowns.

Jimmer
Moderator

08-30-2000

Thursday, May 29, 2008 - 7:03 am   Edit Post Move Post Delete Post View Post Send Jimmer a private message Print Post    
Don't laugh but we took our girls fine dining when they were six and four. LOL – I think the dining staff practically had a meltdown when they saw us arrive. By the end of the evening they were in love with them.

We had one tiny accident when Gail knocked over her glass of orange juice. She felt terrible. The waiter graciously explained to her that he did that all the time. It was so funny the way he handled it and rather ironically a prime example of the fine dining concept. He was her hero after that.

Trust me – we had no cheerios at the table. No one left the table. No one talked loudly. Everyone was polite. We had drinks, appetizers, main course, desert, coffee, after dinner drinks (well the girls didn't). It can be done.

Of course, we're the kind of people that normally clean up after ourselves if anyone makes a mess. If we're out at a Starbucks for example, the table usually looks better after we leave than before we sit down.

Holly
Member

07-22-2001

Thursday, May 29, 2008 - 7:36 am   Edit Post Move Post Delete Post View Post Send Holly a private message Print Post    
That's so cute, Jimmer...fine dining at their age. You're certainly raising your kids well and they know how to behave in public. If only there were more people like you.

Sharinia
Member

09-07-2002

Thursday, May 29, 2008 - 7:42 am   Edit Post Move Post Delete Post View Post Send Sharinia a private message Print Post    
If we're out a Starbucks for example, the table usually looks better after we leave than before we sit down.

you should bring a tip jar, Jimmer (I am envisioning SB tables in a very sorry state when you arrive)

(I can relate, btw :-))


Scooterrific
Member

07-08-2005

Thursday, May 29, 2008 - 8:10 am   Edit Post Move Post Delete Post View Post Send Scooterrific a private message Print Post    
Jimmer....I can totally relate...we are the same way..Raelynne has been dining in restaurants since she was 3...she knows how to behave, no cheerios, and we, too clean up any mess afterwards...you're right it can be done.

And bless Gail's heart!!!

Scooterrific
Member

07-08-2005

Thursday, May 29, 2008 - 8:20 am   Edit Post Move Post Delete Post View Post Send Scooterrific a private message Print Post    
Oh and EEyores....you are truly awesome...I respect and admire everyone in the service industry :-)

Sharinia
Member

09-07-2002

Thursday, May 29, 2008 - 10:54 am   Edit Post Move Post Delete Post View Post Send Sharinia a private message Print Post    
I worked in the food industry my freshman year in college (not as a waitress, but I served food at a buffet line and washed dishes & wiped tables afterwards). No tips!

My dh did a LOT of fine dining from a very young age (dad's business trips) and I think it was a very good experience for him. He became comfortable being around adults and in 'adult settings' at an early age. Adults were always very impressed with him, and I think it made him more socially mature than his peers, and he got into less trouble because he was so in tune with adult thinking and respectable behavior.