To Tip or Not To Tip

Racist Rage?

The above image comes from the website Post Secret. Well, if you want to get technical, it comes from Google's image index. Semantics...

I've actually heard this discussed quite a bit while waiting tables. While it's never been my personal experience with the restaurant industry, I have many co-workers who have said this is the case. Do you guys feel that certain races, sexes, age groups, etc... are better tippers than others?

While I may say things like "white trash" or "old people," the more I think about it... it is case specific. I have had very old people tip me well, or even go out of their way to get me a tip that they forgot to leave on a previous visit (The coolest Old Man Ever!). I have also had people that look like they just crawled out of dumpster, leave me a very generous tip too.

The restaurant is a crazy place where it is easy to get frustrated. A place where residual rage from a bad day can fester for weeks after. For me, at times... it's even had me lose faith in the human race. So, I can see where it would be easy to make a snap judgment on a bad day. However, I guess for some... it is fact (or so they think).

Co-woker Restaurant Rage

Can you cover my shift?
This is absolutely one of the most Rage provoking things on my list of piss-me-offs. Co-workers last minute shift covering pleads. It happens all the time in the restaurant business, and it becomes annoying after the second time it happens to you.

Ok, let's get one thing straight first of all. If the schedule for the week goes up, and you ask me to cover (or trade, or whatever the hell it is that you need) Friday's shift, but you ask me on Monday... this is totally acceptable. But this is never the way it happens is it?

Sure enough, it'll be Thursday at 3:00 pm and a server will have a 4:00pm shift that day, and make the call. What in the hell, on God's green earth, makes you think I want to forfeit my day off to cover your shift in 60 minutes? (Did you notice how I used God and Hell in one sentence? That's some biblical talent right there!) Seriously, that short of notice.

I work with this one guy in particular. He always starts wheeling and dealing shifts as soon as the new schedule is posted, and good for him! More power to him. Here's what always ends up happening though. He'll work it so he has four days off, but in order to do this, he has to work like four or five double shifts throughout the week. Then when we get to those days he's on his double, he starts asking if he can be the first off when we phase. "Yeah, it's like my third double in a row... I'm just really tired."

Even worse?! Usually it's some last minute bullshit trip they want to take with a buddy, or some no-name concert they forgot to request time off for. The reason that pisses me off the most though? The HANGOVER! Look, I get it. I'm in an industry of drug abusers and alcoholics... I am. And they're not the evil type of people that are portrayed in film. They are lovable, they are fun, and they are your friends. I'm telling you though, if you drink that 7th cocktail at 2:15am, knowing you have morning shift tomorrow... I am the wrong guy to be calling you degenerate bastard!

What do you guys think? I know you've been there. Share some stories!

Welcome to Restaurant Rage

Restaurant Rage

Welcome to Restaurant Rage. What a weird and wonderful place the Restaurant world can be. It's a joy to wait on people. It's a curse to wait on people. It all depends on the day, the night, and the customer.

This blog is meant to take you by the hand and pull you into the world of customer service, from our point of view. From the kitchen, to the bar, to the host stand, to the serving floor, to manager's desk. The picture above really shows it all. This is the gambit of emotion felt from day to day in a restaurant.

I know this is just another blog about waiting, serving, cooking, and restaurants... there are many out there. Some have even turned into book deals. The intent here is not to siphon traffic from others. I don't want a book deal. This is an outlet. It's a vehicle of education for those who venture out to dine. Read, laugh, learn, cry, and then go out to eat!