I started at this new restaurant last month. Up until today I’ve been getting the schedule texted directly to me. Didn’t receive anything this week so I reached out to the manager. I was told that they use Facebook for everything.

My dad died right before I started this job and being in social media has done nothing good for my mental health, so I deleted all of them. I’m also not comfortable with having coworkers and leadership having access to my social media accounts. I was told to make one anyway.

Is this normal now? I’ve never worked anywhere that operated like this. It was never discussed with me that they only use Facebook for communication. I’m having a hard time believing that EVERY employee there is using Facebook. I find it very unprofessional.

Otherwise though I like the job. The people are nice. But yeah, I’m just not sure how I feel about this. Am I making a big deal out of nothing?

(this is a question and a rant) for context i (23, F) work at a casual fine dining restaurant downtown. most of our clientele comes in for anniversaries, birthdays, and business dinners. we often have large parties (we add gratuity over 6) and i never mind waiting on the parties.

however, last night i had a table of 12 young girls for a birthday party. they were probably 18-21 and all only drank water, and ordered food family style. they brought in a small cake and cupcakes for dessert, which i brought out on a platter and put candles in the cake for them to sing. when it came time for them to pay, they said they’d like to split the bill 11 ways. (minus the birthday girl) now, i don’t know if y’all use toast but if you do i’m sure you know that it’s much harder to split a large party evenly between each item* *instead of just separating between seat numbers. so when i split the check i had to manually select EACH item, select “divide item 11 ways” and then do that for every. single. item. the entire process from splitting the check to finally cashing out each girl took probably 25 minutes.

my question to you all is, should i have told them i have a credit card limit for splitting the check even though they’re all young girls who may not have a few hundred dollars in their account? i believe each check was $32, making the total $352 with gratuity.

i don’t understand why people still split the check that way, because i warned them the process would take me a bit, and they were okay with it. i just wish one person would’ve offered to pay and they could all venmo that girl. this was also my only table because they took up my entire section so i made $70 for the whole night. whatever, luck of the draw. i’m just a little upset because the time i spent splitting their checks i could’ve spent doing sidework and setting myself up to leave early. instead i had the last table and got stuck there. just glad i didn’t have any other tables at the same time because they would’ve been completely neglected while i was at the POS. my job also doesn’t have a distinct rule for telling tables we have a limit, we kind of just use our judgment on if we WANT to split checks up. but i’ve personally never told a table no because it just takes a long time it’s not like it’s impossible. these girls specifically i just didn’t know how to approach it, no i need some advice!

I had an interview at a fine dining place but the second I walked in I noticed that every serve in there was some sort of supermodel chiseled by the gods themselves meanwhile I’m a 24 year old chubby pimple ridden long hair having guy who looks like shit. I’ve been serving and working in the food industry since I was 16 and usually do have fun but fine dinning places I’ve never worked at but desperately want to cuz I heard it’s good money.

Is there a look requirement for the job? I look like a huge nerd and people often think I’m like 15/still in hs

I serve at a movie theatre that has a full bar and kitchen so not just popcorn but burgers, pizza, sandwiches etc. kind of awkward walking in during movies asking people for checks sometimes lol. Anyways. Very attractive woman about my age is a regular and I’ve had her a few times. Chatted her up one night as one does and she left her number on the receipt. Talked… sparingly. I mean I’m a single dad working 2 jobs and I kind of hate texting, got the impression she did too it was really just like the “I live here, I have a cat, let’s grab a drink” introductory talking. All told probably 20 texts exchanged between us in a couple weeks. She canceled the meet ups twice and on the second time states “yeah I’ve got to cancel again and also I’m just soooo busy I can’t talk to anyone right now sorry” lmao.

(Also not to sound tooo incel-y but damn you’ve got time to see multiple movies a week but not time to talk or meet up ever??)
I did not reply. Saw her again a couple weeks later and she’s like avoiding eye contact, I had her in my section again and gave a nice hello and greeting and such. Like damn why’d you leave your number with me if you had 0 intentions and also knew you’d see me regularly?! Not even mad just found it quite funny.

“Here’s my number, you’re cute let’s get to know each other:)) also I have no intentions of getting to know you or meeting up ever” like ???? Lmao.

Anyone else have awkward follow ups to a number being left??

walk in hungover as hell and immediately the manager goes “oh thank god you’re here. hurry up”. OHHH okay that’s definitely not a good sign. immediately get triple sat on the patio. it’s 50 degrees out why is it even open?? customers complain that they’re cold. like they didn’t choose to sit out there.

run around like a maniac for the first two hours because i get the entire patio on top of my usual section because we have two servers on. yay

boyfriend texts me at 5pm on a busy sunday while he knows im at work to break up with me. OHHHHH okay. thanks for the considerate timing king that definitely couldn’t have waited idk two hours or something.

my coworkers ask me what’s wrong (killer question) so i immediately start crying. obviously never dealt with something like this at work so im overwhelmed and don’t know what to do. my very kind coworkers take over my tables for me while i get myself together in the bathroom but they also both have full sections so i give myself like five minutes to lock in.

go back to my tables eyes red as hell very obviously crying. my table ordered pretzel bread as their app and flags me over, “excuse me… this isn’t what we ordered.” it is what they ordered. they’re upset that the pretzel bread is in bite sized pieces. it says on the menu that they are. okay let me take it off for you guys nooooo problem at all.

my one last standing patio table decides they’re ready to order. great what can i get started for you guys. oh we’ve never been here what do you recommend? OHHH okay so you ARENT ready. you actively see me running around very obviously busy

next table orders something off menu that idek how to ring up so i have to ask like three people. food comes out great. they finish up and need a box. yes ma’am sure thing i’ll be right back. bring a box and check. oh can we get to go sauces too. sureeeee ill be right back. bring them those. ohhh can we get a bag for this too it’s too much to carry. YES OF COURSEEE i definitely have time to be making three trips to the kitchen for you rn

my brain is obviously elsewhere i don’t want to be there but we’re so short staffed no one would dare come finish my shift for me. i’m still actively crying like for the next hour which is embarrassing in itself but my tables definitely aren’t taking any pity on me. i’m forgetting to ring in apps and forgetting to run drinks just being dog shit at my job so i’m getting the worst tips i’ve ever gotten.

one tables apps get there after their entrees. i almost get yelled at but they ordered the apps AFTER their entrees so thankfully i dodge that bullet but of course the table is still upset. granted i didn’t warn them they’d come out after but the kitchen was chaotic today so on a normal day it would’ve been fine.

next table is three kids under 5. oh yes mom, let’s make them all order for themselves. this is the exact moment they learn. they leave cut up chicken tenders ALL over the table. they do not try to clean up at all.

i’m constantly getting double and triple sat all night. i thought people were exaggerating when they said all of this could happen in one night.

OH ANDDD i have a splinter in my foot that i couldn’t get out before work so it’s killing me to walk. AND i decide to wear jeans that don’t fit quite right so im constantly having to readjust and im just so uncomfortable i can’t even bend over LOL. i also haven’t had time to get any water so im dehydrated from crying and overall just sick to my stomach

the pm busser forgot he was scheduled so he doesn’t show up for like two hours. thank god the am busser is the nicest guy and stays to help us out of the goodness of his heart.

anyways i would’ve died today if it weren’t for my nice coworkers who helped me and one of them let me be first cut even after she worked a double. i would’ve genuinely quit if it weren’t for them but DAMN after a shift like that im ready to cry in bed for the next two days

Whoever sells the most specialty cock gets dinner on us 😂

the owner of the restaurant has taken me off the schedule completely now. i was working full time until last week (oct 12th) when i had to reduce my hours to only weekends because of school and personal problems.

there’s been a lot of problems at my work. three servers quit because they were asked to sign as independent contractors or realized they had already signed as independent contractors. one of the servers freaked out and threatened to report the owner of the restaurant to the labour board. the owner saw a text message notification from that server on my phone and asked me about it, i said i didn’t know and didn’t know why he was texting me.

fast forward a week, now i’m completely taken off the schedule. the only thing i can think of that i did “wrong” was tell another coworker what it meant to be an independent contractor and how much it fucks us over…i did also complain about how due to the tip out system i made $500 in tips but walked away with a $147 tip out to a new server…but the owner wasn’t around and unless he has cameras that have audio recording (illegal in Canada and the USA), he couldn’t have known about this. further more, he’s never said anything about it to me or told me i can’t discuss these things.

is this normal in the restaurant industry as a server? i’ve only worked hostess jobs…i’ve worked here for 4 months and i’ve been scheduled every week until now. i’m the only “OG” server left and i’m now the only one who’s paid via pay roll as an employee instead of being an independent contractor.
i was planning on quitting anyways but i haven’t landed another job yet and i need an income so i haven’t quit yet.

my friend says i should just block the owner and go ghost, is that too unprofessional?

It's the most annoying thing laying in bed knowing I'm gonna have yet another nightmare about work. Even though I only work part time and it's not that bad. Like holy i cant even go one day without a nightmare bruh

Anyone get home from work, pour themselves a drink, and just ugly cry as a release from being on stage all night dealing with the emotional roller-coaster of a hectic service.

The stress from the kitchen, frustration at other servers for not carrying their weight with sidework, the mental acrobatics of multitasking, anger at needy tables asking for everything under the moon and having to put on a happy face the entire time and winding up with a shitty tip, etc etc?

Is this a real phenomenon for you guys? I’ve worked in restaurants since I was 15, I’m now 23. And Istg the whole “when you as a server order food it’s gonna get busy” thing has been very real. It doesn’t matter if it’s at the beginning, middle or end of my shift but it always happens. So I’m curious if it’s actually a universal thing or not. I know it’s like the restaurant version of you don’t say it’s quiet in a hospital. So I’m wondering if anyone has any stories about this. And yes this did just happen to me tonight😁

I swear to God I didn't have a single table that's normal. I work in a Japanese Hibachi/sushi restaurant as server/bartender. We open at 11am and at 10:30 there were two old ladies bashing our door demanding for seating and threatened to leave bad reviews after we told them we're not open yet. The first table I got the lady demanded us to make chicken nuggets for her children.

Two ladies asked me if they could take a tiktok video of me making cocktails and after I politely refused (I hate being taken into videos when I'm working) they just took out their phone and started shooting anyway.

A guy came in and asked why we don't have orange chicken on our menu.

A family of 4 came in and the father asked if we could cook his lamb in his trunk at the hibachi grill, leaving zero tip on a 160$ bill after we refused.

A guy asked me to teach him Japanese despite I'm not from Japan.

A group of people pulled out the largest bottle of vodka I've ever seen the complained about it after we told them BYOB is not permitted.

A dude just lit up a blunt on the table while the chef was cooking.

I mean I do have strange people doing strange shit everyday but Jesus Christ, did lunatic hospital had a field day today?

I had an interview for both Bdubs and TRH and got both jobs, but only want to stick with one. Which one is better?

PLEASE READ AND HELP ME!! So I recently started serving at this restaurant a few months ago. They are a family owned restaurant and they opened up in March of
2026. I live in Utah, where I believe the legal minimum wage for servers is $2.14. At my last serving job, I'd get a $60 or so check every other week. However, MY NEW BOSS HAS NEVER PAID ME EVER! They claim they don't need to because of new tax laws or something. They mentioned the checks being kept so our tips from customers aren't taxed. But i and none of my coworkers have ever received any sort of hourly pay from our boss.
Since it's a father and daughter who opened the place, I'm seriously questioning what the f*** is happening?
Does anybody know? Should I be worried for filing taxes or are they right?

I work at a place where team serve is the standard, we share sections with other servers and tip pool so communication is vital for flow of service to work. i come from places where im used to having my own sections and over all have a hyper independent mindset so i know i struggle with communication. However a server came back from vacation and i worked a section with her and it led to the whole section falling apart. We started out great but when the rush actually hit us i felt like the two other servers abandoned me and i had to work the whole section by myself (manicuring / taking orders / bussing / resetting / meat requests etc). This server made a few mistakes and ended up blaming it on me even with tables I was not able to touch or talk too (like checks being rang in weird, drinks not being ran, food not being put in the system, incorrect foods being rang in). Also when I did try to work with her as a team and told her what I needed or asked what she needed i felt like she would either argue with me or just tell me nothing. Like I was closing out a table and she had a few check books in her hand and I told her I could finish closing things out so she could get back on the floor but she just told me she would rather just close out the checks her self, this actually slowed us down a bit because we were both suck waiting at the pos system while guests where being sat and tables needed to be cleared and so after that it was hard for me to feel like I could ask her for things.

Ultimately at the end of the shift the managers talked to me to say the other servers felt like I wasn't working with them as a team but i tried explaining that it felt hard to work with her as a team if she was blaming things going wrong on me but it mainly seemed like they were focused on my lack of communication and bluntness during a rush. So I took it to heart and am working on being a softer and kinder person.

Next day though I got put into a section with her and I felt like the same problems happened. It was a slower day so the problems were lesser so, but when i was running checks she asked to take them so I could do else for her , I told her no but I explained i needed to reprint an itemized receipt (because the guest took it) so my manager could close it out since its a cash check , she said she would handle it but then she went up to my manager and told her i just gave her a check book with cash and no receipt and acted confused about it even though i had already explained it too her. Then when we were both in the kitchen i told her if she could get the hot sides that go with the meat I would get a diet coke for a table. But she insistenced she should get the coke as well, i tried telling her he wanted it now and it would be quicker if i got it so i could drop it at his table asap but she grabbed the coke out of my hand and said she will do it. When i came to the front of the house though the guy asked me about his diet coke and I said another server is grabbing it right now. He ended up waiting a few extra minutes and was kinda irritated (the hot sides that go with the meat take a minute to come out so i knew it was going to take longer and so I knew it would have been better if I just brought it out but she didn't want to work with me on that)

For me what the problem was for every interaction she didn't seem apologetic about where she was falling through, not even a my bad. But I still took my managers words to heart and apologized for my behavior the day before because I do think I could have communicated better. But when I apologized she said that she and the other server felt like I was trying to work on my own and so they just stopped communication with me. I tried to explain that i felt like because they stopped communicating with me that I then felt the need to work the whole floor so that way i could know what was going on and she just said well maybe you are being the problem because even the guests noticed you are doing all the work. I had to bite my tongue and let it go because to me if a guest said that to me then I would feel bad and not try to blame the other server for taking on a bigger load.

This is honestly a lot of context for the question of how do I handle working with her in the future or should I request to not work in the same sections with her? Or maybe am i the problem? I don't really know,

Just some stories from my Saturday, let’s commiserate.

Guest one: requests a booth over the phone (I manage and wait tables and I had done the admin shift yesterday before service so I took the phone call) and I explained we can’t take booth requests over the phone because we only have 4 booths, but let the host know you would like a booth when you check in and we will do our best. They end up being my table, and as I’m walking them to the booth she says “we sat over here last time, I’d like a booth in a different area”. Bitch literally two hours ago I told you we only have 4 and you’re looking at all four of them!!!! Then she completely does not listen to my spiel at all and asks me 3 questions that I had already given her the answer to before she even asked- that’s no biggie it happens all the time. Then she goes to order wine and it all gets worse.

Mrs. Idiot: I’d like to order wine.
me (while thinking “okay…? Do it??”): absolutely, what would you like?
Mrs. Idiot: a very sweet sparkling white
Me: unfortunately I don’t actually have a sweet sparkling white. As far as sparkling goes, the prosecco would be the sweetest we offer. The moscato is the sweetest white we carry and while it is a still wine it does have a bit of effervescence to it.
Mrs. Idiot: the prosecco is fine

So I bring her the prosecco. She tastes it, makes a face and calls it “gross, dry and bitter”. I mean I told you we don’t have a sweet sparkling white, girlfriend. I waste the split and bring her a taste of the moscato which is disgusting (and our cost on it is around $5 a bottle which speaks to the quality) and she agrees with me on that and again calls it gross. At least she’s right this time lol. She decides to look over the cocktail list instead.

Mrs. Idiot: I’ll have a French martini I guess. (if you don’t know- it’s vodka, pineapple juice and chambord. The menu lists these ingredients and I am assuming she can read)
Me: of course, would you like a sugared rim?
Mrs. Idiot: I don’t know. Does it taste like a whiskey sour?
Me: no, it doesn’t (silently “what the actual fuck do you mean?” and now questioning if she actually can read)

She drinks it, it’s fine and good. They were fine, but when I took their call to make the reservation I specifically asked if they were celebrating any birthdays or anniversaries and she said no. She saw me give another table a complimentary anniversary dessert and all of a sudden it is the celebration of 30 years of them being Mr. & Mrs Idiot lol. Whatever, no sweat off my back and I happily get them one too. All of this for 10% on a little over $200 lol.

Scene 2. Setting: the same fucking booth. Probably cursed or haunted, I don’t know. This couple seems FAR more normal, less stupid, and way more pretentious. The husband is asking me weirdly specific questions in a way that feels like he was trying to big dick me about knowing more about our food than I do, but I actually am a little freak and love to know every niche detail about our menu, and also food in general. I genuinely really like when tables have questions, and despite every word I’ve written here so far I really love my job, but I can tell this guy is asking these questions in bad faith if that makes any sense. It’s like this:

Mr. Asshat: Are the clams steamers? Because people are very particular about their clams and if they’re not steamers you shouldn’t call them that. (The menu calls them “steamed clams”)
Me: you’re spot on about that! No, the steamed clams are not steamers they are steamed cherry stone clams.
Mr Asshat: how do your scallops come?
Me: (I start to describe the preparation options and he cuts me off)
Mr. Asshat: no I mean how do you get them, you know there’s different ways they are shipped that can really change the quality.
Me: oh my apologies, I misunderstood! They are a U10 dry packed scallop from Nova Scotia.
Mr Asshat: how fatty is the salmon?
Me: I mean, it’s salmon so it - (he cuts me off)
Mr. Asshat: I know but is it fatty like Ora king salmon?
Me: you sure know your fish! This is a faroe island salmon, so it’s a little less fatty than Ora king and I would say not quite as velvety in texture.
Mr. Asshat: the Faroe Islands are way more north and the water is colder so shouldn’t that be more fatty?
Me: (thinking wtf is this an exam or what) faroe island salmon is a species of Atlantic salmon, which have a lower fat content than king salmon.

He doesn’t even order any of those things, he orders an item he didn’t ask me about at all!!! Like I said though, I like answering questions and I know the food very well and in an event where I don’t know the answer, I’m excited to go find the answer and add it to the dumb fact list I have running in my head. Wouldn’t this be the perfect time to disclose any dietary restrictions or needs? Who knows, not me that’s for sure. He got a side that has lentils in it- that’s important.

They were in to celebrate the birth of Mrs. Mostly-Nice. She kept her maiden name- love that for her!! She didn’t say too much through the ordering process, she had no questions and loved her dinner (and so did he). I bring her a birthday dessert and candle all that jazz, and at that point he asks me if the side he got was something prepackaged or if we make it. I tell him we make it and tell him everything that’s in it, including the lentils.

Mrs Mostly-Nice: well it’s a good thing I didn’t try it because I would have died (said with a bit of a tone too I might add)
Me: good! I mean not good you would have died, but very good you didn’t try it if that is the case.
Mrs. Mostly-Nice: (while looking at her dessert) lentils are a legume and I have a deadly nut allergy. There’s not nuts in this, right??

I tell her we actually outsource our desserts and while hers does not contain any nuts, the bakery does handle them. She eats it anyways. Two things here:

1. do you have any fucking idea how hard it was for me to not say that her dessert does not contain any nuts OR legumes??
   
2. How are you married to someone who is so fucking pretentious about food, yet doesn’t know that nuts≠legumes and while some people are allergic to both, many people who have a peanut allergy are fine with tree nuts and vice versa??
   
3. IF YOU WOULDVE FUCKING DIED, DONT YOU THINK YOU SHOULDVE MENTIONED THAT AT LITERALLY ANY POINT BEFORE EATING???? (we don’t prompt people to provide allergen information because we handle so much shellfish. We can promise no cross contamination from the kitchen end, but can’t promise someone from another table or bar seat doesn’t fling shellfish juice at you, can’t promise that every guest who eats shellfish will refrain from touching random shit in the restaurant before scrubbing their hands that you could then touch unknowingly, etc., so for that reason we don’t invite people to offer that info up or I would ask at the beginning of the interaction)

Anyways, thanks so much for joining me on this incredibly dramatic recount of my Saturday night, where the above events plus several unmentioned did have me googling what phase the moon is in and if anything is retrograding lol. Have a good night make lots love you bye.

PLEASE READ AND HELP ME!! So I recently started serving at this restaurant a few months ago. They are a family owned restaurant and they opened up in March of 2026. I live in Utah, where I believe the legal minimum wage for servers is $2.14. At my last serving job, I’d get a $60 or so check every other week. However, MY NEW BOSS HAS NEVER PAID ME EVER! They claim they don’t need to because of new tax laws or something. They mentioned the checks being kept so our tips from customers aren’t taxed. But i and none of my coworkers have ever received any sort of hourly pay from our boss. Since it’s a father and daughter who opened the place, I’m seriously questioning what the f*** is happening? Does anybody know? Should I be worried for filing taxes or are they right?

So I'd been outta work for a couple months and was getting very discouraged. Got hired on a new place and did my first shift off training tonight.

Some background, I've been in the industry for 13 years, server, bartender, FOH mngr. This also means I'm not a spring chicken anymore. I've been a victim of ageism recently and it really got to me. Even though I always go hard and usually run circles around younger coworkers.

So my first solo shift tonight:

I made 2 mistakes but caught them before they went to the kitchen, didn't get in the weeds at all, AND made $102 in a four hour shift. 😊

Altogether a good night. I think it put me back in the groove.💜😎

My restaurant is BYOB but the tables are too small to leave an ice bucket for wine, beer etc. Where do you guys suggest I put it? Should I ask my boss to buy a lil stand thingy for it?

I was pre-bussing my table tonight when I heard a really loud bang from a couple tables behind me, like a large balloon popped or something, then a lady screamed… the busy restaurant went dead silent.

I looked back, and realized that the lady who screamed had somehow dropped her extremely young infant while standing, and its head hit the fucking table. The scariest part was that the baby didn’t even start crying for like 10 full seconds.

I wouldn’t be surprised if it got permanent brain damage, the bang was so loud y’all. The mom took it to the bathroom for a few minutes, and when I briefly saw them again, the baby had a blank expression with a thousand-yard stare. I’ve never had a kid or baby family members so I don’t know if that’s normal?

But they just finished their meal for another half hour instead of going to the hospital FFS! Ugh, I can’t get that sound out of my head… that poor baby 😭

Looking for advice from people who know this industry better than me. I’ve been working as an SA at a fine dining place for the last 6 months.

I get out of bed at 4am and average 4 hours of sleep a night if I’m working. My job involves a lot of constant manual labour - setting up the breakfast buffet, carrying heavy trays and washing dishes, cleaning the dishwasher, taking the very heavy trash down stairs etc. I’ve developed skin conditions on my hands from all of this and I am absolutely exhausted most of the time but somehow manage to power through.

When it’s particularly busy, and especially if I’m on the coffee machine that day, I can feel my nervous system frying. I don’t have a second to breathe or drink water sometimes. I had severe anxiety in the past and worked hard to heal my nervous system so I worry about the detrimental effects this job is having. We’re also very understaffed at the moment so I find myself getting increasingly angry when I’m made to do the work of two people. I also feel resentful when I see the servers or hosts walk in without having to do any of the manual labour I’ve already done that morning, or when they go on their breaks and I know I can’t even start my break because I have trash bags to take out or breakfast buffet items to pack away before I can.

For context, management really made a big song and dance about me when I first joined. They were very impressed by my wine knowledge and everyone kept saying they didn’t understand why I was in the back and not a server. I never expressed a desire to move up but they told me they were gonna train me to be a server and gave me a timeline that never ended up happening. It genuinely feels like I faded into the background and they forgot all about me. I’m new to the industry and I guess this taught me not to take any of that stuff seriously when it’s just words.

At this point I genuinely don’t care what I do next, whether it’s server or host or something else, but I just know I can’t be an SA much longer. I know every role has its unique challenges but being an SA is wrecking my physical and mental health.

Ok guys. So. If you are gonna be in the bathroom for 15 minutes every roughly 30 to 45 minutes, and come back with your pupils blown talking 100mph arguing with your customers with a nosebleed, we ALL know what you are doing in there.

Your tables know. Your co-workers know. Your manager knows.

STOP DOING DRUGS AT WORK PLEASE.

I've had a lot of managers in my day, used to work a job where I had no joke 50 supervisors I worked under. A lot of them weren't qualified, not the brightest etc. But my current manager is probably the most uprofessional I've ever worked under if not at least in the running. My first week working this job she took a pregnancy test at work, on the clock, and had another server show her the results IN the server station. She then immediately turned around and tried to face time the baby daddy on the clock.

Every single night, the second it hits closing time shes on the phone with the same guy, speaker phone at max volume, doesnt matter if theres still customers inside or not, shes on the phone with him. Last week she called this guy, full volume speaker phone, while she was doing the scheduling, in the same room as a couple trying to enjoy their meal so they had to listen to her. Not only that but when I and the other server on duty had to talk to her, we had to talk to her with the guy on the phone able to hear everything.

She's gotten complaints of her personality and how inhospitable she is. I've requested time off and she's scheduled me that day and when ive asked about it she just asks, did you text me? I've been told she forgets about time off a lot. I just. I've had a lot of bad managers but she seems to have absolutely no regard for those around her and its driving me crazy.

I (25F) have spent the last couple of years working as a server/bartender at various restaurants. I have also had other full time jobs, but right now I’m back in the restaurant industry for a bit.

I have a really great seasonal summer job that pays very well and I return to each summer, but it is not summer anymore so that job ended about a month ago. I started working at a new place (3 weeks ago) that a few of my coworkers from the summer job ended up at as well. It’s a tavern type establishment. I HATE it. I am making no money (less than $100 per night), I don’t like the other people who work there, I don’t like the customers, and I think the food and the kitchen are gross. It’s always painfully slow. I spend most of my shifts standing around waiting for customers. Long story short it’s just not a good fit for me, especially money wise. I need to be making way more than that and I know that that is possible and I’m selling myself short by working here.

I have applied to a handful of other spots and had an interview yesterday with a more upscale establishment that should pay better and I think be a better fit for me and my experience. They want me to come in to train next week, but of course my schedule for my current job is already out for next week and I’m supposed to work. I want to just work my shift tonight (Saturday) and tomorrow, and then just tell them I won’t be coming in for any future shifts. I know it’s technically unprofessional and the wrong way to go about it, but I’m losing my mind working here because I dislike it so much and NEED to make more money. I feel bad, I usually try to do things the right way, but I need to put myself first.

Part of me feels like I’d be an asshole to essentially quit with no notice, and leave them with no coverage for my upcoming shifts, but to be honest I don’t really care at the same time. This current place is so goddamn slow that most weekdays I’ll only have 5 or 6 tables in a night. I think they can manage without me for this upcoming week. Plus I’ve only worked here for 3 weeks. I don’t feel an obligation to them.

Anyways, would I be the asshole if I work my weekend shifts and then quit my serving job because I found another one that pays better, suits me, and wants me to start next week?

Guys how bad is the server business for yall ? Were not doing great our sales are way down and i work Friday’s Saturday and Sunday night with two other servers and we can barley get our sales past 1500 lately ive been at work for four hours with two tables this is getting rough and will it get better ? Ive been serving for tens years I’ve never seen it this slow around this time of year . Yes it slows down but were almost at a standstill. And the tables we get aren’t great ..