Restaurant workers appreciation thread

i'm on my way to open up for breakfast now.

djb

Thank you, xcixxacacppax!

Been in the business for 5 years (I'm young), not counting fast food. My family has been in the business since grandma got off the boat from Sweden 60 years ago.

Much love for you FOH bastards, but I've been on line for long enough to know my place. I cooked over 200 burgers and 40 steaks tonight in under 4 hours-- and it was a slow night.

Any cooks, servers, or barkeeps ?

i worked in the industry for 5 years then went to school for it (CIA) . after i gradutated i realized that i didn't want to work for $8/hr for 4 more years before i could get a decent sous-chef position. i miss it sometimes but i don't miss the hours. so obviously i have mad respect for food industry workers. i actually might get back in it, but making wine, not food. much better hours, and better payoffs hehe (getting drunk for free helps too)

I cook in a restaurant/microbrewery. Freedrink is a microperk. With a degree from CIA I'm surprised that you'd only see hourly wage offers. But what do I know?

in NYC a degree doesn't mean too much, i mean it is a great school, but they want to "feel you out" for a while before hand.

In Kalamazoo? Anything to do with Larry Bell's beer?

(Some of the best in America, IMHO)

I appreciate all of you, I really do. My Dad is one of those "double the tax" tippers (it's 8% here in NY), so when we eat together I always have to sneak extra money onto the table or he gets offended. I think there should be billboard signs reminding customers that most servers/bartenders get paid less than minimum wage.

Here's to you!

I always tip well. I also hang out with my bartenders and buy them drinks.

But I also help bus tables, check IDs at the door, answer questions and stuff. Kinda helps that I'm a bartender also somewhere else.

I want to open up a bar and put a big sign up so you can't miss it when you open the door.

You are here to ensure that my employees are happy. If you do not care about the well being of my employees then I ask that you go home so not to upset my valued friends which I employ. If you do keep my employees happy, then they will make sure the only unenjoyable thing you will experience here is when you have to walk through the door back to the outside world. Thank you -Management

To all you front of the house cats... "SELL THE FISH SPECIAL!!!" but first "PICK UP THE FUCKING FOOD, DYING IN THE WINDOW!"

hehe i love you guys tho

Be nice to the people who work with your food. It's not an easy job.

I worked in the Biz for about 8 years mostly in PHX.. and I was treated like shit every step of the way.. honestly it was even hard for me to enjoy going out to any restaurant for a long time... just cause it reminded me of work so much. Now that time has passed and I don't do that kind of job anymore.. I make sure not to forget how hard it is to do those jobs. I tip as well as I can, and make sure to treat the people working with respect. I think I may even over do it a bit.. but seriously what CASH said.. "Be nice to the people who work with your food. It's not an easy job."

i have great respect to the people that prepare,cook, and serve my food. you guys rock, i always tip generously. you guys deserve it.

I hear ya...I am a cocktail waitress and I run my ass off for half the tips....but we count too...

Much appreciation for all the restaurant people, cept maybe some of the managers. I waited table for a year, worked in banquets for awhile and just been around it my whole life. I always tip to much but it's nice to wait tables all night and have something to show for it at the end of the night. Then decide that since you made a few extra bucks your gonna get wasted. wake up the next morning and not know what happened to all your money. Sorry rambling

Larry Bell doesn't brew beer because I don't think he knows how. But I know who he pays to do so in his name. And they do just FINE.

Having done it myself, I have a huge amount of respect for restaurant servicepeople.... that said, I still firmly believe that a tip is something earned, not just given. A waiter brings my food cold, doesn't keep up on me, if I have to wait around when it's not busy, if I see him screwing around at another table or in the kitchen... these things piss me off. You do your job, and if you do it well, you get rewarded. You suck, you'll probably get 10-15%. You do a fair job, and I have no complaints, you'll get 20-25%. If you totally kick ass, I'm bound to give you upwards of 40%.

If there's 2 other tables in the restaurant, and different waiter keeps coming to the table to do all the shit you're supposed to be doing, you get a big fat 0%, and I give the other waiter 10 bucks on my way out the door.

I've been working kitchens for 9 yrs... has anyone here read Anthony Bourdain's "Kitchen Confidential"... it's a must for any restaurant cook...