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Joined 2 years ago
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Cake day: June 29th, 2023

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  • Absolutely there’s a minimum, but it all hinges on how their service was. All I’m saying is if you’re in the service industry, you’re on stage and I’m going to judge how you perform. The actual food has very little to do with it.

    Only once did I leave a waitress a single dollar, mainly because she couldn’t get my order right and wouldn’t take the food back for the correct order. When asked why, she said she didn’t care because her shift ended 15 minutes ago. If she doesn’t care, well, neither do I. It’s a two-way street.


  • Actually, I have: line cook, prep cook, server, and dishwasher. I know my way around the kitchen, both at home and in a commercial environment.

    When I say presentation (you’re thinking of plating the food), I’m talking about how a server would present food, drink, and other accoutrement to guests, including how well they dress, cleanliness, even grace. It all matters. Presentation is the server’s main responsibility, including front end representation for the backend. Have you worked in the industry?