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Started By
Message
re: Warren Sapp is a cheapskate
Posted on 7/2/14 at 11:06 am to goldennugget
Posted on 7/2/14 at 11:06 am to goldennugget
quote:Dude, as the server, you should know that the prep time for the sandwich <<< onion rings and you should adjust the timing of the food accordingly. Why not wait a few minutes longer to send in the sandwich so that the appetizer gets to the table first? I mean, damn, it's not that difficult of a concept to grasp.
But when you order something like a club sandwich that takes 2 minutes to make, that can be run before the appetizer.
3
Posted on 7/2/14 at 11:07 am to goldennugget
quote:Just think how much paper you'd make if you thought with your head as opposed to your arse
I still make $100+ every night in tips but could make even more if it weren't for the trailer trash who comes in
Posted on 7/2/14 at 11:07 am to ForeverLSU02
If I'm getting a sandwich and onion rings though.
My arse wants to eat both at the same time.
My arse wants to eat both at the same time.
Posted on 7/2/14 at 11:07 am to ForeverLSU02
quote:
Dude, as the server, you should know that the prep time for the sandwich <<< onion rings and you should adjust the timing of the food accordingly. Why not wait a few minutes longer to send in the sandwich so that the appetizer gets to the table first? I mean, damn, it's not that difficult of a concept to grasp.
It was the first time(and still the only) I had ever had someone order the club since we opened. It is a learning process just as much for me as it is for everyone else involved.
Posted on 7/2/14 at 11:08 am to goldennugget
quote:
It has happened to me ONCE in 4 weeks!
You made it see like it happens all the time then defended Cheddar's policy that the onion rings are supposed to take a long time when the start to finch time on an onion ring is under 8 minutes. 8-10 minutes is as long as any app should take start to finish. You should also be able to push out any lunch order in 15-20 minutes (including app and entree) and any dinner in 20-25 minutes.
The idea is to flip tables to bring in more money, that is the entire point of the corporate restaurant structure. Get them in, get them out. Your back of the house manager is failing in that regard. You'll see, I have seen many a times when corporate comes in and shitcans a manager on a shift.
Posted on 7/2/14 at 11:09 am to goldennugget
Maybe for a retard
Posted on 7/2/14 at 11:09 am to htran90
quote:
If I'm getting a sandwich and onion rings though.
My arse wants to eat both at the same time
speaking of that, since yall have no communication around the kitchen sections, what happens if someone wants their app/soup/salad at the same time as the entree?
Posted on 7/2/14 at 11:09 am to Iona Fan Man
quote:
wait, and you just opened your own place that makes fingers?
What?
No lol, I'm an accountant with the state.
Posted on 7/2/14 at 11:10 am to htran90
quote:
If I'm getting a sandwich and onion rings though.
My arse wants to eat both at the same time.
Posted on 7/2/14 at 11:10 am to ForeverLSU02
quote:
I mean, damn, it's not that difficult of a concept to grasp.
for one person....but a group of 5 next to three tables of 4.
I can see how it would b difficult to have to think about the cook time of each app/entree ordered and have to stagger 34 entries to time everything perfectly(not to mention the variables within each and every order(sauce on the side))
Posted on 7/2/14 at 11:10 am to jcole4lsu
quote:
newsflash: a) there is no excuse b) its a perfectly acceptable reason not to tip
Bull, you are just anti-tipping, I am sure you would have stiffed me after the power outages the other night as well saying it was my fault somehow.
Or when we ran out of ribs last Sunday night? You would have blamed that on me too.
I had an expo drop a plate of my guest's Chicken Fried Steak last week so they had to recook it again so it did not get ran with the rest of the table's food. You would have found a way to shaft me on that as well.
A guest wanted a new Margarita the other night and I told her that it would be a little longer for the refill since the bar had to make some new margarita mix because they had run out. But you would have found a way to shaft me because of that because it was my fault somehow.
Face it, you are anti-tipping
Posted on 7/2/14 at 11:10 am to Nado Jenkins83
quote:
The place I work for invited Jessie Jackson to speak a couple years back. After his speech, I was asked to call an Italian place and ask they stay open late to accommodate Mr. Jackson and his small army so they could dine in private.
They owner was happy to comply, and told them to take their time, etc.
About 2 hours later, I receive a frantic phone call from the server. She is screaming that while she was taking dishes to the kitchen, they had decided to leave. No inquiry about the check, no tip, no thank you for staying open for us, kiss my arse, NOTHING! My boss ended up having to write her a personal check for the meal and tip. The company reimbursed him of course, but in the end they got a free meal.
It's one thing to be a public figure some like while others don't, but nobody ever has an excuse to be an all out a-hole. If you ever have the unpleasant experience of dealing with him, watch your table or have a set of eyes on it at all times. There's just no excuse for this type of behavior from anyone no matter who you are.
—Anonymous, Central Kentucky
Not surprised.
Posted on 7/2/14 at 11:12 am to goldennugget
quote:Ok, so maybe the blame doesn't entirely fall on your shoulders. Sounds like management is also to blame in this situation. Should have properly trained you before throwing you on the floor
It was the first time(and still the only) I had ever had someone order the club since we opened.
Posted on 7/2/14 at 11:12 am to AstroTiger
quote:
speaking of that, since yall have no communication around the kitchen sections, what happens if someone wants their app/soup/salad at the same time as the entree?
You ring them all in at the same time
I have done it plenty of times
There is a button on the POS you push that says "WITH" which means have it come out with the entree
Posted on 7/2/14 at 11:13 am to Iona Fan Man
quote:touché
for one person....but a group of 5 next to three tables of 4.
I can see how it would b difficult to have to think about the cook time of each app/entree ordered and have to stagger 34 entries to time everything perfectly(not to mention the variables within each and every order(sauce on the side))
Posted on 7/2/14 at 11:13 am to goldennugget
I'm certain he'd not anti-tipping, but regardless.. I tip like an insane person and I still agree with him.
And I may be off, but it seems clear these 4 weeks have been the only 4 weeks of your life working in a restaurant.
And I may be off, but it seems clear these 4 weeks have been the only 4 weeks of your life working in a restaurant.
This post was edited on 7/2/14 at 11:14 am
Posted on 7/2/14 at 11:14 am to LouisianaLady
quote:
And I may be off, but it seems clear these 4 weeks have been the only 4 weeks of your life working in a restaurant.
No I worked at plenty in college
Italian and 2 Mexican Restraunts
Posted on 7/2/14 at 11:16 am to Iona Fan Man
quote:
I can see how it would b difficult to have to think about the cook time of each app/entree ordered and have to stagger 34 entries to time everything perfectly(not to mention the variables within each and every order(sauce on the side))
I would have 20+ steaks on a broiler at once and do turn calls on all of them, while handling my fish on the grill and burgers and chicken on the grill and flat top and making the two apps I was responsible for.
But I was a fixer. Trained in all stations and paid more than the line cooks, so I never really cliqued in good.
Posted on 7/2/14 at 11:16 am to goldennugget
quote:
Bull, you are just anti-tipping,
i own a sports bar, do you really think im anti tipping? i mean, really?
Posted on 7/2/14 at 11:17 am to jcole4lsu
quote:
jcole4lsu
I'm unclear...do you own a sports bar?
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