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Started By
Message
BJ's Pizza and Brewhouse
Posted on 8/12/08 at 1:02 am
Posted on 8/12/08 at 1:02 am
What kind of F**king morons work at this place? Every time I go here they get worse and worse. The beer is great. The food is a little above average. But damn the wait staff sucks arse. If we order appetizers they come out right on top of the entree, then its the wrong appetizer, or the appetizers don't come at all. Then the they screw the bill up and bring the wrong drinks, or don't bring the drink at all. This has happened with four different waiters/waitresses. The guy tonight looked coked out of his mind. Lot's of sniffing, sweating, bloodshot eyes, and jittery motions. Anyone else notice this shite or have these problems. I think I'll stop going there, or just sit at the bar and eat and drink.
8
Posted on 8/12/08 at 1:02 am to Geauxld Finger
food board
Posted on 8/12/08 at 1:03 am to indytiger
Then why do you keep going there 
Posted on 8/12/08 at 1:03 am to indytiger
i went once and enjoyed it. my service was fine and i am quick to complain about service.
Posted on 8/12/08 at 1:08 am to Fgiord
the beer is good.
Posted on 8/12/08 at 1:09 am to Geauxld Finger
my friend worked there for about a week before it opened. 
Posted on 8/12/08 at 1:12 am to Geauxld Finger
quote:
If we order appetizers they come out right on top of the entree,
that is not just symptomatic of BJs .. i run into that problem everywhere i go in BR .. you order an appetizer .. it takes forever to come out .. then you take your first bite, and your entrees have arrived and now sit by your appetizer getting cold ... i waited tables in college, how frickING hard is it to put in the appetizer order first .. then keep an eye on the table for drinks, etc. as soon as the appetizer is about half finished, put in the food order .. you can especially do this if the table seems to be drinking a lot .. the problem is that you are now seated by person A, waited on by person B, your drinks are brought out by person C, your appetizer is carried out by D, and then your dinner is brought out by person E .. in all of this you may occasionally see person B and might even have to go to the bar to buy your own beer .. the problem is that there are too many fricking people waiting a table and one hand doesn't know what the other is doing anymore ...
look around these restaurants .. there must easily be 30 to 40 employees tripping over each other on the floor .. and we wonder why it is so expensive to go out and eat anymore .. you are having to pay all of those douches salaries .. you need one fricking wait person for every four tables on the floor --period .. and that person handles everything service related for that table ... it makes them accountable .. people have just gotten fricking lazy in the restaurant biz and expect to be tipped 15% no matter what the performance ..
Posted on 8/12/08 at 1:16 am to TigahRag
I agree with that, big time.
Posted on 8/12/08 at 1:17 am to TigahRag
I agree with most of what you just said
Some places probably need a couple guys to bus and maybe have a food runner on a really busy night.
But if you can't get the food timing down you don't need to be waiting tables. It's the most essential portion of the job IMO and doesn't take long to master.
Some places probably need a couple guys to bus and maybe have a food runner on a really busy night.
But if you can't get the food timing down you don't need to be waiting tables. It's the most essential portion of the job IMO and doesn't take long to master.
Posted on 8/12/08 at 1:19 am to BgwinLSU
i have waited tables recently and i have to say sometimes the temperament of the kitchen can be unpredictable. i am not saying the servers are not without fault, but i used to put in tickets with proper spacing and then some, but some high as a kite fry guy didnt feel like doing his job...
i quit after 5 years because the kitchen's frick ups were eating into my rent money...
i quit after 5 years because the kitchen's frick ups were eating into my rent money...
Posted on 8/12/08 at 1:19 am to TigahRag
2 points one it is a new restaurant might take a little while to work out kinks with the computer system, cooks have to get used to the menu who knows its a new restaurant you like the food eat it if the service is that bad don't go.
Second point. The concept of mutliple waiters was started in white linen restaurants. It was meant to make you feel like their was a hoard of people waiting on your beck and call. Now your right 1 person needs to run point, but the reason they have wait staff so large is so more then one person can check on the table and make sure things are going on. The good restaurants I have waited in had the waiter for that table as a coach not putting the food out until you were ready for it. Which goes back to the first point of it is a new restaurant
Second point. The concept of mutliple waiters was started in white linen restaurants. It was meant to make you feel like their was a hoard of people waiting on your beck and call. Now your right 1 person needs to run point, but the reason they have wait staff so large is so more then one person can check on the table and make sure things are going on. The good restaurants I have waited in had the waiter for that table as a coach not putting the food out until you were ready for it. Which goes back to the first point of it is a new restaurant
Posted on 8/12/08 at 1:21 am to wbeagle03
quote:
wbeagle03
Your writing style makes me want to stab you in the jaw
Posted on 8/12/08 at 1:21 am to Powerman
it's easier to just not read it
Posted on 8/12/08 at 8:15 am to wbeagle03
OK .. first, i agree with powerman's comments about the writing style .. second, once again, i waited tables before the "hoard days" in the industry ... with the five people waiting the tables, i actually feel like i am NOT being waited on hand and foot .. actually the total opposite, which makes no sense and is a waste of money for the restaurant and why i am paying more for my food .. also, the point man/woman has little or no incentive to bust their arse because they almost have to split their tip 8 ways .. a lot of your less-than-informed customers also sometimes get the misconception that the wait person is not working that hard and leave an average to below average tip ..
drop my prices on the menu, let one wait person take care of me, earn their money, not have to split it 8 ways since they have more incentive and even your less-than-informed customers will see them busting their arse and tip better .. just my three cents worth ..
drop my prices on the menu, let one wait person take care of me, earn their money, not have to split it 8 ways since they have more incentive and even your less-than-informed customers will see them busting their arse and tip better .. just my three cents worth ..
This post was edited on 8/12/08 at 8:20 am
Posted on 8/12/08 at 8:19 am to Powerman
quote:
But if you can't get the food timing down you don't need to be waiting tables. It's the most essential portion of the job IMO and doesn't take long to master
i waited in the days before every table had a baseball team taking care of it, p-man .. and it was just not rocket science to have the appetizers, salads, and entrees come out in a comfortable order .. also, if the glass was 4/5ths empty, maybe it is time for a refill or another beer .. i mean, afterall our job was to upsell the ticket price for the restaurant and increase the percentage base for our tips .. a good wait person can get three or four beers out of the same person that a bad one can only get one .. that's an additional $12 today in most cases times how ever many people are at the table ..
This post was edited on 8/12/08 at 8:21 am
Posted on 8/12/08 at 8:35 am to Powerman
quote:
Your writing style makes me want to stab you in the jaw
Posted on 8/12/08 at 9:02 am to Powerman
quote:
Your writing style makes me want to stab you in the jaw
lemme get in on that
Posted on 8/12/08 at 9:25 am to wbeagle03
quote:
Which goes back to the first point of it is a new restaurant
...they've been open all summer now....bad excuse.
Posted on 8/12/08 at 9:35 am to Geauxld Finger
The labor pool is getting thinner and thinner.
Posted on 8/12/08 at 9:38 am to ToplessTenors4evuh
quote:
...they've been open all summer now....bad excuse.
yeah .. they've plenty of time to work the kinks out ..
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