Recently I have begun a job at a very large restaurant chain (I will not name the restaurant out of privacy for myself and the company). I was hired on as a Hostess about three weeks ago and in that time I have realized quite a few things that I may not have known, had I not taken a job in the restaurant business. These are some pretty important things that I feel can help both the relationship between the people who work at restaurants (fast food or dining) and might just open your eyes to a world you don't know exists.
1. We Really Do Make Our Living On Tips!!!
I know you probably hear this all the time and don't think about it much, but it is one hundred percent true! Hosts and servers make anywhere from $2-$4 an hour. I know some of you are going to completely freak out and say, "That's not fair!" or "Why would you take that?" The reasoning is simple. If you tip, we can make minimum wage or better. Tipping supplements the missing part of our paycheck, so it really is fair. So next time you think about skipping out on tipping your server, think twice.
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2. Tables Aren't Numbered.
This might confuse you a little bit. Yes, each table has a number and that is how we know where to take a customer, but the tables don't have the numbers on them (at least where I work). We have to memorize what number each table is, how many can fit each table, whether it is a booth or table, and which server is occupying the table. This can definitely cause some confusion. There have been tons of times where I have taken to someone to table 22 when it was suppose to be 12, just because we were getting busy and I was trying to seat people on time.
3. Just Because A Table Is Open Doesn't Mean We Can Sit You There.
In sit-down restaurants, there are a lot of tables in for when we get busy. One thing people may not understand is that Servers are assigned a section, usually with about 2-3 tables, and (unless asked to pick up another table) that is where they stay. Most of the time, if you come in towards the opening or closing of a restaurant, there will be tables that just aren't covered by a server yet. Asking a server to pick up a table if they already have three can overwhelm them, but sometimes there are servers who will gladly do it. Just bare with us until we can find a solution that will work the best.
4. We Go Out Of Our Way To Be Nice And Give You What You Want.
This is the thing I don't think many people realize. We are suppose to be nice to you. We are going to try our hardest to give you the best experience we can. The reason I bring this up is because there are a lot of people who will come in and be rude to the hosts and servers. I was called a very derogatory term when I couldn't personally help someone with what they needed, even though I was going to find someone who could. I have had someone yell at me for opening the door for them and "insulting their masculinity". I am in no way saying that all people who come into restaurants behave like this. A few days ago, a very nice man came up to me and thanked me for being so nice and helping them as much as I did. What I am trying to say is kindness goes a long way on both sides. I try my best to be kind to every person that walks through the door whether they are kind back to me and I always tell them to have a wonderful night when they leave. Being kind and patient to your hosts and servers can help to make both of your experiences more pleasant.
5. I'm Sorry For Your Wait.
Going on a wait is probably the most stressful part of the job. This causes everyone to do a lot more that normal. Hosts help clean tables, take dishes to the back, and do their normal jobs. On top of this, we know our customers are getting agitated as well. What you may not know is while you are sitting and waiting, we are trying to get tables cleared off so you can sit down and enjoy your meal. People have also come up to me complaining that "The people who came after us already got a table." I have your explanation for that!
It can be one of two things: 1) The person placed a call ahead or a reservation. We already knew they were coming and they were bumped to the top of the list when they arrived. 2) They have a smaller party. It is a lot easier to get people in and out when there are less people in their party. Tables with less people are more likely to turn faster than tables of eight or more.
When we say "I'm sorry for your wait," we mean it. We don't want you to be upset. We want you to come in and enjoy yourself as much as possible. We are people, too, and we understand what it is like to wait to be served. We are truly sorry that you had to wait that long and we are trying out hardest to get you in as soon as we can.
6. The Bar Serves Food, Too.
People who don't drink are always afraid of the bar, but you will get the same service there as you do anywhere else in the restaurant. The bar serves you the same food and drinks you would get if you were sitting at a booth or a table elsewhere. So next time you go to a restaurant, don't be afraid of the bar!
7. I'm Not Suppose To Serve You Drinks.
This one is where the lines get blurry. At the place I work, I am not suppose to take your drink order. I get a lot of people who want me to serve their drinks to them as soon as they sit down. I honestly don't know all the different types of drinks that we serve. Usually your server will be there within two minutes of you sitting down and they will bring you exactly what you want. It is so hard for me to tell the customer that I can't serve them
8. This Job Will Give You Thick Skin.
Going back to my fourth point, I make an effort to be kind to each and every person I encounter on my shift, as well as in my everyday life. So, when a customer is rude or unnecessarily agitated, it hurts. But if I learn anything from my time in this industry, it will be to let mean comments, stressful situations, and ridiculousness just roll off my back. I'm developing thicker skin, shift by shift, but I will still do my very best to serve you with a smile and a kind word!
To those of you who treat your restaurant Servers and Hostesses with kindness (and good tips!), thank you. You make our job worth it.
