Thursday, April 10, 2014

I promise I'm still alive...

What an adventure these past few months have been! What an emotional rollercoaster!
 
I apologize for not having uploaded any posts lately... I know a few followers of mine been hounding me lately for updates (Hermione and Eloise I'm looking at you!).
 
Between starting a graduate school program, moving into a brand new apartment, starting an exciting relationship with a co-worker and falling hopelessly in love, then getting dumped and having my heart ripped out of my chest while still having to see him pretty much every day at work complete with lots of drama, and injuring my hand on the clock while my managers mishandled the situation but thankfully allowed me to file workers' comp, and all sorts of other crazy adventures, this blog hasn't exactly been first on my priority list lately.

I promise to be uploading more posts soon though :-) I can happily say that my time off from posting has led to a nicely growing stockpile of stories waiting to be shared with you.
 
 
I mean, look at that hang loop! That is a niiiice hang loop!
Doesn't it just make you want to secretly slip a soup spoon through it?
Or tie a napkin flag to it?
If you jostle the shirt's wearer, just enough,
and at just the right moment, he won't even feel it.

Minutes of pure entertainment, guaranteed.
 
[ photo credit ]

I shall start with the story of "T-bone," the resident jokester of our serving staff. It is not uncommon to see a server's belt loops or shirt back loop secretly filled with soup spoons as they stand at the computer ordering their tables' food. It's always entertaining to see how long it takes for people to notice the spoons hanging there delicately.
 
 
 
Apron strings are a never ending source of entertainment as well...
....untying them...
...tying them in super-knots...
...tying them to someone else's apron strings...
...tying straws to them...
...tying napkins to them...
...tying spoons to them...
Need I say more?
 
[ photo credit:
T-bone's careful handiwork,
an inattentive server at the computer,
my phone's lovely camera,
and an absentee manager
so I didn't get caught with my phone out at work ;) ]
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Or other simple, tried-and-true pranks, like asking for unnecessary favors from fellow servers... having them deliver cocktail sauce to a party eating chicken tenders, or a ranch to a table that hasn't even been sat. Confusion breeds hilarity. Or my personal favorite, T-bone once convinced a new, ditzy coworker that we serve a side of peanuts (the chopped, dessert-decorating kind) with every unsweetened iced tea. Standing by and watching these events transpire is always quite entertaining, and usually they are taken in stride by the prankees. Well 9 times out of 10, at least...
 
T-bone took his pranking to a whole new level last weekend, though.
 

Not quite, but almost!
 
[ photo credit ]

One of the tall tables in the cocktail room that night had a party of one gentleman who was, based on appearance only, generating much kitchen-gossip as he was undoubtedly a pimp. In his fifties probably, he definitely stood out in his shiny leopard print shirt, tiger-striped hat, extensive gold jewelry, and oversized fur coat. Just give him a cane and a hoe or two, and the image is complete.

He walked towards the exit where he cornered Yasmin, our exotically beautiful Panamanian new manager. He chatted her up, and from head to toe, her body language screamed "uncomfortable." She deftly retreated, uttering her friendly "Thank you for coming in tonight. Have a good evening," but not before he slipped her a little scrap of paper, asking her to call him sometime.
 
She scurried back to the back of the restaurant, and into the managers' office, and I scurried after her, barely concealing my laughter until we were out of sight.
 

I followed her into the office where I collapsed in hysterics and Yasmin threw the paper almost angrily into the trash can. The other managers laughed sympathetically as we shared the story. Joseph the manager (not to be confused with server/bartender Joseph) pulls the scrap out of the trash can once he learns of it and unravels it.  
 
"You have to call this number, Yasmin," he says, reading the words she had not read. "You have to settle this right now." He smiles slyly, and pushes the phone towards her. In leaning foward, I catch a glimpse of the pimp's "name" -- Cat Daddy --  and his phone number. And I double over in laughter all over again, not only at the ridiculous name, but also now at the realization that the phone number listed is that of our own restaurant. If Yasmin had called it, she not be contacting a pimp, but rather the host staff she oversees.
 
Turns out, T-bone had orchestrated the whole thing. "Cat Daddy" returned to his table and grinned good-naturedly as he watched as many of our servers who now knew of the situation blatantly came out to the cocktail room to see this pimp for themselves and bust out laughing unashamedly. Once Yasmin calmed down from her embarrassment, she too joined the laughter, and even admitted to both Cat Daddy and T-bone that it was a funny prank.
 
It's the little things that make this job worthwhile sometimes :)
 
 
[ degreed waitress ]

Thursday, August 29, 2013

Sunday, August 4, 2013

To-Go Tips Galore! -- Tip #6

I'm sure we've all looked at a restaurant's menu and found that *one* entrée that you would just love to get...... if it didn't have mushrooms.... or pineapples... or peanuts... whatever the case may be.

Perhaps you're allergic to the item. Perhaps you just plain don't like it.

Perhaps you're vegetarian and need to find a dish without any meat. Perhaps you're super vegetarian and need to find a dish without any chicken broth, bacon grease, or meat-related bases or flavors.

Some dishes you would need to avoid completely because they can't be modified in the way you would want. Some dishes can be modified easily, simply by clearly communicating your wants and needs to your server.

Whatever the case may be, it is your right and privilege to ask these questions of your server. It is the server's responsibility to know the answer. Or, if he doesn't know it immediately and with complete certainty, it is his responsibility to get the answer to you as soon as possible.

But here's the catch... ask informed questions. Asking vague questions gets you nowhere. Asking informed questions gets you answers.

There is a key difference between asking your server something completely vague, "What's good here?" and asking something slightly more specific, "What's your favorite dish?" The more specific, the better: "What's your favorite dish with grilled chicken?" Bingo. Get ready for a good conversation on the dinners available with grilled chicken, as well as a personalized recommendation.

The more information your server has about your food interests, the better he can tailor his suggestions to you. That is a key part of the service he provides in being a waiter. He can't help a customer pick a meal nearly as adequately without some cooperation from the customer herself. Otherwise, he's just going to resort to promoting the special of that day or week regardless of how much it would interest you, simply 'cause management told him to promote it -- or bribed him to, by means of competitions and prizes.

The question-asking scenarios get a little rougher when there's a pair of telephones in between the customer and the server, though. Usually that's 'cause the customer hasn't looked at a menu anytime recently [ but I've discussed this before ]...

To-Go Tips Galore! #6: Ask informed questions.
Here's a bright idea..... THINK!!!

[ photo credit ]

Regardless of the situation, I once again implore customers, especially those who place to-go orders via phone, to please take a few minutes to prepare your order -- including your questions -- before picking up the phone.

Want some [ unfortunately ] real examples from my daily experiences?

** "Uhh, yeah, hey, can I get a chicken salad?" is NOT acceptable.
[ All entrée salads have chicken on them. Unless specifically ordered otherwise. ]

** "What kind of chicken salads y'all got?" is NOT acceptable.
[ Same reason applies. Plus, If you just waited nearly five minutes on hold to talk to me, you can safely assume that I am busy helping other people. So why the hell would you think it's okay to ask me to explain the menu to you? ]

** "What sides y'all have?" is NOT acceptable.
[ With our recent new menu rollout, I now have nearly two dozen side dish options, including the price upgrade options. And the number of sides you get -- not to mention the prices -- varies depending on the category of entrées and sides selected. You're just going to order Fries and Broccoli Cheese Casserole anyway, so quit wasting my time asking me to list them all. ]

** "What is the size difference between the lunch and dinner portions of catfish?" IS acceptable.
[ One fillet versus two fillets. ]

** "Is the bourbon glaze spicy?" IS acceptable.
[ And no, it is not. It is, however, totally awesome. ]

** "Is it possible to add an extra breast of grilled chicken to that Alfredo pasta?" IS acceptable.
[ And yes, it is possible. Only $1.99 more. ]

** "What does the 'loaded' for your 'loaded baked potato' mean?" IS acceptable.
[ Butter, cheese, and sour cream. "No ma'am, no chives... No, we don't even have chives, ma'am... There won't be any chives on your baked potato whatsoever... No chives, I got it." ] 

** "What do you mean 'loaded' don' come wit' bacon bits?! You serious I gotta pay 79 sint fo' bacon? Das crazy. Everywhurr else put bacon on dey potatoes! Nu-uh, I ain't payin' no extra fo' bacon bits!" IS NOT ACCEPTABLE.
[ If you want free bacon on your baked potato, go to a restaurant with bacon as part of their 'loaded.' *cough*Chili's*cough* Have fun making up for it by paying more for any of their entrées than you would have for any of ours. ]


[ degreed waitress ]

Tuesday, July 30, 2013

Exciting news!

To the few of you who care,
 
I have launched a Confessions of a Degreed Waitress Tumblr account.
 
Y'all should totally check it out.... or better yet, follow me!



Here's my first post:



When people find out I've been waiting tables with a college degree for two years



 


[ degreed waitress ]

Monday, July 8, 2013

No, honey, that's not what I mean.

That awkward moment when you tell your GM that you haven't applied to that corporate job you were interested in just quite yet,

because you should be hearing back any day now from the graduate school program you applied to,

and it would require moving 300 miles away in less than two months,

...and she somehow still believes you'll be coming back to work for her after you're done with school.



[ photo credit ]
 

[ degreed waitress ]