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Author: [Food & Fitness] Topic: Lets just see.....
FriedShrimp send a private message View Space | Friends | Playbook |
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#26
Posted: 2/15/2012 1:23:37 AM

I know you are young cuz you stated it........ but that is the best training for the world than anything.

Do you know your wines yet?

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#27
Posted: 2/15/2012 1:26:18 AM

Would seriously wait tables for fun..................

If was a nice place.

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#28
Posted: 2/15/2012 1:31:12 AM

Last time Fried was waiting tables was at a wine bar/restaurant and would tell the chicks........

If it gets busy or loud, just grab your right ear and I'll come over.

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#29
Posted: 2/15/2012 1:32:34 AM
Got crazy
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#30
Posted: 2/15/2012 1:34:55 AM

Being a server helps if you know or like food.

Fried likes food and can explain it.

Would challenge the kitchen staff weekly on a cookoff. 

And would drag the Chef out into the Dining Room at least Monthly to shake hands.

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#31
Posted: 2/15/2012 1:36:40 AM

My Chef was an introvert but he had a cool hat..........

I'd drag his behind into the dining room.

Make him appreciate it.

 

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#32
Posted: 2/15/2012 1:38:26 AM

Fucked with the line cooks 24/7......... "yo...... can I get some soy sauce with this dried up mess??

Cook:  We don't have soy sauce

Fried:  Find some

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#33
Posted: 2/15/2012 1:38:45 AM
lmao...thats awesome. I am 23. 

As far as wines go I am decent, I usually can make a decent recommendation. But by no means do we have many wine enthusiasts come in (its a steakhouse but definitely not fine dining) so I am never faced with daunting questions. Sell quite a bit of beer and specialty margaritas.

The object for the servers at our restaurant is burn and turn...get em in and get em out. Like tonight, the average couple probably spent about $50-60 bucks or so, give or take. 
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#34
Posted: 2/15/2012 1:39:16 AM

Fried can cook and wins BBQ contests and garbage and understands meat.

 

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#35
Posted: 2/15/2012 1:42:14 AM
QUOTE Originally Posted by ad1260:

lmao...thats awesome. I am 23. 

As far as wines go I am decent, I usually can make a decent recommendation. But by no means do we have many wine enthusiasts come in (its a steakhouse but definitely not fine dining) so I am never faced with daunting questions. Sell quite a bit of beer and specialty margaritas.

The object for the servers at our restaurant is burn and turn...get em in and get em out. Like tonight, the average couple probably spent about $50-60 bucks or so, give or take. 

Good job AD

I never subscribed to the burn and turn tho.......... I would flare up the tableclothes and make a total production out of it.

Just not in my DNA..... aiming to impress.

 

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#36
Posted: 2/15/2012 1:43:28 AM

Just too personally too into the food part to churn and burn.

I don't think I could do that.

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#37
Posted: 2/15/2012 1:45:45 AM

For real........... Fried is a little bit of a dramatic to begin with but would FLARE the tableclothes like nobody's business.

 

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#38
Posted: 2/15/2012 1:46:54 AM

If they wanted booze or wine............... was on it.

But let's get this straight........... I'm an actor.

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#39
Posted: 2/15/2012 1:48:06 AM

AD......... the BEST training you will ever get.

Keep it up

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#40
Posted: 2/15/2012 1:49:14 AM
I believe it...from what I have read I can tell you are definitely a FOODIE. Yeah I actually think I would do better at a slower paced, more intimate kinda restaurant with a better ambiance (much more my personality style). But this is my first waiting gig and is definitely good experience and pretty solid money as I finish up my last semester of college 
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#41
Posted: 2/15/2012 1:54:36 AM

But Fried rules Dining Rooms................. if nobody was bitching I would go grab Chef and say........ "nobody is bitching, come make a lap"

He's stroll out wearing the freaking HAT and garbage.

 

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#42
Posted: 2/15/2012 1:57:09 AM
QUOTE

Originally Posted by ad1260:

I believe it...from what I have read I can tell you are definitely a FOODIE. Yeah I actually think I would do better at a slower paced, more intimate kinda restaurant with a better ambiance (much more my personality style). But this is my first waiting gig and is definitely good experience and pretty solid money as I finish up my last semester of college 

Starting point dude..........

It all starts some where.

I started with food food first and ended up in a restaraunt but it can work backwards.

"Serving" is an actual "skiill" by the way AD........... KEEP THAT garbage UP!!!!!!!

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#43
Posted: 2/15/2012 2:00:22 AM
Yeah it definitely is skill...I have gotten much better and am still improving.

But man I work with a couple guys and gals that have been doing it for years and have and could work in fine dining restaurants but this is like their 2nd job. Those guys are damn impressive...I definitely have a different respect for servers now that I actually do it. 
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#44
Posted: 2/15/2012 2:00:28 AM

The BEST experience you will get.

Just don't let them suck you into any full time garbage. 

Everytime I go grab a part time, they will load you up with hours.

Plan your excuses/reasons beforehand...........

You cant work Wednesday cuz bible study, Thursday is tennis, Friday is open, saturday is open, but Sunday is mass, Monday is family day........... etc.

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#45
Posted: 2/15/2012 2:02:49 AM

Just don't get sucked into it cuz they will schedule you 55 hours a freaking week for a part time situation.

 

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#46
Posted: 2/15/2012 2:05:30 AM
QUOTE Originally Posted by ad1260:

Yeah it definitely is skill...I have gotten much better and am still improving.

But man I work with a couple guys and gals that have been doing it for years and have and could work in fine dining restaurants but this is like their 2nd job. Those guys are damn impressive...I definitely have a different respect for servers now that I actually do it. 

You know good service when you see it.

Tips all wash out........ they usually show up but don't stress.

 

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#47
Posted: 2/15/2012 2:07:42 AM

Flow is important........

And then that's when need the kitchen's help.

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#48
Posted: 2/15/2012 2:09:50 AM

My last gig's kitchen hated me but they also loved me...............

They knew I ruled it...... but I still got major friggin lip.

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#49
Posted: 2/15/2012 2:12:06 AM
hahaha yeah mean heard that....nah this place is whipped by corporate so I never get more than 30 hours or so!
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#50
Posted: 2/15/2012 2:12:12 AM

It's not an easy gig............. dealing with the kitchen, customers, and managers.

BUT...... you will learn garbage fast doing that.

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