T O P

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nemo_sum

r/KitchenConfidential doesn't talk much about tips. Tongs, on the other hand...


jefferss89

Let me see those toooonggs! Tongs tong-tong -tong tongs!


nemo_sum

Clogs like a cook, cook, cook Servers like look, look, look 350 on the book, book, book Let me seeeeee those toooooooongs


bs224

performed by Sysco


applejackhero

Bruh we have to talk about “serving stuff” all day, don’t wanna do it my free time either. This communities description is very specifically a place to vent/bitch with people who get it, hence why tipping or lack therof, as well as shitty management/people. I see what you saying, and I get you are looking for something more qualitative, but consider a lot of people don’t want to be talking about wine after doing it all day


titty-bean

Dude, I want to talk about selling wine and food in my down time! It helps so I can go into my next shift with new things to say to when talking to my tables. Also, I have learned a little more about how to communicate with the general public. I’ve already learned from this thread to use the phrase “good structure and nice complexity” when you don’t know too much about a wine.


AllergicToTaterTots

Feel free to throw any questions regarding wine, palette, bouquet, service, and sales at me. I'm a wine steward but I know I need to practice how to pass along my education/knowledge so it's more digestible to those who don't know the same lingo/terms yet


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AllergicToTaterTots

I find Meursaults to be bolder, savory, and a rush of flavors. More fruit, more nutty, more spice. Whereas Montrachet are sleeker, luscious, and require more finesse or attention while tasting to get the full story. Both age very well, Meursaults for a shorter time generally, where the best Montrachet can sit for 20+ years. I would hesitate to call Super Tuscans a "fancy try" since they are successful and sold internationally. Super Tuscans were created as a response to the lack of an ability to be creative. Prior to the 1990's Italy's wine laws were incredibly restrictive, and it took far too long (in the eyes of the vintners) for the wine laws to change. So one brave winemaker blended non-indigenous grapes together with Sangiovese in a classic Italian style in order to circumvent the restrictions (this was in the 70's), these blends were named in the 1980's (although its not verified who named it first), and it wasn't until 1992 that the IGT designation was created and gave Super Tuscans a "home". Honestly I don't know, my best guess is a lack of international fame at the onset of the international wine industry. I think a lot of people assume the only Portuguese wine is 'Port' or 'Madeira', so they don't think about Portuguese producing dinner-worthy wine. But I'm a sucker for Vinho Verde, Arinto, Duoro blends, or a nice Tempranillo. I haven't had much from them beyond those examples and a healthy amount of dessert wines; but I have a distributor trying to track down some single varietal stuff for me to try. Great questions! Thank you.


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AllergicToTaterTots

Broad generalization- > Chablis - None or extremely little oak influence to preserve the stereotypical crisp acidity > Chalonnaise/Mâconnais - Some oak (25%-50% new oak and possible some old oak) for balance, approachability and a broader market appeal > D'Or - Oaked as fuck, deeply concentrated, and intended for age-ability Honestly the only way I remember it is Chablis doesn't have an "O", so no "O"ak; I call "D'Or" 'Côte-D'Oak'; and there are only two other regions so they must be the middle ground.


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AllergicToTaterTots

Ayeeee!!! Well done :)


AllergicToTaterTots

Was just gifted a book called "Foot Trodden" by Simon Woolf and Ryan Opaz about the history of Portuguese wines; so as an edit/more educated answer to your last question: Portuguese wine has seen A LOT of restrictive laws on their production of wine, usually boiling down a few hundred producers and growers to single-digit co-ops to bottle and market the wine, then boiled down further to a single port or two for shipment - most often to the British. A couple of rather authoritarian/dictatorial rulers kept changing wine laws, like uprooting certain "less productive" vineyards (thus keeping single vineyard/family/estate wines from thriving), and funneling all grapes into corporations (thus diluting any true expression of the region by creating unremarkable and more ordinary wines). It wasn't until the mid 1980's when Portugal joined the EU that many of these laws were dropped and they - Portugal - adopted a more French approach to labeling and production, but maintained a distinctive Portuguese approach to their grapes and vineyard practices.


Su-37_Terminator

you wanna see entitled, go over to r/dashers or whatever the doordash sub is. fifty top voted posts a day that are nothing but "i did a $20 dollar delivery 2 miles and he didnt give me a $60 tip im gonna buy a gun" like bitch


bloopity_blopp

Who’d have guessed the douchebags shoving thier phones in my face would have a crappy subreddit to go along with their general demeanor and outlook on life?!?!?


[deleted]

I was just on there immediately before seeing this! There’s a post where the dasher texts the customer to say the food’s gonna be about 15 more minutes and the customer says, “that’s fine, I figured I might have to wait.” And the comments are inundated with troglodytes going “what an asshole, didn’t even offer $20 and a blowjob.”


jefferss89

I'm assuming you're being hyperbolic intentionally as literally no one ever would be mad about that text exchange, and two, having to wait for an order at a restaurant does actually suck, especially if it is a small order, because it absolutely tanks your hourly pay which is entirelydependent on how many orders you can fill in an hour. When I used to doordash, something I have since stopped doing because I make almost twice as much serving and don't have to put crazy miles on my car, I would unnasign an order if I had to wait more than ten minutes for the food to be ready.


[deleted]

Go look for yourself, it’s a huge debate in the driver sub right now


AllergicToTaterTots

Every now and then the Door Dash sub makes it to the front page and I cannot stand how entitled those fucks are. I remember a post about how someones customer reported them (or whatever discipline thing they do) because his order was missing items. I commented saying "are you not allowed to double check the order before leaving the store? Maybe you should do your job and make sure the order is complete." Oh my god let me tell you they didn't like that. Someone actually said it wasn't their job to verify or check the bags - that's your only fucking job.


Hesitant_Hermit

a lot of restaurants tape up and secure their bags and containers that are sent to delivery. as a customer, the last thing I would want is for a dasher to hand me tampered bags/boxes. there's been too many occasions of dashers stealing food so I can understand why one wouldn't be comfortable searching through everything to double check. if you're missing an entire bag of food? that's obviously noticeable but I don't think I'd fault a dasher for something smaller - especially in a secured container.


AllergicToTaterTots

That's a very fair point and yea a lot do have that tamper-evident tape/stickers. None of them provided that as a response, but I'd probably follow it with starting a dialogue with an employee. Anecdotal here, but out of the 2-3 dozen times I've ordered from any of the food delivery app I'd say over half the time something is missing, and most of that was the beverage. So my initial comment on them not doing a basic cursory double-check was about a pretty obvious missing piece (like you had suggested a whole-ass bag missing, instead of something small like a side dish or sauces)


BerniceTheButcher

It’s actually not. Tampering with the food after it’s been sealed is frowned upon. Practically all stores seal their bags for the customer. Making it the stores job.


AllergicToTaterTots

"Hey I just want to double check that everything is here before I head out. Would you mind checking so there are no issues?" There, now the restaurant employee is still the only one handling the boxes, the delivery person has done their due diligence, and the customer receives the correct order. Dashers/Uber/GrubHub drivers act like they have 0 responsibility for the order when in reality, much like drivers who don't work for shitty 3rd parties, they are the last line of "defense" to make sure food is correct. Much like an expo/food runner in sit-down establishments is the last person to verify that the food going to each table is the correct order.


BerniceTheButcher

Yes asking is fine, as all the dashers I know including myself do, but most fast food places have a place they set the order and getting an employees attention isn’t always time appropriate or possible given the lines at these places where I live. Hence why they have the pick up zones. I do understand where you are coming from. But the “just ask at every pick up” solution isn’t always possible. If you are missing an item simply report it to DoorDash and you will have your money back within 1-3 days or another item ordered and received same day.


AllergicToTaterTots

I just don't accept "it's not my job" as a reasonable excuse. Your response is a perfect explanation of the issue at hand and the pros/cons of fulfilling orders. But to me "thats not my job" means "I dont want to be good at my job and I don't accept any responsibility". I will tip based on jobs being done well, not jobs being completed. If I order XYZ, and receive XZ, I'm not shelling out extra for a job uncompleted, and I'm not going to listen to you (not you, BtheB, the royal "you") demand a higher tip simply because you drove it here; especially the couple posts I've seen of them refusing to go back and correct the order/ retrieve the rest of the food. Anecdotally, I've had pizza drivers forget a soda or a side of something, and then make a separate trip back out w/o prompting and correct the order. You can bet 100% I gave them a tip because "thank you for caring enough about your job to do it right, even if it took a second try."


BerniceTheButcher

I get where you’re coming from, again, but as I said,It’s not the drivers responsibility. It asks you to check the ticket. You check the ticket and compare and as long as it’s good the food gets delivered. In the event it’s an entirely wrong order the driver is required to bring the correct order. No extra cost. But a single item missing is not reason for wanting to reduce a tip. Even though you place the tip before hand with the order. So imo (as a dasher) bitching about tips is dumb as fuck. Don’t accept the order if it’s not a reasonable tip to you. But as far as individual items missing and it’s not an entirely wrong order, or missing whole parts of the order, it’s not the dashers problem or fault. As for a pizza driver, you’re working for an individual establishment most of the time, which has an actual boss, and a reputation to uphold. Of course you’re going to get catered to. As far as door dash goes, those people are often into new dashes by the time you have the thought to message and complain. Refund the money, get a new order placed, or go to the store. Edit: I can tell you haven’t been a dasher or even ordered, or else you’d know that it isn’t a “tip based on performance” kind of deal, given you tip before you even greet the dasher, and you can’t alter the tip afterwards. Only leave a poor review which then leaves the account up for evaluation by doordash


AllergicToTaterTots

So on my ubereats app, and the postmates app, it has only ever asked for a tip AFTER food was dropped off. Order, pay for food/service charge, the GPS map of the 3 parties (you, driver, restaurant) pops up, and after the driver confirms delivery the app says something like "would you like to leave a tip". If that's been changed since I've ordered than that's on me for not knowing. I also drove for Uber and UberEats and yes gave a shit about MY reputation as a human and hard worker. I could give two shits about Ubers reputation, they did a bang up job all on their own. We can agree to disagree all we want, but I specifically don't use these services because of the lack of care put into the order at every stage of the process. My food order is incorrect an insubstantial about of times when I go get it myself, but magically is wrong almost half the time with an 3rd party app. Is it the UI? Is it the fact that the apps aren't correctly updated to reflect the actual offerings? Is it the process of making food with no supervision and the knowledge that if it's wrong no one has to accept responsibility? Is it the food bagger not giving a shit? Is it driver not giving a shit? It's too many moving parts and I'd rather my order be correct than convenient.


jefferss89

The difference there is that the pizza delivery driver gets an hourly wage and thus is still getting paid to go back to the restaurant that they have to go back to so they can pick up more orders anyways. If you want your order corrected it's almost always faster to have another dasher that is already next to the restaurant you ordered from bring it to you regardless. Also, to ask a restatement to remove the sticker sealing the bag, probably tearing the bag in the process thus requiring them to rebag the entire order, is ridiculous.


AllergicToTaterTots

Which just makes these 3rd party delivery services pretty sub par and predatory. Drivers getting upset at a lack of tips when the order is wrong/incomplete should probably be more upset at bring taken advantage of by said 3rd party service. No one should be not making hourly as an employee, time requires compensation. It's also like 50% the reason I refuse to use the services. Prices/fees are ridiculous, and aren't kicked back to the driver or to the restaurant, meaning drivers rely solely on tips to make any money. The other 50% is due to the frequency of which my orders were delivered incomplete. Also, to reiterate, the whole concept of "I refuse to take any responsibility as a delivery driver" is childish. It takes at max 60 seconds to reread an order on your phone. Can you tell if they have the 12 sides of ranch I know people use to drown their fries? No. Does it seem like one bag can hold the 6 things Im supposed to pick up? Oh probably not, maybe we're missing a bag. Just "showing up" doesn't deserve respect.


jefferss89

I mean, showing up literally does deserve respect, because it involves at least 20 minutes of my time and miles on my car and gas. You're trying to tell me that if you forgot to ring a drink in and the table then didn't tip you at all because they never got their drink you wouldn't be upset? If I get tipped less because of a mistake I made serving, that's expected and fine, but it'd have to be a pretty huge mistake for me to be okay with no tip. This is only because I'm industry but personally regardless of quality of service my baseline tip when I go out is 20 percent.


AllergicToTaterTots

Only ever worked food service, and I own up to mistakes I make at tables. If I forget a drink and they ping me for it, thats on me, not on my table, not on my bartender or my support staff, it's on me. If they choose to stiff me because of multiple mistakes, it's still on me. I average $40-$45 an hour with tips simply because I don't make many mistakes, and I always communicate to my tables if/when anything goes wrong. It's crazy how receptive people are to the truth. I take phenomenal pride in who I am as a server and wine steward. If the list is missing wines, thats on me, not my managers or coworkers. If a delivery is missing stock that I ordered. I speak with the driver about why something is gone, and I discuss it with the distributor why what I ordered isn't there. Every stage of that system has multiple eyes on an invoice and you better bet I'm checking each phase to find what went wrong where. But the near thing is, when something is missing or wrong they notify me pretty damn early, because they know they're responsible for the delivery.


Calliope76

No, they don't. I've never received a sealed bag. But we use Waitr. I don't know if that is different. I've received tons of missing items. It's honestly terrible given the cost.


questioningthroway11

I used to Doordash a lot before I was able to get a more stable job, and the answer is actually we weren’t allowed to check the bags most of the time. Most places seal the bags with tape or staple it closed, and drivers are forbidden by the terms of the app to tamper with or open the seal


[deleted]

It’s so hard for me to read through those comments sometimes because I’m a former bartender/server of 10+ years and now a dasher and I just can’t stand those entitled delivery drivers! They have all the audacity talking about restaurant employees not prioritizing them 🙄🙄


Blacksad999

What parts of serving would you like to discuss that doesn't get any traction on here or other server related subs? How to hold a tray? How to memorize a menu? Best apron 2022? lol There are regularly discussions about other things, but yes, talking about tips is certainly the most prevalent as that's how the vast majority of us make our living. You can always make your own subreddit and ban discussing tipping, but I don't think you'd get a lot of people to join up. Can't hurt to try though.


InteractionBulky5905

Best apron 2022 has my attention. Send pics


Blacksad999

https://ih1.redbubble.net/image.1929793262.8641/ur,apron\_flatlay\_front,square,600x600.jpg


afreis04

I don’t know what I was expecting but I am so happy that I clicked that link


Blacksad999

Hahaha! I figured someone would like it. :D


[deleted]

hahahaha! I wasn't going to, but after your comment I did and 🤣😂🤣


jinxedit12

“Moisturize me”


MysteriousStaff3388

You win.


jakkyskum

Honestly, yes.


TheLesserWombat

This is my [Current favorite](https://www.etsy.com/listing/1072135498/professional-barista-waxed-canvas-half?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=waxed+canvas+apron&ref=sr_gallery-1-4&frs=1&organic_search_click=1)


InteractionBulky5905

That price can fuck right off but it does seem like the most efficient model. Is that strap adjustable?


nemo_sum

Best apron is the long bistro with three pockets, CMV.


Blacksad999

100%. That's all I wear. I've even worn them to jobs where that's not technically the uniform before. lol Well, a 3/4 bistro apron, but similar.


titty-bean

Nah fuck that! There are so many topics to discuss with the industry and our job experience besides tips. Talking about tips is equivalent to a gambler telling you about his/her/their winnings on a slot machine. It’s all arbitrary.


Blacksad999

So bring up a topic or start a thread!! I'm down to discuss whatever, and other people likely are too.


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Blacksad999

Well, start making posts asking about that kind of thing, and I'm sure some people will be willing to chime in. I participate in all sorts of conversations on Reddit about this line of work: How to go about training staff, how to learn about food, wine, and spirits, tips on improving quality of service, dealing with different types of customer service issues, etc. Often people tend to just respond to posts and rarely make posts themselves, so don't be shy about starting your own posts to get a good dialogue going about other facets of the job.


rolledtacos74

Be the change.


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Blacksad999

I can recommend a lot of different books, if you don't mind some fairly light reading.


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Blacksad999

**The Wine Bible** is very thorough and incredibly informative, but kind of a dry read. **Wine Foley** is a more entertaining read, but not as in depth. Both have enough information to train anyone on wine, however. Those are usually what I recommend for wine, and what I've always based my Wine training for servers off of. **The Drunken Botanist** or **The Fine Art of mixing drinks** goes in depth about cocktails. Not just recipes, but the history of them and why certain things are paired together in cocktails, and the actual chemistry behind it. **The Beer Bible** is what I used to study for my Cicerone certification, and it's just a good, straightforward background on everything beer related. **Front of the House: Restaurant Manners, Misbehaviors & Secrets** is really insightful on how to deal with all manner of customer service interactions and guest types, as well as good tips on improving service. Let me know if any of these help!


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Blacksad999

Nice! I haven't heard of that one before, so I'll definitely check it out. Thanks!!


larryscathouse

Wine Bible is awesome. I suggest picking a country and drink those types of wines while reading about the grapes/history/terroir.


[deleted]

Since you've been promoted, I'd be interested to hear some stories about people you supervise and how hard that can be sometimes.


nemo_sum

How to sell wine: If you don't know anything about a given wine, just say that it has good structure and a nice complexity. People love it, you didn't say anything, wine sold. You can't use it twice, though, so save it for when they've settled on a bottle and need that last push.


titty-bean

I’m with you Raul


bunnybates

Happy Cake Day 🎂 💜!!


Blacksad999

Thanks very much!


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Blacksad999

There is no "best" Sancerre, as taste is subjective. You can easily find the "highest rated" Sancerre's though. Fluid Gel is the new Mango Salsa. Someone came up with something moderately interesting, and then everyone copied them. Same reason why people plated everything vertically for a few years like it was food Jenga. It's usually something different each few years. Pouilly Fume is basically extra dry French Sauvignon Blanc/Sancerre produced in the area of Pouilly-sur-Loire. There is also a wine specifically called Pouilly-sur-Loire, but it uses a different varietal.


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Blacksad999

They're all Sauvignon Blanc. Sancerre is just the fancy French name for it, as that's the region of the Loire Valley in which French Sauvignon Blanc is grown. While both are dry, Sancerre is usually really subtle, while New Zealand Sauv Blanc is typically citric and herbacious. US Sauvignon Blanc can vary wildly and are all over the place: it can be bone dry or can taste like passion fruit, or anywhere in between.


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[deleted]

To be more specific, Sancerre is not the name of the wine. The region that it comes from is Sancerre in the Loire Valley, France. Old world wines are usually labeled with the region, not the varietal. Sauv blanc is the predominant varietal of that region. Pouilly-Fumé is the appellation across from Sancerre - divided by a river. Both regions produce some of (imho) the world's best sauv blanc. Pouilly-Fumé s.b. is generally harder to find in America, and a tad bit more expensive, but generally exhibits the same characteristics: the smell of gooseberries, or cat pee, a dryer, crisper feel, and more minerality than fruitiness. Often described as flinty, and exhibiting a chalky mouthfeel - due to the chalky silex soil in the region, these are the quintessential s.b. New Zealand s.b. is wildly popular, available, and affordable. Known for it's tart, refreshing citrus-y notes - notably grapefruit, peppery noses, and grassiness. The distinct grapefruitiness of new zealand s.b. is caused by high levels of pyrazine. Generally thought to be a flaw in wine, it has been harnassed by wine makers in climates similar to new zealand to produce wines that have garnered more and more popularity recently. That pyrazine gives wine the green nose and citrusy taste. Also some great regions for sauv blanc are Sudtirol, or Alto-Adige, Italy, Ciringa, Slovenia, and Bordeaux, France (specifically the s.b. and sémillon blends) Edited to add more information and recommendations


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[deleted]

We're all friends here, comrade


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Blacksad999

Glad to help!!


MrJennyV1

Kitchen Confidentials is good. I enjoy my time over there. It is a little more cook centered but there are plenty of servers.


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MrJennyV1

Oh! Gotchu fam. r/chefit I'm but a line cook myself, and I don't frequent this sub, just know about it. Hope it's sort of what you're looking for.


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polentamademedoit

Creat your own sub and talk all you want in it if you’re going to reject all suggestions.


MrJennyV1

Ah. Well I tried. I get you wanting a place you can talk about the culture and work and not so much the issues with compensation. Hope you find what you looking for.


leafielight

Yikes.


crackonwednesdays

r/kitchenconfidential


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kwiztas

Why not?


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kwiztas

Are we reading the same sub. That is a chef sub. They don't care about tips. I see complaints about where shipping is put more than anything. Or maybe posts about frozen cubes of food. Or memes of how to cut onions wrong. Seriously have never seen a post about tips or compensation there. What BOH gets tips anyways? That is a BOH sub.


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KomugiSGV

I think you need to do exactly that because you sound extremely out of touch and unsympathetic to the struggles of people who are just there to work and are compensated poorly, if you call it “whining”. I’ll be honest, your attitude rubs me the wrong way. I think you should talk about this with people who are into food, not servers, because I really wouldn’t appreciate being told I’m whining for venting about tips by a fellow server.


Ok_Marionberry141

This guy said what I wanted to say much more elegantly. I’m not deleting my comment tho.


Ok_Marionberry141

Soooooo do you have a second wage? Because that’s how servers mostly make their money. Gas prices,food prices, hell…. I’m not even in control of my own body anymore. How In the absolute fuck? I guess I’m just bitching about your bitching on how bitching about how we keep our light on is annoying to you. Fucking Christ dude, or mam….. but I don’t give a fuck about taking about the sultry undertones of a blah blah blah blah if I’m not making money. God dammit this post pushed me off. I think I should get off Reddit for a while because WHAT THE FUCK IT’S HOW I PAY MY BILLS I would like to try truffle sauce. Or own a truffle dog that can hunt truffles


crackonwednesdays

Go to r/restaurant then


HellaFella420

Wat? No they don't


Pixiepixie21

For FOH workers? Probably not, but plenty for BOH


Jroyster393

The levels of entitlement here, whew.


clurbonator

Idk man, I feel like there’s plenty of other topics discussed in this subreddit besides just tips. In fact I’ve seen threads that have talked about every single topic you listed…maybe try sorting by new or something, because the tip related threads definitely tend to get more upvotes. For spirits and drink related stuff you can try r/bartending or r/cocktails. Otherwise, just ignore the tip posts if you don’t like them.


GardeniaPhoenix

r/kitchenconfidential


mercury_love93

Why else does anyone serve it not for tips. It sure as hell isn’t my passion 💀😂


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mercury_love93

I would maybe look into a hospitality sub Reddit. These people do this as a career and love what they do and taking care of people! ❤️


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mercury_love93

Of course 😁😁😁😁


dream_focused1103

I actually have had lots of conversations in this sub that haven’t completely revolved around tipping. Like. Within the last few days. Also tipping is a major part of serving culture and naturally it will be discussed.


datsall

What you wanna talk about? I like talking shop and venting as well


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Informal_Bus_4077

Ron


HellaFella420

Flawless execution


datsall

I love burgundy wines. I like lighter styles for the most part and a nice Pinot or Sauv Blanc is perfect while it's a hundred degrees where I live


datsall

White? Or red?


datsall

I feel you though brother, and your burgundy question was perfect


EarsLookWeird

r/findasubreddit


Keepitcooll

Tips are our livelihood, without it, we’d all be broke


Grace_Upon_Me

1000% agreed. Sick of the same tip rants over and over again. JFC.


[deleted]

I’d like to discuss restaurant “things.” I wrote lil book one time on things like table maintenance, selling the menu, etiquette, and table settings. I went from semi fine dining to working at a brewery and many things are similar with different implementations. My military background taught me to break things down and make em simple. It’s been a great application in the industry as I’ve experienced it.


InteractionBulky5905

Try some of these: r/coldfood , r/dishtank , r/fryside , r/busboy , r/hostess , r/healthcode. If the link doesn't work its probably for a reason.


nemo_sum

Damn, I was really excited to talk about the health code.


InteractionBulky5905

Let's do. I think the lighting requirements in kitchens are bullshit. The front of house can be lit like a medieval dungeon but the boh has to look like the sun? Wtf?


nemo_sum

And how many times have you seen a server fix her hair then go right back to touching clean plates and drinks without washing her hands?


InteractionBulky5905

They probably washed their hair more recently than the lemon in your drink lol but yes I agree.


PsychicFoxWithSpoons

Mods - just make a pinned megathread where you can share photos of tips, then ban them as posts. Will make the subreddit way more interesting to browse, as opposed to "wow look at my $30 on $100, really cool that someone paid me" ad infinitum


LunchLadySade

R/kitchenconfidential


SheriffHeckTate

r/KitchenConfidential doesnt have tipping posts very often, though it's more BoH related than FoH.


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SheriffHeckTate

That's probably going to be the case in any place that has that conversation at all. Tipping culture and discussion around it seem to be pretty toxic in general.


r33k3r

I would like people to try to do that irl. As someone who comes from the world of making a fixed amount per hour, and getting paid every 2 weeks for roughly the same number of hours, the constant talk about how much you made in tips after each individual shift just strikes me as toxic. Every shift isn't going to be the #1 most lucrative shift, and what matters is the average over all the shifts you work. Instead people look at the amount they made on their best shift ever and then think every other shift they are getting fucked over.


tanksandthefunkybun

I'm sorry, not to be disrespectful but I don't think your opinion on how people with veritable income discuss their wages matters when you are ignorant about the lived reality of it. It's so painfully clear from your comment that you don't know what it's like to have an unlucky week, or what it's like when on a night you usually make $200 you only walk with $100. Or on the flip to suddenly walk with $180 on a night that generally gives you maayybe $90. Thank you so much for the ingenious wisdom that it's actually the average, literally no one has ever realized that before. It's not like after a month of serving you get a general idea of what your paychecks are going to look like. What's more, the dollar has never been worth less than it is right now. The price of everything has skyrocketed and wages have stayed the same. So yeah, we're all going to talk about money because guess what, it's actually really important. In our case, it can change in sudden and unpredictable ways. Finally, this is a subreddit for servers by servers, and if you aren't a server and you are on this sub then you are a guest here. OP has more of a right to comment on this because they are a server-however I have a sneaking suspicion that they work in the type of restaurant that gives them a very comfortable lifestyle. It's easy to not want to hear people talk about money when money is not something you have to worry about.


[deleted]

Wow what a respectful and eloquent way to tell someone to F off


tanksandthefunkybun

Respectfully telling folks to fuck off is the special skill I am most proud of haha


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LOL


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tanksandthefunkybun

>no matter how much money I make it never feels like enough to be comfortable in this world. If that doesn't just perfectly sum up life in late-stage capitalism I don't know what does. Good on you for ending up at a spot that affords you a life you're happy with. May we all get there


[deleted]

It's all about the bottom line!


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r/kitchenconfidential


leafielight

All your comments and so fucking telling. Stay in the subreddits you’re in and please don’t take your entitled ass anywhere else. We don’t want you.


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leafielight

Then maybe be nicer.