Quatsch
Senior Member
- Joined
- Feb 1, 2008
- Messages
- 600
- Reaction score
- 13
Some stoking for the flames:
Three nights ago I had a table I actually had to pay to serve. The guy's check wasn't that all that much, - around $40 - but it is still galling. How does that work, you ask? The bar/sushi tip-out for his meal was more than the tip he left. He and his friend got good service from me and we had some friendly chatter. Playing right into a certain restaurant-industry stereotype as well.
I took it in stride because after two more weeks, I hope to never work as a server again. Please, oh God.
Three nights ago I had a table I actually had to pay to serve. The guy's check wasn't that all that much, - around $40 - but it is still galling. How does that work, you ask? The bar/sushi tip-out for his meal was more than the tip he left. He and his friend got good service from me and we had some friendly chatter. Playing right into a certain restaurant-industry stereotype as well.
I took it in stride because after two more weeks, I hope to never work as a server again. Please, oh God.
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