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Can anyone give me a briefing on what to expect in my new job as a waitress?
I worked in foodservice at a hospital so I am familiar with how to treat customers (plus, there are tons of guides for that online).
What I need to know involves the mechanics. I was hired on the spot at a new sushi restaurant when I went to fill out an application, and was only told the dress code and to come in at Monday at 5:30, so I'm getting the impression that this job might not have the most concise and organized structure.
I need to know about how I report tips and all that, what I do with the plates when I clear them, how do I turn in orders, etc. Hopefully I'll be trained, but the only thing I'm optimistic about is making money. Like I said, they seemed a bit disorganized, so I'm worried that I'll get dumped straight into this.
2 Answers
- Anonymous1 decade agoFavorite Answer
RUDE CUSTOMERS
- 1 decade ago
That's most restaurants for you. Each place is different. I've only ever been a chef, but I can tell you the only restaurants I have worked in only hire on-the-spot. Don't be put off by this. Servers (and cooks for that matter) are a dime-a-dozen. Rocket high turnover rates.
There are forms your employer will give you to report tips. You give plates to the dishwasher (or set them in the dish pit.) and every place does ordering differently depending on the POS they have.
Just smile, don't fret, and take home a menu to study from. The best servers know the menu inside and out.