Tuesday, August 26, 2008

On the Edge

I've been on the verge, now I'm on the edge...of quitting. You all must think I've been dangling on this edge for quite some time--well, for a while, I was merely meandering around the edge, not getting too close. Now, times have changed.
President's have changed, and have decided that making changes in his new restaurant is a great way to make a first impression. He sucks. He has not said one word to an employee, unless prompted by an outstretched hand or an audible greeting. His hand shakes like a fish, and his eyes wander anywhere but the conversation.
This new President has decided to make asinine changes--he changed sections, he changed in-times, he changed the arrangement of our stocked items, he changed arrangement of tables. He's After his first attempt at changing sections failed, he decided to change again (unaware or uninterested in the fact that we change them ourselves from time to time, as an establishment). His newest change, has me swinging my feet over the edge about to jump. We have 14 sections, from the front to the back of the restaurant. He has decided, oh, he in his infinite wisdom of corporate policies and accounting mumbo jumbo, that the first 6 sections must be at least 1/2 or 3/4 of the way full (2 or 3 tables each) before seating sections 7-14. WTF? This pisses me off because I have another job, so I can't start working during the week until 5:00--sections 7-14 come in at 5:00. Bull shit. The other night, I was closing, and I was in section 9--I didn't have a full section until nearly 7:00, and by that time, I was ready to go ballistic.
Even though I'm this close to quitting, I can't afford to not wait tables, so I will just find another stupid serving spot.
And the cycle continues.


Anonymous said...

Honey lamb-chop, I've been on the edge for a while now. I'm just not happy where I'm at anymore, and most of it's because of my managers. I don't mind the corporate atmosphere, I can play along with the rules when I need to, and I make money when I need to, but there's just no morale where I'm at anymore. The management team insists on hiring mounds of servers and cocktail servers, one of them is screwing the bartender that got my job, and not letting people take any more tables if they have a 10 top, if it's more than 10, there has to be an extra server on the party.

It's pure hell, and I just can't afford to leave and train at a new place...at least not yet...


Food Service Ninja said...

take this to heart---

analyze your local restaurants and go up 1 or 2 tiers in service level

the mental stress will be higher as a more perfect dining experience is the goal BUT the ppa (per person avg)will be probably double what your selling now

ALSO this means in all likelihood your at an independently run place and not another corporate hell

personally I am into steakhouses-simplistic pacing (steak cooking times), high price point, corporate expense accounts, and they buy wine at the deep end of the list.

Anonymous said...

That sucks. A new Decider comes in and ruins everything. I've seen it happen many times.

Bitchy Waitress said...

RIBEYE! They pulled that 10-top shit in our restaurant too! What is with that?! I think we're sitting on the same edge!

blair said...

I know just how you feel about getting a new president and him making stupid changes just to establish himself. I have been on the edge for a very long time, the cycle always continues. I just found your blog and liked it very much. Please check mine out, it is called www.stuckserving.com. It posts short and funny server stories, you can submit them if you have any good ones too! I am going to add you to my blog roll, maybe we can get some traffic to each other!