Location: West Village, NYC

Marshall\’s close Sam Bari\’s Steakhouse and her sister restaurant. Check out ny.eater.com and http://blogs.villagevoice.com/forkintheroad/2012/02/sam_bahris_stea.php

Location: Lacey

I have been a professional waiter for over 25 years, I must be good at it because I am debt free and own two homes. I have never had the desire to be a restaurant manager though. I was semi retired when a new restaurant (Native New Yorker) was opening by me. I decided to get a job there. In 25 years I have never seen the things I saw in three months at this place. Where to start. I will list what I have seen.1, A guy slips in water in the back (they won\’t pay for mats) as he is on the ground the owners daughter runs to him, instead of seeing if he is ok she grabs his foot and says you are lucky these are slip resistant shoes. He has a sprained ankle and is sent home, he calls in sick the next day and they ask for a doctors note because they don\’t believe him. 2, The owner makes a guy lift something way too heavy and he hurts his back, he misses three weeks. During this time the owners go to all the people that saw him injure himself and tell them that he was hurt before he lifted the object if anybody asks. 3. On Thnaksgiving they fed the homeless, they milked the publicity for all they could and made sure all knew how caring they were. The next day a confused homeless vet walks in and asks if this is where he could get a free meal, the lady owner tells him to get the fuck out and has two kitchen workers physically throw him out. 4. The owner checks the dumpster trash for utensils, she walks back in with old food that has been in the trash for days, she rinses it off and makes a soup out of it. 5. The owners hire two managers with a ton of evperience, these guys kept morale up and everyone happy. They were both let go. The owners and their really dumb daughters are going to run the place. 6. Decided they wanted to let people go. They made a hit list of people they didn\’t like, it was not based on performance. One daughter fired four girls who were attractive (great employees) they would not fire the worst waiter in the place because his wife worked for the alcohol control board. They then started letting people go who were getting close to enough hours for unemployment. 7. They walked in and caught a friend of theirs (manager from Arizona) drinking and doing drugs, nothing happened to him. 8. The kitchen continues to make a lot of mistakes yet they will not take an item off the bill no matter if it was wrong, appitizers often come after the dinner is served. They tell us to bring them a scoop of ice cream. I had a table that spent over 300 dollars and nothing went right, I got eight scoops of ice cream and was going to take it to them when the owner stopped me and said one scoop, eight spoons. 9. They should not have passed one health inspection yet they do because Olympia only has two inspectors and they split the town. The one that see\’s them is a friend of theirs, I have waited on her four times and everytime they comp her meal. 10. They worked the fired managers to death, they worked 70 hours a week and were expected to stay late if it was busy but if it was dead they could not leave early even though there were three managers on. yet the daughter managers come and go as they please and spend 90% of their time sitting in a booth. I can go on for hours but maybe I\’ll save that for a book. I was sticking around to see what is going to happen next but I don\’t want to be associated with that place when an employee really hurts themself or a customer get really sick. If there is a light at the end of the tunnel this place probably will not survive and if it does it is going to be a major drain on their personal wealth or woman owners family (who owns the parent company)

Location: atlanta

I think it sucks that servers have to pay EVERYONE, tip the busser, tip the food runner, tip the bartender(bartenders make tips and usually the servers run their food to the bar) and sometimes the hostess. Usually the tip-out is a percentage of the server’s sales. Again this is unfair. What if a server has a crappy night, he/she still has to tip out that percentage and still claim 10% to pay taxes. Serving is not what it used to be now that employers want the server to pay all the other empoyees. I have become sick to death of this business, not the job itself, but the fact that everyone has their hand in your pocket. When customers don’t tip accordingly, we as servers, still have to tip out the same percentage and sometimes I feel as though I have worked for nothing as if this is a hobby.

Location: atlanta

I worked for the same employer for 19 years and sadly he closed his business for personal reasons. Let me just say, he was the BEST employer ever and we all made money. My former boss did not have to replace one person in 20 years…unlike a lot of restaurants today that can not hang on to good people for so many reasons. So after years of NOT looking for a job, here I was in search of employment once again.

I am shocked by the ads on Craigslist. Employers ask for a resume, which is pointless because getting a response is not likely. They also request a photo. What??? I am applying to be a server, not a stripper. If asking for an applicants age and ethnicity is considered discrimination, wouldn\’t requiring a photo from an applicant be discrimination as well? Do they want to know if you\’re pretty enough? young enough? What is the reasoning behind this request? Some employers ask for a link to your facebook…do they want to read my emails and perhaps my diary too? This should be off limits to employers as one\’s personal life should be off limits! Another requirement is to facebook or twitter about the restaurant/bar. Since when are servers/bartenders required to advertise the business?Some ads are even more rediculous wanting the applicant to write an essay on what hospitality means or explain what organic means etc…Employers should really get over themselves; it\’s not an entrance essay for Harvard.

The interview can be just as stupid in my opinion. Managers will ask why you want to work for this company. In reality I don\’t want to work as a server at all. I opt for lottery winner but that has not panned out so far. How can I possibly know if I want to work for this restauranrt? Perhaps this robotic moron manager is a prick, in which I would not want to work under him/her anyway. Maybe I am obligated as a server to tip out 1/3 of my earnings every night to my coworkers and I am not thrilled about paying their salaries. Maybe there is low moral in this workplace, for which the $2.16 an hour the employer is required  to pay hardly makes up for my dread of having to go in there to work. Maybe the employer gives servers a tiny 3 table station, which is not only boring but difficult to make any decent money. The truth is I want to work here because I don\’t want to lose my house, therefore earning the funds to make my mortgage payment would help prevent that from happening. I also want to pay my car note so I can get to work. I also like to eat, not just because I enjoy the taste of food but because I want to stay alive. That\’s why I want to work here. What a stupid question!

Some managers ask where you will be in five years. I could understand this question if this were the kind of job that had a future and a ladder to climb but who cares where i will be in five years, I am a waitress…just a waitress. I would love to say I only hope to still be alive in five years considering I have a major drug habit. I don\’t but would be curious of the reaction.

I was in an interview at Tommy Bahamas in Destin Florida. The hiring manager and I discussed what tips in an average day were. They were low, and even more insulting after tipping out the entire crew. Servers only got 3 table sections. I asked why they didn\’t give the server a bigger station, cut down on the waitstaff and I was told told by this manager that it\’s not about the money but the service. I actually laughed out loud by this stupid theory and said that\’s funny since they charge $60 for a t-shirt with their name on it and I\’m sure Mr Tommy Bahama did not invest all this money in this business so he could give good service….Bullshit, business is business and we are all here to make money…even Tommy Bahama. I know my attitude was not condusive for an interview but they demand a lot from their people and don\’t allow them to make a living. The manager did not know what to say and seemed uncomfortable as I\’m sure no applicant has ever challenged him in an interview before. Needless to say, I did not get the job and I could have cared less…why even waste my time. I was already annoyed as their ad read to come down to the restauranrt between 2-5pm to speak with a manager. So after getting all dolled up and taking the time to go there, all the managers were in a meeting. On my third try, I asked if the host could please ask one of the managers in the meeting when I could come by when they are not in a meeting…seems all they do is have meetings between the hours of 2-5. Seems management cannot follow their own instructions. Disrespectful!

Serving-bring food from the kitchen to the table right? Why do they want to make it more complicated than it is?

i think i bumped into him the other day… he was running away… so that i dont recognize him.   i believe he lives at elan’s building, 525 e 72nd st, apt 6f… sarid is now…  "aka" vincent vinny venchenzo…. his "italian name"….

Location: Rancho cucamonga ca

The male GM slaps the asses of female waitresses hostesses and servers. His name is fumi. Probably has it caught on their cameras along with the managers always getting drunk during things like \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"deep cleaning\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\". Not to mention they readjust hours on pay checks so they dont have to pay employees all of their hours. Oh and once a server and cook there were talking about how there were larva crawling on the kitchen counter when they walked in, and how the towels in the kitchen for cleaning the counters for cooling hadnt been cleaned and was used to regular spills and slop staons. Disgusting. This place serves raw meat— i woulnt be surprised if someone got food poisening

I am doing a report on Surcharges for "mandated health care" in San Francisco. I need to know if this is reducing tips to waiters, is it really going to the health care of the staff, etc.  please contact me at markbusse@gmail.com.

Thanks

Location: GARDEN CITY PARK/SMITHTOWN

The sub-human scum Owner Peter is being sued for wage violations as we speak, so lets hope it puts his arrogant abusive ass out of comission for GOOD.

Things I personally observed while working for this thug:

Called servers names: Worthless, stupid, useless, lazy, fucking moron, cunt…

Threw plates because dishwasher was taking a lunch break.

Took uneaten food off an Antipasto plate and returned it to the kitchen to be served again.

Called the Kitchen Employees "Fuckin animals from Salavador"

Shaves overtime hours off Kitchen payroll and bragged about it

Complained about "Fucking Labor Laws" that stop him from doing what he "really wants to do"

Screams at staff like a maniac in front of Customers

Always dodging creditors and salespeople to whom he owes money. You usually have to lie for him.

Resents people wanting civilized hours or vacation time be cause he works 7 days a week. "When you work in a Restaurant, you have no life"

Overbooks reservations and parties on purpose (You should have been there on Mothers Day !!) leaving people waiting for hours and parties squeezed in like sardines and then rushed out.

Has bartenders pours cheap liquor into top shelf bottles, especially Vodka.

Grabbed a Dishwasher by the throat and threatened him with a piece of metal pipe, leaving the 19 yo kid sobbing.

Weeks behind in Managements pay.

He recently opened another UBs in Smithtown, long island and I hear it isnt doing well. In his typical fashion he fired the Chef after the opening and is letting the illegals run the kitchen to save money.

Believe me, this is just the beginning. So please think twice before you put money into the pocket of this Lowlife. He is ruthless and has no idea how to run a restaurant but thinks he is untouchable and that no laws or rules apply to him.

Location: Soup city

I have some new news on chad enman. Please, view previous blogs concerning this troglidite. 

Location: Washington Square

How about a restaurant where happy hour is served in the dining room so that every ridiculous kind of customer in the world who doesn’t want to spend money but go out for dinner can run you around for 10 refills of diet coke on a $25 check. The customer is always right!

How about a restaurant where to qualify to be a host you must simply look hot and be under 19 years old. Forget about actually having any work experience or being a valuable worker, doesn’t matter. Application accepted!

How about a restaurant where getting and staying on management especially the GM’s good side will ensure that your not made a scapegoat by other managers and generally not treated like shit. Teamwork!

How about a restaurant where doing the best job humanly possible time after time and against the odds is never quite good enough for lazy and incompetent managers.  Always strive for continuous improvement!

How about a restaurant where you as a server are blamed for voids and bad service from the GM over-seating the restaurant which is understaffed in the first place and killing the kitchen with a million tickets. Take pride in your work!

How about a restaurant where you will be harassed for being on the clock and just trying to do your job honestly. Be a responsible employee!

How about a restaurant where it doesn’t really matter if you F things up, bitch and complain, be extremely annoying, constantly break dishes, give half assed service, and not care about anyone but yourself. As long as your liked by the managers, your in. Job stability!

How about a restaurant where you could potentially be a criminal and get a job as a cook because your background won’t be checked. Equal opportunity employment!

How about a restaurant where you pay for things like soup and rolls, and never get a raise or bonus, and can never qualify for health insurance, and can only get some food at a discount, and never get a ten minute break, and only get one day off a year which is Christmas. Merry Christmas!

Location: NYC

SAM BAHRIS STEAKHOUSE CLOSED DOWN!!!!!!!!!!!!!!!!!!!!!!! THANK GOD!!!!!!! WENT OUT OF BUSINESS!!!!!! YEAHHHHHHHHHHH!!!!!!! IT WAS BOUND TO HAPPEN

Location: 49st 3rd ave.Manhattan

not alone do they shake down the waitstaff 4 money, they are now into credit card fraud, More than two dozen current and former waiters and their associates from some of New York City’s top steakhouses have been arrested for allegedly stealing credit card numbers from wealthy customers, NBC New York has learned.

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Several suspects are from top city restaurants like Smith and Wollensky, Capital Grille and Wolfgang Steak, as well as Morton’s in Stamford and the Bicycle Club in New Jersey, sources said.

Location: UWS

Let me start off by saying that the general support staff at Elizabeth\’s are kind well meaning people.However the floor manager Anastasia aka Titts is a bitter power crazy monster.She casscades up & dwn the restraunt floor pretending to be professional ,while wearing inapporiate outfits that are too small & unflattering to her large frame.Not only is it sad to see her represent her self in that fashion,she also has  the idea that showing authority is talking to the flr staff like shit.As for her flying monkeys shes got 2.One boy named Micheal & a girl named Amanda.Both \"shift leaders\" are like the junior SS. You must fear that they will report you for infactions however minor and expect the tott\’s who are twitts to attempt to give you a dressing dwn at the server station in front of fellow co worker\’s.You don\’t make money at this joint. You\’re lucky to see $100 per shift. The kitchen is sure to mess up your order so you spend the shift apologizing for thier fuck ups .Meanwhile the real \"ringmaster\" behind the shit show Moises the GM  hides out encouraging bad behavior and habits.To just be frank all parties mentioned need a ass kicking to be brought back down to reality.This may be unoriginal but if this place hire\’s you run don\’t walk away RUN!!!!

Location: Portland

So, I am new to Portland, but I have a pretty stacked resume for both bartending and serving.  I gave what i thought were 2 really great interviews having "made it" to the top of a long list of potential bartneders/servers.  In both instances I didn’t get the job, but instead got a call saying that they will keep my resume on file, that i was inpressive, but they filled the spot(s) , tough choice etc….

But the interesting thing to me was BOTH establishments were adament that I should come in and patronize their establishment as a customer. One even said that he would but me a glass of wine for my time and effort.  In my experience, predominantly in manhattan, this has never happened to me.  it feels off, like a tactic to develop a customer base, and if so, that is so wrong, i mean really?!  anyone else experience this?

Location: NyC

How much longer will Sam Bahri\’s Steakhouse last? She owes all her liquor and food proveyors money. She also never makes our payroll on time which caused the whole staff to practically quit. Restaurant workers stay away if you don\’t want to get screwed for working for free. I was a waiter and I did. 

Location: Chicago

Hiring Models/bartenders/banquet servers (Chicago)

Date: 2011-11-03, 7:47PM CDT
Reply to: job-fdbpr-2684158136@craigslist.org ^{[Errors when replying to ads?]}

Prime Staffing, Inc., Chicago’s most respected staffing firm for Hospitality Services, is looking for models that are also experienced as bartenders or banquet servers to raise the bar with us as we prepare for seasonal growth. To meet the needs of our esteemed clients, we recruit top-shelf experienced individuals that also understand what it takes to deliver exceptional experiences. We have many clients who are looking for models(men and women) to work as banquet servers and bartenders! Uniforms are a must for both positions. You must have or be able to get a full tuxedo and/or a black bistro uniform. We have contacts to get these uniforms for cheap if you do not have them.

If this is you and you want to work with the best, enjoy a competitive compensation and be treated with the respect you deserve, join the team at Prime Staffing. We are the number one destination in Chicago for hospitality jobs!

Excellence does not delay. Email your resume today! Please include a photo if you have one.

We’re always on the lookout for the best of the best.
Prime Staffing, Inc.
A cut above the rest.

scumbags LOL

Location: Indianapolis

Hi 

We are E-mailing you in front of Waiters Today Social network team and we would like your review.Let us know what do you think about how are we doing.Maybe you could have a few good words about our social network in one of yours blogs(and have link to our web site http://waiterstoday.com).We very much appreciate your blog as well as authority that you have. 

Here is a little story about us:

Waiters Today is a project made by restaurant enthusiasts with the goal of forming a social network that will help all people involved in the restaurant industry. By connecting and interacting directly with real people from the industry, our hope is to promote continued self-education, share information and work experiences, and provide a fun atmosphere for socializing and networking.

         The idea came from a group of friends working together in a fine dining restaurant in Indianapolis.  Starting as wait assistance, each has strived to work their way up and are currently working as servers, bartenders, and managers. Working their way to their positions, then maintaining them requires continuous self-education acquired by searching the web, reading books about wine, food, cocktails, and anything else restaurant related.

        So we thought, why not try to connect all of our friends from our industry?  Not just in Indianapolis, but all over the country, and hopefully all over the world.  After all the restaurant industry is one of the biggest and oldest professions.  Here is our opportunity to blog or talk about different restaurant topics with others who understand the restaurant business.  We deserve to be connected and to grow in every aspect.  Not to mention have our voices heard!

        We would like to call all the restaurant industry people (no matter what your position or experience is), along with all the people and companies also connected to restaurants, to join our web site.  Invite friends from the industry and let us all share our experiences and knowledge.

Sincerely yours

Waiters Today Social Network!!

P.S. Feel free to write a blog about what are you doing and promote yourself on our web site…

Location: Rosemont

Corporate executives: Did you forget to put a deposit down on your convention room at the Hyatt?  Did you need a private dining room on 3 hours notice?  Has your superior uttered the phrase \"I don\’t care if the waiters are fucking monkeys and they use card tables to serve the food, GET THAT MEETING!\"?

Welcome to Carlucci\’s in Rosemont.  What makes our food so good here is the fact that by the time you found us, you are probably too desparate and hungry to find anywhere else. 

What makes our food even better, is by the time you find a wine we have in stock from our extensively vacant wine list, you will have eaten as much bread as a Dickensian prisoner and just as much water.

ATTENTION: Would you like a career at Carlucci\’s? 

We don\’t take just anyone from the streets.  We take only the highest calibur.  We don\’t concern ourselves with \"minimum wage\" or \"hourly pay.\"  We have a staff that understands the honor of working at Carlucci\’s, and only hire as much that understand this principle. 

We look for only this tip top of candidates (inverse order of priority)

People with integrity,

Honesty,

Marturity,

Competence,

self worth,

a car,

a bus pass,

no shred of dignity

desperation

a pulse*

(* pulse optional)

P.T. Barnum once said \"Theres a sucker born every minute.\"  At Carlucci\’s we look to cater to every last one of you.

Location: Spencerport, NY

So I break one plate, And the Chef/Owner goes batshit on me and threatens to fire me if I break another.

I\’m a dish washer, These things happen, Especially when your in a big damn hurry to get things done, When your constantly being screamed at to work faster, Hurry up. it\’s bullshit.

Last night. I considered walking out of that mess in the middle of dinner service. THe sooner I find a new job, The better.

In short, Fuck the resturaunt industry in general.

Location: Florida

http://bitly.com/schwack

Two college roommates who work as waiters in the restaurant business have a phone number that is very close to that of a local Houlihan\’s location.  They receive 5-10 calls per day with people trying to make reservations. They usually politely inform the caller they have reached a wrong number.

One day, they decide to have some fun with an unsuspecting elderly couple, Mr. and Mrs. Schwack. The Schwacks are trying to confirm a previously-made reservation for Thanksgiging dinner and they roommates have decided to make this one entertaining.  Despite the immature antics of the two friends, the couple continue to press forward in an attempt to confirm their reservations. All was accidentally recorded by the roommate\’s answering machine (hence the low-quality audio)and what you are about to hear is 100% real.

http://bitly.com/schwack