Question from a NY bartender

It is pathetic to see how many of us waiters are underpaid for the incredible work and knowledge we bring to every table. Generally, from my experience, managers I have Worked with SUCK !!! The other waiters I work with are very capable and knowledgeable, but a bad manager (which is more common than a bad waiter) can and does ruin a company (many of which I have worked for). Even the most upscale restaurant have the dreaded manager that gets on every employee’s case. I have not been discriminated against, except for age. I am generally quit young, but act more mature than my managers…leading to resentment against me (which really sucks because I am trying to put myself through college, not create a career in restaurants). I agree with a previous posting about E & O Trading Co., the people who work there are fabulous, but I have noticed strange behavior from managers, especially in the new Marin location. As a former patron and friend of employees, it might be a good idea to stay clear of that place. Just an insider’s opinion,,,post what you think. Please reply, I am happy to answer any questions about SF/Marin restaurants.

I’d like to hear some opinions on my plan to move to SF and find restaurant work.
Although I sometimes find it stressful (duh), waiting tables is more my thing than, say, office work. I currently work at a “three star” restaurant in Folsom, CA, and by the time I move back to the Bay Area I will have 2 recent years waiting experience under my belt- half at diners and half at this restaurant. Also, I am attempting to teach myself about wine, which is actually quite interesting.

I am wondering what the job market is like, advice on places or types of places to apply, advice on how to interview… anything really to help me feel it out. I would prefer to work somewhere non-corporate in SF proper where the manager isn’t a dickhead, we can all dream, right?

1-”It is pathetic to see how many of us waiters are underpaid for the incredible work and knowledge we bring to every table.”. In San Francisco you earn a living wage plus tips. If you really are working a 50 or greater hour week like the rest of the industry and being paid poorly, then your skills are insufficient to get you a position in one of the higher prices/higher tipped locations. You, in contrast to cooks who have paid $40K for a professional education and are earning the same amount without the tips, are relatively well paid.

2) “3 star” restaurant in Folsom. Doubtful. White table cloth, fine. Three star, never. There is always need for good FOH people in San Francisco. You may have to work your way into the position you enjoy in a smaller pond.

Why, exactly, are you so underpaid and abused? When I waited tables I averaged double the $$$$ than those that worked at the “real jobs” my mother always wanted me to get. Maybe it’s your attitude and the service you give. No, the restaurant industry doesn’t pay even minimum wage to servers, but they provide you with the tools you need to sell yourself. You are, more or less, self employed. The restaurant provides the building, utilities, food and beverage, the rest is up to you. I would rather work for 2.13/hour (Texas) plus tips, than be paid a “fair” hourly rate. I’m better than minimum wage!

FINALLY! Thank you Lewis for not being a whiner and stating the obvious: Your attitude as well as skill and hard work can pay off well in the restaurant business.

Anything less than that then you might as well just go get a cookie cutter job and be thankful you can even score that

I have a friend that works for a restaurant in Pacific Heights. The owner steals tips from everyone there, and all the employee’s know this. The owner pays tips at the end of the week instead of every evening. Is this legit? On top of which; he abuses everyone with his shouting and verbal abuse!
Anyone know of a good pro bono lawyer?
Thank you!