#foodservices

This has been a common complaint throughout the pandemic, but even before the virus there were plenty of staffing issues plaguing the whole industry, and other sectors as well ‼️

The hourly pay for tipped wages 💁‍♀️ is pretty low without decent tips to supplement it, and the hourly for the Back of the House 👨‍🍳 jobs is often lower, and lacking tips completely. This is one of many reasons it was hard to retain restaurant staff. Other reasons include long grueling hours, difficult physical and emotional labor 😓🧹related to the job, and challenges with scheduling and attendance. 📆

In jobs like these, high turnover is very, very normal. But it can also be ubiquitous to have staff that have worked at the same restaurant for decades, and are passionate about their position there. Folks who stay for long periods, and consider that restaurant their home away from home. Some even stay there most of their working lives. 💕 💫

Most restaurant employees are reliable, but folks who bounce around a lot, do come and go from some restaurants and bar staff quite often.

I’ve seen fellow servers and bartenders handle a shortage of staff members so many various ways over the years. Everything from reorganizing whole sections of tables, 🪑doing a smaller, more limited menu. 🛎 Even closing off certain areas of the restaurant, to make the distance a smaller staff has to run shorter, 🏃🏻‍♀️ 🏃🏽‍♂️ and separating fewer checks to cut down on time consuming extra tasks. There are so many unique issues at every restaurant, and always a new way to find yourself in the weeds!! 🌿🍃

That also means there is always a unique solution at every establishment as well!

✨ HOW DO YOU HANDLE BEING SHORT-STAFFED AT WORK? ✨

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I'm a chef #foodservices

Some restaurants have fixed schedules for their employees.

As a restaurant worker, It is good having fix schedule because I can plan other events around my schedule in my daily life, such as working part-time in a different place.

The biggest cons are hard to find someone to cover the shift if it is an emergency.

Some restaurants prefer to rotate shifts based on the restaurant's needs. Restaurant workers can request off days each week, but if multiple workers want to off specific days, there is no guarantee.

The biggest cons are for a rotating schedule to plan your daily life.

What is your experience with these different schedules? Please, share your opinion in the comments.

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Some common mistakes we all make during the shift as a server.

They are easy to prevent those mistakes. It helps us to get through our shift without stress.

One of the common mistakes is miscommunication with your table. After taking food or drinks orders, repeat the guest's order and double-check that order is correct.

During rush hours, Unavoidable to make mistakes on the POS system. Ring in the wrong food or drinks. The best way to prevent those mistakes is to double-check the POS system before you send it to the kitchen or bar.

If you have any other suggestions to prevent mistakes, please, share them with us in the comment.

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Some servers or bartenders use a nickname rather than their real name.

It sounds insincere, but it is more than that.

As a server and bartender, we have been serving so many people.

Some restaurant workers want to separate their work life and private life. Some of them have names that are not easy to pronounce or are different. It doesn’t feel right when the server tells their name and is stuck with the pronunciation for 10 minutes.

Also, we serve all different types of people, and it is more us to security to protect ourselves from the creeps. #jobsearch #wordsofadvice #advice #application #foodservices #interview #aboutmyjob #motivation

The food industry dress code was known for a black shirt, black shoes, and black pants for so long. I was told to wear black when I got my first restaurant job.

Some places prefer a little bit casual such as dark jeans and a restaurant shirt or t-shirt where the restaurant logo appears on the shirt. My experience with the restaurant shirt was of low quality, which is hard to work on the hot summer patio. The uniforms give by the restaurant for free. If you need more than a shirt, my old job wanted us to pay if we get an extra shirt.

One of my restaurant job dress codes was a light blue color stripes shirt, choice of scarf, and black pants and shoes. I must admit that annoying to wear a scarf, especially in the hot summertime.

My latest restaurant job doesn’t require any uniform. We can wear any style of button-up shirt or blouse for a woman as long as a person looks good and sharp. Sometimes, restaurant guests struggle a figure out if that person works in the restaurant or is just a restaurant guest.

All overdressed comfortably during my restaurant shift was helpful. I have never become a big fan of ugly uniforms.

How do you feel about the restaurant uniforms or uniform-free casual style? Please share your opinion about uniform pros and cons with your comments.

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One famous perk of Bartending is all the free swag that comes from beverage companies and other promotional materials! There are plenty of ways companies try to spread the word about their brand, other than promoting the actual product itself!

All of those beer cozies 🥤, t-shirts 👚, shot glasses 🫙🍻, pint glasses 🫗, baseball caps 🧢, and beads 🪅 - material stuff that seems to appear and disappear in the same night of revelry - all of it does go somewhere other than a landfill. And often that place is the home of the restaurant staff!! (in addition to the patrons homes, of course) 😆 😉 😅 🍽🩴🎒🧤🍺 🍭

I’ve gotten so many different kinds of swag, from my own restaurant or brewery, from another beverage company promoting their own brand, or from customers, as a bonus during an event we were hosting for them, or as a tip of some kind. Even some of the uniforms I’ve worn in the past were branded shirts sold by the restaurant to patrons, and more than a few of them were sleek enough to wear outside of work!

Some companies take it really far, for example some specifically branded and extremely unique craft beer glasses, like one from the Two Brothers Brewery, that I cherish. Which is a whimsical wine glass shaped orb 🍷 with a rounded bottom, so it rolls around the table every which way, on its own. They were introducing a brew they called the “Wobble IPA”. 🍺 Although if the India Pale Ale doesn’t stay IN the glass while you’re consuming it, it’s hard to get the word out about the flavor. It was worth a try though, and I’ll never forget it, so they did their part when it comes to marketing!! 🫗 😆 🫗 🍻

My other favorite freebies always came from Rouge Brewery in Portland, Oregon. They flew out ✈️ to the place I worked in Cleveland, Ohio once a year for an entire weekend of oysters and beer, which I would love to tell you all about on another post! ✨🦪🖤🍺✨

They had the softest T-Shirts you’ve ever felt, and a classy yet punk flair that was unmistakably Rouge. Marketing and branding wise they had it covered already, but from a quality standpoint they memorably stood out from the crowd! I’ll never forget some of the shirts, hats and other trinkets I’ve collected from them!

WHATS THE BEST FREEBIE YOU’VE EVER GOTTEN AT WORK?? WHAT ARE SOME EXAMPLES OF WORK SWAG YOU’VE LOVED??

✨ 👚 🧢 🩴 🎒 🧤 🍺 🫗 🍭 🥤 🫙 🍻 👒 ✨

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