I understand the fee was introduced as a measure to reduce single-use items, but I’ve read that the fee doesn’t go to any agency, it simply goes to the restaurant. What’s the benefit of having this fee if the money doesn’t go toward anything that benefits the public? I feel this is a money grab at this point…and I’ve seen numerous other cities introduce it now

it’s a pretty fancy except i have literally no experience in the restaurant industry and haven't worked in so long. i’m worried im going to be a nervous reck.

interview tomorrow.. also is there tipping with hosting?

Hello fellow restaurant warriors,

I (22f) was recently “promoted” to a Sommelier/management position (from server) at my workplace, fine dining steakhouse. Now I say “promoted” because multiple reasons.

- work hours are increased from 35 to 50 per week
- pay is significantly less, still enough for where I live but not what I was making as a server
- my position is mostly management(90%) and very little on actual wine.
- i miss my flexibility/spending time with family and friends
- feels like all I do is deal with problems within the restaurant
-i have started to become slightly miserable, not wanting to work, cutting corners on home life duties
- I am an hourly employee and am getting texts and calls about call outs, which then I have to hop online and make sure we are staffed for the night, or I am screwed

Now I knew there would be a pay cut, but after taxes I’m not pulling in as much as I thought I was. I want to move back into my serving position but I am stuck between the decision taking my serving position back, or staying on as the Sommelier, making a smaller paycheck for longer hours. I originally accepted this position because I wanted it to strengthen my resume. Now Im not sure if it’s worth throwing out my entire social life/ time with family for this. I now just stuck figuring out if I am completely shooting myself in the foot quitting management.

i’m pretty annoyed and need to commiserate. i’m a busser in a fine dining restaurant and naturally i make the least amount of money. in my experience with fine dining in my city, bussers typically only polish glasses and clean bathrooms at certain intervals (and also take out recycling).

anyway, on an extremely busy day early this year a food runner walked off the shift. i went down to help the runners and i guess was a big help that night. i was definitely happy to help on successive busy nights and did so at the expense of my job since they would really struggle and their jobs were more important.

anyway, now its become an occurrence every shift. we literally had a quiet saturday and they were asking me if i could come and help them. there is no way to help them not at detriment to my job. they can’t handle any day whether its below average, average, above average etc. i was fine with it before but they’ve also started to get pissy and rude with me when i say no (when ive been told off before for going to help them when i have glasses) and they also make more than me.

i feel like it’s unfair that im performing extra duties every shift now but being paid the same and getting no adjustment on the things i was doing before. i also get the sense some of the stuff they want me to do is not because they’re extremely busy, but because they don’t like those jobs and would rather hand them off to me. i would HATE to be a snitch and tell the manager but idek what to do. honestly im not going to be at the restaurant for that much longer but i also do have a second job so doing more physically difficult tasks and staying for longer each shift is taking its toll (especially for no extra money). any advice?

I'm so heartbroken. I found out some of the other part-time staff were getting paid higher than me. Yet my request to have the same rate as them got rejected.

It makes no sense why you'd pay someone who disappears during half of the shift, is often chatting and fooling around, a higher rate than some others. Can someone tell me why that happens?

Hey! I applied for a serving position at the Knife and Spoon at the Ritz in Orlando. Does anybody work there?? How do you like it? What’s the hardest part?

Tonight I had a woman come in, order a roll with fresh salmon...

And then complained that her fish was raw.