Malibu guy

The other day at work I waited on this table of two guys... one of them asked for a Malibu with something and I told them that we don't have Malibu. He said, "well see, I have to go back to work, and you can't smell Malibu." First off, don't tell me that you're going back to work after having a drink (because now I'm judging you), and secondly when I tell you we don't have it, your friend then asks "well what DO you have?" Listen dog, just because we don't carry the one thing you want, doesn't mean we don't have any other booze. We are a bar for christ's sake. So then you order a lemonade and your friend orders a double well whiskey and gives me the look of death every time I come back to the table.

 So the point of the story is: don't be a jerk to your waitress if the bar doesn't carry what you want.

Tips

I'm going to start off my first post by telling each and every one of you- a waitress makes their money by tips. I make $3/hour in the state I live in. When a person leaves me $2 on a $20 bill, I want to scream in their face.

You should be leaving me 20%+ because:
I have a smile on my face,
I'm polite,
I've given you a hundred refills on your diet coke (why even drink a "diet" anything if you're going to have 20 glasses),
your food came out correctly (when you've substituted everything)
and hot.

If I've done any of the things listed above wrong, leave me a little less, but 10% is not the norm, hell, 15% isn't the norm anymore.

I don't mean to be crude but if you can't afford to tip, then don't go out to eat.

Here's how to figure out what 20% is:
Multiply the first number of your bill by 2...
if your bill is $20, then you leave $4
if your bill is $25, then you leave $5
and so on and so forth.

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Hello there!

I've been waitressing for the past four years at the same place (which will remain nameless) and I've always wanted to teach people what to do and what not to do when going to a bar/restaurant.

For those of you that have never served before, let me tell you, it's not as easy as you think it may be. I've met some interesting people along the way and shared many laughs with my co-workers and patrons, but have also shared some of the bad days, when I've been on the verge of tears (ok, I've cried) and never wanted to go back again. 

I've mainly started this blog to bitch about how rude people can be, things not to do and things that upset every person in the restaurant industry. So please, bear with me. 

xoxo

Your (sometimes) friendly waitress.