Skip to main content

Cook and Server Rivalry

There has been a long battle that can rival that of the Montegues & Capulets, Biggie & Tupac, and even Foreigner and Journey... the battle between Cooks and Servers.

I've never seen so many altercations happen in a restaurant than between those two groups.  As stated in the above tweet, cooks think that servers are lazy and don't know how to take food orders, while servers think cooks are slow and don't care because they are not on the front line taking the heat if the food is wrong, or took a long time to get to the table.

Servers are instantly resented by the back of house staff.  Maybe because they think that we make the most money in the restaurant.  Since we work off of tips, the cooks just see us walking with cash and immediately think we make more.  But the trade off is if it's slow, than cooks make more money because they usually make a higher hourly, and some of them may even get health benefits to go along with that.  A slow restaurant means a server is making no money, or worse yet, we may get cut from our shift to save on labor costs for the place.

It's a back and forth trade off.  Cooks deal with the heat of a kitchen, and servers deal with the heat of angry customers.

I have definitely had my fair share of fights with cooks and even chefs.  No saying I look to pick fights during my shifts, but in the end, I am just trying to get food in front of the customer.  My last confrontations had to deal with what the menu said we had and what the chef said we ACTUALLY had.  The chef had a problem with making an entree the way that it said on the menu.  He didn't want to make it because he told me we had run out of the ingredients   Before having to go back to the table and tell the guest that we didn't have their second choice for an entree, I got a little frustrated voiced my concerns.

"Would it be possible for you to actually do what your job says and cook?  They are a regular customer," I stated.

"Tell them they should go eat somewhere else.  We are out of the things they want."

"Well since they have already been here 30 minutes, I think they would like to stay here and finish their meal," I pleaded.  "And being out of something is one thing, not wanting to make it is another."

A bit childish yes, but in the end the customer finally got something similar to what they wanted, and that was the end of it.  At least no knives were drawn.  Seriously, I once worked at a place where two brothers, (not Black guys,) owned the place.  One was the Executive Chef, and the other was the General Manager.  They had a huge fight in the kitchen, the chef pulled a knife and threatened his brother, and all this... over a girl.

Until next time... Server's don't pay their rent with compliments.

 "Bitter.  Party of 1?  Your table is ready."

The Bitter Bistro

 FOLLOW ME ON TWITTER CLICK HERE

Comments

Popular posts from this blog

Empty Restaurant Syndrome

When Charles Dickens wrote, "It was the best of times, it was the worst of times," he must have worked in a restaurant that used to be booming, but had come crashing to a halt.  Time cannot be crueler, than time standing still in an empty restaurant. I've noticed that restaurants have busy and slow seasons.  Yes, there are some restaurants that are busy 365 days a year.  Spago in Beverly Hills is one of those places.  But for the rest of us peons who couldn't get hired at one of the cash-cows, we work at places that suffer from great highs, and extreme lows.  When it gets close to tax time, my restaurant is slow.  When the holidays roll around, business picks up with parties and bosses acting like they care by paying for the company to have a 3-course meal. Right now I am in the midst of the slow season.  School just started.  Families are adjusting to their fall schedules.  Whatever!  This in turn has given me ample time to reflect on my life and how long I hav

10 Ways To Get Better Service At A Restaurant

I have noticed that there are many variables that can lead to a bad dining experience, and for the customer to say that they received "poor service" has become cliche, and just the "go to" for when all things go bad in a restaurant.  Here is a Top 10 list to help customers have a positive experience the next time they dine out. 10.  SIT AT THE FIRST TABLE THE HOST GIVES YOU "This table's too round.  This table's too brown.  This table's just right."  You are not buying real estate.  So for you to pass on the first, then the second, and even the third table option the host gives you is beyond ridiculous.  The tables are all made the same, have four legs, four chairs, (if applicable,) and are strong enough to hold food, drinks, and purses.  And if you pass on a table, now you've messed up the floor plan that the host has prepared at the beginning of their shift, and everybody in the restaurant takes notice as you are aimlessly walking a

Micro-Manage This!

Control freak.  Bossy.  Obsessive compulsive.  Nit-picky.  Micro-manager.  Call them what you want, I can't stand any of them.  Being a manager is already a disliked position in a restaurant, but add the word "micro" to it, and now you've got somebody who will stay on you like stink on shit.  And they really enjoy the smell of shit. I work with one of these... (ahem)... people.  And I don't know why I ahemed them, but basically this person is a major pain-in-my-ass.  Sure, the intentions might be good, but when a server is trying desperately to do their job so they can make money in order to pay their bills, the last thing we need is somebody getting in our way of making that money. There is a thing called, "The Steps of Service," that most of us servers try to follow with each table.  That's the rapport that I am trying to establish with each guest that is sitting in my section.  I am trying to get you to like and trust me, and then I can do m