| Red Lobster - Re: OT: Kinda, not really... - CLICK HERE for the Cooking Forum Index |
| jmcquown |
Doug Kanter wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:MB77f.22$wG.20@bignews4.bellsouth.net...
>> As always, it depends on the store. I worked at Red Lobster when I
>> was going to college. The food was excellent. I always prided
>> myself on giving
>> excellent service to the customers and never saw any of the other
>> wait-staff
>> slacking off, either. It was actually a fun, albeit stressful, job,
>> but at
>> $2.13/hour plus tips I just couldn't make enough money. "Families"
>> don't tip well. Neither do large parties of older women. But both
>> will run the shoes off your feet.
>>
>> Jill
>>
>>
>
> Red Lobsters existed when you were in college? <drum crash>
> <now looking for a piece of furniture to hide behind>
You can run, but you can't hide! LOL This was back in the day when the
female servers had to wear blue "sailor" dresses with the navy-style square
white collar and a red bow tie. The male servers were much more elegant in
black slacks, white shirt and a short red waistcoat (you almost expected to
see tails). There were no "cheddar cheese biscuits". They didn't even have
fresh lobsters in tanks until shortly before I left for an office job; only
icelandic lobster tails.
This was one of the fun parts of the job: any time a new item was introduced
on the menu, we had a staff meeting and sampled whatever it was. This
*included* bar drinks. I don't know if they still do but they used to have
special drinks where if you bought one you got to keep the glass. The
'Lighthouse' came in a glass that looked like a lighthouse, etc. The staff
meetings started at 8 AM on Saturday and we had to start prepping for lunch
shortly after that. Half the waitstaff was tipsy by the time the place
opened at 10:30 :)
Jill
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| Doug Kanter |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:%B87f.40$wG.8@bignews4.bellsouth.net...
>> Red Lobsters existed when you were in college? <drum crash>
>> <now looking for a piece of furniture to hide behind>
>
> You can run, but you can't hide! LOL This was back in the day when the
> female servers had to wear blue "sailor" dresses with the navy-style
> square
> white collar and a red bow tie.
Oooh.....kinky.
Now, I wonder when this awful thing became acceptable to bad restaurant
managers everywhere: I'm at a table with another man and two women. The
server comes over and says, "Hi! My name's Kari <or whatever> and I'll be
your server tonight. Can I bring you guys a drink to start with?"
First of all, who gives a phuque what her name is. We're not gonna be taking
warm showers together, are we? But even more important, what's with "guys"?
Do women need to write "I am not a guy" on their foreheads before entering a
restaurant??? Breasts, hairstyle and skirts aren't enough of a hint?
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| jmcquown |
Doug Kanter wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:%B87f.40$wG.8@bignews4.bellsouth.net...
>
>>> Red Lobsters existed when you were in college? <drum crash>
>>> <now looking for a piece of furniture to hide behind>
>>
>> You can run, but you can't hide! LOL This was back in the day when
>> the female servers had to wear blue "sailor" dresses with the
>> navy-style square
>> white collar and a red bow tie.
>
> Oooh.....kinky.
>
Yeah, we were all looking hot (and definitely feeling that way!) in our blue
polyester double-knit dresses!
> Now, I wonder when this awful thing became acceptable to bad
> restaurant managers everywhere: I'm at a table with another man and
> two women. The server comes over and says, "Hi! My name's Kari <or
> whatever> and I'll be your server tonight. Can I bring you guys a
> drink to start with?"
>
> First of all, who gives a phuque what her name is. We're not gonna be
> taking warm showers together, are we? But even more important, what's
> with "guys"? Do women need to write "I am not a guy" on their
> foreheads before entering a restaurant??? Breasts, hairstyle and
> skirts aren't enough of a hint?
It was company policy to introduce yourself. I'm sure that's true in most
chain restaurants. I don't recall ever saying "Can I bring you *guys*"...
it was, "Would you like something from the bar tonight?" But I definitely
had to introduce myself. We didn't have "specials" so I didn't have to deal
with reciting a litany of items which, of course, no one ever pays attention
to. The only side dish choices were "baked potato, french fries or rice?"
and "coleslaw, salad or applesauce?" (Don't ask me why applesauce.) They
didn't do soups. They didn't do steamed veggies. I hope at least that much
has changed.
There are a couple of things I learned there that I notice isn't done in
most restaurants and they probably don't do them at Red Lobster anymore,
either. You don't reach over a table with a pot of hot coffee to provide
refills. You pick up the cup, turn away from the table and pour. Imagine
if the handle on the pot broke... we're talking the McD's hot coffee lawsuit
to the *extreme*! (It became a habit to do this with iced tea and water
refills, too.) And milk, if it's served in those little cartons (which is
tacky but hey, it happens): you fill a glass with ice. Put an empty glass
on your tray along with the carton of milk. Pour the ice into the empty
glass and then pour the milk into the chilled glass.
Just some tips (ha ha!) for those servers out there :)
Jill
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| Doug Kanter |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:_X87f.45$wG.29@bignews4.bellsouth.net...
> Doug Kanter wrote:
>> "jmcquown" <jmcquown@bellsouth.net> wrote in message
>> news:%B87f.40$wG.8@bignews4.bellsouth.net...
>>
>>>> Red Lobsters existed when you were in college? <drum crash>
>>>> <now looking for a piece of furniture to hide behind>
>>>
>>> You can run, but you can't hide! LOL This was back in the day when
>>> the female servers had to wear blue "sailor" dresses with the
>>> navy-style square
>>> white collar and a red bow tie.
>>
>> Oooh.....kinky.
>>
> Yeah, we were all looking hot (and definitely feeling that way!) in our
> blue
> polyester double-knit dresses!
>
>> Now, I wonder when this awful thing became acceptable to bad
>> restaurant managers everywhere: I'm at a table with another man and
>> two women. The server comes over and says, "Hi! My name's Kari <or
>> whatever> and I'll be your server tonight. Can I bring you guys a
>> drink to start with?"
>>
>> First of all, who gives a phuque what her name is. We're not gonna be
>> taking warm showers together, are we? But even more important, what's
>> with "guys"? Do women need to write "I am not a guy" on their
>> foreheads before entering a restaurant??? Breasts, hairstyle and
>> skirts aren't enough of a hint?
>
> It was company policy to introduce yourself. I'm sure that's true in most
> chain restaurants. I don't recall ever saying "Can I bring you *guys*"...
> it was, "Would you like something from the bar tonight?" But I definitely
> had to introduce myself. We didn't have "specials" so I didn't have to
> deal
> with reciting a litany of items which, of course, no one ever pays
> attention
> to. The only side dish choices were "baked potato, french fries or rice?"
> and "coleslaw, salad or applesauce?" (Don't ask me why applesauce.) They
> didn't do soups. They didn't do steamed veggies. I hope at least that
> much
> has changed.
>
> There are a couple of things I learned there that I notice isn't done in
> most restaurants and they probably don't do them at Red Lobster anymore,
> either. You don't reach over a table with a pot of hot coffee to provide
> refills. You pick up the cup, turn away from the table and pour. Imagine
> if the handle on the pot broke... we're talking the McD's hot coffee
> lawsuit
> to the *extreme*! (It became a habit to do this with iced tea and water
> refills, too.) And milk, if it's served in those little cartons (which is
> tacky but hey, it happens): you fill a glass with ice. Put an empty
> glass
> on your tray along with the carton of milk. Pour the ice into the empty
> glass and then pour the milk into the chilled glass.
>
> Just some tips (ha ha!) for those servers out there :)
>
> Jill
>
>
Now, if only servers were trained to work better with the kitchen, and
arrange for the main course to not arrive 2 minutes after the soup. You
*know* that if you ask them to keep it warm, it's gonna be ugly, in some
cases.
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| Mark Thorson |
Doug Kanter wrote:
>
> Now, I wonder when this awful thing became acceptable to bad restaurant
> managers everywhere: I'm at a table with another man and two women. The
> server comes over and says, "Hi! My name's Kari <or whatever> and I'll be
> your server tonight. Can I bring you guys a drink to start with?"
>
> First of all, who gives a phuque what her name is. We're not gonna be taking
> warm showers together, are we? But even more important, what's with "guys"?
> Do women need to write "I am not a guy" on their foreheads before entering a
> restaurant??? Breasts, hairstyle and skirts aren't enough of a hint?
You went to the wrong restaurant. You should
have gone to Politically Correct Lobster. :-)
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| Doug Kanter |
"Mark Thorson" <nospam@sonic.net> wrote in message
news:435D3202.783FAEEB@sonic.net...
> Doug Kanter wrote:
>>
>> Now, I wonder when this awful thing became acceptable to bad restaurant
>> managers everywhere: I'm at a table with another man and two women. The
>> server comes over and says, "Hi! My name's Kari <or whatever> and I'll be
>> your server tonight. Can I bring you guys a drink to start with?"
>>
>> First of all, who gives a phuque what her name is. We're not gonna be
>> taking
>> warm showers together, are we? But even more important, what's with
>> "guys"?
>> Do women need to write "I am not a guy" on their foreheads before
>> entering a
>> restaurant??? Breasts, hairstyle and skirts aren't enough of a hint?
>
> You went to the wrong restaurant. You should
> have gone to Politically Correct Lobster. :-)
Geez...I didn't think this was a PC issue - just a matter of "what's right
in front of your eyes". :)
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| jmcquown |
Doug Kanter wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:_X87f.45$wG.29@bignews4.bellsouth.net...
>> Doug Kanter wrote:
>>> "jmcquown" <jmcquown@bellsouth.net> wrote in message
>>> news:%B87f.40$wG.8@bignews4.bellsouth.net...
>>>
>>>>> Red Lobsters existed when you were in college? <drum crash>
>>>>> <now looking for a piece of furniture to hide behind>
>>>>
>>>> You can run, but you can't hide! LOL This was back in the day
>>>> when the female servers had to wear blue "sailor" dresses with the
>>>> navy-style square
>>>> white collar and a red bow tie.
>>>
>>> Oooh.....kinky.
>>>
>> There are a couple of things I learned there that I notice isn't
>> done in most restaurants and they probably don't do them at Red
>> Lobster anymore, either. You don't reach over a table with a pot
>> of hot coffee to provide refills. You pick up the cup, turn away
>> from the table and pour. Imagine if the handle on the pot broke...
>> we're talking the McD's hot coffee lawsuit
>> to the *extreme*! (It became a habit to do this with iced tea and
>> water refills, too.) And milk, if it's served in those little
>> cartons (which is tacky but hey, it happens): you fill a glass with
>> ice. Put an empty glass
>> on your tray along with the carton of milk. Pour the ice into the
>> empty glass and then pour the milk into the chilled glass.
>>
>> Just some tips (ha ha!) for those servers out there :)
>>
>> Jill
>>
>>
>
> Now, if only servers were trained to work better with the kitchen, and
> arrange for the main course to not arrive 2 minutes after the soup.
> You *know* that if you ask them to keep it warm, it's gonna be ugly,
> in some cases.
Actually, it's the kitchen expeditor's job to do that, although the server
should be mindful. The 'expo' knows what was ordered and what time the
order was submitted. They should be able to reasonably guess when the
soup/salad went out to the table and should be able to gauge when the
remaining order goes through to the line. This one reason when people think
working in a restaurant in *any* capacity is easy work I have to laugh.
Then again, there are heat lamps and while some may cringe, they do keep
your food warm in the interim. Heat lamps do not equal McD's :)
Jill
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| Doug Kanter |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:klv7f.5504$x6.2470@bignews6.bellsouth.net...
> Doug Kanter wrote:
>> "jmcquown" <jmcquown@bellsouth.net> wrote in message
>> news:_X87f.45$wG.29@bignews4.bellsouth.net...
>>> Doug Kanter wrote:
>>>> "jmcquown" <jmcquown@bellsouth.net> wrote in message
>>>> news:%B87f.40$wG.8@bignews4.bellsouth.net...
>>>>
>>>>>> Red Lobsters existed when you were in college? <drum crash>
>>>>>> <now looking for a piece of furniture to hide behind>
>>>>>
>>>>> You can run, but you can't hide! LOL This was back in the day
>>>>> when the female servers had to wear blue "sailor" dresses with the
>>>>> navy-style square
>>>>> white collar and a red bow tie.
>>>>
>>>> Oooh.....kinky.
>>>>
>>> There are a couple of things I learned there that I notice isn't
>>> done in most restaurants and they probably don't do them at Red
>>> Lobster anymore, either. You don't reach over a table with a pot
>>> of hot coffee to provide refills. You pick up the cup, turn away
>>> from the table and pour. Imagine if the handle on the pot broke...
>>> we're talking the McD's hot coffee lawsuit
>>> to the *extreme*! (It became a habit to do this with iced tea and
>>> water refills, too.) And milk, if it's served in those little
>>> cartons (which is tacky but hey, it happens): you fill a glass with
>>> ice. Put an empty glass
>>> on your tray along with the carton of milk. Pour the ice into the
>>> empty glass and then pour the milk into the chilled glass.
>>>
>>> Just some tips (ha ha!) for those servers out there :)
>>>
>>> Jill
>>>
>>>
>>
>> Now, if only servers were trained to work better with the kitchen, and
>> arrange for the main course to not arrive 2 minutes after the soup.
>> You *know* that if you ask them to keep it warm, it's gonna be ugly,
>> in some cases.
>
> Actually, it's the kitchen expeditor's job to do that, although the server
> should be mindful. The 'expo' knows what was ordered and what time the
> order was submitted. They should be able to reasonably guess when the
> soup/salad went out to the table and should be able to gauge when the
> remaining order goes through to the line. This one reason when people
> think
> working in a restaurant in *any* capacity is easy work I have to laugh.
> Then again, there are heat lamps and while some may cringe, they do keep
> your food warm in the interim. Heat lamps do not equal McD's :)
>
> Jill
Unfortunately, the kitchen expediter, if any, has no idea how fast or slow
different people eat. I'm afraid that job description is invalid and
useless, although I'm sure you could point out exceptions.
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| no_one@no_where.invalid |
"Doug Kanter" <ancientangler@hotmail.com> wrote:
>
>big snip
Wow isn't that neat. A multi level quote just to add three lines. Now
there is a deep thinker.
--
Help make Usenet a better place: English is read
downwards,please don't top post. Trim replies to
quote only relevant text.
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| Doug Kanter |
<no_one@no_where.invalid> wrote in message
news:nustl1d19bsts8foumqb1k0imh2r02rocq@4ax.com...
> "Doug Kanter" <ancientangler@hotmail.com> wrote:
>
>>
>>big snip
>
> Wow isn't that neat. A multi level quote just to add three lines. Now
> there is a deep thinker.
You added so much to this thread. Reading your message was nothing less than
an epiphany.
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