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| *Ostroff, Fair and Company>>>Food Service |
Waitressing job being offered? |
What short of a questions should one ask when going to talk to a person about the waitressing job being offered? eg. Hours, days, etc. Usually in the restaurant industry, you get to choose your own hours and days, or let them decide. I highly recommend you decide for yourself as if you let them decide, then you will be working 6 days a week. Also don't let restaurant managers try to force you into working 50 hours a week. I used to do that and I lost my will to work there in 3 months. Why I lasted another 6 months I do not know. you do not want to be this? know why! because customers are mean!! they are the devils, they dont know how to eat at home!! they demand stuff, they are not fair and nice Find out what shifts are available. Most restaurants give the new servers the worst shifts. You have to pay your dues before they will give you the better shifts. But if you bust your butt and do a good job you will get the better shifts and better stations much quicker. Kiss your weekends goodbye. If you want to make money in this business weekends are going to be your big money nights. Waitressing is not as bad of a job as some people make it out to be. I do it and love it. Most customers are very nice. The rude ones (which are very few) I just give them what they want make sure they are set up with everything they need and minimize the amount of time I spend at their table. I work between 25-30 hours a week and make around $500 a week. Good Luck and have fun. If you have special needs (can only work part time evenings, etc), ask if this will be a steady shift or if they will rotate you 7 days a week days and evenings. Ask what you are responsible for in the way of uniforms and cleaning. (One minimum wage place I worked for had the nerve to tell me to dry clean my uniform and would not reimburse the cost). Ask how many tables you will be responsible for. Ask how tipping works. (My friend worked in a restaurant where all tips went into a jar and had to be shared equally with all waitresses AND the kitchen staff). |
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