Category Archives: Swampland Survey

Swampland Server Survey with CrissAnn

Swampland Server Survey with CrissAnn Swampland Server Survey with CrissAnn

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Your Place of Employment:
Dave’s diner Middleboro http://www.davesdiner.com

Yes you can use my name and work place.
Your Position:
waitress
Years of Service:
3

Do you like your job?
Yes I really enjoy my job!
Do you feel supported by your employer?
Yes very much so
Are your duties written in a handbook?
yes
Do you personally like the cuisine served  at your place of employment?
Absolutely!! Love the food there

Do you have a good rapport with the Chef?
Yes, communication is great with our kitchen staff

Would you question a plate put up by the Chef if you believed
it wasn’t prepared the way the customer requested?    Yes if meal did not come out as the customer requested,  I would ask for said meal to be remade, but that rarely happens
Are you ever personally grossed out by any  of the food that you serve?
NO WAY!!!
Have you ever given into temptation and secretly eat off a plate?
YES lol, but we don’t at our restaurant. The kitchen window is right out  n the dining room so customers can see.

Are you encouraged to upsell?
We are encouraged to ask customers if they would like to start   with an appetizer
Do you ever / usually have to fake a cheery persona  when you really don’t feel cheery?
Not really as I have a pretty upbeat personality, plus I leave my personal life at the door and enjoy my job  and the people I work with.
Do you use sex appeal in hopes of a bigger tip?
No, I use good service and friendly conversation to get bigger tips
How do you handle removing finished plates?
I ALWAYS ask if they are still working on their meal  before I remove. If plate is pushed to end of table, I will still ask.  My pet peeve are empty plates being left on the table.
How do you handle the check?
“Can I get you anything else tonight?”   and then I tell them there is no rush on my part.  I work in a fast pace environment so most guests   like to leave after they eat if they pay by cash, I ALWAYS say that I will be right back with their change.
How do you handle leftovers?
I ask if they would like to take it home with them I bring a box to the table
generally I have the customer do it as we can not “touch” their food
Do you think on average that customers tip well or not?
Generally speaking I get good tips and feel I give good service
Would you like it if A Swampie requested your table?
YES

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Swampland Server Survey with Jessica

Swampland Server Survey Series with Jessica

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server
Your Place of Employment:
Nosh Tavern Plymouth
http://noshfoodgroup.com/

Formerly at Chili’s
You can use my name and place of employment
Your Position:
Bartender/server
Years of Service:
2
Do you like your job?
I love my job, and I will probably always work in the restaurant one day a week
even though I run my own business from home, because I enjoy talking to people
and serving them food.
Do you feel supported by your employer?
Yes, my employer is very supportive.
Are your duties written in a handbook?
We do have a written handbook, with expectations, and side-work.
Do you personally like the cuisine served at your place of employment?
I LOVE the cuisine. It’s all delicious and I tell diners that I am not usually helpful
in what to decide if they’re not sure because it is all good.
I would eat anything that the kitchen puts out from Nosh!
Do you have a good rapport with the Chef?
Yes, I’m one of the longest employees there, so it’s important
to keep up a good rapport with the kitchen!
Would you question a plate put up by the Chef   if you believed it wasn’t prepared the way the customer requested?
Yes, I do all the time, and if there are a lot of modifications,
sometimes I don’t even have to ask, the kitchen will double check/confirm
verbally when they put the food in the window for me.
Are you ever personally grossed out by any of the food that you serve?
Not from Nosh!!! It’s all fresh and delicious.
I worked at Chili’s before and even though I do LIKE most of their food (for a chain),
I know it was all frozen and sometimes that grossed me out to think about!!!
Have you ever given into temptation and secretly eat off a plate?
Yuck! No way!
Are you encouraged to upsell?
We are not encouraged to up-sell in the sense that I used to have to at the corporate restaurant.  We have options for an additional charge that we offer, for example, the sandwiches are a-la-carte,   so I ask if they’d like to add fries.
In that sense, I offer them because most people don’t notice that it explains that on the menu!
I also always ask about dessert or coffee, not for the sake of the up-sell,   but because who doesn’t want dessert?!
Do you ever / usually have to fake a cheery persona when you really don’t feel cheery?
i thoroughly enjoy this question because it’s something that I do, in fact do,
but not because I’m told to. Let me explain… I, like most servers/bartenders, am a human.
And we all have bad days here and there …
I will fake a cheery persona BUT ONLY BECAUSE I ACTUALLY END UP CHEERY ultimately!
I enjoy my job, so even if I have to really push for the smile on a tough day,
I end up genuinely smiling really quickly into the shift.
Do you use sex appeal in hopes of a bigger tip?
No, the last thing I’d want to do is give someone the wrong impression –  especially working behind a bar, when you can hear all kinds of crazy things.
How do you handle removing finished plates?
I ALWAYS ask if they’re done before touching someones plate, especially because sometimes
people feel uncomfortable with no plate in front of them while the rest of the party is still eating.
I do try to clear the plates when they are empty, though, because generally people want to relax
without dirty dishes in front of them when they’re done and chatting at the table.
How do you handle the check?
I typically drop a check at the table after I ask if they want dessert/coffee/or anything else.
Then when I drop the check off I remind them that if they change their mind it’s no problem
and that there is no rush.   I DO NOT mind if people sit at a table of mine, and sometimes it’s actually nice
if you’re really busy to have a table that’s finished sitting for an extra few minutes to catch up!
If there is a credit card present, I typically just say that I’ll be right back,
and if I don’t see a card, or if I see cash I say “I’ll be right back with some change” —
that way they have the option to tell me it’s all set, or if I didn’t hear them,
then I can just bring the change to the table and let them decide from there.
I always assume they want change even if it’s pennies.
You never know, and it’s their prerogative.
How do you handle leftovers?
This depends on what is happening at the table for me.
When I worked at Chili’s we were not allowed to box food in the kitchen due to some sort of food regulation
— we didn’t have a place for it and having half eaten food near the window with the new food was not okay…. That being said, our server station at Nosh is a separate table from the food window, and sometimes
I do bring the food back there to box it up and bring the check.
If people ask for boxes, I bring boxes for them to the table.
If there are kids or not a lot of room for them to maneuver,
I will box them at the table.
If they grab their plate in that case and start boxing, then I let them. smile emoticon
I don’t mind putting my own leftovers in a box at a restaurant, so I figure their like me!
Do you think on average that customers tip well or not?
On average I think customers tip well, yes.   And like I said, it’s their choice to tip or not.
I try and go above and beyond with service and that gives  me the satisfaction that I am doing a good job. If someone commends me for a job well done and doesn’t tip well,   even though it doesn’t pay the bills, I am still proud of what I do   and I don’t serve them any less if I wait on them again.
Would you like it if A Swampie requested your table?
Of course! That’s how I got into this group   and I’d love to have people come in and introduce themselves!

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Swampland Server Survey with Kristy

Swampland Server Survey with  Kristy  Check out all the other Swampland Surveys

server
Your Place of Employment:
Local breakfast place that shall remain nameless (2002-2003), Gary’s/Sparkfish/Garabaldi’s/Vinny’s Casa Grande (2003-2012)

Your Position:
Server, Hostess, Bartender, Expediter,
Manager for a few months at Vinny’s
Years of Service:

About 10
RP: Do you like your job?
KL: I loved my job most of the time. First, I’m a night owl, so the hours fit my personality and lifestyle well. I pretty much loved all of my coworkers and I forged long-lasting friendships with many of my customers. I only stopped bartending because I blew 2 discs out in my back in 2012; otherwise, after Vinny’s closed, I would have picked up another gig. The money is great for a part-time job (I’m a teacher). The times I disliked my job was when we had huge functions that didn’t tip well, or when I had a jerky customer or jerky “friend of the owner” who we had to be nice to.
RP: Do you feel supported by your employer?
KL: Absolutely. There was a restaurant I worked at before these 4 that I listed above that did not support their employees and took delight in humiliating them. This made me appreciate the folks who ran the Gary’s, etc. so much more.
RP: Are your duties written in a handbook?
KL: In smaller, family-owned restaurants, we don’t really get handbooks. Sometimes they’re posted as sidework duties, and the owners usually tell you what they expect of you.
RP: Do you personally like the cuisine served at your place of employment?
KL: I did! Which made it easy to sell. I worked at a chain restaurant for 6 months between the closing of Sparkfish and the opening of Garabaldi’s. The food was hard to get excited about, so when it came to recommendations, well, I’m not a very good actress! Liking what I was selling was a huge part of being a good server and bartender for me. If you like the food, you’re also more likely to try more of the menu that way and offer honest, enthusiastic suggestions.
RP: Do you have a good rapport with the Chef?
KL: Yes, I had good rapport with every chef/line cook I have worked with. It’s crucial, because when you mess up or need something, you need them to not throw a dish at you.
RP: Would you question a plate put up by the Chef  if you believed it wasn’t prepared the way the customer requested?
KL: Yes, and I have. I guess it goes with the good rapport, but in the end, the customers are paying the bills. As the server, you are their advocate for their food being done right.
RP: Are you ever personally grossed out by any of the food that you serve?
KL: Liver and onions, and anchovies. ‘Nuff said.
RP: Have you ever given into temptation and secretly eat off a plate?
KL: Never. That kind of stuff wigs me out. I’ve seen customers do weird things at their tables with their hands while eating. Gross. However, if there was a mess-up (say, customer ordered a sandwich with NO MAYO and it came with mayo), the mess-up would be left in the back for servers to pick at.
RP: Are you encouraged to upsell?
KL: Yes, but corporate places are more strict with that policy. They have secret shoppers and district managers involved with making sure that happens. It’s good to greet a table with a couple of drink specials and priority meals in mind.
RP: Do you ever / usually have to fake a cheery persona when you really don’t feel cheery?
KL: Yes, but that’s the nature of any job. The only difference is in the restaurant industry, how cheery you are/are not can directly affect your income. Servers make less than $3 an hour, so everything depends on tips. If you can’t scrounge up a smile, guess what? You don’t get paid.
RP: Do you use sex appeal in hopes of a bigger tip?
KL: Nah. I use humor– it works better.
RP: How do you handle removing finished plates?
KL: This is a touchy subject for some. It was drilled into me by my parents to never remove a plate from a finished patron while one or more patrons are still eating. However, if the patron has put it out to the edge, or I can gauge that they want it removed because they dislike the mess, I will. But I would always ask first and make sure they know to take their time.
RP: How do you handle the check?
KL: I learned the hard way when I was 17 and just starting out–
ALWAYS ASSUME THEY WILL WANT CHANGE!!!! I will say, however, that most people don’t pay with cash anymore, so the more awkward conversations come about with: “Book is on the table and closed. Looks like it moved. Can’t tell if they looked at it or not. Is there a card in there? I don’t want to rush them or hover. Are they ready?”
RP: How do you handle leftovers? Do you take the unfinished plate
and box it for the customer behind the scenes or  do you bring a box to the table?
Do you box it in front of the customer?Do you just let the customer box it themselves?
KL: If it is crazy busy, sometimes I would bring the boxes to the customers. I was always told it’s illegal to box the food out of sight of the customer, so I always did it right in front of them. However, I’ve been told that there is an exception for boxing out of sight in the kitchen if the kitchen has cameras. Someone else might have more info on that. I personally as a customer do not like boxing my own food because it can be messy and awkward, but at the same time, I understand when a server is in the weeds and can’t do it.
RP: Do you think on average that customers tip well or not?
KL: On average, yes. If not, it evens out. 20% is the standard, and many people go above that.
RP: Would you like it if A Swampie requested your table?
KL: Absolutely!! I wish this group had existed when I was still bartending. I would have loved to share in the enthusiasm and excitement of good food, good drinks, a good atmosphere, and good service. Not going to lie, though, there would also be some anxiety because I’d know I was going to be reviewed!! Lol

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Swampland Server Survey with Annoymous

Swampland Server Survey

Swampland Server Survey
Anonymous Survey Check out all the other Swampland Surveys

Your Name:
Annoymous

Your Place of Employment:
Very popular, much written about local restaurant

Your Position:
Server
Years of Service:
almost 2 years here but have been bartending and waitressing for 20 years

Do you like your job?
Yes, most days I love what I do. However, as with any job,
there are days I want to pull my hair out.

Do you feel supported by your employer?
Yes, sometimes.

Are your duties written in a handbook?
I’m not really sure, I believe there is a book of some sort.

Do you personally like the cuisine served at your place  of employment?
Yes I do. However, working 3 or 4 nights a week I do get sick of  it and need a break for a while.

Do you have a good rapport with the Chef?
Hahaha! Depends on the day, how busy it is, how hot it is outside, etc. But for the most part yes.

Would you question a plate put up by the Chef
if you believed it wasn’t prepared the way the customer requested?   Absolutely!   If I wouldn’t eat it I wouldn’t serve it!

Are you ever personally grossed out by  any of the food that you serve?
Some of the seafood grosses me out but that’s  because I don’t eat seafood AT ALL!

Have you ever given into temptation and secretly eat off a plate?
I would be lying if I said no.  Maybe a French Fry here and there

Are you encouraged to upsell?
Yes but I base it on the customer(s).  You can usually tell if they are willing to try something different

Do you ever / usually have to fake a cheery persona  when you really don’t feel cheery?
Having the ability to put on a happy face and fake a cheery persona is a must for this line of work. I love working with the public, and for the most part the public is nice, but there are those few patrons that believe  they are above you and treat you as their servant or they are just unhappy and take it out on you. But you have to suck it up and still give 110%

Do you use sex appeal in hopes of a bigger tip?
Honestly, it depends on the establishment you are working at. Have I in the past? Yes because it works!  Do I now? No, not the right place for it and I’d rather be tipped because I am good at my job.

How do you handle removing finished plates?

I do not remove a dish without asking if the customer would like it removed. Many people want the plates gone right away but others want everyone else to finish first. It’s easier to just ask then risk getting stabbed with a fork

How do you handle the check?

When a customer pays with cash I always say “I will be right back with your change”. That way they can say if it’s all set or if they need change. I HATE when a server says “do you need change?” Or “is this all set?” It’s as bad as when the girls at Dunkin Donuts assume you don’t want your change back and just keep it.

How do you handle leftovers?

I always offer to take it and wrap it in thekitchen. Usually if a customer wants to wrap it themselves they will say so. If I am waiting on a large party and there is an empty table near-by I will bring out several boxes and wrap them there.

Do you think on average that customers tip well or not?
This is a tough one because I think everyone has a  different idea on what “tipping well” is. For me, anything under 20% is not a good tip and is insulting to me as a server/bartender. It makes me feel as though I didn’t do my job well. We work extremely hard for our money and unless
the service is terrible a 20% tip should be the norm.

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