Swampland Server Survey with Jessica

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Swampland Server Survey Series with Jessica

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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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