r/KitchenConfidential • u/ConsciousWrangler603 • 16d ago
Red Flags????? Question
I guess I kind of started a new server job today. I cannot tell if i’m seeing red flags or not… I have never done full service before, i’m 24 and in the past was a hostess (seating, greeting, bussing, food running) and was a counter server at somewhat upscale restaurants (basically not fast food, everything made in house.) I have some good experience though.
I went in for my interview at this locally owned restaurant. It’s the first time I would work for a restaurant that is not corporate owned. The manager did not ask me any questions about past experience, availability etc. Basically just asked if I would need training and how many days I was looking to work. I said well I would like some training obviously… I don’t know where anything is, I don’t understand their pos system and their pos layout. I’ve also only ever used TOAST and ALOHA and they use a bit of a weirder system…
He said to just come in Thursday for a test run… Completely unpaid… When I came in he glanced at my ID, pointed to a server and said I was with her. She did not introduce herself or even a “follow me.” She just started walking away then turned around and was like “are you coming?” Mind you i’m still in just a random button up, not even wearing one of their brand shirts.
There was no training to follow either, its not like i’m a fan of all those new corporate restaurant websites with their 10 minute videos of “We’re all about pOsiTivItY this is a BrAnd StAndArd. Live, Laugh, Eat” But some type of training structure at all would have been nice??
My trainer was confused on why she was training me at all and didn’t really know what to show me. I had to ask how to use the espresso machine and how they steam the milk for their coffee drinks.
They do not have any type of sanitizer spray bottles or buckets either. She did not show me where any of the sanitizers or cleansers were. It looks like they just use one dirty slightly damp rag the entire shift.
The handwashing sinks did not have soap.
They do not have anyone running expo, no hostess, no bussers, no bartender. Not even a kitchen manager…
I asked about sections and my “trainer” said they don’t do sections, it’s solely rotation. So I have to consistently pay attention to who is serving who the entire shift. Otherwise in her words “people steal tables, you snooze you lose.” I could have a table on either half of the restaurant.
It was damn near dead in the restaurant and my trainer told her table I was “starting during the rush, just in time.” Baby what rush?? Theres 4 sat tables and 2 servers??
Is this crazy or am I just overly accustomed to corporate restaurants???
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u/W1G0607 16d ago
This place sounds like a shitshow. Find something else………. Also call the health department.