Everyone has worked in a F&B industry. Be it a restaurant or cafe, it is the same. Or at least to me. If you haven't work in this industry, it is a good platform to train your patience and your communication skills. I've been in the industry for 10 years and I've gathered some essential list of things to take note if you are in this industry.
1) Customers are not always right.
"Hey this ribeye is medium rare. I asked for a medium. Are you that stupid?" I've encountered guests like that and matter of fact, I am a waiter. Do I look like a fucking Chef to you. And you will be just stuck in the middle between the chef and the guest. Chances are, the chef will say "This is medium."
So you go back to the guest and politely say, "The chef said this is medium." THERE WE GO. "Can I speak to your manager?" SHIT!
2) Leftovers
Yes, you eat leftover food from guests because you haven't had your break for freaking 10 hours. And when you clear a plate of unfinished food to the cleaning area. Might as well. Trust me, all these little bites and pieces from the leftover and untouched portion of the food can really gives you extra boost of energy on the floor.
3) Tips
In Singapore, who gives a shit about tips right? "It's already in the 10% service charge." Yes of course it is. But we are not earning a single cent from the service charge. Who is? The boss. And just by receiving a $0.10 tips will make you happy. OH MY GOD. 10 CENTS!!! I've worked so hard for this extra 10 cents.
4) Boss
The boss doesn't really give two shit about your problems. "Why is the guest water not topped up?" "Why is the menus not served to the guest yet?" "Why isn't anyone by the door welcoming the guest?" Why, why and why. First thing first. I have a pair of hands and legs. THATS IT. And on days when we are short of manpower, that's the day where the boss comes in and screw you over, adding additional stress to you job. And DON'T, DON'T ever tell the boss that "But we are short of manpower, sir." That's it. Your manager will screw you over. The boss will find the manager in charge and screw him and he'll screw you. Boss just wants to see SALES. He doesn't care how hard you work, how many drop of tears you shed into the food. SALES. SALES!
5) Working Hours
If your schedule is from 5pm-1am. Don't even expect to leave at 1am sharp. Don't. I used to stay until 5am in the morning because some guest decided to drink till 5am. And the saddest part of all this, no one gives a shit about you staying past your working hours. You're still expected to come in tomorrow in the morning. Because it's your duty as a floor staff, duh?
6) Co-workers
We all have colleagues wherever we go right? But in the F&B industry, you'll be sure to meet one or two of your colleagues that are lazy as hell. "Hey, wipe that table for me, I have to go take some stuffs" "Hey, bring this up for me, my hand injured." And yes, you're right. Their pay check is fatter than mine. For doing nothing. Those people that can come in late for work every day and when you come in late, you are pretty much screwed for the day. Bias. Pfft.
7) Salary
In this industry, everyone has a different salary including the part timers. Say I'm getting paid 10/hr with maybe 7 years experience. Some moron can come in with ZERO experience and get 15/hr. Where's the logic in this?!
8) Public Holidays
Oh it's Valentines' Day? Good! Happy Valentines' Day to you, and now work. You can't spend any public holidays with your loved ones. What you can do is to spend few days earlier or few days later. Never on the day itself. People in this industry have no holidays. You're basically a robot.
But overall, working in this industry is fun as you get to know more people and interact with them. Each individual restaurant or cafe has their own set of house rule, advantages and disadvantages. But most importantly, guests needs to know although we are a service crew, we are not slaves. We don't need your $0.10 tips to let you vent your anger on. We are just working to earn extra pocket money for our studies. And we don't deserve this kind of treatment. I mean, don't be mean to the person who handles your food. You'll never know what they can do at the back. JUST SAYING.
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