what is a waiters responsibilty?
139471
To wait on you hand and foot.
457671
In general, no.\n\nA tip is supposed to be for someone who provides you service.  When discussing food, this generally refers to taking your order, bringing the food to the table, etc.\n\nYou don't normally tip the cook, or the cashier, and since these are the only people you interface with during a pick-up transaction, a tip is not necessary.
69337
Restaurant managers may be required to work evenings, weekends and public holidays. Shift work, including split shifts (working mornings and evenings, with time off in the afternoon), is also common. \n\nSkills and Interests\nAs a restaurant or catering manager, you should: \n\nhave tact and diplomacy \nbe able to motivate and manage staff \nhave strong customer service skills \nhave plenty of stamina \nhave strong communication skills \nbe able to keep calm in a crisis \nbe well organised and methodical.
570918
1)farting \n2)TOO personal stories\n3)being rude to a waiter/tress if we're at a resturant\n4)being a B****\n5)not trying to have fun cuz ur too GOOD for it\n*just don't be stuck up n try to enjoy what i put into action for u\noh and no thank u, that's really rude and urks me
296312
People serving ????????????//
812086
Anywhere that the worker isn't providing any kind of exceptional or quality customer service (ie, being friendly, attentive and helpful from the get-go) Especially if that person is making a regular wage (not server/waitress wages)\n\nIt's tough because I've worked plenty of crummy counter service and retail jobs where a tip now and then might have made up for the way I was often treated by customers despite bending over backwards to do a good job. \n\nA tip JAR doesn't really bother me, because it's kind of an afterthought, and I don't feel guilty passing it up.  What does bother me is that tip LINE on the credit card receipt practically everywhere. I tipped someone for a *pick-up* pizza the other night just because the line was there and I felt guilty leaving it blank.  That's ridiculous.
262520
ideally for me, it's give and take, lady. 50/50. \n\nif it came down to the brass tacks though, i'd rather be the server than the servee.  i'm more a giver than a taker at heart.
1044363
Have regular informal meetings with your staff to give them the opportunity to tell you of any recurring problems in the running of the restaurant. If you show your staff that they are valued and that they are important to the success of the restaurant they will enjoy the job more and work harder. Customers pick up on when staff are unhappy and can tell when a worker enjoys their work and when the worker does really not want to be there but needs the money.\n\nIf you treat your workers with respect they will treat you with respect. They will be less likely to steal stock or be inflexible about work schedule and they will stay with the restaurant for longer. For a restaurant to run efficiently you need people to know the job and that happens best when your staff have been working for you for a while. You need to find ways of raising staff morale to make them want to stay. \n\nIt's also good for employees to have positive relationships with each other so that they see themselves a part of a team. Maybe you could have one night each month where the restaurant is open to just staff so that you can all have a catch up and enjoy each others company. This is especially good if you have staff that never work with each other because some do day shifts and some do evenings.
1700
Tipping is typically related to service, picking up food from a restaurant hardly qualifies as such.\n\nThere is no hard-set rule to tip for carry-out, but it's not customary.\n\nThat said, it's also your preference, if you feel you should or you visit the place often you might want to consider it. I still tip my favorite buritto place as it's a token of appreciation and I know how little they make.. I do tip less than if I ate there.
580314
In general, by not leaving a tip.  If the situation was so bad that I felt uncomfortable, I would go to the host/hostess and ask to speak to the manager.
1185542
A guy would be a host or a maitre d'. In really fancy restaurants, men are commonly in this position.
329254
Respect \n\nResponsibilities\n\nLove and Peace
324061
You bet your darn right I base it on performance!!! If they are simply courteous, I give them average tips. And sometimes none. Sorry, but it is your job, you chose to work here, and if you are having a bad life, hate working with customers, or can't remember the orders that you took, get another job. \nSo yes, I certainly do expect them to do their job before they get their tips. And yes, I am sure it is a pain to deal with crappy customers and have the cook give you the orders incorrectly, but considering many of the hard jobs out there, this is EASY work, compared to much of what is being offered out there, and I believe you should have outstanding people skills and the working ability to perform the job you do to earn your tips.\nDon't get me wrong, I usually always make a very easy customer, and have worked in customer service for years, but I believe you should work hard at what you do, no matter what you do. And thats why anyone should get their paycheck!\nCalifornia, USA
567972
i would suggest doing some research on what is considered appropriate in the country you are interested in as well.\n\nrespect is caring about what is important to another person whether or not your agree with their position.\n\nresponsibility is being accountable for your actions and the impact they may have on others.
338258
Plenty of restaurants have plumb waitstaff.  Just be neat and presentable and that should be enough.
545557
That's a pretty vague question-how big is the restaurant?\n\nFigure you will need 1 server for every 4 tables. A hostess. A busboy (unless you want the servers to bus). At least 2 or 3 cooks. You will also need a cleaning service that comes in at the end of the day.
348881
Be prompt, efficient, loyal, hardworking, and willing to do what needs to be done at a moments notice.  Also have strong work ethics.