5 ms·

Argument #1 (the seven ways thing) seems like a red herring, since I would guess it's vanishingly rare compared to splitting 6 or fewer ways. #2 isn't very con

by hsod 11y ago

Argument #1 (the seven ways thing) seems like a red herring, since I would guess it's vanishingly rare compared to splitting 6 or fewer ways. #2 isn't very convincing on it's own. Your inconvenience is not the customer's fault and does not justify being rude to them. Splitting checks is part of the job just like refilling water is part of the job, even if it takes your time away from more profitable tables.

bardworx 11y ago
This is a difficult subject to discuss objectively since both (customer and server) experiences are very personal. Argument #1 happens frequently at locations that host larger parties (steak houses, for example) while almost never occurs at local pub/restaurant. I understand your point of view on #2, however, the job is to server food for the section, not a particular table. I understand its taboo to speak honestly about this - people don't want to hear it; A manager doesn't care that you had to split a check when a table walked out; A guest doesn't care if you have a 7 top when they're ordering a $300 bottle of wine. Everyone has particular feelings about this situation and as a server you're juggling all of your tables, expectations, emotions, and different cost/reward scenarios. Another caveat: when a table walks in and says, prior to ordering, "Can we please split the check 7 ways?" - freaking awesome! Now I know that my notes have to be extra neat and I'm going through steps of service being extra careful to place items. Most people ask to split the check at the end when I rushed through the entire order and my pad is a total mess and I'm trying to decipher what happened so everyone is charged correctly.
- dagw 11y ago
  my pad is a total mess and I'm trying to decipher what happened so everyone is charged correctly. Do you have to do the splitting? Just give the table the total check, give people a few minutes work things out, and then just go around the table and ask each person what they had/how much they want to pay. That seems to be the standard procedure at most places I've been to.
  - bardworx 11y ago
    I've been out of the industry so that may be the norm now - when I worked, we were expected to present the checkbook already split for the guest. If that's the case, I doubt most waiters would have issues with check splitting.
- tnorthcutt 11y ago
  Most people ask to split the check at the end when I rushed through the entire order and my pad is a total mess and I'm trying to decipher what happened so everyone is charged correctly. Maybe after it happens a couple of times... you might learn to predict when a party will ask to split the check, and ask when you take the orders? That seems reasonable if you can predict how much someone will tip.
  - bardworx 11y ago
    No argument there - that's actually what you try to do with larger tables to "ease" the pain. If you have a 7 top, you do your best to keep yourself as organized as possible to save as much time in the end. After a while, most waiter who've worked a bit are trying to cover all their bases all the time. Interestingly enough, the analogy of a good waiter is a good error checking strategy: expect everything to work but check every exception anyway.

by hsod 11y ago

bardworx 11y ago

This is a difficult subject to discuss objectively since both (customer and server) experiences are very personal. Argument #1 happens frequently at locations that host larger parties (steak houses, for example) while almost never occurs at local pub/restaurant. I understand your point of view on #2, however, the job is to server food for the section, not a particular table. I understand its taboo to speak honestly about this - people don't want to hear it; A manager doesn't care that you had to split a check when a table walked out; A guest doesn't care if you have a 7 top when they're ordering a $300 bottle of wine. Everyone has particular feelings about this situation and as a server you're juggling all of your tables, expectations, emotions, and different cost/reward scenarios. Another caveat: when a table walks in and says, prior to ordering, "Can we please split the check 7 ways?" - freaking awesome! Now I know that my notes have to be extra neat and I'm going through steps of service being extra careful to place items. Most people ask to split the check at the end when I rushed through the entire order and my pad is a total mess and I'm trying to decipher what happened so everyone is charged correctly.

dagw 11y ago
my pad is a total mess and I'm trying to decipher what happened so everyone is charged correctly. Do you have to do the splitting? Just give the table the total check, give people a few minutes work things out, and then just go around the table and ask each person what they had/how much they want to pay. That seems to be the standard procedure at most places I've been to.
- bardworx 11y ago
  I've been out of the industry so that may be the norm now - when I worked, we were expected to present the checkbook already split for the guest. If that's the case, I doubt most waiters would have issues with check splitting.
tnorthcutt 11y ago
Most people ask to split the check at the end when I rushed through the entire order and my pad is a total mess and I'm trying to decipher what happened so everyone is charged correctly. Maybe after it happens a couple of times... you might learn to predict when a party will ask to split the check, and ask when you take the orders? That seems reasonable if you can predict how much someone will tip.
- bardworx 11y ago
  No argument there - that's actually what you try to do with larger tables to "ease" the pain. If you have a 7 top, you do your best to keep yourself as organized as possible to save as much time in the end. After a while, most waiter who've worked a bit are trying to cover all their bases all the time. Interestingly enough, the analogy of a good waiter is a good error checking strategy: expect everything to work but check every exception anyway.