Employee Attitude Vs.

Job Performance
by Audra Bianca

When an employee reports to work, his attitude affects his work performance and can
have an impact on the employee morale around him. Generally, workers with good
attitudes have stronger performance, and workers with poor attitudes exhibit less-than-
superior performance. It is up to managers to monitor employee attitudes and address
attitude problems such as negativity and laziness

An Employee's Attitude

An attitude is based on many factors that an employee brings to the workplace. The
deep roots of an employee's attitude make it hard to change. Her attitude is the product
of her upbringing, including patterns of thought and ways of looking at the world that she
has learned over many years from peers, parents, teachers, coaches and other adults.
Impact of Attitudes

An employee's attitude has a potential to impact his interactions with others and his
individual work performance. Attitude affects an employee's reactions to others,
including colleagues, supervisors and customers; attitude affects his perception of his
job and his value to the organization. If an employee's work tasks involve collaboration
with others, his attitude can affect the success or failure of the group.
Signs of Poor Attitude

Some signs of negativity in employees are all-or-nothing thinking, overgeneralization

and labeling, personalization and blame, jumping to conclusions and focusing on the
negative. These signs are examples of patterns of thinking that affect an employee's
view of her job and her social relationships with others in the workplace. When a
manager observes negative patterns of thinking in a group situation, he can ask himself
which kind of thinking is affecting each employee. He can also help group members
examine their attitudes to turn the focus back to positive thinking.
Management's Role

Managers can assess whether an employee's poor performance reflects an attitude

problem or factors such as job satisfaction, an inability to handle work tasks, training
needs, problems with the work environment or personal problems. Upon closer
examination, managers may find that an employee struggles at performance because of
a combination of these or other factors. Therefore, it's important to approach an
employee's performance problems with care, because they may or may not be related
to his attitude. This conversation may reveal an employee's insights into why he
struggles.
Positive Attitudes and Job Performance

Managers should encourage and recognize employees with positive attitudes and
satisfactory or above-average performance. These employees contribute to a positive
workplace and positively impact workplace morale. They are often unnoticed because
people with negative attitudes or weak performance demand more of a manager's time.
Recognition reinforces their positive attributes and promotes continued achievement.
THURSDAY, MARCH 24TH 2016, 12:51

A career as a waiter should be an ambition, not something to settle for as a last

resort. Pride of Britain chief executive Peter Hancock explains why parents
should be urging their children into the profession
This article is not about training or the minimum wage or anything remotely to do with
lobbying the government, so I trust you will read this with fresh eyes and an open mind.
More importantly, I hope any parents or teachers who happen to see and read The
Caterer will pause to consider my argument.
Being a waiter is a perfectly respectable position in life and should be regarded not as a
last resort, but as a sensible career choice. I fear the message still hasn’t got through to
many people in academia, where the Holy Grail remains getting a degree in something
before, likely as not, spending months or even years trying to get a job in one’s chosen
profession. Do they really believe that unemployment is preferable to earning a regular
income doing something useful that may lead to an interesting life working around the
world?
A good waiter or waitress will always be in demand, no matter what the economic
climate, and their skills are extremely portable. In the right environment the job can be
hugely enjoyable and rewarding, although nobody would pretend it is easy. Well
managed hotels and restaurants tend to create happy teams and, as we all know, if you
are good at looking after people, promotion to more senior roles happens faster in
hospitality than in almost any other trade.
When I worked as a waiter, I used to envy dentists and solicitors because of their
relative wealth, status and Saturday nights off.
There were even times when I considered changing jobs just to be able to sit down
more. But this was years ago, when weekly hours weren’t counted properly and, despite
everything, I always felt an addictive form of pre-match nerves at the start of each
session, exactly as I would later experience as an amateur actor in our village hall
before the curtain went up.
Waiters are, after all, performers and their customers an audience. The more
convincingly they pretend to enjoy their work, the more they are appreciated. The
profuse thanks accorded to decent front-of-house ‘performers’, which I have heard on
countless occasions, is akin to a round of applause at the theatre. Where else can you
get that on a daily basis?
As I have learned from talking with leading figures in catering whose careers started in
this way, such as Diego Masciaga, Silvano Giraldin, Fred Sirieix and Philip Newman-
Hall, who was honoured with the Outstanding Contribution award at the Hotel Cateys in
2015, it is clear that for waiters with the right attitude the sky really is the limit to their
ambitions.
Why Does Your Attitude Affect Your Workplace?
Agnes Oluoch
December 30, 2014

People’s attitudes can affect any situation they may be in. Attitudes may influence, in
particular, the input and outcome of a situation. The impact of attitude can be felt in the
workplace, for example. If you have a good attitude, you may get job satisfaction and
organizational commitment, and you are more likely to stay in your job. Bad attitudes,
on the other hand, are likely to increase your likelihood of leaving your job. The
following reasons explain why your attitude affects your workplace.

Overshadows Achievements

Habitual negativity can rapidly become your trademark at the workplace. If you are
always exhibiting a negative attitude, people will not see your good qualities and
accomplishments. If an employer feels the need to lay off some employees, those with a
negative attitude will be the first to be considered. If you have a positive attitude,
however, your employer may give you a second chance even if you were among those
being considered for dismissal.

Perceptions

Your behavior affects others’ perceptions of you. You might not say anything, or make a
comment that sounds good, but your body language can betray a negative attitude. If
your work involves plenty of teamwork, your attitude could cause a project to fail.
However, it can succeed if you appear to have a change in attitude.

Demoralization of fellow workers

Your negative attitude influences your subordinates to perform poorly at work. For
example, if you are always late or absent because you do not like your job, the punctual
or ever-present employees may not see the need to maintain punctuality or regular
attendance. Their morale may be eroded especially if no disciplinary action is taken to
reprimand your actions.

Unhappy Customers

Bad attitude could ruin your business. If your customers experience a negative attitude
from you or your employees, they are unlikely to return. Customers usually avoid
dealing with rude representatives of businesses. If they sense a negative attitude, they’ll
develop employee apathy that could cause incomplete fulfillment of orders or blown
project deadlines, for instance. You need to monitor how employees who deal directly
with customers perform if you feel that customers are dissatisfied.
Team spirit

Attitudes enhance the competitive environment in the workplace. A negative attitude

can cause workers within your company to develop distrust. Employees can try to
achieve success at each other’s expense. A positive attitude, however, can be a
motivator that may influence employees to improve their performance and productivity.

Turnover

Attitude may affect employee retention in your company. Your workers will want to stay
where they may consider to be a favorable environment. Employees become more
involved in the success of your firm if they sense a positive attitude from you, but a
negative attitude increases employee turnover. You can, therefore, end up losing
experienced staff members and hamper your company’s growth potential.

Conclusion

Attitude could make a situation better or worse depending on the situation. It is

important to adjust your attitude appropriately, as it could seriously affect the operations
of your business.
Importance of Good Attitude at Work
JULIE BOEHLKE

Having a good, positive attitude, along with positive thinking, at work will reflect on what
you do and make you a more productive employee. This can determine how well you
get your projects done and also how others perceive you. If you display a good attitude,
you may increase your chances for a promotion or a raise if you are a positive role
model for others within your department at work.
Significance

Your attitude is a form of expression of yourself. You can choose to be happy, positive
and optimistic or you can choose to be pessimistic and critical with a negative outlook
on your workday. The Mayo Clinic suggests that positive thinking and a good attitude
help better your psychological well being and help you cope better under stressful
situations at work. If you display a good attitude, your co-workers will as well, making it
easier to communicate and get along in the workplace.
Identification

There are signs of a good attitude, and these signs are identified by employers and
management, who look for leaders in a group or those to whom they want to give
projects. Those employees who are committed to volunteering some of their extra time
and are appreciative, enthusiastic, kind and willing to help others and work overtime
with a good attitude are often recognized in the workplace, explains the Payscale
website.
Benefits

When you begin to display a positive attitude at work, you can expect to see benefits. If
you have to make a presentation or share a project speech with others in your
department, keep your attitude upbeat and hopeful for a positive outcome. Reinforce
with others the rewards of your goals and emphasize less on the negatives. This will
keep other employees, including yourself, motivated and on track.
Atmosphere

It can be trying for you to have a good attitude in the workplace when the atmosphere in
the workplace is negative, or other employees are unhappy. Suggest ways to increase
morale to your bosses. This could be something as simple as having lunch catered
twice a week or seminars and retreats that include a guest motivational speaker. The
key is to change the tone in the office to a positive one, explains the University of
Michigan website. This helps to induce productivity and make employees feel better.

Effects

The Entrepreneur website explains that when you expect positive outcomes, you can
turn a bad circumstance into a new opportunity. This gives you a chance to learn from
your experience and investigate new ideas on how to make the next project or activity a
more beneficial one. Reacting with an attitude that you can learn from the negative
rather than give up or get mad will show that you are a team player and someone who
can bounce back from stress.
4 SCIENTIFIC REASONS WHY WAITING TABLES IS THE MOST STRESSFUL JOB
DECEMBER 1, 2015

Most of the folks who have held a food server job during their lives will tell you that it
can be a very stressful line of work. In fact, anyone who’s ever worked with the general
public, whether it be in a restaurant, a retail store, etc., will likely say the same. It’s
tough dealing with people, right? Well, yes, that’s true. But, waiting tables comes with a
lot of stresses that go far beyond just dealing with rude customers.

1. Let’s start by talking about the pay.

When the results of a study conducted by scientists from the Southern Medical
University in Guangzhou, China on the link between stroke and work stress found
that waitressing is the most stressful job, some were surprised that other more high-
stakes professions, like doctors and lawyers, weren’t ranked as more stressful. One
reason for this, but certainly not the only one, is pay.

First of all, it’s true that some servers make pretty good money. It all comes down to the
establishment where they work, the busyness of the shift, etc. But, the median annual
salary for a server is just $24,325. Plus most of that money is from tips, which are
unreliable at best and part of a terribly flawed system.

Here’s the thing: a low-paying job that comes with terribly high stress is an awful
combination. Struggling financially is stressful all on its own. Add a tense,
physically demanding, emotionally exhausting job to the mix and, well, you’ve
compounded that stress. Pay is certainly part of the reason why waitressing has been
found to be one of the most stressful jobs for more than 20 years. Yes, even when
it’s compared with more high-stakes professions.

2. Getting yelled at for things you can’t control is miserable.

When considering the results of this study, it’s important not to underestimate the level
of tension that happens in a restaurant. And, so much of the stress (and the complaints)
come from sources that the waitstaff have no control over. Complaints about food,
timing, seating, etc., from customers seem endless, not to mention the special requests.
The kitchen staff and host/hostess and managers are also under a lot of pressure, so
servers are getting hit from every direction. Especially when things get busy, the
directions and complaints start to fly, and they often come aimed right at the waitstaff.
Being yelled at for things you can’t control is absolutely miserable. And, having to be the
face of calm and control in such a tense environment also contributes to the stressful
nature of the work.

3. Because, yeah, people are jerks.

The lack of respect shown to food servers is almost shocking. Through actions and
words, difficult customers can make a stressful job even worse. A pervasive lack of
consideration for a server’s time combined with impatience is particularly offensive and
difficult to manage.

Rude behavior extends beyond asking waitstaff to run back and forth getting additional
items, checking drink prices, etc.; sometimes servers are downright ignored. If you’ve
never waited tables, imagine standing there, waiting to take an order, while customers
gab away as if you’re invisible. You ask if they are ready to order: still nothing. But, food
servers have to just smile and keep going. Dealing with jerks is pretty stressful stuff.

4. It’s physically challenging, but there’s more to it than just that.

The study from the Southern Medical University in China found a link between low-
paying jobs with a high workload and incidents of heart problems and stroke. One
potential reason for this is that high-stress jobs sometimes lead to unhealthy behaviors
like smoking, drinking, etc. Perhaps people working these jobs are also less likely to
receive adequate medical attention due to lack of funds, and that also has long-term
health consequences.

There’s also the fact that keeping an ever-changing schedule impacts sleep patterns,
which could also affect health. Plus, the job is incredibly physically demanding. You’re
on your feet, often running, for hours upon hours. And, anyone that’s ever worked in a
restaurant can tell you that there is one accident after another – tripping on slippery
floors, burns, cuts, etc., they all come with the territory. Food servers’ work is physically
demanding and taxing, to say the least.
So, let’s show a little more appreciation and kindness toward the waiters and waitresses
of the world. Be kind, patient, and respectful with your food servers. And, for goodness
sake, tip 20 percent if you feel your server has adequately done their job. It’s pretty
clear that they’ve more than earned it.
 17 Struggles Every Server Understands

This summer, I decided to trade in my hostess job for one of a waitress. I was always
told that the job was a piece of cake and for a while I believed them. When I started
though, I realized that being a waitress was much different than I was expecting.
Deciding which plates to use with each side dish and main dish, learning to carry a
loaded tray, and trying not to drop drinks all over your customers were all problems I
never thought I'd encounter or at least be a struggle for me. I never truly appreciated
the work servers do until I became one myself. It takes a certain person, versatile in
people skills, strength, focus, and memory to excel as a server and I commend each
one of them for being able to do the job effortlessly.JustinStill STRUGGLING To Make
Marriage With Hailey Work!

Being a waitress for a little while now, I have learned that there are a lot of weird people
in the world. You will aways have your picky eaters, indecisive guests, and the people
that believe they are the only table that matters in the resturaunt. Somehow though, we
get through these guests and hope the next table is a little better. We have all dealt with
our fair share of interesting guest interactions and I'm sure these are no exception.

1. When a six top tells you they want separate checks after you already dropped it on
their table.

2. When a customer says that the food was awful and wants another and you don't
know whether you should laugh or not.

3. Having dressing and condiments all over your hands.

4. Walking a solid 20,000 steps a day.

5. When a table takes forever to order and it throws off your timing.

6. You have to pick up food in three minutes but a table just sat down and you can't
figure out whether you should wait to take their drink order or do it now.

7. When a hostess seats your table before it's set.

8. Makes two iced teas. Wait, where were they going again?

9. "Oh. that looks good! Have you had it?"

Me: "Yep! One of my favorites on the menu." Yep, I've never had that before.10. When
you clear a customer's plate and your fingers go in half eaten ketchup by accident.

11. When you need a tray but there isn't one in sight.
12. When customers talk too fast that you miss half of what they're saying.

13. When customers take your last pen and you can't find another.

14. When a customer wants to tell you their life story but you gotta pick up food and
don't know how to exit the conversation without being rude.

15. When you hear you have a five top but realize there are four kids under the age of
eight.

16. When a customer tells you that that's not what they ordered even though you
pointed it to them on the menu and they agreed that was what they wanted.17. When
you get a table five minutes before your shift is supposed to be over and having to stay
an extra hour and a half.

The server life is definitely one of the more interesting jobs to have. Getting to deal with
gross leftovers, food all over your hands, and dealing with some of the pleasant and
unpleasant customers is something we have accustomed ourselves to. Next time you
go out to eat be sure to appreciate your waiter or waitress for their hard work they do in
making your dining experience memorable.
21 Struggles of Being a Server
By Melanie Kopitke • KU Contributor April 24, 2015 at 11:55am

1. Spilling a tray on the ground — or even worse, on your table — ensures a ruined
night or complete embarrassment. At least, until the customer leaves.

2. Carrying a tray full of drinks becomes your true talent in life.

3. Everything will get dirty, no matter how hard you try.

4. Insulting tips, or worse, no tip at all. Some people just don't understand that tips are
the main source of income.

5. The people who have you running all over the place. First they need ketchup, and
once you bring that, it's napkins. Once you bring that, it's ranch, and so on. Like, "Can
you not just tell me everything you need the first time I ask?"

6. Constantly smelling food when you're starving because you haven't eaten anything
except some chips and salsa in the back.

7. The stalker manager who basically checks every one of your tables as you leave.
"Like, can you just let me do my job? Obviously they are doing just fine."

8. Waiting on someone you know but haven't seen in forever. So awkward and you
usually don't look your greatest after running around all night.

9. The campers. Servers usually only have a set number of tables in their section and
on a Friday night there's always that one table that will sit there and take up that table
for an hour after they've finished. "No, I will not refill your cold coffee because I poured it
an hour ago. Go home."

10. The people who walk in 15 minutes before closing. You try to find the most subtle
way to let them and everyone else in the restaurant know that it's almost closing

time.

11. Missing parties, events and shows because you get off work around 11:30 p.m. or
later after closing duties. Usually Friday and Saturday nights are when you can make

the most money too, so there's no getting around it.

12. Smelling and feeling gross after leaving. "Must... take... shower... now..."

13. The overly unsatisfied customers. It's like they expect you to kiss the ground they
walk on and ignore every other table you're waiting on because they asked for no
croutons on their salad, and there are five right on top. "How many more times can I
apologize to you before you understand that I'm doing everything I possibly can to
please you?"

14. Or being blamed for food coming out late. "Sir, I am not the chef. I am not wearing a
chef's coat. I do not cook the food. I am your server." And then trying to spend the rest
of the time avoiding eye contact with the table until their food is actually ready.

15. But there are also the rare, awful moments when you completely blanked and forgot
to put in an order. "D*mn it."

16. When they tell you what was wrong with their meal after they've finished and expect
a discount or a comp.

17. The creative tipper. "I'm sorry but this proclamation on fake money will not pay my
rent."

18. The "Customer is ALWAYS Right Rule" when really 99 percent of the time they
aren't actually right.

19. The insulting customer. "Are you stupid? I didn't order this!" And what you really
want to respond is, "No actually I'm not stupid, I'm actually very smart and am working
to pay for college so that one day I can contribute to a society that is seriously slacking
in their efforts to be kind to their servers and people in general."

20. The guilt you feel to always tip servers at 20 percent even when you're not the one
paying. "Excuse me, maybe you should tip a little more. Those servers work their asses
off." They just don't understand...

21. "In the end it's totally worth it though, right?" You practically have a new family who
sees you through all of these struggles and then is up to hang out even after you get off
at midnight.
 Servers Not Servants: 31 Things Your Waiter Wishes You
Knew
BY KELLEY LORD

JULY 31 2014

“Good evening ladies, welcome to the Tavern. My name is Kelley and I will…” “Seltzer,
please, with a lime.” “Absolutely, I'll be right back with that.”

We would never cut someone off we just met at a party, so why do we do it in a

restaurant? When you go out to wine and dine, you expect to get the service you are
paying for. You expect to get a table upon arriving, a cheery waiter, your food promptly
and your water glass always full.

But then, a disheveled waiter comes back to your table and forgets the lime. How dare
she? She had one job. What a bitch, right? Wrong.

Right after you asked for your seltzer with lime, another customer poked her in the back
and asked her to get more ketchup before the fries got cold.

She goes back to the service station for ketchup, seltzer and lime only to discover that
her two strawberry daiquiris hadn't yet been made for the couple at table 22B. Or is it
22C? I think they moved, so they might be 22C now.

The bartender tells her she has to get more daiquiri mix from downstairs and that they
have no limes. She runs downstairs, grabs the mix, runs back to the bartender, gets the
seltzer, grabs the ketchup, goes to deliver the seltzer and gets poked in the back with
an accompanying, “My ketchup!”

She had one job. Whatever, there goes her tip.

Servers are the face of the restaurant. If something doesn't go to plan, they are the ones
to deliver the news and absorb the repercussions.

They are there to help, but sometimes, customers make their jobs harder without even
knowing it. Below are 31 things waiters wish customers knew:

YOUR SEAT IS NOT RANDOM.

Based on server section rotation, upcoming reservations and restaurant polices (like not
sitting two people at a four-person booth), there is a very strategic reason why you are
placed where you are.

While you are entitled to sit wherever you want, know that it isn't personal if we sit you
by the kitchen and not by the window.
DO NOT INTERRUPT YOUR SERVER DURING HIS OR HER INTRODUCTION.

Your server simply wants to welcome you, tell you his or her name for future reference
and ask if you want to hear the specials. It is rude to interrupt — your drink order can
wait 30 seconds.

IF YOU ARE IN A RUSH, TELL US AS SOON AS WE GREET YOU.

Firstly, if you are in a rush, you might want to reconsider a sit-down restaurant.
However, if you do choose to come in and are in a hurry, let us know immediately so we
can take your order right away and try to bump up your meal in the kitchen.

We are trained to give you leisure time to look at the menu, so if you want to skip that,
let us know and we will do our best to get you in and out as quickly as possible.

ONLY TELL A SERVER YOU ARE READY TO ORDER WHEN YOU ARE ACTUALLY
READY.

Do not be afraid to ask for more time if you are not yet ready. The time we spend
waiting for you to decide on your meal could be reallocated to another waiting customer.

IF YOU WANT ADDITIONAL CONDIMENTS, ORDER THEM WITH YOUR MEAL.

If you want something with your meal, like a side of ranch dressing, let the server know
during your order. This way, it can all come together. It saves you time and saves the
server a second trip when your food arrives.

LOOK AT YOUR SERVER WHEN YOU ARE ORDERING.

Acknowledging your server with eye contact is not only respectful, but also makes it
easy for him or her to hear you. A mumble into your menu is nearly impossible to
understand in a noisy restaurant.

ALLOW YOUR SIGNIFICANT OTHER TO ORDER FOR HIM OR HERSELF.

Most orders come with a follow up question, whether it's “how would you like that
cooked?” or “would like fries or a side salad with that?”

When you are speaking for your partner, it becomes difficult and awkward to know
exactly what a person wants.
WE ARE NOT TRYING TO GET WITH YOUR DATE.

Just because waiters are polite and friendly does not mean we want to steal your
girlfriend or boyfriend. We are just there to do our job and take both of your orders, so
do not give us dirty looks for doing so.

WE CANNOT READ YOUR MIND.

Communicate your concerns to your server — do not expect him or her to pick up on
your subtleties. Voice your allergies, disapproval of food or disappointment in customer
service during your meal so we can accommodate you.

Complaining to the manager after you pay the bill will not improve your experience, your
bill or your server's night.

STOP WITH THE SUBSTITUTIONS.

We understand if you want to abide by your health kick by asking to substitute your fries
for veggies or if you just happen to prefer a different cheese on your burger. However,
when substitutions turn into absurd requests that are not even on the menu, a line
needs to be drawn.

Understand that when you are going to a restaurant, you are choosing not to make your
own meal and to try a specific chef's recipe.

IT IS NOT THAT EASY TO “HOOK YOU UP.”

Many customers assume it is easy for servers to hand out a free round of shots or make
your drinks stronger. To do so, we have to put it into the computer system and explain
to our manager why each individual item has to be voided and not taken out of our
pockets.

Bartenders are usually given more leniency to do this and servers are not — unless we
royally screw up or you've already spent a ridiculous amount of money.

WE DO NOT MAKE YOUR DRINKS OR FOOD.

The restaurant works as a team, but unfortunately, the server is the face of all mistakes
and inconveniences.

When you complain about how long your drinks took to arrive, know that we are just as
anxious as you are, waiting at the bar for your drink to be made.

The same goes with mistakes in the kitchen. We are responsible for taking your order
and putting it into the computer. From there, our fingers are crossed that the kitchen will
make orders how you want them.
Here's a tip: By cutting into your first bite of meat, we are able to cook it more on the
grill if it does not meet your satisfaction. If you touch it with your hands or mouth, it is
unsanitary and we have to throw it out and start over, which just makes your wait time
longer.

BE AWARE OF HOW LONG YOUR ORDER TAKES TO MAKE.

If you order a well-done steak and a mojito, know will take significantly longer to
produce than fries and a beer.

DO NOT SNAP YOUR FINGERS, TOUCH YOUR SERVER OR WHISTLE WHEN YOU
WANT SOMETHING.

We already know that this job is not glorified. Adding in disrespect makes us feel even
more belittled. We tell you our name so you can use it. Be polite and we will love you for
making our job more manageable.

DO NOT INTERRUPT YOUR SERVER WHILE HE OR SHE IS WAITING ON

ANOTHER TABLE.

By doing so, you not only offend the server, but also the other customers.

DO NOT ALLOW CHILDREN IN YOUR PARTY TO RUN AROUND.

You may think it is cute, but when there are people running around, balancing hot and
heavy plates, a collision is hardly precious.

YOUR SERVER IS ALWAYS BUSY.

Besides the few lazy server exceptions, most of us are always multitasking. Servers
have a surplus of side work that managers constantly wonder why we can't finish.

Realize if I have not been around to check on you in five minutes, it's probably because
I have been rolling up silverware, serving other customers or trying to sneak a bite to
eat in place of a meal break.

IF THE RESTAURANT IS PACKED, DO NOT EXPECT THE SAME ATTENTION YOU

WOULD GET IF IT WERE DEAD.

We like to connect with our tables when we can, but when we are juggling a lot of tables
at once, our attention has to be spread thin and evenly.

Understand that if you had to wait to get a table, you will probably also have to wait to
get your food order taken and meals on the table. Imagine going home and cooking for
200 people — sometimes things get backed up.
DO NOT BLAME US FOR OUR PRICES.

Servers do not choose how much your food and drinks cost. Even if the prices are not
on the menu, we are not obligated to warn you, but you are more than welcome to ask.

Once you have consumed your meal, you are responsible for paying for it, no matter
your level of satisfaction.

ASKING FOR EXTRA WILL COST YOU EXTRA.

Whether you ask for a stronger drink or an additional side of salsa, more will cost more.
It is based on the restaurant's policy; do not be upset with your server when you see
extra charges on your bill.

SPLIT YOUR CHECK THE RIGHT AWAY.

It is much easier for a server to split your check once you have received it in full. Ask for
a pen if you want specific amounts on each card and write it on the back of your receipt.

If you ask to have your check split prior to the bill arriving, you are adding another task
for your server, who now has to keep track of orders instead of simply punching
everything in at once.It is especially troublesome to your server when it's a big party and
there is automatic gratuity.

By splitting off of the bill, you are taking away from the guaranteed tip and will most
likely tip as a one-person order, as opposed to being part of the hectic 20-person party.

SERVERS ARE PAID $2 TO $3 PER HOUR.

This because restaurants are permitted to bypass the federal minimum wage
requirements in light of tips.

MOST SERVERS END UP RECEIVING LITTLE TO NO WAGE.

Essentially, they are solely making money from your tip.

ONLY A PERCENTAGE OF YOUR TIP GOES TO YOUR SERVER.

At the end of a shift at most restaurants, servers have to tip out 30 percent to their
bartender, runner and busser. Keep this in mind when you think you are tipping your
server in full.
LEAVE A CASH TIP.

It is more beneficial to leave your server a cash tip than to do so on your card. By
leaving a cash tip, you are ensuring that the money can stay with your server.

ALTHOUGH TIPS ARE NOT MANDATORY, YOU ARE CHOOSING TO USE THE
SERVICE.

Ordering food to go or for pick up should be your route if you do not wish to pay to be
served. Typically, waiters appreciate 20 percent tips and expect at least 15 percent,
unless the service was terrible. If you cannot afford this or do not believe in tipping, do
not eat out.

THIS JOB PROBABLY ISN'T YOUR SERVER'S CAREER.

Many customers who are well-to-do patronize servers. Keep in mind that for many,
server jobs are only temporary or “survival” jobs.

It is very likely your server is between jobs, working through school or worked all day in
a job but spends the night serving for extra cash.

THE LONGER YOU STAY AT A TABLE, THE MORE BUSINESS YOU TAKE AWAY
FROM YOUR SERVER.

You have every right to take your time and enjoy yourself when you are out to eat. Just
be aware that the longer you camp out after a meal, the more time you are taking at a
table your server could be using for new customers and new tips.

Out of courtesy, if you stay significantly longer at a table after your meal is over, you
should reflect it in the tip. Time is money.

DO NOT BE A LATE CLOSER.

If you are the only customers in a restaurant at the end of the night, your server is just
waiting for you to leave so he or she can go home. Do your server a favor; close out
your tab and move to the bar.

MENTIONING SERVERS BY NAME IN GOOD REVIEWS GIVES US MAJOR

BROWNIE POINTS.

Customers tend to only write reviews on apps like Yelp when they want to vent about a
bad experience. If you had great service, consider recommending us to others.
Restaurants depend heavily on their reviews.
When a manager reads nice things about one of their servers, the servers are rewarded
appropriately and survive another day on the job.

TREAT US AS SERVERS, NOT SERVANTS

Ultimately, we are here to serve you and to make sure you have a positive experience
at our restaurant. We want to develop relationships with our regulars and leave positive,
lasting impressions.

We go to work and tie our aprons just as you leave for the office and tighten your tie.

If you come in with all this in mind, you will make servers' lives easier, which in turn, will
help you have a smooth, enjoyable dining experience.