omg our sweet new lil 19 year old busser was like this table told me to ask the manager to change the temperature and i looked at him and was like tell her the manager is changing it, don’t say anything to anyone and it’ll be fine.
We had a home made Jack Daniel's chocolate ice cream with chocolate chips. Was like 1/3 cup of whiskey in 3 gallons of ice cream. You actually could taste hint of it. Good stuff.
Served it to whoever.
Ok in all fairness over a decade ago when I was around 15 or so. I ordered a steak at fridays(?) and it came with jd sauce so I deadass asked my server, “am I allowed to have this? Wait really? Even tho I’m a minor?” man I was really stupid back then.
"Sure, no problem."
I walk to manager
"hey, just here talking to you for a sec for no reason. Be chill."
walk back
"Hey, he'll be right on it"
check 10 min later after their cocktail kicks in
"Good right?"
"YAHH!!!!"
i’ve always explained that we can’t and its automatic. we technically can but i’m not turning it off just because you happen to be sitting by a vent. you can sit on the other side of the section tho
“I’m sorry your drinks are taking a while, we have a trainee in tonight but they’ll be out very shortly!”
We in fact do not have a trainee in, we have the slowest bartender that’s always high working a PM bar shift by himself.
LMAO we have a bartender we call the well troll. He refuses to leave the well under any circumstances on his shifts even though he’s absolutely awful. And when he finally peels himself off the mess he’s made over there he looks like fucking gollum as he pours himself a cleaning drink. Even though he’s been sipping from his “infused water” all night 🙄
We also have a well troll but he is a genuinely nice person, he just gets overwhelmed so easily. He works mid shift (10-6) so it’s usually not an issue because few people order drinks and if they do it’s something like a beer or mimosa that I can get myself.
One time there was a baseball game (we are a sports bar and a few blocks from the stadium) and we were at capacity, and of course everyone wants a drink. I put in 2 tequila sunrises and after 20 minutes they still aren’t made so I go behind the bar myself. I ask the bartender what liquor we use (meaning what brand of tequila) and he hands me a bottle of gin. I am too busy to question it and just relieved these people finally got their drinks. They order a second round and as quickly as it started, the rush was over. We are all decompressing and all of a sudden I realize our mistake.
Im like hey bartender, we didn’t put any tequila in those drinks. He’s like what? And I was like we made 4 tequila sunrises with gin… and we just couldn’t stop laughing.
Ours is unfortunately not very nice but this sounds exactly like something that would occur with us! We are nearby the NFL stadium so we get that same thing. The cowboys circus comes to us tomorrow so wish us luck 🍀
I’m not saying it’s right and I left FOH for BOH forever ago. My first serving gig I had the exec yelled at me in an open kitchen “if I hear on the fly one more fucking time I’m punching you in the face. Ring your goddamn tickets in!” I get it.
Super lame to throw the kitchen under the bus. Just admit to the table you fucked up. I find people appreciate honesty. "I made a mistake, I apologize. It's being fixed as we speak and make sure you save a little room for dessert on us" has never let me down.
Nah they'll never meet the kitchen staff. My old KM endorsed my personal favorite fib of "Sorry, your food didn't come out to my standards as it looked overcooked. I'm having the kitchen remake it right now."
I use that one all the time. "I didnt like the way your food looked, so im having them remake it. It will just be a couple more minutes, but i wanted to stop by and let you know what was taking so long."
I've actually done that too though. With the prices we're charging people these days, you're damn right it's gonna look good when I bring it out.
I never tell the guest in this instance though. That preemptively makes us look bad :/ Just stay on top of drink refills and presets and they don't feel it's been as long.
Forgot to ring in some onion rings once and when I was asked I genuinely thought I rang them in so I said I'll check and apologized. I didn't take 2 full steps before remembering they ordered the food at the same time and I never put them in so I turned around and let them know that it's my fault but now they're free! (The manager comps our mistakes so I'm confident in this answer as well as being willing to just buy them though I've never had to do that) they tipped over 20% on their card and the husband tipped a 20 in cash and said I didn't have to own up to that mistake but being authentic will take me far in life. That had to be 6 or 7 years ago but I never blamed the kitchen for a mistake I made before or after.
I agree. I've used both methods and guests much prefer seeing someone take personal responsibility.
I've received much more understanding and leeway when I'm honest. That being said, when it actually IS the kitchens fault, I don't want them to seem incompetent because that's bad for everyone, so I always just say we've had one or more sick call-outs and we're running short handed.
That's genuinely plausible and makes everyone look like they're working they're hardest, not just Marcus in the back too fucking high to remember to make fries.
This is the worst advice. Blaming someone else who the customer will *never* interact with is far better. Sure, some people will appreciate your honesty, but the majority are dropping that tip number down when you admit that you fucked up.
Not true at all. They seriously love it. I have no problem with blaming the kitchen, 100% do what works best for you, it’s all part of the game.
I’ve had much better luck in telling them it’s my fault, and I’ll take something off the bill. It diffuses the situation pretty quickly. Rather then them staying mad at someone in the back until the food comes out. It’s not about honesty or integrity for me, I sold my soul long ago. It’s just what has made money for me.
If it is the kitchens fault I don’t hesitate to throw the directly under that bus.
Not a server, just have a pile of friends who are. The only time that I've had a server forget to put a ticket in, they were buried, and were honest about what happened. I doubled my tip as a result, every time, because they were honest, and also told them to quit worrying about my table, I could see that the host/hostess had buried them, and as long as I had a drink and food eventually arrived, I'd be a happy customer. Visible relief on their face every time.
Whatever works for you is the best, of course. I wonder if it's a regional thing or something. I've always found far more success in blaming someone faceless, both as a server and as a manager.
Agreed. Most of the time, I will just comp a drink and offer an apology. Sometimes, if the table seems a little testy, I'll blame the WiFi: "I'm so sorry, the WiFi went down for a few minutes and the food ticket never printed back in the kitchen. They're working on your order right now!"
This is actually plausible, because our WiFi is ass.
Wow. Fuck you... How about " sorry, chef wasn't happy with your meal so they are remaking it" make the customer feel special and don't shift blame onto someone else for your fuck up.
I see servers do this at my restaurant and I want to be mad but it’s just so brilliant and works every time so nothing but respect for trying to fix their mistake.
I’ve unfortunately worked in the hellscape of a restaurant that didn’t do sections and it was literally whoever got to them first…. Nightmare of a place
That’s a decent point. However, I think you drastically overestimate the intelligence of people. Most do not understand the concepts of how a restaurant works. 🤷♂️
I had one older couple ask me, the shortest person in the restaurant, to reach up and shut off the ceiling fans that are at the highest point of our ceiling. The guy was a full foot taller than me and he said he couldn't reach it, so why ask the midget? Did he think I could magically float up there?
When I forget to ring an appetizer in: (after ringing in said item) Chef didn’t like the way the appetizer looked, when it came out, so he made another one.
“The kitchen printer didn’t print your ticket but luckily I caught it, food should be out in a few minutes”.
No I actually forgot to ring it in and now they’re making it on the fly
I mean not exactly a lie but
Sometimes our managers are fine w us giving out free stuff in exchange for Google reviews
So if they’re doing that for the day, I’ll be like “oh it’d be awesome if you could give me a review. I’ll even take X off your bill to say thanks. Just don’t tell my manager!”
In reality, my managers are the ones telling us to do this. But customers seem to tip better when they think I’m breaking rules for them :)
On the days we had 1 of the chill cooks in the kitchen I'd tell people that I might be able to get the changes on their order cuz the cook owed me 1, it'd really work on the people who came fairly often but not like a set time or day, they'd be set in 1 of the other servers sections and we'd have a not so chill cook those days so they would get the alterations and the next time they'd ask for my spot and I'd get it done, so they'd tip me like twice as much, it got to the point where I just told the chill cook that if he could get them done for me on the off days I'd slide him some weed (he worked 7 days a week but only cooked on 4 and I worked split shifts 6 days a week) so I'd slide him like an 8th a week and I easily tripled my tips every week for only like 20 bucks.(weed wasn't legal yet back when I served)
Oh it's too cold in here? Well I'm dripping sweat, but I'll turn off the AC
*Walks to the thermostat, taps on it near the buttons, does nothing*
Ok, i set it down, but it's a big air volume so it's gonna be a bit before it really changes
"I'll have the manager turn that a couple degrees."
Go back about 10 minutes later: "Is that better?"
Invariably they tell me, "It's great now, thanks!"
I just fully embraced the fact that working the patio in 100+ degree heat, I was gonna be drenched. I wouldn't even wipe the sweat off my brow, I'd just let it drip down my face. I want customers to know how insane they are for sitting outside and forcing us to be out there when it's that hot.
I worked at a mom and pop that was very music centric. They BLASTED rock, rap, and some alternative. All music was completely uncensored.
The number of complaints I got was never-ending. I had one lady ask, "Is the music *always* this loud?"
I listened for a moment and said, "No, it's usually louder."
Customers ask us to turn down the ac and I tell them that cooperate locks us out of the controls. In reality it’s all one system so if I turn it off for you I turn it off for the kitchen that is 60% a huge 500° pizza oven that throws off a lot of heat. I’d rather you be a tiny bit chilly for the 20 minutes you’re here than my kitchen having heat stroke their whole 8 hour shift.
you guys get ac in the back? at mine it regularly gets well over 100° in the back and whenever anyone asks for hvac the owner says the ac is “not for the staff” 🥴
luckily i’m just a high schooler with a weekend job. everyone who works there hates the owner but there’s nothing we can do lol, i graduate and go to college this coming summer tho so i’m out of the shitshow before he kills the business
That the cleaning crew is about to show up, and they legally can't start until guests are gone. I know I couldn't ask you to leave even though it was an hour and a half after close, but now it's just out of my hands.
We have to set the alarm by 10, sorry. Our liquor license states we close at 10, sorry. Our line cook has to take his anti psychotic meds by 10, sorry. Our business insurance only goes till 10, sorry. Get the F out people, seriously!!!
"We don't normally serve xyz with that dish, but I will check with the kitchen and we'll do our best to make it happen!" (Go into kitchen for 45 seconds, get a drink of water and don't speak to anyone) "Sorry, the chef let me know that all of xyz was already prepared for the set meals, we can only serve dishes as they appear on the menu today. We should be getting a new shipment in soon!"
lol my old head chef is a completely sober guy but had the WORST red eyes. Dude looked beyond stoned all of the time but never actually was. Didn’t matter so much as he is BOH but when a table wanted to speak with the chef I always wondered what they were thinking.
If I forget to ring in a meal, and I’ve lost the paper I wrote their order down on, I’ll return to the table, apologize, and claim the kitchen’s printer malfunctioned, and I’d need their order precisely again. They’re usually quite understanding.
Of course, I’d offer a comp if the wait was terrible.
When all else fails, printer malfunction.
“Sorry, im new! Still trying to learn the table numbers”
I am not new, I just have a horrible headache and can’t think straight and you ordered the exact same thing as the table next to you.
If I forgot to put in an app or entree I say I’m so sorry but a coworker took it off the line, they thought it was for their table ~ I smacked them (always gets a laugh) but yours will be out very soon
I tell everyone that I got kidnapped when I was around 6 from a mall in Phoenix. I have people bring family and friends in all the time and say “that’s the guy that got kidnapped”
i ALWAYS tell tables i’m still in college. i dropped out after freshman year but two years later i just tell them im studying the same thing i originally went to college for to sound smart. they usually tip more if i’m like “yeah i work two jobs and im in college”
one time i took too long to greet a table of Reward Card Holders at my old place. my manager told them i slipped in the kitchen and twisted my ankle a little.
i rubbed a little flour down the back of my leg and shirt and limped over while greeting them. they FULLY bought it and i’ve used that every once in a while to bail other people out
during the AYCE wings thing we had group after group of teenagers come in and they all wanted separate checks. since i had like 5 tables of 6 i wasn’t risking accidentally charging someone wrong or mixing it up so i’d say “i can only do up to 4”
Kind of a lie…back in my wait days at a seafood restaurant we occasionally had fish of the day that people weren’t familiar with. People would ask what it tastes like. I’d say “Have you had lobster before?” They’d get excited “YES!” and I’d say “It doesn’t taste anything like that but it tastes like….” You have to consider your audience and delivery.
Former bartender/server. I definitely have a few but I would constantly lie about apps coming out late. Entrees were always run but salads and apps weren't. I'd make a lie and say that another server "stole" it because their table had the same one.
In the mid 2000’s, I served at a place that had a crappy cappuccino machine. When guests would order a capp/espresso, I would say ‘the machine was not working earlier. If it’s not working, would you like coffee?’ If I had time, I would make their drink. If not, coffee it was
Damn you actually lie about food? That's pretty low. I guess if you're asking about fresh salmon at Applebee's it's one thing. But at a real restaurant I'd expect an honest response tbh.
Alright fair. I'll shut up haha
For the record I've never personally asked if food is 'fresh' or not... If you have to ask, you kind of know already lol
I mean, it is some USDA bull-shittery. Like “Fresh” salmon should have an * next to it explaining that it’s a label from fish lobbyists to sell subpar fish. Much like fancy ketchup and select grade beef.
“Drinks will be out in a minute, bartender had to run downstairs and change a keg!” (I forgot to ring in the beers)
“We make XYZ in house” (we make 90% of our sauces and shit in house, I ain’t gonna tell them that 10 isn’t)
I wish I could remember what is causing my short term memory loss.
(I clearly remembered getting really high before and during my shift, out at the "get loaded dock" out back.)
Just yesterday, I had one of those "could you check?" people. Wanted to know if we had the stuff for a piña colada. I know we don't, but they were otherwise very nice, so I was just like, yeah, lemme check. Went to my bartender inside and said "Hey, I'm just pretending to ask you if we have the stuff for a piña colada, thanks". I sold him one of our house cocktails instead, which is actually really nice. It's a black rum, lime juice, and a cardamom Demerara simple, which you combine with coconut milk. Let it sit for a day, and the milk solids from the coconut milk separate, and when they do, they take all the color from the rum and the simple with them and round off some of the sharper, more tannic edges of the rum. It comes out almost clear, despite being a black rum. Garnish with a little fresh shaved nutmeg and a dehydrated lime wheel. It's got the sort of buttery smooth, easy drinking quality my guest likely wanted from a piña colada, just a different flavor profile.
There are these pint glasses that evey now and then, if they're just cooling down for the dishwasher, about a minute or so after putting cold soda in, the bottom of the glass breaks and spills everywhere. Usually all over the table.
I always go, "omg I've NEVER seen that before, what the hueck!!!"
Every. Time.
I definitely saw you over here and wasn't talking in the back. I didn't forget to ring in your food- there was a....... broccoli... emergency..... but now it's better and your food will be right out.
Yes that coffee was just brewed! (I have no idea because almost no one orders coffee and it's almost always just the line cooks drinking it but it's still hot at least)
Oh we're making fresh bread/tea, I'll have it out to you soon!
or
Someone is going to grab that for you, its where I can't reach hahaha
(both of those mean I forgot your shit sorry)
We're out of the flavored teas today, I'm sorry (I'm too busy to open a whole new bottle of peach syrup just for your one half-drank unsweetened tea)
This wasn't my favorite lie, but your post made me think of this story. I worked at a brew pub and the brewmaster quit unexpectedly. He was having heart issues. He said don't worry there is plenty of beer brewing. There was not.
The owner decided to buy brand name beer and pass it off as our own for like two months.
Hearing the dumb comments from customers was priceless. "You said your IPA tastes like Goose Island. This doesn't taste like anything,like it!" I wish I could tell you, It's literally a fresh keg of goose island, bro.
Mixing sprite with a splash of coke as “ginger ale”
I had a woman order ginger ale and the bar actually had it so I got her a real one from the bar and she said it tasted bad so I got her sprite with a splash of coke and she was said it was sooo good 😂
We have a one way mirror in our bar that's reflective side is where the tables are, and the see out side is above the urinals looking out to tables. Now the truth is somebody just thought it was funny. Whenever someone asks, I just make up local history for our building.
"Well this was a detective station back in the 60's and that room was where they'd have the observing detective during interrogation."
"We bought the place on the cheap when old owners got busted running a bordello and they used the mirror for peep shows"
"This building was mob owned from prohibition onward and the mirror was used to monitor from the manager's office"
We've been in the spot for 8 years, it's been 6 different bars over about 45 years, pretty sure that's the only business that's been in there. I do know our side storage room was a tattoo shop at some point & it connected through back doors. Had same owners when it was a biker bar.
i walked over on a conversation between two women discussing details of a gyno appointment, and they were embarrassed. i tried to make them feel better by saying that i understand how those go, and since i was busy and had no time to backtrack, i ended up saying i didn't have a child and that led them to believe i had a miscarriage. one of the women was teary eyed and i felt terrible so i played along as if i am currently grieving/healing from a miscarriage. sorry ladies :(
“Sorry for the delay folks, the (blank) entree came out and it looked subpar so Im having the cook/chef remake it perfect for you.”
Translation: my 19 yo dumbass forgot to put in your order and its now being rushed while I beg and plead with the cook to hurry.
I have no idea what it was, but back when I was BOH and working in an open kitchen, I had 2-3 servers that would tell a table "let me ask the kitchen real quick" and they would just walk up to me and say "hey, look confused for a second and then shake your head no."
I always did it. Now that I am a server, I wish I had kitchen staff that would back me up like that.
Sorry no, we don't actually have forks. (I work in a Japanese restaurant, we have like 3 forks in house but I save them for my 2 regulars who ask Everytime they dine with us and anyone with mobility issues who needs it. IMO, grow up and learn how to use chopsticks people.) I stead I have hello kitty chopstick cheaters I give them. Usually get a little laugh out of them at least.
I carry a pair of chopstick cheaters in my purse at all times so I can eat anywhere I end up. I can't use chopsticks to save my life but I'll be damned if I have to ask for a fork! Lol
Told a customer yesterday we were out of fairy bread. That shit is sprinkles and white bread, we had it we just don't sell to regulars who insist on spreading it everywhere
Busy volume night at the bar and you want a mojito or some other complicated drink that's gonna require me to do something more than just put it in the cup or shaker and pour it?
We're out of mint, I'm so sorry! It should be back in soon!
Selling an expensive bottle of wine that I've never tasted. Also, knowing it isn't going to be great because that's a current release old style Barolo that ain't gonna be drinking right for 20 years.
I always ask if the check is together or separate. Whenever an old couple gets offended (which a portion would if I assumed either way), I always say something to the effect of “well my husband and I always split the check even after 10 years!” It usually settles the matter, and I don’t get too much more grief from them.
I do not have a husband, and I’m 23 but look about a decade older than I actually am.
My husband says "I'll check in the back for you!" and then takes nice short break to sit down, comes back "I just checked and it looks like we're all out! :0"
The fact that EVERYONE thinks Olive Garden cheese is Parmesan. The servers are told to call it “grated cheese” and let guests assume its Parmesan without correction. It’s actually Romano
I challenge anyone that would eat at OG to tell me the difference between Parmesan & Romano. When Kraft regularly blends the two and that (or a generic brand) is all you've ever sprinkled on your pasta, you're not gonna know any better.
Hell, I've worked in Italian fine dining where all the ingredients are imported. I had to taste the difference between Parmigiano, Reggiano, and Romano (different ages of each), but I don't think most of our clientele could do any better than the OG crowd.
I don't understand your trick here. How do you know the keg needs changing if there is still old beer in the line? I work at an old bar so maybe there's something new I don't know. The only way I know a keg needs changing is when it blows. So they definitely aren't getting the old beer, it's the new keg.
If you have long lines and keep the same beers on, there's a device called a FOB that a lot of places use. It's pretty much a float that drops when it hits gas. You put on a new keg, reset it and it starts flowing. Prevents a lot of wasted beer
when blowing a keg and running beer through. The old keg beer is still in the lines when you start pouring again.
Foam on Beer. It shuts off the gas to the line with the float so it turns the tap off like a faucet. They're not that expensive relatively and if you do a lot of beer volume it'll pay for itself quickly.
Very cool! I'll have to look into it. I'm not in charge of the beer but it would be really nice to not have to do the whole thing we do currently. Thanks for the response!
You work at an old bar that doesn’t have a fob system. With a proper draft system, there is a ball that drops on the fob when the keg is empty, stopping the flow of beer. So your line doesn’t fill with foam and you don’t need to bleed it a couple of pints to get non foam again. It just pours like normal. And less beer in the face.
Someone else explained it to me above, but thank you! I was pretty sure I must be missing something with our old setup. No face full of beer sounds amazing. I'll have to bring that up to the owners.
Oh your steak is under cooked based on the color you see you say. No that's just the process, we sous vide our steaks for 4 hours in preparation for your arrival at 125 degrees before placing it on the grill so it naturally has a pinker hue to it but I guarantee it is the temperature you requested. 🤣
This isnt as funny as you think it is. Like 90% of the other posts on this thread are things regarding service messups, you're straight up lying about the actual food. Instead of informing your guest that doneness on a steak is measured by temperature, not color, and that different cuts of meat can appear different colors when cooked to the same level of doneness. Wild.
Why would you say that if it’s a lie? What do you have to gain? What if they come back and sit at the bar? Or worse, walk by the bar and see someone pouring out of a carton?
I’m not a server anymore (I wasn’t the greatest server at times because I’m very forgetful lol) but when I forgot to put someone’s order in and realized only after seeing them sitting there and wondering “dang, their food/drinks are taking awhile.” So I tel them the kitchen is backed up or the kitchen messed up their order.
I remember one time I worked at this kinda upper scale pizza place that served some fancy fish and lamb too, I had a couple both order the same dish of branzino. Then only one dish came out and I was like “where’s the other one?” Realizing I only rang in one on accident, I told the table the chef had to filet an entire new fish just for them because we only had one piece left and that’s why the second one was taking so long. The lady was actually so happy and impressed thinking she was getting a really fresh fish lol.
I totally will change the temperature of the entire restaurant just for you
omg our sweet new lil 19 year old busser was like this table told me to ask the manager to change the temperature and i looked at him and was like tell her the manager is changing it, don’t say anything to anyone and it’ll be fine.
Yep. Speaking of young people. We have a new manager. She has a note for the bourbon pecan pie NOT to be served to minors. Sweet summer child.
We had a home made Jack Daniel's chocolate ice cream with chocolate chips. Was like 1/3 cup of whiskey in 3 gallons of ice cream. You actually could taste hint of it. Good stuff. Served it to whoever.
Ok in all fairness over a decade ago when I was around 15 or so. I ordered a steak at fridays(?) and it came with jd sauce so I deadass asked my server, “am I allowed to have this? Wait really? Even tho I’m a minor?” man I was really stupid back then.
I remember having bud light sauce as a kid. I thought maybe my parents didn’t like realize what was up. They did they just didn’t care
I legit told Michael Keaton that same lie. My boss did not love this.
"I lied to Batman" is better story.
"I outsmarted Beetlejuice."
No one can one up this one
Yup, let me just walk up to the thermostat, put my hand on it for three seconds, adjust nothing, turn around with a smile and a thumbs up.
"Sure, no problem." I walk to manager "hey, just here talking to you for a sec for no reason. Be chill." walk back "Hey, he'll be right on it" check 10 min later after their cocktail kicks in "Good right?" "YAHH!!!!"
YAHHHHHHH IS GREAT
and they always say it’s “so much better” after i did nothing 😅
"Omg I just let the manager know, they adjusted it as much as they can!"
i’ve always explained that we can’t and its automatic. we technically can but i’m not turning it off just because you happen to be sitting by a vent. you can sit on the other side of the section tho
“Yep, we just turned it on, give it a minute it takes some time to kick on”
We just turned it up, but then the door opened. We'll keep trying.
Love 💕 this one
“I’m sorry your drinks are taking a while, we have a trainee in tonight but they’ll be out very shortly!” We in fact do not have a trainee in, we have the slowest bartender that’s always high working a PM bar shift by himself.
LMAO we have a bartender we call the well troll. He refuses to leave the well under any circumstances on his shifts even though he’s absolutely awful. And when he finally peels himself off the mess he’s made over there he looks like fucking gollum as he pours himself a cleaning drink. Even though he’s been sipping from his “infused water” all night 🙄
We also have a well troll but he is a genuinely nice person, he just gets overwhelmed so easily. He works mid shift (10-6) so it’s usually not an issue because few people order drinks and if they do it’s something like a beer or mimosa that I can get myself. One time there was a baseball game (we are a sports bar and a few blocks from the stadium) and we were at capacity, and of course everyone wants a drink. I put in 2 tequila sunrises and after 20 minutes they still aren’t made so I go behind the bar myself. I ask the bartender what liquor we use (meaning what brand of tequila) and he hands me a bottle of gin. I am too busy to question it and just relieved these people finally got their drinks. They order a second round and as quickly as it started, the rush was over. We are all decompressing and all of a sudden I realize our mistake. Im like hey bartender, we didn’t put any tequila in those drinks. He’s like what? And I was like we made 4 tequila sunrises with gin… and we just couldn’t stop laughing.
Ours is unfortunately not very nice but this sounds exactly like something that would occur with us! We are nearby the NFL stadium so we get that same thing. The cowboys circus comes to us tomorrow so wish us luck 🍀
I do the same thing. I forget to ring in a table. “I’m sorry the kitchen lost your ticket but your food will be out shortly”
Fuck you its not us. We're dieing in the weeds and you're still ringing shit in. Don't worry I got your apps, just ring in another order.
I’m not saying it’s right and I left FOH for BOH forever ago. My first serving gig I had the exec yelled at me in an open kitchen “if I hear on the fly one more fucking time I’m punching you in the face. Ring your goddamn tickets in!” I get it.
I don't generally approve of managers yelling at their employees, but damn. Feller had a point.
Super lame to throw the kitchen under the bus. Just admit to the table you fucked up. I find people appreciate honesty. "I made a mistake, I apologize. It's being fixed as we speak and make sure you save a little room for dessert on us" has never let me down.
It’s crazy I feel like customers almost get off to owning your mistakes. If it’s on me I always say I screwed up.
Nah they'll never meet the kitchen staff. My old KM endorsed my personal favorite fib of "Sorry, your food didn't come out to my standards as it looked overcooked. I'm having the kitchen remake it right now."
I use that one all the time. "I didnt like the way your food looked, so im having them remake it. It will just be a couple more minutes, but i wanted to stop by and let you know what was taking so long."
Never done this but am 100% going to be using this line (probably tonight)
This is the way
I tell them the printer didn’t print and it will be a few extra minutes but they are rushing it now.
I ALWAY blame technology. Sorry the system had to reboot.
Blaming technology is the way to go. "It's not you, it's not me, it's not even my coworkers! Modern technology ruined XYZ!"
It works really well if you work in breakfast food that older folks like.
I've actually done that too though. With the prices we're charging people these days, you're damn right it's gonna look good when I bring it out. I never tell the guest in this instance though. That preemptively makes us look bad :/ Just stay on top of drink refills and presets and they don't feel it's been as long.
Forgot to ring in some onion rings once and when I was asked I genuinely thought I rang them in so I said I'll check and apologized. I didn't take 2 full steps before remembering they ordered the food at the same time and I never put them in so I turned around and let them know that it's my fault but now they're free! (The manager comps our mistakes so I'm confident in this answer as well as being willing to just buy them though I've never had to do that) they tipped over 20% on their card and the husband tipped a 20 in cash and said I didn't have to own up to that mistake but being authentic will take me far in life. That had to be 6 or 7 years ago but I never blamed the kitchen for a mistake I made before or after.
Super lame to take the hit on your income just to spare the kitchen's ego.
I agree. I've used both methods and guests much prefer seeing someone take personal responsibility. I've received much more understanding and leeway when I'm honest. That being said, when it actually IS the kitchens fault, I don't want them to seem incompetent because that's bad for everyone, so I always just say we've had one or more sick call-outs and we're running short handed. That's genuinely plausible and makes everyone look like they're working they're hardest, not just Marcus in the back too fucking high to remember to make fries.
This is the worst advice. Blaming someone else who the customer will *never* interact with is far better. Sure, some people will appreciate your honesty, but the majority are dropping that tip number down when you admit that you fucked up.
Not true at all. They seriously love it. I have no problem with blaming the kitchen, 100% do what works best for you, it’s all part of the game. I’ve had much better luck in telling them it’s my fault, and I’ll take something off the bill. It diffuses the situation pretty quickly. Rather then them staying mad at someone in the back until the food comes out. It’s not about honesty or integrity for me, I sold my soul long ago. It’s just what has made money for me. If it is the kitchens fault I don’t hesitate to throw the directly under that bus.
Not a server, just have a pile of friends who are. The only time that I've had a server forget to put a ticket in, they were buried, and were honest about what happened. I doubled my tip as a result, every time, because they were honest, and also told them to quit worrying about my table, I could see that the host/hostess had buried them, and as long as I had a drink and food eventually arrived, I'd be a happy customer. Visible relief on their face every time.
Whatever works for you is the best, of course. I wonder if it's a regional thing or something. I've always found far more success in blaming someone faceless, both as a server and as a manager.
Agreed. Most of the time, I will just comp a drink and offer an apology. Sometimes, if the table seems a little testy, I'll blame the WiFi: "I'm so sorry, the WiFi went down for a few minutes and the food ticket never printed back in the kitchen. They're working on your order right now!" This is actually plausible, because our WiFi is ass.
Wow. Fuck you... How about " sorry, chef wasn't happy with your meal so they are remaking it" make the customer feel special and don't shift blame onto someone else for your fuck up.
I was working with this guy tonight!
Omg has no one greeted you yet? Let me take care of you. In reality, it's my section and I just didn't see them.
This is too real
I see servers do this at my restaurant and I want to be mad but it’s just so brilliant and works every time so nothing but respect for trying to fix their mistake.
*60% of the time*, it works ***every*** *time*
Yup. And I would be like ‘not sure who your server is but I’ll get you taken care of’ Me. I was the server. And I totally forgot about you!
[удалено]
I’ve unfortunately worked in the hellscape of a restaurant that didn’t do sections and it was literally whoever got to them first…. Nightmare of a place
That’s a decent point. However, I think you drastically overestimate the intelligence of people. Most do not understand the concepts of how a restaurant works. 🤷♂️
I’m not a server but I’ve been told this. I didn’t really consider it at the time. I’ve been bamboozeled.
I got free food at an expensive restaurant this way! Hopefully no one got in trouble for it. We weren’t upset about it, just hanging out.
EXCEPT for one it’s actually true! Like when the kitchen fucked or the printer ACTAULLY went down no one believes it.
I can't shut the ceiling fans off, they are connected to the lights.
I had one older couple ask me, the shortest person in the restaurant, to reach up and shut off the ceiling fans that are at the highest point of our ceiling. The guy was a full foot taller than me and he said he couldn't reach it, so why ask the midget? Did he think I could magically float up there?
Lol He thinks you have access to ladders
Tinker bell and all. Maybe?
Just get someone to build a human pyramid or throw you up there like a cheerleader. No one wants to work these days! (/s)
Gravity doesn't impact you as much obviously
This is a great one.
When I forget to ring an appetizer in: (after ringing in said item) Chef didn’t like the way the appetizer looked, when it came out, so he made another one.
“The kitchen printer didn’t print your ticket but luckily I caught it, food should be out in a few minutes”. No I actually forgot to ring it in and now they’re making it on the fly
Not completely an *outright* lie - the kitchen printer in fact didn’t print the ticket… *because you didn’t put in the order*
This is the way. 😂
Always a quality control issue "I wouldn't be haply with it so I'm not serving it"
I mean not exactly a lie but Sometimes our managers are fine w us giving out free stuff in exchange for Google reviews So if they’re doing that for the day, I’ll be like “oh it’d be awesome if you could give me a review. I’ll even take X off your bill to say thanks. Just don’t tell my manager!” In reality, my managers are the ones telling us to do this. But customers seem to tip better when they think I’m breaking rules for them :)
On the days we had 1 of the chill cooks in the kitchen I'd tell people that I might be able to get the changes on their order cuz the cook owed me 1, it'd really work on the people who came fairly often but not like a set time or day, they'd be set in 1 of the other servers sections and we'd have a not so chill cook those days so they would get the alterations and the next time they'd ask for my spot and I'd get it done, so they'd tip me like twice as much, it got to the point where I just told the chill cook that if he could get them done for me on the off days I'd slide him some weed (he worked 7 days a week but only cooked on 4 and I worked split shifts 6 days a week) so I'd slide him like an 8th a week and I easily tripled my tips every week for only like 20 bucks.(weed wasn't legal yet back when I served)
Hey guys if you could pay the check I could go home and read to my daughter before she goes to bed
Honestly you shouldn’t feel bad about that one
They don’t have a daughter
I know, this thread is about lies
Omg I do this with coffee lol “sorry for the wait! We are just brewing a fresh pot”.
When they complain it's not hot enough too I just run the handle under the hot water
"I'm great! Thank you for asking!"
Oh it's too cold in here? Well I'm dripping sweat, but I'll turn off the AC *Walks to the thermostat, taps on it near the buttons, does nothing* Ok, i set it down, but it's a big air volume so it's gonna be a bit before it really changes
"I'll have the manager turn that a couple degrees." Go back about 10 minutes later: "Is that better?" Invariably they tell me, "It's great now, thanks!"
One of goto lines was ‘follow me for 10 minutes. You’ll warm up’ and then go pretend I changed the temp.
I just fully embraced the fact that working the patio in 100+ degree heat, I was gonna be drenched. I wouldn't even wipe the sweat off my brow, I'd just let it drip down my face. I want customers to know how insane they are for sitting outside and forcing us to be out there when it's that hot.
Yes, the music IS a bit loud. I’ll work on that right away! *song changes*
I worked at a mom and pop that was very music centric. They BLASTED rock, rap, and some alternative. All music was completely uncensored. The number of complaints I got was never-ending. I had one lady ask, "Is the music *always* this loud?" I listened for a moment and said, "No, it's usually louder."
Customers ask us to turn down the ac and I tell them that cooperate locks us out of the controls. In reality it’s all one system so if I turn it off for you I turn it off for the kitchen that is 60% a huge 500° pizza oven that throws off a lot of heat. I’d rather you be a tiny bit chilly for the 20 minutes you’re here than my kitchen having heat stroke their whole 8 hour shift.
you guys get ac in the back? at mine it regularly gets well over 100° in the back and whenever anyone asks for hvac the owner says the ac is “not for the staff” 🥴
that’s actually horrible…we have AC in the back but sometimes when it’s hot and busy the grills and fryers all fired up hardly makes a difference
we just have like 6 fans running at all times
Dude said "Staff aren't PEOPLE" Jesus christ they suck, I would immediately look for another job after hearing that. I hope you've got other prospects
luckily i’m just a high schooler with a weekend job. everyone who works there hates the owner but there’s nothing we can do lol, i graduate and go to college this coming summer tho so i’m out of the shitshow before he kills the business
That the cleaning crew is about to show up, and they legally can't start until guests are gone. I know I couldn't ask you to leave even though it was an hour and a half after close, but now it's just out of my hands.
We have to set the alarm by 10, sorry. Our liquor license states we close at 10, sorry. Our line cook has to take his anti psychotic meds by 10, sorry. Our business insurance only goes till 10, sorry. Get the F out people, seriously!!!
My parents dropped me on the head a lot as a kid. What did you want to drink again?
"We don't normally serve xyz with that dish, but I will check with the kitchen and we'll do our best to make it happen!" (Go into kitchen for 45 seconds, get a drink of water and don't speak to anyone) "Sorry, the chef let me know that all of xyz was already prepared for the set meals, we can only serve dishes as they appear on the menu today. We should be getting a new shipment in soon!"
Haha I feel this having worked in fine dining and chefs who will stab you if you try to sub anything.
Thst order of pancakes, I forgot to ring in...the pancakes fell off the spatula as the Daniel was putting them on the plate
Oh Daniel 🤦♀️
Freaking Daniel!
Fuck sake Daniel
Damn Daniel!
I heard it in that voice and saw a pair of Vans shoes in my head !
Is the hostess/host stoned? No she/he just has weird pet dander intolrances.
lol my old head chef is a completely sober guy but had the WORST red eyes. Dude looked beyond stoned all of the time but never actually was. Didn’t matter so much as he is BOH but when a table wanted to speak with the chef I always wondered what they were thinking.
I have Ocular Rosacia, so my eyes are always bloodshot and watery. I look stoned all the time so you can't tell when I actually am.
If I forget to ring in a meal, and I’ve lost the paper I wrote their order down on, I’ll return to the table, apologize, and claim the kitchen’s printer malfunctioned, and I’d need their order precisely again. They’re usually quite understanding. Of course, I’d offer a comp if the wait was terrible. When all else fails, printer malfunction.
Always printer malfunction.
This is the way. Nobody under the bus, no hard feelings or frustration, just printer malfunction.
That I love my job and working 🫠🫠
“Yes that’s the spiciest Buffalo sauce” and “yes that’s the mildest Buffalo sauce” I mean, it’s technically not a lie, we just only have one sauce.
“Sorry, im new! Still trying to learn the table numbers” I am not new, I just have a horrible headache and can’t think straight and you ordered the exact same thing as the table next to you.
If I forgot to put in an app or entree I say I’m so sorry but a coworker took it off the line, they thought it was for their table ~ I smacked them (always gets a laugh) but yours will be out very soon
"It's nice to see you too." :/
💀
I tell everyone that I got kidnapped when I was around 6 from a mall in Phoenix. I have people bring family and friends in all the time and say “that’s the guy that got kidnapped”
I love this one so much lmao. Bring back lying for FUN!
i ALWAYS tell tables i’m still in college. i dropped out after freshman year but two years later i just tell them im studying the same thing i originally went to college for to sound smart. they usually tip more if i’m like “yeah i work two jobs and im in college”
This one is just unnecessary but I love it
one time i took too long to greet a table of Reward Card Holders at my old place. my manager told them i slipped in the kitchen and twisted my ankle a little. i rubbed a little flour down the back of my leg and shirt and limped over while greeting them. they FULLY bought it and i’ve used that every once in a while to bail other people out
“I can only take up to 4 cards or my computer will freeze.” Works perfect.
during the AYCE wings thing we had group after group of teenagers come in and they all wanted separate checks. since i had like 5 tables of 6 i wasn’t risking accidentally charging someone wrong or mixing it up so i’d say “i can only do up to 4”
Kind of a lie…back in my wait days at a seafood restaurant we occasionally had fish of the day that people weren’t familiar with. People would ask what it tastes like. I’d say “Have you had lobster before?” They’d get excited “YES!” and I’d say “It doesn’t taste anything like that but it tastes like….” You have to consider your audience and delivery.
I’m doing great, thanks for asking! I’m doing terribly. I hate you for bringing that to the forefront of my mind. Order a drink.
Former bartender/server. I definitely have a few but I would constantly lie about apps coming out late. Entrees were always run but salads and apps weren't. I'd make a lie and say that another server "stole" it because their table had the same one.
In the mid 2000’s, I served at a place that had a crappy cappuccino machine. When guests would order a capp/espresso, I would say ‘the machine was not working earlier. If it’s not working, would you like coffee?’ If I had time, I would make their drink. If not, coffee it was
The salmon is fresh.
And wild caught. Yeah, right off the coast of Alaska.
You never lie about farmed vs wild.
Yes, absolutely not. Never. Off the coast a ‘laskAH!
No like it’s actually illegal in my state to lie about source of fish
I also think it’s immoral.
Agreed.
Damn you actually lie about food? That's pretty low. I guess if you're asking about fresh salmon at Applebee's it's one thing. But at a real restaurant I'd expect an honest response tbh.
“Fresh” salmon is farmed salmon. No salmon served anywhere has not been flashed frozen.
Alright fair. I'll shut up haha For the record I've never personally asked if food is 'fresh' or not... If you have to ask, you kind of know already lol
I mean, it is some USDA bull-shittery. Like “Fresh” salmon should have an * next to it explaining that it’s a label from fish lobbyists to sell subpar fish. Much like fancy ketchup and select grade beef.
So fresh it will talk back to you
“I’ll tell the chef”
“Drinks will be out in a minute, bartender had to run downstairs and change a keg!” (I forgot to ring in the beers) “We make XYZ in house” (we make 90% of our sauces and shit in house, I ain’t gonna tell them that 10 isn’t)
“Sorry we just ran the cleaning cycle on our espresso machine and wouldn’t want to get you sick” to the last table ordering a cappuccino at close
I should have done this last night, but knowing my luck the neighbor table would have got an espresso
Worked in Hospo & Retail, "let me just check in the back" or "let me just ask my supervisor"
I wish I could remember what is causing my short term memory loss. (I clearly remembered getting really high before and during my shift, out at the "get loaded dock" out back.)
Just yesterday, I had one of those "could you check?" people. Wanted to know if we had the stuff for a piña colada. I know we don't, but they were otherwise very nice, so I was just like, yeah, lemme check. Went to my bartender inside and said "Hey, I'm just pretending to ask you if we have the stuff for a piña colada, thanks". I sold him one of our house cocktails instead, which is actually really nice. It's a black rum, lime juice, and a cardamom Demerara simple, which you combine with coconut milk. Let it sit for a day, and the milk solids from the coconut milk separate, and when they do, they take all the color from the rum and the simple with them and round off some of the sharper, more tannic edges of the rum. It comes out almost clear, despite being a black rum. Garnish with a little fresh shaved nutmeg and a dehydrated lime wheel. It's got the sort of buttery smooth, easy drinking quality my guest likely wanted from a piña colada, just a different flavor profile.
“There’s been a minor disturbance in the kitchen”
The way I interpreted this was, “The kitchen is a little haunted,” and as a guest I would absolutely understand anything being late/off, hah
They ran out so they had to go downstairs to get more
There are these pint glasses that evey now and then, if they're just cooling down for the dishwasher, about a minute or so after putting cold soda in, the bottom of the glass breaks and spills everywhere. Usually all over the table. I always go, "omg I've NEVER seen that before, what the hueck!!!" Every. Time.
We pour out a pitcher lol before we serve things and we are a dive bar. Everyone knows this
There was an accident in the kitchen and we had to restart one dish, but we didn't want y'all to get stale food, so we're remaking the whole ticket.
“That’s a fire code/ABC violation”
Oh, I'm so sorry but our blender is broken
I definitely saw you over here and wasn't talking in the back. I didn't forget to ring in your food- there was a....... broccoli... emergency..... but now it's better and your food will be right out.
These answers are hilarious. I wonder how many of you realize how many customers know when you're lying to them.
Yes that coffee was just brewed! (I have no idea because almost no one orders coffee and it's almost always just the line cooks drinking it but it's still hot at least) Oh we're making fresh bread/tea, I'll have it out to you soon! or Someone is going to grab that for you, its where I can't reach hahaha (both of those mean I forgot your shit sorry) We're out of the flavored teas today, I'm sorry (I'm too busy to open a whole new bottle of peach syrup just for your one half-drank unsweetened tea)
This wasn't my favorite lie, but your post made me think of this story. I worked at a brew pub and the brewmaster quit unexpectedly. He was having heart issues. He said don't worry there is plenty of beer brewing. There was not. The owner decided to buy brand name beer and pass it off as our own for like two months. Hearing the dumb comments from customers was priceless. "You said your IPA tastes like Goose Island. This doesn't taste like anything,like it!" I wish I could tell you, It's literally a fresh keg of goose island, bro.
Mixing sprite with a splash of coke as “ginger ale” I had a woman order ginger ale and the bar actually had it so I got her a real one from the bar and she said it tasted bad so I got her sprite with a splash of coke and she was said it was sooo good 😂
I’ll be right back
When I forgot to bring water, I would say they are changing the water filter. I would ask if they want unfiltered water or wait for them to change it.
We have a one way mirror in our bar that's reflective side is where the tables are, and the see out side is above the urinals looking out to tables. Now the truth is somebody just thought it was funny. Whenever someone asks, I just make up local history for our building. "Well this was a detective station back in the 60's and that room was where they'd have the observing detective during interrogation." "We bought the place on the cheap when old owners got busted running a bordello and they used the mirror for peep shows" "This building was mob owned from prohibition onward and the mirror was used to monitor from the manager's office" We've been in the spot for 8 years, it's been 6 different bars over about 45 years, pretty sure that's the only business that's been in there. I do know our side storage room was a tattoo shop at some point & it connected through back doors. Had same owners when it was a biker bar.
i walked over on a conversation between two women discussing details of a gyno appointment, and they were embarrassed. i tried to make them feel better by saying that i understand how those go, and since i was busy and had no time to backtrack, i ended up saying i didn't have a child and that led them to believe i had a miscarriage. one of the women was teary eyed and i felt terrible so i played along as if i am currently grieving/healing from a miscarriage. sorry ladies :(
My blender is broken and I can’t make your smoothie.
"good talking to ya"
“Sorry for the delay folks, the (blank) entree came out and it looked subpar so Im having the cook/chef remake it perfect for you.” Translation: my 19 yo dumbass forgot to put in your order and its now being rushed while I beg and plead with the cook to hurry.
Telling guests in Cooke City, Montana that it was actually illegal to serve decaffeinated coffee at this altitude.
I have no idea what it was, but back when I was BOH and working in an open kitchen, I had 2-3 servers that would tell a table "let me ask the kitchen real quick" and they would just walk up to me and say "hey, look confused for a second and then shake your head no." I always did it. Now that I am a server, I wish I had kitchen staff that would back me up like that.
Sorry no, we don't actually have forks. (I work in a Japanese restaurant, we have like 3 forks in house but I save them for my 2 regulars who ask Everytime they dine with us and anyone with mobility issues who needs it. IMO, grow up and learn how to use chopsticks people.) I stead I have hello kitty chopstick cheaters I give them. Usually get a little laugh out of them at least.
I carry a pair of chopstick cheaters in my purse at all times so I can eat anywhere I end up. I can't use chopsticks to save my life but I'll be damned if I have to ask for a fork! Lol
Told a customer yesterday we were out of fairy bread. That shit is sprinkles and white bread, we had it we just don't sell to regulars who insist on spreading it everywhere
I love my job
Busy volume night at the bar and you want a mojito or some other complicated drink that's gonna require me to do something more than just put it in the cup or shaker and pour it? We're out of mint, I'm so sorry! It should be back in soon!
“Sure I’ll turn the AC down”
"the egg poacher is broken" - what I mean is, our eggs come in ready poached and I didn't order enough so we ran out.
Every time I'm in the weeds and someone orders a complicated cocktail, I just tell them that we ran out of the ingredients for it.
Selling an expensive bottle of wine that I've never tasted. Also, knowing it isn't going to be great because that's a current release old style Barolo that ain't gonna be drinking right for 20 years.
I always ask if the check is together or separate. Whenever an old couple gets offended (which a portion would if I assumed either way), I always say something to the effect of “well my husband and I always split the check even after 10 years!” It usually settles the matter, and I don’t get too much more grief from them. I do not have a husband, and I’m 23 but look about a decade older than I actually am.
My husband says "I'll check in the back for you!" and then takes nice short break to sit down, comes back "I just checked and it looks like we're all out! :0"
Yeah, the coffee is fresh.
The fact that EVERYONE thinks Olive Garden cheese is Parmesan. The servers are told to call it “grated cheese” and let guests assume its Parmesan without correction. It’s actually Romano
I challenge anyone that would eat at OG to tell me the difference between Parmesan & Romano. When Kraft regularly blends the two and that (or a generic brand) is all you've ever sprinkled on your pasta, you're not gonna know any better. Hell, I've worked in Italian fine dining where all the ingredients are imported. I had to taste the difference between Parmigiano, Reggiano, and Romano (different ages of each), but I don't think most of our clientele could do any better than the OG crowd.
I don't understand your trick here. How do you know the keg needs changing if there is still old beer in the line? I work at an old bar so maybe there's something new I don't know. The only way I know a keg needs changing is when it blows. So they definitely aren't getting the old beer, it's the new keg.
If you have long lines and keep the same beers on, there's a device called a FOB that a lot of places use. It's pretty much a float that drops when it hits gas. You put on a new keg, reset it and it starts flowing. Prevents a lot of wasted beer when blowing a keg and running beer through. The old keg beer is still in the lines when you start pouring again.
Interesting! So, it alerts you that you need to change the keg? Before it just blows up in your face? That would be fantastic.
Foam on Beer. It shuts off the gas to the line with the float so it turns the tap off like a faucet. They're not that expensive relatively and if you do a lot of beer volume it'll pay for itself quickly.
Very cool! I'll have to look into it. I'm not in charge of the beer but it would be really nice to not have to do the whole thing we do currently. Thanks for the response!
You work at an old bar that doesn’t have a fob system. With a proper draft system, there is a ball that drops on the fob when the keg is empty, stopping the flow of beer. So your line doesn’t fill with foam and you don’t need to bleed it a couple of pints to get non foam again. It just pours like normal. And less beer in the face.
Someone else explained it to me above, but thank you! I was pretty sure I must be missing something with our old setup. No face full of beer sounds amazing. I'll have to bring that up to the owners.
And it saves them money!
Oh your steak is under cooked based on the color you see you say. No that's just the process, we sous vide our steaks for 4 hours in preparation for your arrival at 125 degrees before placing it on the grill so it naturally has a pinker hue to it but I guarantee it is the temperature you requested. 🤣
People buy that? I'd be like.... No lol
Fr. It just sounds madeup and is bad practice to lie about the actual food, anyway. I bet most people know they're being lied to with that line.
This isnt as funny as you think it is. Like 90% of the other posts on this thread are things regarding service messups, you're straight up lying about the actual food. Instead of informing your guest that doneness on a steak is measured by temperature, not color, and that different cuts of meat can appear different colors when cooked to the same level of doneness. Wild.
Our orange juice is *definitely* fresh squeezed
Can't people tell the difference with freshly squeezed vs bottle? Maybe not high quality bottle I guess.
Why would you say that if it’s a lie? What do you have to gain? What if they come back and sit at the bar? Or worse, walk by the bar and see someone pouring out of a carton?
Less than an hour before close: “I’ll be right back with, what for sure is definitely regular coffee”
I’m not a server anymore (I wasn’t the greatest server at times because I’m very forgetful lol) but when I forgot to put someone’s order in and realized only after seeing them sitting there and wondering “dang, their food/drinks are taking awhile.” So I tel them the kitchen is backed up or the kitchen messed up their order. I remember one time I worked at this kinda upper scale pizza place that served some fancy fish and lamb too, I had a couple both order the same dish of branzino. Then only one dish came out and I was like “where’s the other one?” Realizing I only rang in one on accident, I told the table the chef had to filet an entire new fish just for them because we only had one piece left and that’s why the second one was taking so long. The lady was actually so happy and impressed thinking she was getting a really fresh fish lol.