u/MediumCup

Hi folks,

I work as Floor Manager for a steakhouse. I have a server here who long story short, has great sales and is a shark, but that personality falls into behaviors that have brought down morale of the team and is great at creating tension within the staff. The issue is that she is very pushy. She will make recommendations and "influence" other managers to change sections to one that benefits her. I have caught her making changes and moving tables into her section ( servers are not allowed to touch the iPad). My biggest worry is that yes she has great sales, but is selfish. This isn't fair to the rest of the team who works just as hard as she does.

My question is how do you deal with this (a server that put out numbers but thinks it's okay to bend the rules to benefit her)? I need her to stop having access to the iPad reservations because not only is it not fair, its causing tension with the rest of the waitstaff. Other staff members can feel this special treatment she demands and it's really starting to bug me.

Hello fellow restaurant warriors,

I (22f) was recently “promoted” to a Sommelier/management position (from server) at my workplace, fine dining steakhouse. Now I say “promoted” because multiple reasons.

- work hours are increased from 35 to 50 per week
- pay is significantly less, still enough for where I live but not what I was making as a server
- my position is mostly management(90%) and very little on actual wine.
- i miss my flexibility/spending time with family and friends
- feels like all I do is deal with problems within the restaurant
-i have started to become slightly miserable, not wanting to work, cutting corners on home life duties
- I am an hourly employee and am getting texts and calls about call outs, which then I have to hop online and make sure we are staffed for the night, or I am screwed

Now I knew there would be a pay cut, but after taxes I’m not pulling in as much as I thought I was. I want to move back into my serving position but I am stuck between the decision taking my serving position back, or staying on as the Sommelier, making a smaller paycheck for longer hours. I originally accepted this position because I wanted it to strengthen my resume. Now Im not sure if it’s worth throwing out my entire social life/ time with family for this. I now just stuck figuring out if I am completely shooting myself in the foot quitting management.

EDIT: I am WSET certified.

Hello fellow restaurant warriors,

I (22f) was recently “promoted” to a Sommelier/management position (from server) at my workplace, fine dining steakhouse. Now I say “promoted” because multiple reasons.

- work hours are increased from 35 to 50 per week
- pay is significantly less, still enough for where I love but not what I was making as a server
- my position is mostly management(90%) and very little on actual wine.
- i miss my flexibility/spending time with family and friends
- feels like all I do is deal with problems within the restaurant
-i have started to become slightly miserable, not wanting to work, cutting corners on home life duties
- I am an hourly employee and am getting texts and calls about call outs, which then I have to hop online and make sure we are staffed for the night, or I am screwed

Now I knew there would be a pay cut, but after taxes I’m not pulling in as much as I thought I was. I want to move back into my serving position but I am stuck between the decision taking my serving position back, or staying on as the Sommelier, making a smaller paycheck for longer hours. I originally accepted this position because I wanted it to strengthen my resume. Now Im not sure if it’s worth throwing out my entire social life/ time with family for this. I now just stuck figuring out if I am completely shooting myself in the foot quitting management. I just don’t know what to do.