tannertan36
Origami Around
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if i look back, i am lost
occasionally subtle
Sweet Seals For You, Always
hello vonnie
Lint Roller? I Barely Know Her
we're not kids anymore.
Sade Olutola
trying on a metaphor
AnasAbdin
izzy's playlists!
❣ Chile in a Photography ❣
Show & Tell
@theartofmadeline
Janaina Medeiros
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Aqua Utopia｜海の底で記憶を紡ぐ
Cosimo Galluzzi
seen from Spain
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seen from Malaysia
seen from Chile
seen from United States
seen from United States
seen from United States
seen from United States
seen from Malaysia
seen from Australia
seen from Italy
seen from United States
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@snarkywaitress
I have been re-reading my posts on this blog, in an attempt to remind myself that there is a reason I left the hospitality industry, and convince myself that no, I shouldn’t quit my full time ongoing role in a job that I love because my manager is not willing to fight for me/possibly glad to get rid of me. Because then I might end up waitressing again.
And that is not something I can do without stabbing someone with a fork.
And stabbing is generally frowned upon.
HELLO SMALL COW ARE YOU LOST
100 years of the Gallipoli Campaign 25.04.15
They went with songs to the battle, they were young, Straight of limb, true of eye, steady and aglow. They were staunch to the end against odds uncounted, They fell with their faces to the foe.
They shall grow not old, as we that are left grow old: Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning We will remember them.
I’ve put together a simple chart that explains the various ways you should and shouldn’t summon a waiter over to your table, and the service you’re likely to receive accordingly. Because if one more middle aged, obnoxious asshole goes “hey you!” and snaps their fingers at me, I WILL snap said person’s neck.
I waitressed my way through college and one night this guy yells at me “Oi! you with the tits!” and my co-worker Matthew walked up to him and said “yes?”
So I had a message that said that this blog was like if Patrick Sherrill kept a diary.
Somehow, this message deleted itself when I attempted to respond.
I had to look up who Patrick Sherrill was, and now I'm not sure whether to be complimented, or worried that someone who knows me thinks I'm likely to go on a shooting spree...
What the hell, I'll go with complimented. So thankyou. Please continue to enjoy my non-murderous coping mechanism.
So after a hiatus of several months, I am back into the blogging thing. Essentially the reason for my absence is that I got a new job, in a completely different industry. I was finding my feet and learning how to operate during normal 9-5 hours. But I have decided to keep this blog alive. I have a lot of pent up rage and stories from my years as a waitress! Thanks for hanging around in my absence and not unfollowing. -Snarky Waitress
Are you in Australia and are in Australia? I saw your Tony abbot post and I had to ask. And im also taking into consideration that you may nit be Australian, because in this day and age, nearly every country has a mixed race workplace.
Yep, I'm Australian. Born and bred Aussie here. And do not get me started on Tony Abbott. When do we get to vote him out?
"What do you play? The Clarinet, you? I play the fucking HAMMER"
Friend: Wait, you're taking time off? Why?
Me: Because lately every time I walk in to this place, I am consumed with rage for the duration of the shift.
Note for the future: Open wounds do not like being doused in beer. It stings them.
My Work is going backwards
Recent changes that support this hypothesis:
Plates are now hot. A good thing- except they are so hot we can only carry one, maybe two, rather than three at once, and it takes us ages to be able to pick them up with a napkin, thus slowing down service.
Plates are now also heavier. They have always been quite heavy, but now they are heavier than ever, and also strange shapes, meaning again, we must make extra trips because we can carry less.
Brand new renovation, but less customers welcome. The renovation gave us a fancy new kitchen, and space for 206 customers. Unfortunately, the head chef won't let us book more than 50 people at once, meaning that 150 people is classified as booked out. We were booked out the other day and more than half the bistro was empty.
Extended seating area. It's great and all, but it means that we are walking literally twice as far to deliver meals, meaning it takes twice as long to get back. We also generally lose one girl to manning the second register/ bar, which on a busy night can really cause extra work for everyone else.
Confusing menu. So the head chef is still on a power trip regarding whether people can have veggies instead of chips and vice versa, but every week he changes his mind or is forced to allow something he originally refused to. So far, we have had to change pages in the menu three times in the past month. Physically changing the menu is annoying and time consuming, and because none of us can keep up with what we are and are not able to offer customers, it makes us look unprofessional.
And yes, I have probably spent too long thinking about these things, but I have a lot of pent up rage, and don't like seeing my workplace go downhill. And it is. Prices are constantly going up, but the service is getting worse.
And don't even get me started on the ringing of the bell. (I'll rant about that at a later date).
There was a child at work today named "Gazelle". I thought I had misheard it, but when I was shamelessly eavesdropping, I realised I was right. It was Gazelle.
It's like her parents saw the name "Giselle" but weren't entirely sure how to pronounce it and so went with their closest guess.
Happy New Year to all my followers!
May 2014 be an awesome year for you all!
Merry Christmas everyone!
Hope you all have a safe, happy and fun day! :-D
Another result of recent boredom:
So I was bored recently, and this happened:
