Thick Skin: Activated.

First day back to restaurants was Thursday.

Worked Thursday Double.
Friday.
Saturday.
Sunday Double.
Monday.

Food break? Nope.
Any break? Nope.
Did I complain? Nope.

Server complained? Yelled back.
Customer complained? Fixed problem.
Trainer sucked? Trained myself.

Apparently, you can take a girl out of restaurants for 3 years but you can’t take restaurants out of the girl.

Wait Time Techniques: This will get interesting in about 10-15min. (Because, by then, you’ll be finished.)

I accidentally made this answer private.

Someone messaged me:

"Hey, I work at a restaurant and I was told that every three names equals a five minute wait, and when it exceeds six names, add five minutes extra."

-That sounds utterly confusing and unnecessary. Also, it’s a tad unclear. Do you mean that after 6 names, you quote 5min for every set of 3 + 5 minutes, or you quote 10min for every set of 3? I’m going to assume the former because the latter would be ridiculous.

So, they would have you quoting 15 minutes to the seventh person to put their name on the wait. 10 for the first 6 names then 5 extra because you are greater than 6 now. Then that would continue until the 9th person was quoted 20 minutes.

With my system the seventh person would be quoted 15-20 minutes. (Or 10-15 if it seemed turnover was good. Fluff only needs added if large parties are present, reservations are taken, etc.)
My ninth name would be quoted 20-25 minutes. Again, 15-20 if there aren’t large parties waiting or what have you.

So, essentially, they are the same method. Mind you, my system is for high volume restaurants with 45-60 tables.

The main difference is that your restaurant has you quoting an exact number which I find to be a terrible idea. Over-quoting, as well as under-quoting, can make a host staff/restaurant look highly incompetent. That’s why this method uses a 5 minute scale to give us a little room (some restaurants like a 10min scale but I find that to be less common). The public is impatient and stupid. If you tell them exactly 20 minutes, in exactly 20 minutes they will walk up and assume you are ready. If a restaurant has bussers, then maybe no scale is needed.

I feel like mine would be easier to explain to a new employee or someone new to restaurants. It’s pretty basic.
But yours is easier during the wait since, essentially, you’d only be adding 5 min to your quote every 3 names. But you would have to also go back and recount every group of three as you are crossing names off to adjust your time which would annoy me. I just have to quickly count the names, times by two, and get on with my day.

I’ve never used your system though and I have no idea the kind of restaurant you work in. Do you like this system?

Also, I’ve thought this through too much and I just wasted a generous portion of my life on writing this.

The basic point is that the system my restaurant is using (which is literally, no system at all) is very unorganized. Maybe I’ll try yours once just to see what it’s all about, given that it’s so similar.

This needs to end now.

Why this new job sucks #001: Calculating the wait time.

This shit shouldn’t be made this difficult. I keep trying to tell them to count every name on the list, multiply it by two, then add 5-10 minutes of fluff.

I have 20 names on the wait list & in call aheads. So I’d quote 40-45, 40-50, or 45-50 minutes.

It’s a system that has never failed me.

Why this new job sucks #001: Calculating the wait time.

This shit shouldn’t be made this difficult. I keep trying to tell them to count every name on the list, multiply it by two, then add 5-10 minutes of fluff.

I have 20 names on the wait list & in call aheads. So I’d quote 40-45, 40-50, or 45-50 minutes.

It’s a system that has never failed me.