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Displaying all articles tagged:
Servers
Labor Disputes
Jan. 16, 2015
Pure Food & Wine Waitress Speaks Out
“… it’s like, who’s this woman that’s never around, fucking everything up for people who work for her?”
By
Sierra Tishgart
The Tipping Economy
Nov. 4, 2014
We Are the 20%: What Tips Mean to Servers, Bartenders, Doormen, and Baristas
Your server is definitely judging you.
By
Alexa Tsoulis-Reay
and
Mary Jane Weedman
Sued
July 17, 2013
Does Adding Mandatory Gratuity Violate City Law?
A new lawsuit targets Per Se.
By
Sierra Tishgart
Etiquette
June 7, 2013
Service Included: 11 Restaurants Where Tipping Isn’t Customary
Including Per Se, Next, and Chez Panisse.
By
Sierra Tishgart
Servers
Aug. 30, 2011
Free Gyro Day Plagued with Server Issues
It’s okay to eat a gyro today.
By
Nick Kindelsperger
Etiquette
Feb. 3, 2011
There’s No Use Crying Over a Spilled Mojito
Drinks get spilled. It’s a fact of life. Get over it.
By
Collin Keefe
Eatiquette
May 24, 2010
What Do Waiters Hate Most?
A critic is accused of being too stone-faced with servers, who only want to please him.
By
Jay Barmann
Eatiquette
Apr. 8, 2010
The Undercover Muslim Waitress
You overhear a lot of bunk as a waitress.
By
Daniel Maurer
Service Issues
Dec. 1, 2009
Waiters Tell You 30 Things Waiters Will Never Tell You
Do you really want to know what’s happening in the back of the house?
By
Kirsten Henri
Eatiquette
Nov. 11, 2009
Have You Ever Wanted to Tell Your Server That ‘Hovering Is for
Now you can!
By
Daniel Maurer
Beef
Aug. 10, 2009
Lucky Devils Defends Itself Against Boycott Call
Lucky Devils responds to a blog boycott over its hiring practices.
By
Hadley Tomicki
Tough Times
Feb. 24, 2009
Waiting for a Job
The competition for service-industry jobs is beyond fierce.
By
Daniel Maurer
Rants
Feb. 19, 2009
Agreed: Servers, Stop Being So Saccharine About Dessert
Stop asking us if we’ve “saved enough room” tee hee.
By
Daniel Maurer
It’s the Economy
Nov. 25, 2008
Some Servers Enjoy Record Nights, Others Are Scratching at the Wall
A waitress offers an inside look into how restaurants are doing.
By
Daniel Maurer