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Displaying all articles tagged:

Servers

  1. Labor Disputes
    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
  2. The Tipping Economy
    We Are the 20%: What Tips Mean to Servers, Bartenders, Doormen, and BaristasYour server is definitely judging you.
    By Alexa Tsoulis-Reay and Mary Jane Weedman
  3. Sued
    Does Adding Mandatory Gratuity Violate City Law?A new lawsuit targets Per Se.
    By Sierra Tishgart
  4. Etiquette
    Service Included: 11 Restaurants Where Tipping Isn’t CustomaryIncluding Per Se, Next, and Chez Panisse.
    By Sierra Tishgart
  5. Servers
    Free Gyro Day Plagued with Server IssuesIt’s okay to eat a gyro today.
    By Nick Kindelsperger
  6. Etiquette
    There’s No Use Crying Over a Spilled MojitoDrinks get spilled. It’s a fact of life. Get over it.
    By Collin Keefe
  7. Eatiquette
    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
  8. Eatiquette
    The Undercover Muslim WaitressYou overhear a lot of bunk as a waitress.
    By Daniel Maurer
  9. Service Issues
    Waiters Tell You 30 Things Waiters Will Never Tell YouDo you really want to know what’s happening in the back of the house?
    By Kirsten Henri
  10. Eatiquette
    Have You Ever Wanted to Tell Your Server That ‘Hovering Is forNow you can!
    By Daniel Maurer
  11. Beef
    Lucky Devils Defends Itself Against Boycott CallLucky Devils responds to a blog boycott over its hiring practices.
    By Hadley Tomicki
  12. Tough Times
    Waiting for a JobThe competition for service-industry jobs is beyond fierce.
    By Daniel Maurer
  13. Rants
    Agreed: Servers, Stop Being So Saccharine About DessertStop asking us if we’ve “saved enough room” tee hee.
    By Daniel Maurer
  14. It’s the Economy
    Some Servers Enjoy Record Nights, Others Are Scratching at the WallA waitress offers an inside look into how restaurants are doing.
    By Daniel Maurer