Right now in the US, we are experiencing a major shortage of workers in the restaurant industry.
Many states are fully reopening with little to no restrictions. This means restaurants and bars are fully reopening as well. We are having to forego operations with a bare minimum staff.
This means a lot of us are getting little to no time off, working double shifts, and sometimes not getting time to breathe.
Us cooks work in sometimes 100+ degree heat frying, grilling, and broiling your food for your enjoyment. It is very exhausting for us. We are trying to stay hydrated so we can keep cooking for you.
If you have any special requests for your food, please let your servers know before we cook it. We try our best to please the customers.
Please don't be upset when the host tells you it's gonna be a wait even though there are empty booths and tables.
Servers work for very little money, so make sure you are patient with them, and please tip them at least 10%.
Please, if you're going to be bringing in a party or a group larger than 8 people, please let staff know in advance so we can make arrangements and prepare for orders. Nothing is more overwhelming than to have a party of 13 or 16 come in at just one random time.
Please be patient and know that service may be a little slower and your food might not get to you right away. We want you to have fun and enjoy the food that you paid for, but please keep in mind that we restaurant workers are not robots.
People keep leaving and walking out on us. That makes it unfair for us who have to pull doubles and 7 straight days a week. Last week I had to literally request to have the day off because we had no time to make a schedule although the manager had said they were going to. We just lost our general manager, and are hiring a new one. We are getting a lot of new managers and workers. Just in the month I've been there, I have seen a lot of people and managers just come and go, including the GM that hired me on. Sometimes with no warning or no signs that they are leaving.
So please, keep we restaurant workers in your thoughts and keep in mind we are doing what we can.