So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet


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9 responses to “About

  1. codylucchesi February 15, 2011 at 6:49 pm

    Hey man, I have been following your blog for quite some time now and am a fan. I just finished a post on my blog about a day in the life of a line cook

    I was wondering if you would be interested in doing a guest postalong the same lines from the point of view of a pastry chef? I would give you complete credit as well as a shoutout on the blog. Let me know if you would be interested.

    • teleburst February 17, 2011 at 11:53 am

      Thanks for the comments. And thank you for the link in your blogroll.

      As far as a guest post, I might be able to do it in the near future. As you’ve probably noticed, my postings have tailed off a little lately, partly because of the “busy” and partly because I haven’t had a lot to expand on recently. If you have any ideas about what you’d like for me to post about, feel free to prompt me.

      Thanks again for your interest and support!

  2. Kathleen Hubert May 5, 2011 at 5:08 am


    I was wondering if you accept guest post for your blog. If you do, I would like to submit a few. I’m a recent college graduate, with an English major, looking to build out my portfolio. I can write on a wide variety of topics and am sure you would be happy with the quality. Please email me back if you are interested. Thank you for your time.

    – Kathleen Hubert

  3. Waiters Today August 14, 2011 at 8:19 pm

    Hi we just launched new web site Waiters Today social network for waitresses,waiters,bartenders and all restaurant staff.
    Waiters Today is a project made by restaurant enthusiasts with the goal of forming a social network that will help all people involved in the restaurant industry. By connecting and interacting directly with real people from the industry, our hope is to promote continued self-education, share information and work experiences, and provide a fun atmosphere for socializing and networking.

    The idea came from a group of friends working together in a fine dining restaurant in Indianapolis. Starting as wait assistance, each has strived to work their way up and are currently working as servers, bartenders, and managers. Working their way to their positions, then maintaining them requires continuous self-education acquired by searching the web, reading books about wine, food, cocktails, and anything else restaurant related.

    So we thought, why not try to connect all of our friends from our industry? Not just in Indianapolis, but all over the country, and hopefully all over the world. After all the restaurant industry is one of the biggest and oldest professions. Here is our opportunity to blog or talk about different restaurant topics with others who understand the restaurant business. We deserve to be connected and to grow in every aspect. Not to mention have our voices heard!

    We would like to call all the restaurant industry people (no matter what your position or experience is), along with all the people and companies also connected to restaurants, to join our web site. Invite friends from the industry and let us all share our experiences and knowledge.
    Here you can promote your blog through blog or forum section its free !!!!
    We would appreciate if you would put link to your web site to our web site as well.
    For All questions e-mail us =>
    Sincerely yours Waiters Today Team .

  4. Pete March 1, 2013 at 12:39 pm

    This is an original waiter/bartender site that allows workers to review their current or former workplaces by specific criteria.
    A great tool for a job search!

    Let me know if you want to exchange links.

  5. Judith w June 23, 2014 at 12:29 am

    I love your blog. I started as a hostess in the industry 15 years ago, and I still learn new things from you. I’m hoping you can give me a little advice, or at least point me in the right direction. I was recently promoted to FOH manager at a wonderful locally owned restaurant where I have worked as a server since we opened 5 years ago. I love my restaurant and my staff, and rarely have any complaints from our guests. But I struggle on the rare occasion when I have to visit an unhappy table. My employer does not believe in comping anything unless it was a complete screw up, and I come from a corporate background where they would comp an entire bill if a soda was flat. I’m having a hard time deciding when a comp is absolutely necessary, and how to ensure that my guests leave happy even if I can’t justify comping an item for them. I know our foods is great, and our kitchen rocks, so what do I do when a guest ” just doesn’t like” one of our most popular menu items? I have to protect our bottom line, but I also have to protect our reputation. Any thoughts on the subject would really be appreciated. Thanks!

    • teleburst June 23, 2014 at 7:42 am

      That’s a tough one. I would try to comp if I possibly could and justify it later. Try to do it mainly when the guest is clearly unhappy and not just ambivalent. It’s hard to shift from a free-for-all corporate attitude to a tight-assed corporate policy. You just have to be more selective than in the past. If you have the latitude to give away a dessert or a round of coffee, that might help. I might even have the kitchen send something home with them without ringing it up (like a dessert). The chef might not like it because of food costs, but sit down and explain how tightly your hands are tied. And give him a drink, which will if course piss off your beverage manager :chuckle:

  6. September 22, 2014 at 6:33 am

    Man……awesome website you’ve got right here. A lot of good
    stories in addition to specific insight!!! Do you already
    have any type of well written articles regarding pastry

  7. teleburst September 22, 2014 at 7:04 am

    No, I’m afraid not. This has become more of a legacy site than a current one.

    If you can find an old legacy book, Lenôtre’s Desserts and Pastries, ISBN 0-8120-5137-8, published in 1977 by Barron’s, you should add it to your cooking library. If you can move to Paris, Gaston Lenôtre founded a respected pastry school

    Thanks for reading!

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