Have you ever worked a job that made you want to call in sick every shift or pop a Xanax on the way to work? That was my experience at O'Charley's. The business was booming, but the customers were the most demanding and ignorant people I've ever encountered. It seemed no one read the menu, which clearly described everything in detail. After a few weeks, my earnings started to decline, especially after the restaurant closed for a week for a modern remodel. Unfortunately, the new look attracted a clientele more suited to McDonald's or KFC rather than a sit-down restaurant. I hoped the decline was temporary because I was not going back to Chuy's.
When I started at O'Charley's, I was excited because my friend Casey was a manager there, and I remembered him as an awesome manager at Rio Bravo. Throughout my time at O'Charley's, I saw Casey working tirelessly in a thankless and unappreciated environment. He dealt with difficult customers, bad employees, and even the other three managers, who were not easy to work with. Working as a server at O'Charley's was like chewing on a stalk of celery—no enjoyment, but at least you could say you ate something. Our GM constantly threatened everyone's job. I saw him scream at someone for scraping a bread plate with their fingernail, then take it to a table, which we all did because our dishwasher was less than marginal in his work. I was determined that if I got reprimanded for anything, I would walk out of a shift in style—full section needing refills and all orders completely wrong. It never happened, but I was tempted on that last day when I walked with less than $13 for the fourth shift in a row.
So, what sucked about this place? The customers. Many people refer to restaurant customers as guests, but I don't. A guest is someone you invite and take care of their meal; a customer pays you. Many O'Charley's customers figured out how to eat without leaving a dime for their food or service. Coupons seriously dragged the clientele down to another level as well.
Food allergies... I know the difference between being allergic and not liking something. I hate tomatoes but eat things with ketchup. I don't claim I'm allergic; I just explain I don't enjoy the flavor of raw tomatoes. Don't tell me you're allergic to tomatoes and then ask for ketchup for your fries. Also, don't come in on a busy Friday night and tell me to cook something in a different fryer because of an allergy. Our cooks are basically pot and crack heads who don't care and will nod their heads and do everything the easier way. Everything in the kitchen comes into contact with everything. I'd not be surprised if someone finds a bit of weed in their salad. Also, if you have food allergies, why are you grazing and eating off other people's plates? Someone with a seafood allergy did this, and we had to call 911. The paramedics took her to the hospital. That's on her, not her server or the restaurant.
High chairs or chairs at the end of a booth... We have tables, people. Booths were not designed to have a baby at the end of them. It's a fire hazard and a danger to your child when they grab for the hot plates our food runner is delivering to your table. Also, I don't want your slobbering child's DNA on my arms or hands as they grab for me.
Happy Birthday... We don't sing, and though I'm a good singer, I'm not singing for you. I don't care that it's your birthday. I don't know you. Also, why are you at a place like O'Charley's for your birthday? The party sections at the more elegant Olive Garden or Red Lobster booked up?
Handing me a check presenter and proclaiming that you left my tip in it is like announcing that you left the equivalent of what it costs to do a load of laundry at your apartment complex. We had a tip guide on the receipt showing 20%, 18%, and 15%. When you leave less than 10%, I feel my butt start to bleed. I am an OCD server. I have a script that I follow, and I touch every facet of the serving manual. When I hear you say, "Thank you so much, you did a wonderful job!" I know that was my tip, and I will give you no service next time.
Drinks for kids are clearly marked on the kids' menus. They offer no juice for kids for free, and if you order it, you are charged. If your kid sucks that juice down and wants another, you get charged for a second, third, fourth, and so on. It wasn't my policy or rule, so don't blame me.
Ordering... When you say, "I guess I'm ready," then proceed to ask, "Is this Prime Rib Pasta in horseradish sauce spicy?" or "Do you have any other sides besides the 12 listed here?" I know you're going to be difficult and not compensate me. Also, when you order a well-done steak, it's going to be dry.
Impossible orders... Knowing what you're talking about helps when ordering. When you tell me, "I want my steak medium but don't want any pink or red in it," that tells me you're confused. Medium is warm and red on the inside.
Being picky... I had a woman order "Cajun Chicken Pasta," then complain about too many peppers and onions, pick them all out, eat the chicken, and leave the rest. She then claimed she was still hungry. Lady, you ate all the chicken and left the rest. No wonder you're still hungry. You should've ordered Chicken Tenders if you just wanted chicken. She also complained that a margarita was too sweet, drank both the original and the remake, and was upset about being charged for both. She didn't tip me and shorted the bartender 50 cents. Her friend ordered a well-done steak but didn't want it dry, so she wanted it cooked in "Barbara-que" sauce. We don't cook steak in frying pans; it's grilled. Barbecue sauce will just burn and make the steak drier. Enjoy your shoe leather, Miss Well Done.
Yeast rolls or bread... NOT biscuits. They are free. We bring one per customer at the table plus one extra. That's the rule per our kitchen manager. Your refill is one per customer. They are free. Don't complain they are too light, dark, or taking too long. They are free. Furthermore, I'm allergic to the yeast in them. I don't touch them, put them in, or take them out of the oven. They are free.
Sitting in the bar and ordering water, water with lots of lemon for your nasty free lemonade, or ordering non-alcoholic beverages for everyone at the table is not acceptable. Also, bringing your kids to sit in the bar is inappropriate. Just saying.
To-go cups, plastic ware for the germophobic... Guess what? The silverware and glasses go through the same dishwasher as the plates you are eating on. Remember the pothead cook statement? They don't take the time to scrape off the stuck-on food from the plates like we do with the bread plates. You might be enjoying someone else's food on your plate along with yours as you enjoy your beverages from Styrofoam cups and eat with plastic ware like you're at a barbecue.
Regulars, friends of a manager... I don't care who you are. Just because you feel a sense of entitlement through a personal connection does not excuse you from tipping or acting like you have no manners. Within this location, I found an extreme "us against them" stance. I witnessed many servers, even the ones of color, referring to customers as ratchet or using the "N" word. As one of the few white servers, I found that many customers didn't appreciate me or any other servers who weren't black. I never understood the race card, even though I was raised in the deep south. Many black servers understood the struggles I and other servers of different races were dealing with. However, a few couldn't wrap their heads around the concept and claimed we were incompetent as servers. One server, who threw this in my face, was a full-time server with an associate degree as a dental hygienist. She got fired for sleeping with the married doctor, told me she has herpes, and gave me the rundown on who she's slept with at work and every place she's been fired from. I know how to follow steps of service and conduct myself in front of customers. I don't need a sex-crazed person giving me career advice.
After nine months of O'Charley's "Passion to Serve" BS, I had to get out. I realized why one of their values for employees is "Passion to Serve." If you had no passion to serve, you'd not last a day after making marginal money. The day I walked out, I added O'Charley's to my list of places to never go back to, and so far, I've kept my promise. If I want a cheap steak, I'll go to the grocery store.
This comment has been removed by a blog administrator.
ReplyDelete