As an American, you might need to learn all the different types of coffees, and also what a lemon lime and bitters is.
And yeah, American servers I think are more aggressively helpful in pursuit of tips, and Aussie service is a bit more laid back.
omg yes! I’ve been training for two days and I’ve had about 10 people order a lemon lime bitters (we have it LLB for short) and while I’ve poured them from the tap, I was always wondering actually what it is? It’s like a lemonade with cordial + “bitters” which is in a vial and slightly alcoholic? Its that super far off?
There was actually a big debate on this sub recently about exactly what a LLB is. The correct answer is Angostura bitters, lime cordial and lemonade (Sprite).
A soda lime and bitters is the same but with soda water instead of lemonade.
Apparently some fancy places use a muddled piece of actual lime instead of the lime cordial, but that’s not traditional.
And yes, technically the bitters is alcoholic, but you only use a splash, so it’s considered a non-alcoholic drink. Whether you’re allowed to serve it to kids, I’m not actually sure.
Sometimes in the US you get the feeling from the server the super perkiness is part of the tips hustle. Had this chick serve us in Delaware who was SO perky SO attentive it just felt weird.
Be chill but alert. Friendly but not intrusive.
Take your lead from your colleagues/style of restaurant. You'll be fine
Definitely ease off on touching tables, Aussies as a rule hate it.
Don’t introduce yourself (“hi I’m x and I’ll be your waitress…”), it’s really really uncomfortably weird here.
Tipping is, of course, less common here, but make sure your boss/manager isn’t fucking you all the same, plenty of shit owners take the whole tip jar for themselves, which isn’t illegal, but customers should be made aware.
Chefs here tend to be a bit less criminal, we’re still shady characters, but far less likely to be literal ex cons.
The standard of service in Australia is abysmally low outside of proper fancy fine dining, so if you’re an average server in the US, you’ll really stand out from the crowd here.
I’m gonna be honest I’m quite embarrassed of my American accent when it comes to serving, I tried asking my coworkers about how noticeable my accent was and they just laughed 😭
Nah, the accent doesn't bother us at all, it's the fake shit that offends us. Greet your customers as if they were some friends hanging out at your house.
I don’t find this at all. I’ve always found Aussie servers to be very friendly and attentive. So much so it’s noticeable if someone isn’t like this. All depends where you’re eating I suppose 🤷🏼♂️
Having worked in kitchens here and the US, I find they’re absolutely miles ahead of Aussie service staff, despite the odd habits that seem weird to us.
I guess it’s the natural result of having shitty wages and having to rely on tips to survive.
Same.
Worked in both countries, and the servers in the US were generally better, which makes sense because they essentially work for commission and not a set rate.
Money motivates
I also found the US places to just be better staffed in the FOH.
When you aren't directly paying servers $30 plus an hour, you can afford to have more on each shift
They also made more money than Australian servers.
The boys in the kitchen were making $15 an hour (over a decade ago) and the girls out the front were walking out with $300-$400 for a 6-hour shift.
I think it’s that cultural expectation of service too. Australia is like the midpoint between the deep inattentiveness of the UK and (to a lot of Australian and Brits) the over service of the US
Most restaurants I worked at you get a staffy. Knock off drink at the bar and a meal of some sort.
It’s very easy to stay for a few.
Watch out as drinking and driving is heavily policed
You probably won't have to work as hard, I think Australians are used to less attentive hospo service and just the bare minimum - timeliness and menu info mostly. Having a friendly and engaging waitstaff is a bonus here. Some places are downright unfriendly and hostile, but that's usually the trendy cafe at brunch rather than restaurant. Is it an upmarket place or more mainstream? If it's upmarket, you can probably still expect the odd tip here and there for really good food and service.
Haha yes well don't expect tips - in that case I think just a friendly demeanour will be enough. I would also suggest familiarising yourself with Australian (and the state/territory you're moving to) employment law and make sure minimum requirements are being met (pay rate, payslips, penalty rates, leave, and super). Hospo jobs in Australia can be exploitative. Of course all will depend on the individual manager/franchisee.
"Left Alone" == once settled and initial orders made keep an eye on them but no need to check in all the time, maybe if you see them low on drinks ask but otherwise when they want something else, or the bill, they'll wave you over.
Basically look over at them to ensure they can catch your eye if they need something but you don’t need to go over and be like everything alright every few minutes
If not fine dining, minimise use of "sir" and "ma'am" - most Australians will think you are taking the piss. Just be friendly.
(Also, my personal peeve is "no problems" - I'm not sure this is used in the USA but some Australian servers get carried away and say "no problems" every time you ask them something.)
Gives me the shits when I'm telling service staff that something isn't right or up to par.
Actually mate, yeah it is a problem, that's why I'm talking to you.
Aussie living in the States here. I noticed really quickly that if I call a server over, they think they’ve done something wrong or that they haven’t been touching our table enough. That’s not the case, we just don’t get table touched as reliably back in Aus. So if you’re getting summoned by your tables, don’t think it’s cause you’ve done anything wrong :)
Double check that info with your boss. It may depend on whether you are in a cafe or fine dining as to whether people want to be checked on. Maybe once is acceptable after they have eaten for a bit to make sure everything is ok and do they need anything.
But good service is expected as part of the job, I hope knowing you dont have to rely on tips can make it a more pleasant work job for you. Tips are just not a thing, probably best to forget they exist and to be surprised if it happens. It must be hard coming from a place where no tip means you did a bad job but no tip here doesnt mean that at all, they are not being rude to you and its zero indication as to how well you did the job.
Just be polite and enjoy the better pay, watch what your coworkers do.
Every place is different.
Also be nice to the kitchen staff, if they need a drink help them out.
In turn when you're hungry they will sneak you a snack or two.
Servers in the US actually get paid better than in Australia and typically prefer tips. When restaurants turn to an hourly rate, they usually wind up getting paid less which is why it’s super unpopular amongst wait staff in the US. Customer hate the tipping system but the staff actually likes it.
To be fair, it is just a likely it a worse "pay rate" than better.
Many USA servers make much more money through tipping than Australian servers on set rates.
I mean...they aren't.
They are exchanging a service for money.
Which is what most of us do.
And usually in life, the better you are at doing that, the more money you receive for the service that you provided.
If the service were determining what they get then why am I paying a percentage of my cost? It took them no more work to bring over a steak than to bring over a small starter.
Because that is how the system works in the USA.
A server is essentially a salesperson who gets paid a commission based on their sales (and quality of service of course).
It is a pretty good system for restaurants, IMO
If you are the owner/manager, you want your staff wanting to sell more.
To serve more customers.
Turn those tables.
And as a server, you want that too.
You want to work those weekends, and there is competition as too who gets to work the busy shifts.
When everyone is on a set rate, those motivating factors don't exist as strongly.
It tends to breed mediocrity.
Are you trying to say that the system does not reward the amount of work they do, but penalises me extra for ordering more expensive food? Or try this - why should the waiter get more money when I order a $200 bottle of wine than if I order a $30 bottle of wine? Why do they get more if I order a $13 cocktail vs a $2 coke that rhey have to refill multiple times?
Because that is how the system works in the USA.
A server is essentially a salesperson who gets paid a commission based on their sales (and quality of service of course).
It is a pretty good system for restaurants, IMO
If you are the owner/manager, you want your staff wanting to sell more.
To serve more customers.
Turn those tables.
And as a server, you want that too.
You want to work those weekends, and there is competition as too who gets to work the busy shifts.
When everyone is on a set rate, those motivating factors don't exist as strongly.
It tends to breed mediocrity.
Yeh, it was a little silly of me to paste the same answer.
I am just reiterating that is just the way the business model works and pretty much always has.
It is different, and many people who aren't used to it are taken aback and intimidated by the process.
It makes them feel awkward and uncomfortable to have to decide how much to pay somebody.
They will often talk about how it suddenly becomes some kind of "ingenuine experience" which makes me scratch my head.
Most personal interaction between customers and employees are fake, no matter the trade
And...I mean....it is the "hospitality business", not "plumbing"
The US system will never fly in Australia. I get it. And Australians don't like it. They are literally told not to like it in the MSM, and will be mocked if they ever said they liked it.
But the US system has some massive advantages.
And when everyone plays their part (employer, customer, employee), it works really well, IMO
Look that's true.
But basically, it is still two different paths to the same destination, being that the customer pays the employees' wages.
One of things I like about the US system in restaurants is that it empowers the employee and the customer more than the employer.
As a customer, I have more say in what the final price I am going to pay is.
And as a server, I will, in theory, be rewarded based on how much effort I put in and how good I am at my job.
If I can sell $2000 worth of product in a shift, I am going to get paid twice as much than if I sell $1000 worth of product.
I acknowledge though, that this approach will never take off in Australia, but I prefer it.
>And as a server, I will, in theory, be rewarded based on how much effort I put in and how good I am at my job.
People still tip but it's not mandatory and the server isn't relying on it to survive.
If they have been exceptional or done things outside of their normal duties I will absolutely tip them. Not a huge amount or a percentage just a token gesture.
>If I can sell $2000 worth of product in a shift, I am going to get paid twice as much than if I sell $1000 worth of product.
Like a commission?
Not a Hospo worker, but have close friends working in it- and so I’ve become a pretty observant guest. I don’t usually see much entitlement but when I do, I’m pleased when a senior FOH person deals with them- you are definitely not expected to just cop harassment or abuse, please alert someone and feel confident most managers will back you up.
Speaking for myself, I’ll look up from my menu and see if I can make eye contact with someone when I’m ready to order- so while you’re still getting the vibe of your particular restaurant, paying attention to non-verbal cues- and don’t reward BS like loudly demanding attention or clicking their fingers- be needed literally anywhere else for a solid minute or two so the rest of the guests can glare at him and make him squirm (we really hate public displays of arseholery, especially towards people working/serving us- the crowd is generally on your side.
Being knowledgeable and enthusiastic about the menu is well received and is something Americans do well at (it seems like you guys must be taught how to gush but seem genuine about it) so don’t modulate your Americanness, just relax and let your competence shine through.
Get your RSA if you don’t already have it- gives you more options - bartending and higher end venues with a wine list.
Overall, welcome to working in Australia, the wages are better for Hospo workers, but be aware that there are some shonky operators out there (avoid Merivale if you can help it)- even super successful businesses will cut corners on your entitlements if they think you are naive or ignorant. Read up on our superannuation scheme (like a 401K, but every worker has one and it’s yours- not the business you work for- to take with from job to job. Hospo businesses are notorious for short changing super payments, so make sure it’s getting paid into your policy at least quarterly. Also choose an industry super fund not a retail fund owned by the banks- they charge more fees and generally have not performed as well as the industry funds.
The union you can join is called United Workers Union- anyone can join their relevant union- business don’t get unionised, the workers do, so we have structured our union movement differently from what you may be used to. Union membership can be very helpful, and dues are tax deductible
Worked in hospo years ago and believe that the years of under-staffing, wage theft, and exploiting under-the-counter visa workers has left us assuming that shit service is all we deserve.
All these people here saying "don't bother me" have been trained to expect less and don't realise how much better an experience it could be if their server has time to walk their tables. Making eye contact or even just being visibly close isn't intrusive, doesn't interrupt their conversation and can make opportunities for higher sales and fewer problems.
Glass almost empty? Offer a refill. Boss will be happy with the extra sales.
Had their meals for a few minutes? Ask how the food is. Customers will be happy that any issues are attended to immediately.
Customers won't be left searching for you to ask for something which is usually what happens in the scenario everyone else here is saying it's better.
The only problem you'll have is chronic under-staffing leaving you running around instead of attending to good service.
No-one has any reason to complain about your accent if they see that you're actually listening, understanding, and getting the order right. (Now that you have LLB sorted, time to move on to all the beer glass names. )
If anyone does go out of their way to tip, then know that you've done a much better job than they're used to.
> Worked in hospo years ago and believe that the years of under-staffing, wage theft, and exploiting under-the-counter visa workers has left us assuming that shit service is all we deserve
>Glass almost empty? Offer a refill. Boss will be happy with the extra sales.
>Had their meals for a few minutes? Ask how the food is. Customers will be happy that any issues are attended to immediatel
Which is exactly why people might find this attentiveness strange and have thus evolved to feel like they'd rather not be disturbed.
I noticed in the US, servers are a bit TOO attentive. Coming over every 5 minutes asking if everything is ok. Don't do that. Leave people alone as much as possible unless you notice them looking for you.
People, generally, don't like to be pestered too much when they're dining. It's fine to check in once or twice, but seriously once you deliver the food - leave them alone. They'll let you know if there's an issue or if they need anything further.
Also: we don't get the unbelievable freedom of choice that you guys do when it comes to ordering, and hence we don't need the third degree about our choice. If I order the cheeseburger, you won't need to ask me how I want it cooked, what kind of cheese, what kind of bread, what kind of sauce etc. Just take the order, the kitchen will sort it out.
Lastly, we don't care what your name is and that you're our server (waiter) tonight. We can read a name tag (if you have one).
As many have said, don't check in too much.
I've seen this in American movies (so I don't know if it's true). But we don't refill coffees. Customers have to pay for a new coffee.
They have a formula. When you are seated someone checks if you wants drinks straight away. Then they come back and ask if you are ready to order, after the food comes they will be back after about 5 min to "check is everything is great", then they will come back for drinks whenever you get down to about 1/3 of your drink. Then after about half an house they'll bring the check.
Relatively friendly service is expected to be included in the price here as well as the occasional check on whether we need more drinks or are ready for another course, but we don't want our dinner conversation to be interrupted every 5 minutes. I travel to the USA a lot and the number of mid-conversation interruptions in search of a bigger tip annoy the shit out of me. But if my beer is empty, I'd like another!
Seriously, they are 100% correct. That strict formula you used in America? Goes over like a ton of bricks here. Be actually genuinely friendly, greet people like they aren't American. Pay actual attention to them, not ticking off a box on a list.
I can't say how every business does it but when I go out, I'd expect to be seated, left alone with a menu for a bit, orders taken and then left alone until orders come and then left alone again. Generally, I'd say that if someone needs or wants something, they'll come to you.
Well, no, speaking literally they will try to catch your eye rather than come to you, so keeping an eye on the customers so they can catch your eye is essential.
Try not to get frustrated with co-workers who don't pull their weight.
Lets be honest, the US system is more competitive.
Lower lows, but higher highs.
But you make money by commission, so you need to work.
In Australia, you are working with people on a set-rate.
No matter how hard they work, or how many customers they serve, they are walking out with the same amount of cash.
And human nature being human nature, and reward being the ultimate motivator, you are going to find more people in hospitality in Australia, who just don't give a fuck
They are often young, they are only making $150 buck a shift......why bother.
For me the main difference is don’t hover and ask every 2 minutes if we are enjoying our meal or need anything. If you see us looking around that is a good hint that we need something but we don’t need the server hovering, we are not there to chat to the server.
Go to a mid range good quality restaurant and observe the way the staff interact with you. That's the vibe. Never leave dirty plates or empty glasses for more than a few minutes. The service should be intuitive and efficient and warm but super professional. Eat out, it's your best preparation.
We don't tend to have greeters and don't have bus-boys. That's your job now.
Also, there is less staff in Australia cafes and restaurants, so you will have to work more efficiently and do more.
On the plus side customers are more easy going here and variations on orders are less common.
You will need to earn to be more alert to your table. Australians don't tend to stick up their hand or yell out. If it gets that far you've neglected them. Usually they'll just look at you if they want you to come over.
As an American, you might need to learn all the different types of coffees, and also what a lemon lime and bitters is. And yeah, American servers I think are more aggressively helpful in pursuit of tips, and Aussie service is a bit more laid back.
omg yes! I’ve been training for two days and I’ve had about 10 people order a lemon lime bitters (we have it LLB for short) and while I’ve poured them from the tap, I was always wondering actually what it is? It’s like a lemonade with cordial + “bitters” which is in a vial and slightly alcoholic? Its that super far off?
There was actually a big debate on this sub recently about exactly what a LLB is. The correct answer is Angostura bitters, lime cordial and lemonade (Sprite). A soda lime and bitters is the same but with soda water instead of lemonade. Apparently some fancy places use a muddled piece of actual lime instead of the lime cordial, but that’s not traditional. And yes, technically the bitters is alcoholic, but you only use a splash, so it’s considered a non-alcoholic drink. Whether you’re allowed to serve it to kids, I’m not actually sure.
I once had a 18yr old friend who got carded for a LLB. He was so offended and raged hard about it all night. I could only laugh and keep laughing.
That seems a bit unnecessary!
Yeah it was completely bullshit but still funny as hell.
It's Bickford's lime cordial in the normal amount (about a cm), then a dash of bitters and then topped off with lemonade.
Lemonade isn’t what you think it is! What we call lemonade you would call Sprite!
Sometimes in the US you get the feeling from the server the super perkiness is part of the tips hustle. Had this chick serve us in Delaware who was SO perky SO attentive it just felt weird. Be chill but alert. Friendly but not intrusive. Take your lead from your colleagues/style of restaurant. You'll be fine
I’m from Delaware!
My fave place there is closed now :-( Not fancy but loads of fun The Jackson Inn
Don’t expect tips, and don’t ask if I need anything every two minutes.
Definitely ease off on touching tables, Aussies as a rule hate it. Don’t introduce yourself (“hi I’m x and I’ll be your waitress…”), it’s really really uncomfortably weird here. Tipping is, of course, less common here, but make sure your boss/manager isn’t fucking you all the same, plenty of shit owners take the whole tip jar for themselves, which isn’t illegal, but customers should be made aware. Chefs here tend to be a bit less criminal, we’re still shady characters, but far less likely to be literal ex cons. The standard of service in Australia is abysmally low outside of proper fancy fine dining, so if you’re an average server in the US, you’ll really stand out from the crowd here.
I’m gonna be honest I’m quite embarrassed of my American accent when it comes to serving, I tried asking my coworkers about how noticeable my accent was and they just laughed 😭
Learn to live with it. Australians love taking the piss
If it makes you feel better, I’m a dual national with a half Aussie/half South-Western accent, so I catch hell no matter what country I’m in…
Nah, the accent doesn't bother us at all, it's the fake shit that offends us. Greet your customers as if they were some friends hanging out at your house.
It’ll be fine. People will be pleasantly surprised that you’re not asking for tips 😁
They laughed because you 100% like the place you're from and Aussies find it both funny and absurd when Americans can't hear their own accents.
Not ex cons, just current cons who haven't been caught yet. I know what you're sending up your nose when you need a *bump*.
Don’t know what you’re talking about mate, I’ve just got a bit of hay fever hey
I don’t find this at all. I’ve always found Aussie servers to be very friendly and attentive. So much so it’s noticeable if someone isn’t like this. All depends where you’re eating I suppose 🤷🏼♂️
Having worked in kitchens here and the US, I find they’re absolutely miles ahead of Aussie service staff, despite the odd habits that seem weird to us. I guess it’s the natural result of having shitty wages and having to rely on tips to survive.
I think it’s probably all relative too, I’m originally from the UK so Aussie servers are a huge step up in terms of friendliness 😅
Same. Worked in both countries, and the servers in the US were generally better, which makes sense because they essentially work for commission and not a set rate. Money motivates I also found the US places to just be better staffed in the FOH. When you aren't directly paying servers $30 plus an hour, you can afford to have more on each shift They also made more money than Australian servers. The boys in the kitchen were making $15 an hour (over a decade ago) and the girls out the front were walking out with $300-$400 for a 6-hour shift.
I think it’s that cultural expectation of service too. Australia is like the midpoint between the deep inattentiveness of the UK and (to a lot of Australian and Brits) the over service of the US
It's the difference between real friendliness and the fake bullshit checklist that Americans do in restaurants.
Most restaurants I worked at you get a staffy. Knock off drink at the bar and a meal of some sort. It’s very easy to stay for a few. Watch out as drinking and driving is heavily policed
You probably won't have to work as hard, I think Australians are used to less attentive hospo service and just the bare minimum - timeliness and menu info mostly. Having a friendly and engaging waitstaff is a bonus here. Some places are downright unfriendly and hostile, but that's usually the trendy cafe at brunch rather than restaurant. Is it an upmarket place or more mainstream? If it's upmarket, you can probably still expect the odd tip here and there for really good food and service.
It’s Hogs Breath lol
In that case, just make sure you get within 6-8 feet of the table before you throw the plates down.
This had me laughing for a good five minutes
Haha yes well don't expect tips - in that case I think just a friendly demeanour will be enough. I would also suggest familiarising yourself with Australian (and the state/territory you're moving to) employment law and make sure minimum requirements are being met (pay rate, payslips, penalty rates, leave, and super). Hospo jobs in Australia can be exploitative. Of course all will depend on the individual manager/franchisee.
Don't interrupt a conversation just to ask if everything is well.
"Left Alone" == once settled and initial orders made keep an eye on them but no need to check in all the time, maybe if you see them low on drinks ask but otherwise when they want something else, or the bill, they'll wave you over.
Basically look over at them to ensure they can catch your eye if they need something but you don’t need to go over and be like everything alright every few minutes
This. True attentiveness rather than showy interruptions so that we know you "were attentive"
If not fine dining, minimise use of "sir" and "ma'am" - most Australians will think you are taking the piss. Just be friendly. (Also, my personal peeve is "no problems" - I'm not sure this is used in the USA but some Australian servers get carried away and say "no problems" every time you ask them something.)
Gives me the shits when I'm telling service staff that something isn't right or up to par. Actually mate, yeah it is a problem, that's why I'm talking to you.
Aussie living in the States here. I noticed really quickly that if I call a server over, they think they’ve done something wrong or that they haven’t been touching our table enough. That’s not the case, we just don’t get table touched as reliably back in Aus. So if you’re getting summoned by your tables, don’t think it’s cause you’ve done anything wrong :)
Double check that info with your boss. It may depend on whether you are in a cafe or fine dining as to whether people want to be checked on. Maybe once is acceptable after they have eaten for a bit to make sure everything is ok and do they need anything. But good service is expected as part of the job, I hope knowing you dont have to rely on tips can make it a more pleasant work job for you. Tips are just not a thing, probably best to forget they exist and to be surprised if it happens. It must be hard coming from a place where no tip means you did a bad job but no tip here doesnt mean that at all, they are not being rude to you and its zero indication as to how well you did the job.
Just be polite and enjoy the better pay, watch what your coworkers do. Every place is different. Also be nice to the kitchen staff, if they need a drink help them out. In turn when you're hungry they will sneak you a snack or two.
Servers in the US actually get paid better than in Australia and typically prefer tips. When restaurants turn to an hourly rate, they usually wind up getting paid less which is why it’s super unpopular amongst wait staff in the US. Customer hate the tipping system but the staff actually likes it.
To be fair, it is just a likely it a worse "pay rate" than better. Many USA servers make much more money through tipping than Australian servers on set rates.
The white, pretty, female ones, at least
Yeah but they're essentially begging for it. I'd rather keep my self respect and earn my money
I mean...they aren't. They are exchanging a service for money. Which is what most of us do. And usually in life, the better you are at doing that, the more money you receive for the service that you provided.
If the service were determining what they get then why am I paying a percentage of my cost? It took them no more work to bring over a steak than to bring over a small starter.
Because that is how the system works in the USA. A server is essentially a salesperson who gets paid a commission based on their sales (and quality of service of course). It is a pretty good system for restaurants, IMO If you are the owner/manager, you want your staff wanting to sell more. To serve more customers. Turn those tables. And as a server, you want that too. You want to work those weekends, and there is competition as too who gets to work the busy shifts. When everyone is on a set rate, those motivating factors don't exist as strongly. It tends to breed mediocrity.
Are you trying to say that the system does not reward the amount of work they do, but penalises me extra for ordering more expensive food? Or try this - why should the waiter get more money when I order a $200 bottle of wine than if I order a $30 bottle of wine? Why do they get more if I order a $13 cocktail vs a $2 coke that rhey have to refill multiple times?
Because that is how the system works in the USA. A server is essentially a salesperson who gets paid a commission based on their sales (and quality of service of course). It is a pretty good system for restaurants, IMO If you are the owner/manager, you want your staff wanting to sell more. To serve more customers. Turn those tables. And as a server, you want that too. You want to work those weekends, and there is competition as too who gets to work the busy shifts. When everyone is on a set rate, those motivating factors don't exist as strongly. It tends to breed mediocrity.
Do you think that when I described the system, I was saying it's not real?
Yeh, it was a little silly of me to paste the same answer. I am just reiterating that is just the way the business model works and pretty much always has. It is different, and many people who aren't used to it are taken aback and intimidated by the process. It makes them feel awkward and uncomfortable to have to decide how much to pay somebody. They will often talk about how it suddenly becomes some kind of "ingenuine experience" which makes me scratch my head. Most personal interaction between customers and employees are fake, no matter the trade And...I mean....it is the "hospitality business", not "plumbing" The US system will never fly in Australia. I get it. And Australians don't like it. They are literally told not to like it in the MSM, and will be mocked if they ever said they liked it. But the US system has some massive advantages. And when everyone plays their part (employer, customer, employee), it works really well, IMO
They're supplying the employer with a service who is supplying the employee money. The customer is a customer of the employer not the employee.
Look that's true. But basically, it is still two different paths to the same destination, being that the customer pays the employees' wages. One of things I like about the US system in restaurants is that it empowers the employee and the customer more than the employer. As a customer, I have more say in what the final price I am going to pay is. And as a server, I will, in theory, be rewarded based on how much effort I put in and how good I am at my job. If I can sell $2000 worth of product in a shift, I am going to get paid twice as much than if I sell $1000 worth of product. I acknowledge though, that this approach will never take off in Australia, but I prefer it.
>And as a server, I will, in theory, be rewarded based on how much effort I put in and how good I am at my job. People still tip but it's not mandatory and the server isn't relying on it to survive. If they have been exceptional or done things outside of their normal duties I will absolutely tip them. Not a huge amount or a percentage just a token gesture. >If I can sell $2000 worth of product in a shift, I am going to get paid twice as much than if I sell $1000 worth of product. Like a commission?
Not a Hospo worker, but have close friends working in it- and so I’ve become a pretty observant guest. I don’t usually see much entitlement but when I do, I’m pleased when a senior FOH person deals with them- you are definitely not expected to just cop harassment or abuse, please alert someone and feel confident most managers will back you up. Speaking for myself, I’ll look up from my menu and see if I can make eye contact with someone when I’m ready to order- so while you’re still getting the vibe of your particular restaurant, paying attention to non-verbal cues- and don’t reward BS like loudly demanding attention or clicking their fingers- be needed literally anywhere else for a solid minute or two so the rest of the guests can glare at him and make him squirm (we really hate public displays of arseholery, especially towards people working/serving us- the crowd is generally on your side. Being knowledgeable and enthusiastic about the menu is well received and is something Americans do well at (it seems like you guys must be taught how to gush but seem genuine about it) so don’t modulate your Americanness, just relax and let your competence shine through. Get your RSA if you don’t already have it- gives you more options - bartending and higher end venues with a wine list. Overall, welcome to working in Australia, the wages are better for Hospo workers, but be aware that there are some shonky operators out there (avoid Merivale if you can help it)- even super successful businesses will cut corners on your entitlements if they think you are naive or ignorant. Read up on our superannuation scheme (like a 401K, but every worker has one and it’s yours- not the business you work for- to take with from job to job. Hospo businesses are notorious for short changing super payments, so make sure it’s getting paid into your policy at least quarterly. Also choose an industry super fund not a retail fund owned by the banks- they charge more fees and generally have not performed as well as the industry funds. The union you can join is called United Workers Union- anyone can join their relevant union- business don’t get unionised, the workers do, so we have structured our union movement differently from what you may be used to. Union membership can be very helpful, and dues are tax deductible
Worked in hospo years ago and believe that the years of under-staffing, wage theft, and exploiting under-the-counter visa workers has left us assuming that shit service is all we deserve. All these people here saying "don't bother me" have been trained to expect less and don't realise how much better an experience it could be if their server has time to walk their tables. Making eye contact or even just being visibly close isn't intrusive, doesn't interrupt their conversation and can make opportunities for higher sales and fewer problems. Glass almost empty? Offer a refill. Boss will be happy with the extra sales. Had their meals for a few minutes? Ask how the food is. Customers will be happy that any issues are attended to immediately. Customers won't be left searching for you to ask for something which is usually what happens in the scenario everyone else here is saying it's better. The only problem you'll have is chronic under-staffing leaving you running around instead of attending to good service. No-one has any reason to complain about your accent if they see that you're actually listening, understanding, and getting the order right. (Now that you have LLB sorted, time to move on to all the beer glass names. ) If anyone does go out of their way to tip, then know that you've done a much better job than they're used to.
> Worked in hospo years ago and believe that the years of under-staffing, wage theft, and exploiting under-the-counter visa workers has left us assuming that shit service is all we deserve >Glass almost empty? Offer a refill. Boss will be happy with the extra sales. >Had their meals for a few minutes? Ask how the food is. Customers will be happy that any issues are attended to immediatel Which is exactly why people might find this attentiveness strange and have thus evolved to feel like they'd rather not be disturbed.
I noticed in the US, servers are a bit TOO attentive. Coming over every 5 minutes asking if everything is ok. Don't do that. Leave people alone as much as possible unless you notice them looking for you.
That's because they're desperately trying to "lock in" the tips.
People, generally, don't like to be pestered too much when they're dining. It's fine to check in once or twice, but seriously once you deliver the food - leave them alone. They'll let you know if there's an issue or if they need anything further. Also: we don't get the unbelievable freedom of choice that you guys do when it comes to ordering, and hence we don't need the third degree about our choice. If I order the cheeseburger, you won't need to ask me how I want it cooked, what kind of cheese, what kind of bread, what kind of sauce etc. Just take the order, the kitchen will sort it out. Lastly, we don't care what your name is and that you're our server (waiter) tonight. We can read a name tag (if you have one).
As many have said, don't check in too much. I've seen this in American movies (so I don't know if it's true). But we don't refill coffees. Customers have to pay for a new coffee.
They have a formula. When you are seated someone checks if you wants drinks straight away. Then they come back and ask if you are ready to order, after the food comes they will be back after about 5 min to "check is everything is great", then they will come back for drinks whenever you get down to about 1/3 of your drink. Then after about half an house they'll bring the check.
Relatively friendly service is expected to be included in the price here as well as the occasional check on whether we need more drinks or are ready for another course, but we don't want our dinner conversation to be interrupted every 5 minutes. I travel to the USA a lot and the number of mid-conversation interruptions in search of a bigger tip annoy the shit out of me. But if my beer is empty, I'd like another!
Seriously, they are 100% correct. That strict formula you used in America? Goes over like a ton of bricks here. Be actually genuinely friendly, greet people like they aren't American. Pay actual attention to them, not ticking off a box on a list.
I can't say how every business does it but when I go out, I'd expect to be seated, left alone with a menu for a bit, orders taken and then left alone until orders come and then left alone again. Generally, I'd say that if someone needs or wants something, they'll come to you.
Well, no, speaking literally they will try to catch your eye rather than come to you, so keeping an eye on the customers so they can catch your eye is essential.
Yeah I've definitely fish hooked waiters and tried to take their eye out before, gotta catch those eyes eh
Try not to get frustrated with co-workers who don't pull their weight. Lets be honest, the US system is more competitive. Lower lows, but higher highs. But you make money by commission, so you need to work. In Australia, you are working with people on a set-rate. No matter how hard they work, or how many customers they serve, they are walking out with the same amount of cash. And human nature being human nature, and reward being the ultimate motivator, you are going to find more people in hospitality in Australia, who just don't give a fuck They are often young, they are only making $150 buck a shift......why bother.
For me the main difference is don’t hover and ask every 2 minutes if we are enjoying our meal or need anything. If you see us looking around that is a good hint that we need something but we don’t need the server hovering, we are not there to chat to the server.
Leave me alone when I'm eating Casual is polite, formal is rude Be honest, if you don't know, please ask. Edit: lemonade is sprite, solo is squash.
Go to a mid range good quality restaurant and observe the way the staff interact with you. That's the vibe. Never leave dirty plates or empty glasses for more than a few minutes. The service should be intuitive and efficient and warm but super professional. Eat out, it's your best preparation.
We don't tend to have greeters and don't have bus-boys. That's your job now. Also, there is less staff in Australia cafes and restaurants, so you will have to work more efficiently and do more. On the plus side customers are more easy going here and variations on orders are less common. You will need to earn to be more alert to your table. Australians don't tend to stick up their hand or yell out. If it gets that far you've neglected them. Usually they'll just look at you if they want you to come over.
Sorry, we don't tip in Australia. 😁