Restaurant Job Board Blog

Let’s face it; every server position has its headaches. From “Mom’s Diner” to “Le Cirque”, customers will find things to be unhappy about (whether real or imagined) in any restaurant on the planet. But when you throw in high-rollers, comped meals, happy winners and the not-so-happy losers, plus the numerous rowdy bachelor parties, you have a job that requires a server to have the patience of a saint.

In Las Vegas — as well as casinos everywhere — servers stand to make some excellent money IF they can learn to deal with all kinds of situations. Big tips — no, make that huge tips — are no myth. Stories of casino winners pleased with their “take” and sharing their good fortune with the guy or gal who serves them that 5 a.m. steak and egg plate are legion…and true.

Now, before you drop your apron and head for the nearest gambling hall, there are some things you should know. Here’s a list of things you should be prepared to deal with in a casino restaurant job.

• Happy drunks, unhappy drunks. Yes, you can see them in any restaurant that serves alcohol, but keep in mind that in places like Las Vegas, those drinks may be free – all night long – because the person has been gambling. Free drinks lead to lots more drunks.
• Winners and losers. Winners are usually okay. Maybe a little garrulous but they are happy and may shower a bit of that happiness on you. Losers on the other hand are not happy…at all. They may take that out on you, on the chef, heck, on the busboy, if they just dropped a hefty bankroll in the casino.
• It’s a bachelor party. Woohoooo! Four guys, six guys, a whole football team of young men just looking to have a great time. That probably includes those FREE drinks I’ve talked about plus the gambling and now, a little fun with the server. Keep your sense of humor intact and don’t be afraid to call in reinforcements if needed.
• “Comped” (free) meals and the customers who DO NOT get that they still need to leave a tip for good service are common. It happens – the slot player who puts enough coin through to get a free meal but doesn’t have the sense to leave a gratuity. Always remind your guests that the tax and tip is not included in the comp. Nicely said, it works.
• High-rollers. Your managers will know them and if you are assigned to their table(s) – take very good care of them. If there is the slightest problem, get the BOTH involved immediately. THIS is not the time to go it alone.

All things considered, casino jobs are financially rewarding. Just be prepared for your own share of “interesting” situations.

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“C.C. Royal” is a former restaurant owner turned blogger at http://RoyallyFlushed.com, a website that talks about Las Vegas and casino travel in general. News and reviews on destinations, restaurants and the gaming industry as a whole are all subjects she and her staff post about frequently.

Way back when I use to server tables I never had any trouble scoring the job of my choice. I believe I did two things that other possible candidates probably did not do. Once I choose the establishment I wanted to work, I then made a it a point to put some of my P.I. skills to use.

I’d go by to the restaurant/bar before I applying and I basically ‘case the joint‘. I’d note what the other servers are wearing. I’d ask for a take-home menu and take notes on their bar drink list. I’d get familiar with the items they sold. So familiar, that basically if I was hired on the spot I could start working right away.

I’d then apply (make sure you never apply to a restaurant during peak serving hours). I would make sure when I applied I am wearing something that is similar to what the wait staff wears while serving, this way I subconsciously look like I could start right away. I’d also apply when I know the manager and/or owner was in, so often I received an interview on the spot.

Once I had the interview (whether it was on the spot or not), I was prepared and confident because I knew their menu(s). I would let them know that I knew their menu(s) and asked them ask me anything about it. Once they asked me a question or two they were usually impressed that I took the time to learn the menu in advance. (Most servers don’t know their own menu for months after working a restaurant, so this can be a real hot spot for most managers/owners.)

SIDENOTE: Now don’t do this unless you really are going to learn the menu(s). You’ll look like a real knob if you try this and really don’t do you homework.

Once I had shown that knew their menu(s) and noticed that I had built a little rapport. I let them know that I am serious about working at their restaurant and let them know I can start as soon as they need me to, but (very gently) let them know that I will not wait around to be hired. (This is key because it puts them in a spot of ‘fear of loss‘.)

You have to understand that Managers and Owners want the best staff. They want this because it usually makes their lives easier. They know that sharp people are hard to find. It doesn’t take much to stand out above the masses of other servers. Just go a little ‘beyond the call of duty‘ before getting hired and you would be surprised at how fast an restaurant employer will snatch you up.

The end result was… I almost always started the next day. Works like a charm!

So to summarize the two quick tips:

1. Dress similar to the existing staff does for your interview.
2. Know that restaurant’s menu(s) in advance.

Happy restaurant job hunting!

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