(Part 2) Top products from r/TalesFromYourServer

Most people dont realize many bodybuilders are poor. At least if thats mainly what they do. In an interesting point I was homeless in my late teens but had a car i'd live in and membership to world gym (24 hours back then) and got into bodybuilding becuase how often I was around there. The manager eventually knew i was homeless (sleeping on couches late at night when no one was around) and gave me a key to his office to sleep on his couch in private and let me store food in the staff fridge. I was working but couldnt afford to put myself thru college and live in a nice place. My first place i got was shot up in a drive by 2 weeks after i moved in (they were aiming for neighbors but hit my apartment instead) so i went back to sleeping in my car and the gym. It just felt safer and let me save up some.

Ive had an interesting life to say the least but all my friends are bodybuilders and the nicest people you could ever meet. The drugs just enhance how you normally are. If you are laid back, will be more laid back. If your an asshole, youll be a bigger asshole.

Thankfully I got my degree and went on to own several successful companies. I make quite a bit and can afford whatever i need. But i live frugally and save everything i can so Im never in the position like i was before. It sucks not having enough for food and being homeless while trying to better yourself. I constantly remind myself that anything can happen and I can lose it all in an instant.

If you want to read a good book on life of bodybuilders check out "Muscle" by Sam Fussel
https://www.amazon.com/Muscle-Confessions-Samuel-Wilson-Fussell/dp/1504002059

Its a great read and brings you into the darkside of alot of bodybuilding.

There is actually a great little guide book on Amazon now -- full disclosure, my client wrote it but I don't get money from its sale or anything -- but it has SO much good advice for new servers. And it's fun to read. https://www.amazon.com/dp/B07VH85NZY

Jesus pizzacrust why do people think that an okay place to take your kid, for your finger your should get some steri strips. these can be bought at most pharmacies and stores that sell some kinda medical supplies they cost almost nothing and will very possibly save your fingers. If you need any kind of help learning to use them you can shoot me a pm! I really hope those idiots that call themselves parents get yeeted of of the earth and never come back. I hope you’ll feel better soon!

Best advice I have for small business in general: Dave Ramsey's EntreLeadership

His related material is also excellent.

Uniball Signo 207 are my go-to pen for bar rushes, but if it's a slow shift, I use a cheap glittter pen. Makes our chef smile, because we hand write our tickets.

These books are a must and Will help you even if your slinging pie

Setting the Table
http://www.amazon.com/gp/aw/d/0060742763/ref=mw_dp_sim_ps3?pi=SL500_SY125

The Mere Mortal's Guide to Fine Dining
http://www.amazon.com/gp/aw/d/0767922034

Windows on the World
http://www.amazon.com/gp/aw/d/1402757468/ref=redir_mdp_mobile

Start with setting the table, it has alot of stuff in it that seems like commonsense, but, if you do it.......you will find that most of it works
"make it nice"

It's been a few years, but what worked really well for me / I rarely needed $ from the till. The only time I had to is when I'd walk in an immediately get a $50 or $100 bill on a $20 bill. Other than that I'd almost always have a $20 bill immediately after the start of shift.

I would bring $20 in paper, and probably $4-5 in coin.
$5 bill x 3
$1 bill x 5

$0.25 x 16
$0.10 x 15
$0.05 x 15

The coin was held in something like this:
http://www.amazon.com/Custom-Accessories-91116-Coin-Holder/dp/B0001XPC7C

I essentially would fill it up and call it a day.

find a copy of The Bartender's Black Book. http://www.amazon.com/Epic-91-006-Bartenders-Black-Book/dp/0965774643 - study it like you were taking a test in high school! If you can master the basics you'll be better than half the bartenders working.

Hidden Valley (terrible, terrible mass made loveless ranch that a lot of different places carry) has a very good powder package. I'm sure you can find it on Amazon.

• Found it on Amazon UK, 2£ > https://www.amazon.co.uk/gp/aw/d/B000EDK3G4/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1466871363&sr=8-2&keywords=hidden+valley+ranch+mix&pi=SY200_QL40&dpPl=1&dpID=51Ao5oBL01L&ref=plSrch

You know, they're pretty cheap online:
http://www.amazon.com/Restaurant-Crumbers-Gold-Finish-Aluminum-Waitress/dp/B000K9YPIE/ref=pd_sim_hg_3?ie=UTF8&refRID=1RT30Q0D7VWZJSAFEAPG

Praise in public, coach in private. Always ask your employees to perform a task before mandating it. There may be a reason that they can not perform it due to other issues, and having asked rather than assigned gives you an out to redirect or delay the task as needed.

And read Getting Them to Give a Damn: How to Get Your Front Line to Care about Your Bottom Line.

I worked call centers last decade, which had a young, high turnover workforce. Those tips gave me a pretty good relationship with my crew.

However, there were times my laxity was taken advantage of, and I had to toughen my attitude. I would tell my employees that my boss had two ways to know that I was doing my job: 1) deliver the results from my team that they are asking for; or 2) submitting coaching and disciplinary paperwork for my boss's review on how I was addressing that lack of performance.

At the end of the day, as a manager, if it comes down to you or your employee losing their job over failures, it should always be theirs.

https://www.amazon.com/Dishwasher-Quest-Dishes-Fifty-States/dp/0060896426


Everyone should read this.

Where I work we use powdered wasabi. That stuff is cheap.

https://www.amazon.com/S-B-Wasabi-Powder-2-2-Pound/dp/B004XWONW2

This one probably

The Author of Waiters Rant wrote a book on this subject called Keep the Change which covers tipping in most service industry cultures in the US including some places where you might not have known people live off of the tips.

Skip the bartending course, that's a scam. All the receipes you need you can just google, and the "practical experience" of a classroom setting is meaningless. Save your cash and buy these books:

If you're serious about bartending:
http://www.amazon.com/Bartenders-Black-Book-Updated-Edition/dp/1934259179

If you're serious about serving (fine dining):
http://www.amazon.com/New-Food-Lovers-Companion/dp/1438001630/ref=sr_1_1?s=books&ie=UTF8&qid=1408551678&sr=1-1&keywords=food+lovers+companion+2014

If you're serious about making big money serving:
http://www.amazon.com/Wine-Dummies-McCarthy/dp/1118288726/ref=sr_1_1?s=books&ie=UTF8&qid=1408551722&sr=1-1&keywords=wine+for+dummies+2014

> This is the longest I've spent looking at a mans ass.

We had to deal with fires in the military; flash fires to be exact.

This is sort of like the photos our refresher training looked like. Either gunpowder, liquid fuel that been turned into an aerosol by pressure or wind action, even hydraulic fluid (the fire resistant kind)... enough heat, and you have a flash fire.

Cooks often wear polyester clothes... that's a mistake, because it will melt to your skin, especially in a flash fire.

Cotton, even better is a nomex blend, like in an apron that protects you. It's often rated by how long it will burn, and under what conditions; it will char, and protect the skin underneath... but not for long.

Flash fire, not prolonged heat exposure; you can see the lines of the clothes that OP was wearing his stuff, and maybe where he tied his apron. That's common in a flash fire (so we were told).

https://en.wikipedia.org/wiki/Nomex

http://www.chefsresource.com/10250.html

$50 for an apron here.

https://www.amazon.com/Tucker-Apron-BurnGuard-Nomex-Blue/dp/B000UOGB18

$49 here.