All the hospo worker at work rn 

Had this thought too I can't believe how accurate and well researched it is. In Australia where I am also from we don't tip as a standard there's just a tip jar on the counter that gets shared out once a week. So included something for the Americans because I've never thought have to do x for tips.

@@nicole7884 in casual fine dining or fine dining, tips are more common than daytime cafes (no matter how good they are) in Australia. If a table spends $200-400, it can vary from $10-50 depending on how used to eating out they are and how good the service was

@@danz9093 I'm from Perth i didn't realise that was a thing. Now I feel bad for all those times I ate out

Its not a thing, its rubbish coming from the American market. We don't do that in AU. Don't stress, and do not tip!!

@@nicole7884 It depends on the restaurant. I had the boss of the Chinese restaurant I worked at always tell me that any tips I earned were my own and gave me hints on how to get more - apparently in his restaurants it was common for people to be tipped. We also got tips in the training restaurant I worked at - at the end of the year we'd split the tips up amongst all of us trainess (about 20 or so). One year (I did 2-3 years in that restaurant) we got about 200 each, mainly because we fielded a few higher end parties that year that tipped horrendously well. Otherwise it was about 20-50, which we just decided to spend on a party at the end of the year instead. Then I got the fuck outta that business and went into factory work instead since it was less customer facing. Now i'm working at a law office. XD

as a chef... i actually feel bad for foh

I hear you. I waitressed for 5 years and got yelled at a million times by chefs. They are scary.

I got a pot thrown at me on my first night waitressing in a new ( to me ) place!!! Chefs are frightening!

Ehhhh, spent about 22 years in hospo over the past 30 years. Old school chefs were a lot more fiery. Most new gen chefs over the past 10 -15 years are pretty relaxed (although still very disciplined and no-nonsense). Depends how much lee-way foh has in being hosts vs servants and being able to manage customer expectations in my experience. I really get along with almost every chef I've worked with as I'm in constant dialogue with them about what's going on and if there are any potentially problematic customers that really look for excuses to be dissatisfied... Even then, a good place will let you or at least the head waiter politely but firmly ask the customer to either leave or never come back.

I haven't personally had this happen (yet) but from working in a kitchen and my dad being a chef, I've heard enough stories that I would follow a chefs orders before the queen's.

Yeah, I used to force a fake laugh for that one

@@HollyHargreaves When really Holly, what u wanted to do was poor the scalding hot coffee over them and walk away quietly! 😂

I feel seen....

yes! i dont even bother to acknowledge that statement anymore while they're chuckling away thinking they're funny 😄

Or the parents that let their kids open 17 sugar sachets to tip all over the table and floor.

So nice to hear someone say this! 😊

Have more respect, our managers sell our dignity and respect to the customers. Can't quit because they're OUR relatives 😭

Shhh... it's audience appropriate anyway

@@panloon7776 i was joking

@@fionadavey6859 also audience appropriate 💚

@@panloon7776 😂 it was good

Oh and the sexual harassment we endured. The groping, touching, insinuations from customers, chefs and managers! 25 years ago men could get away with murder, I'm not sure about nowadays. I had a manager once ask me if I'd be his plus 1 to a swingers night...eeeeck he was also married. He also then revealed he had hired me because I looked like his ex and he wanted to duck me. Surprisingly as a Gen X it didn't phase me too much, we where acclimatised to sexual harassment and being objectified. shocking.

or Fast Food workers

@@helixmediacorporation862 yes yes yes especially if you work for Maccas. Get paid $10 an hour .... do a great job and get a nice badge for your cap.

@@lisam8001 Probably a Yankee wage. Minimum where I'm from is $20 per hour.

​@@JamesDavy2009 This is Australia, my daughter is 16 and gets $11.16 gross per hour. She is not allowed to take tips and there is no free food. Last year she received even less.

@@lisam8001 Vouch. I was 15 working for Macca's earnt 11.5/hr we did have a meal discount but only during shift hours.

Yup!walk in fridges!

I also had flash backs... but I had people who used to whistle for me rather than click their fingers... one day I cracked it and said "I'm not a dog I won't come if you whistle!"

I got clicked at in retail! And yes, they got decidedly ignored.

My fave go-to line that I acquired from a few sassy FOH people to use in that situation was "honey/mate/sir, it takes more than two fingers to make me come" 🤣

Much harder when they overcook the steak. I don’t work hospitality but finding a chef who can cook rare is not easy. Mostly it comes out as medium. If you’re lucky, medium rare. One time it was well done. Like why give customers the choice if it’s only ever going to come as medium or higher? And no, I didn’t complain because it might have been overcooked but it still tastes good and there’s a person in my group who’ll complain about everything and I refuse to be like that! Extremely wealthy and bitched about a meal we all (waitress included) told her she wouldn’t like. Funny how she didn’t like it! I can’t imagine why she ordered it other than to try to get it free. The rest of us stood our ground and backed up the waitress and the ‘friend’ had to pay for it.

@@andreagriffiths3512 That was really nice of you so many mangers and seniors side with the customer so it's hard if your perceived at fault if all you did was serve the food. Bur I'm a food advocate if you don't like it send it back your paying for it so have the food you pay for. So a lot of industrialised flat grills are temperature regulated and therefore all the steaks are cooked at the same temp and if the chef is distracted it's typical for all the steaks to be cooked at the same rate for the same time

lol that's brilliant

Good on you! People are arseholes!

I feel you. My walk out happened after a guest shoved me to get to the toilet. I was carrying an entire tray of drinks and food and broke my wrist... they got a discount for the inconvenience my injury caused them.

@@beckiadriaanse6312 THEY got a discount after causing YOU and injury??? They should have been charged with assault. I don't blame you walking out. As I said, Humans are arseholes!! 😡

Good on you for the water dump! Love it 👏🏼👏🏼 they deserve it

oh god and i thought those kids biscuit wrappers mums always leave were annoying enough, that's bloody horrid!

That's awful! What's wrong with people. Seriously. . . . . .

Same same

OMG! I went there as a kid. A family friend of mine was a manager there. It became Carousel nightclub in the late 90s. What a flashback!!

Aah the memories....ate there as a kid, once a year for the rich girl at schools birthday dinner.... otherwise it was fish n chips at the park at Albert Park Lake with the swinging horses....before dad's basketball game.

My favourite restaurant in the late 70’s!

In most places I worked, was everybody got a share of the tips included all BOH, or was based on hours and nights worked, and the owner didn't keep any for an end of year party/drinks, they were decent and would shout everyone a night out, leave after two hours and tell everyone to enjoy the night and fix up the tab the next day... Nice places do actually exist

I put on our food menu. “Beers for the boys”. With a price after it. If the docket came in it meant a round of drinks for everyone in the kitchen that shift.

I worked as kitchen hand many many years ago. Not only we needed to clean everything, we were also responsible to help prepare/finishing deco the disk when busy. The waiting staffs, they stand there, waiting to take dishes to the tables. they made more money, never shared any tip, getting extra pay for working at busy shift. We worked in the kitchen and around everywhere, for longer hours, doing many different things, did almost all the cleaning of everything. We got the min pay, that was it.

Most people don't tip, & the boss takes whatever is tipped. One place told me it was for our Christmas party, which never happened (pre covid)

My heart goes out for ya! I was a waitress for 35 years and chef for 10 years and I jumped into the pit every chance I got! Everyone has to help in the House!

I tipped a heavy tea tray so that the teapot poured down Lynette Curran's nice lemon cardigan. 50 years later, still cringing.

Same. Been 20 yrs and still hits.

Tipping in Aust isn’t mandatory ( after all, hospo workers in Oz aren’t paid so little they need tips just to pay rent. Actually 🤔)

You work in retail/hospo for a few years, and you start to realise, that global warming/mass extinction is not a bad thing...

@@natmansmash worked looking after an Airbnb for a relative, the 'guests' arrived to a spotlessly clean place with heaps of toilet paper, nice warm beds, etc ( this was before cleaning fees) when we arrived to clean and do laundry sometimes merely hours away from the next check ins, we were more often than not confronted with absolute mayhem and filth. You don't live like this at home, well one would hope not, why think it's ok to live like literal pigs in someone else's home? Oh and thanks for the rolled up notes on powdery saucers, now we know why you were still dancing and yelling at 6am! Not to mention the glitter and chunks of chicken and God knows what else in the hot tub, that had to be emptied, cleaned thoroughly and re filled before the next 'guests' whose first complaint was ' the hot tub isn't hot enough...sigh.

@@lastjellyontheplate8828 we are feeling you. Mostly our guests are marvellous but have a had a few that were terrible.

And the other side of that is the staff getting the vacuum cleaner out and stacking chairs on tables before we are finished and no where near closing time! WTF? Obviously had a hot date!

Oh this would be a series within a series....shopping centre security is very different to airport which is different to bouncers which is different to events.....then there is venue security for swanky shops/banks....armed guards....concierge security.....omg the possibilities are endless....

@@jmc7636 I reckon that'd be part of the joke "people assuming you work for the venue when in fact you work for wherever the company decides to send you"

OMG YES! The stories my friend tells me from her housekeeping job at a motel… you can’t make that shit up!

I'd like one about the cleaners who clean up and do the laundry after Airbnb ' guests' some human beings do not deserve to be called human beings as pigs in troughs are cleaner and more respectful!

The home made douche bottles left behind next to the toilet covered in shít, the hand and butt prints all over the mirrors above the bedheads, the trash everywhere but in the bin, the over flowing bins with more rubbish than I could create in a month after a single night stay, having to use the ozone machine in non smoking rooms because it stinks of nicotine, the kettles that are never washed out, the kettles that have been used to boil underwear, the ironing board that you didn't know existed and have to find where it was stored, the timeframe for each room you are allocated that means you are not paid if you have to stay and clean for longer for grotty guests, which is every shift.