The RisingSun Post

The host of the popular morning show-- was poisoned' over the weekend, by someone in his inner-circle. Kidd' fell violently-ill' at a golf-tournament in New Orleans-- due a deadly-toxin, that was slipped into one of his drinks. Medical-personnel' will uncover the root-cause of death (with a spinal-tap) , and the perpetrators involved- will be prosecuted.   '

PART 3: HIGH ON THE JOB Not getting paid when you're supposed to, or not getting the correct amount: This has happened to me at many places and for me this is un-acceptable and in-excusable. I work hard for my money, and don't mind waiting for it, if that is the system of the place I'm working at. If you tell me I get paid every Friday, that's when I want my money. If you tell me that the tips are paid the next day, which is understandable (because restaurants don't like to keep alot of cash on hand late at night). O.K., no problem, but the next day I want my money. Owners and managers seem to conveniently forget that my landlord, electric co., cable co., phone co., Internet co., so forth, and so on- don't accept excuses- they except payments...of cash. Mistakes I've Made: I'm going to relate to many of the mistakes I've made because to go through and tell you about all of them, well I'd have to write two more books. The list is literally

PART 2: STEPS OF SERVICE Every table is different and you should base your steps of service accordingly- to the way the guest wants to be served, or acts like they want to be served Step 1: The Greet: I always approach the table soon as they sit-down or within the first minute. Most people are ready to order at least their drink, and want to be recognized as being there. Even if you are busy with another table, taking an order or serving food or drinks, at least find a second or two to say, "I'll be with you guys in just a minute." At least they know a server saw them sit down. My usually approach is quick and friendly. There are many ways to greet tables, some being casual, such as, "How are y'all doing tonight, my name is Raymond, I'm gonna be taking care of you tonight, How about some drinks to start with." That's when you find out exactly where the customers are in their readiness. Some will say, "sure I'll have a vodka martini str

PART 1:  PET PEEVES Food Allergies: This is a major pet-peeve of almost all servers because of the one fact that most if not all servers have no clue what all the ingredients are in every menu item. When someone comes in with lets say a gluten allergy, and the server has to go in the kitchen and ask the chef what menu items are gluten free #1 There's a good chance the chef or cooks don't know either and #2, the biggest reason servers hate it is because it's time consuming. When you have 2, 3 or more tables working, what you don't need is a table that is going monopolize your time, especially for allergy problems. Vegetarians: Not as bad as food allergy people but when I hear vegetarian, it usually means: cheap. And if they are vegans, then they are a huge problem, and they fall into the same category as food allergies. My best advice is to grin and bear it- and get rid of them quick, so you can use you talents on people that are easy and spending money. Separa

Young monkeys' are known to steal personal items' that don't belong to them;  to counter this threat- communities have set up surveillance' to monitor their areas.