r/FoodService

LONG POOOOIST

So,since September I have been working in a fast food restaurant as a waitress.

First job ever,can work from 4-10 hours a day(depending on the bosses schedules).

Now,I'm not the best waitress but also not useless.

Customers love me,tip me good and I'm being memorable enough to when they see me outside of work,I get recognised and greeted with a smile.

(Small community,local fairly popular shop).

When on the phone for orders,I'm able to calm down angry customers(delivery is the worst thing of this restaurant and all negative reviews comment on this).

The other waitress on the job is my sister who works Friday-Sunday.

My boss really favours my sister, like If I make mistake(no food wasted,just need to cancel an item and put in the correct one) I get yelled at like I killed his mother.(I need to go to the register to do that)

While if my sister does that,he is okay with it.

I'm not biased,my sister is one of the best workers I have met.

She is calm in stressful situations, efficient and my boss knows he can't mess around with her.

While Im sensitive,I will definitely look stressed walking quicker when there's a rush and be more jumpy.

My sister doesn't interact more than needed with e customer while if things are slow(we don't have a rush or side work),I'll take an extra minute with them.

Which helps in convincing the customer but more than they planned as I'll make suggestions OR I have made customers decide to try out the restaurant as I helped them while theg just look at the menu.

My sister was trained on the register and got a raise while I wasn't trained and my boss gets pissed when he needs a hand on the register and I remind him IM NOT TRAINED ON THIS.

Anyways into the point.

Last Friday on my day off,I cut my pointer finger with a tuna can(stupid,ik)

Which resulted in a deep cut which got stitches,anti tetanus shot,and I'm on antibiotics.

I asked the doctor as a waitress,how long should I stay off for if I have to.

He said definitely until get the thick gauze off(3 days) but he is personally suggesting until I get my stitches off,(10 days) and he can get me a note.

NOW I work "under the table"(aka,if inspection comes,I jump out the window and play customer)

So the note does Jack shit.

My sister was the messenger of these news which pissed off my boss a bit along with his wife

They pretty much told her I can't be gone 10 days.

So we reached the compromise,I'll be off up until Monday(when the thick gauze comes out and I have a small gauze).

No closing chores,our agreement.

My sister in specific made it clear to them on Sunday.

On Saturday my sister absolutely soloed a rush with a full floor.

Which earned my bosses respect even more

My boss had told my sister also that in his usual fashion would mess with me(mocking which I expected)

Tuesday rolls,I see my boss,he takes one look on my bandaged finger and ask again what the doc said

Which I repeat.

And he said:" okay,work today,and we will talk again once you cut your stitches."

Which took me off guard,that man doesn't pity anyone, especially me.

So I assumed he was messing with me and replied "If you think so,okay"in a polite tone.

So while serving,I'd touch plates with my no injured hand and if I HAD to use my injured hand I'd keep my injured finger off the plate which made it stick out to the customer a bit I think

But I did this cause

1)it hurts like a bitch

2)I personally find it unsanitary for my BANDAGED finger to be touching it.

My boss didn't really comment on my injury except very sarcastically say "careful so your finger doesn't touch"

Anyways,shift is over,I ask what time to come tomorrow,he told me I have the day off.

Since then, because I began getting nervous and found it weird.

I looked up local jobs to see if he put up a job for a replacement of me.

And I found instead for a cleaner which was put up in Saturday,a day after my injury.

Cleaning is the reason why I stay later than the woman who does service+register.

Like I stay till 1 and she stays until 10-11

And most days the tables are manageable by one person and except me are 3 register staff in total.

So what do you think?

Has anyone here heard of Plated Foodservice? I’m working with them to support their marketing and thought this group would be interested. It’s a "plug-and-play" foodservice solution designed for healthcare facilities. Right now, they’re zeroing in on inpatient behavioral health. But, honestly, it could be a game-changer in any setting that needs to provide quality meals without a full kitchen or a complete foodservice team. The whole system consists of three key components: frozen meal delivery, rethermalization units, and compliance software.

How it Works:

• Frozen to Table: Meals are shipped frozen (IQF/vacuum-sealed) and loaded into their special heating units when it’s time for meal service.
• The Hardware: Their proprietary rethermalization units can heat up to 8 plates at once using a standard 110V outlet. No special electrical equipment is needed.
• The Tech: The units heat and hold food at the perfect temperature for up to two hours, reducing the labor burden on staff.

The Food & Nutrition:

• Menu Variety: They cover everything from breakfast to dinner, plus soups and sides, with a focus on "homemade" quality.
• Special Diets: The system is built for healthcare; all dishes are formulated to meet similar caloric, carbohydrate, and sodium requirements and feature many dietary options, including vegetarian, gluten-free, and dairy-free selections.
• Smart Planning: It comes with software to manage menu planning and inventory, while also allowing facilities to track individual allergies, preferences, and clinical nutrition goals.

The Business Side:

• Scalability: It's designed for "rapid self-deployment," whether you’re feeding a dozen people or a large population.
• Compliance: The software includes built-in tools for food safety audits, 90-day reviews, and mock surveys to keep facilities "survey-ready."

Since I’m trying to focus my marketing efforts, I’d love to get some feedback from this group. What types of facilities would benefit most from something like this? We’ve found a foothold in behavioral health, but what about SNFs or acute care? The meals are tasty, but we may have a perception issue because they're pre-made. Do you think patients would notice (or care) if meals were prepared this way? Finally, we’re really pitching this as a solution to staffing issues. Do you think it will really help resolve foodservice staffing in healthcare?

TL;DR: Plated Foodservice is a tech-forward meal system for places like behavioral health or senior living facilities where there may not be a full-service kitchen. High-quality meals are delivered and can be reheated with very little prep.

Has anyone seen on YouTube a parody video of customers at Panera ? A guy, a girl and a dog, mid to late 2000s?

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