WEBVTT - How Long Do You Wait? 

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<v Speaker 1>All right, Mojo on the Morning Show. Anna has a

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<v Speaker 1>question about waiting, and what's your question?

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<v Speaker 2>How long do you wait at a restaurant if you're

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<v Speaker 2>getting bad service before you just get up and leave?

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<v Speaker 2>Because Kevin and I were doing a food review yesterday

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<v Speaker 2>at a restaurant that opened, they said, six months ago.

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<v Speaker 2>Cool spot, great vibe, but Kevin, you can speak to

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<v Speaker 2>this too. I think we waited maybe 25 minutes before

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<v Speaker 2>they even acknowledged that we were there. They had a

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<v Speaker 2>table reserved for us, so we sat down No one

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<v Speaker 2>even acknowledged us, didn't bring water, didn't bring menus. Honestly,

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<v Speaker 2>we didn't even know if there were servers there, but

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<v Speaker 2>the place was packed. And we both looked at each

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<v Speaker 2>other after like 10 minutes and we're like, okay, if

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<v Speaker 2>this gets to be 30 minutes, like we're out of here.

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<v Speaker 2>But in my mind, 30 minutes seems like a long

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<v Speaker 2>time to wait.

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<v Speaker 3>Not even to get water or to see a server?

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<v Speaker 1>No, not to be acknowledged.

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<v Speaker 4>It would have went longer, but met up with some

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<v Speaker 4>people that were there and that person brought somebody over.

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<v Speaker 2>And we're like, hey, you invited us here to make

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<v Speaker 2>a video for you and we haven't even seen you yet.

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<v Speaker 1>So do you then fake it and the video or

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<v Speaker 1>what do you do?

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<v Speaker 2>So this is interesting. I think there's a way to

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<v Speaker 2>nicely say things like I think you can be like,

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<v Speaker 2>you know, the food was great. But like if you're

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<v Speaker 2>in a rush, this might not be the place for you. Kevin,

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<v Speaker 2>on the other hand.

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<v Speaker 1>I'm trying to edit the video right now.

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<v Speaker 2>And he's just like, man, there's, this is nothing to

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<v Speaker 2>write home about.

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<v Speaker 1>This is lackluster. We haven't seen anyone. I love that. See,

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<v Speaker 1>that's the kind of influencing I want.

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<v Speaker 3>It's called de-influencing.

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<v Speaker 1>Yeah.

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<v Speaker 5>Okay.

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<v Speaker 1>Yeah.

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<v Speaker 6>Like just being super honest about things that you're telling

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<v Speaker 6>people not to buy.

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<v Speaker 1>Are they paying you to be there?

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<v Speaker 2>No.

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<v Speaker 1>Well, they, they comped our bill. Because I'm going to

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<v Speaker 1>say this. Well, first off, I hope that you never

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<v Speaker 1>do an influencing thing just for a free bill. Because

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<v Speaker 1>you're worth more than a free bill. Well, usually we wouldn't.

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<v Speaker 5>Yes, please.

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<v Speaker 2>But we're trying to build up some content together. So

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<v Speaker 2>we're like, yeah, we'll do this. So I'm going to

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<v Speaker 2>say this.

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<v Speaker 1>I would do it. I would absolutely. Who cares?

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<v Speaker 7>Yeah.

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<v Speaker 1>I would put the de-influencing in there because when I

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<v Speaker 1>watch some of the influencers and I see what Shannon's

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<v Speaker 1>said about the de-influencing. Now I believe you when you

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<v Speaker 1>do say like Dave Portnoy, if Dave Portnoy comes out

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<v Speaker 1>of a pizza place and gives it a bad rating,

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<v Speaker 1>I'm like, damn Dave. I love it.

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<v Speaker 2>But there's an element to it. Like this is a

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<v Speaker 2>small family owned business. I don't want to wreck their

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<v Speaker 2>fricking business.

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<v Speaker 1>You don't have to wreck them, but you got to

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<v Speaker 1>tell them, Hey, you know what? Your service sucks. The

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<v Speaker 1>food was good though. Okay. It was worth the wait.

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<v Speaker 2>A nice way to say it.

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<v Speaker 5>Yeah.

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<v Speaker 4>Not, I think, I think there is a way to

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<v Speaker 4>go about giving constructive criticism. And then I think there's

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<v Speaker 4>a way to go about it. As some people, you

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<v Speaker 4>can just tell you're just saying it just to be

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<v Speaker 4>an a-hole.

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<v Speaker 1>Yeah.

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<v Speaker 4>And I think you have to be honest.

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<v Speaker 7>Yeah.

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<v Speaker 1>But, you know, you can do it in a different way.

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<v Speaker 1>I think that this is a great topic. How long

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<v Speaker 1>do you stay there until you realize, all right, I'm

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<v Speaker 1>out of this place? Because if I'm sitting at a

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<v Speaker 1>table and we're there for 15 plus minutes, and I

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<v Speaker 1>don't even see a person, I'm looking right away.

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<v Speaker 6>At 15, I'm.

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<v Speaker 3>Either, if I'm really hungry and don't want to go

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<v Speaker 3>anywhere else, I'm getting.

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<v Speaker 1>Up to ask for someone. 30 was the cutoff. Or

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<v Speaker 1>I get up and start making my own food.

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<v Speaker 6>The kids and I walked out of some place this summer.

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<v Speaker 6>We were on vacation, mind you, so I'm not even

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<v Speaker 6>going to call it the name, but it was the

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<v Speaker 6>same thing. It was like 20, 25 minutes. Nobody had

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<v Speaker 6>even come over, given us menus, water, and I was

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<v Speaker 6>getting so agitated because- They were already, the hostess had

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<v Speaker 6>already been really rude to us about our reservation. And

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<v Speaker 6>after like 20 minutes, 25 minutes, I was like, guys,

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<v Speaker 6>and we're leaving. And they couldn't believe it. But I'm like,

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<v Speaker 6>this is not okay service. Like, I don't want to

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<v Speaker 6>give my money, you know, to this place.

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<v Speaker 4>They were sure stabbed. That's what you could tell. Like,

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<v Speaker 4>the bartender was also the waitress and the server. For

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<v Speaker 4>a few different tables. You could tell they needed some

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<v Speaker 4>extra help. I will say this, then come up and

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<v Speaker 4>tell me. Hey, guys, we are really struggling right now

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<v Speaker 4>with people and let them know. Don't just ignore because

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<v Speaker 4>if you sat there and just are ignored, man, you're

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<v Speaker 4>thinking that they're just doing it on purpose. I also

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<v Speaker 4>think that this is interesting. I've heard this a lot.

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<v Speaker 1>Restaurants may need to take a couple of tables out

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<v Speaker 1>of their restaurant if they're short staffed because there's a

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<v Speaker 1>lot of places you can't leave empty tables there and

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<v Speaker 1>then have people waiting to sit down. I've seen this

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<v Speaker 1>a lot because they're short staffed. They won't seat you

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<v Speaker 1>because they're short-staffed. Then I'm pissed because I see a

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<v Speaker 1>table that I could have been sitting at. I also

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<v Speaker 1>don't like going to places to eat where they put

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<v Speaker 1>us all together. With others? Or too many people? Everybody's

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<v Speaker 1>on this one little corner area.

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<v Speaker 3>I'm like right next to somebody.

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<v Speaker 1>Give us some space. What's up, Nicole?

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<v Speaker 7>Hey, morning, guys.

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<v Speaker 2>How you doing?

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<v Speaker 3>Good morning.

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<v Speaker 1>We're good. What's going on? How long would you wait, Nicole,

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<v Speaker 1>if you were at a restaurant that wasn't coming out

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<v Speaker 1>to take your orders?

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<v Speaker 5>Well, my work history, I've been managers at quite a

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<v Speaker 5>few restaurants, and the normal general rule of thumb is

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<v Speaker 5>30 to 45 seconds to be greeted or at least say, hey,

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<v Speaker 5>I got to run these drinks. I'll be right back

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<v Speaker 5>to you guys, but I see you. So 25 minutes

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<v Speaker 5>is a patient of a saint.

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<v Speaker 1>And no exaggeration either. That's pretty amazing.

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<v Speaker 2>Kevin also was fasting, so he hadn't ate yet, and

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<v Speaker 2>he was just hungry.

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<v Speaker 1>Oh, God.

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<v Speaker 6>I do love, by the way, when waitresses or waiters

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<v Speaker 6>do that and say, I just got to drop something

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<v Speaker 6>off at this table.

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<v Speaker 3>I will be right back. I so appreciate that.

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<v Speaker 2>Yeah.

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<v Speaker 1>What do you think about these guys going for the

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<v Speaker 1>influencing part, and if they had a bad experience, telling

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<v Speaker 1>people about that? Do you like to see... a social

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<v Speaker 1>media post about somewhere and they actually will admit some

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<v Speaker 1>parts of it that stunk?

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<v Speaker 5>Um, yes, but it's, I think it's also worth saying, Hey,

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<v Speaker 5>we brought this up and they tried to rectify the situation.

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<v Speaker 7>Best they can. The food was still good.

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<v Speaker 1>Would you, or would you.

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<v Speaker 7>Not go back for a second shot?

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<v Speaker 1>I think that might be included too.

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<v Speaker 8>Yeah.

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<v Speaker 1>So job well done. The steak bites was fire. Were they?

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<v Speaker 1>I loved, uh, I saw a post recently. I keep

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<v Speaker 1>talking about them.

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<v Speaker 2>Ciao down.

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<v Speaker 1>Chowdown, yeah. I always call him Mr. Chow. Who is Mr. Chow?

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<v Speaker 1>I think that's the guy from Hangover.

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<v Speaker 3>That's the name of a restaurant.

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<v Speaker 1>No, but, well, there is Mr. Chow, but they're also

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<v Speaker 1>the guy from Hangover. Oh, yeah. So, Mr. Chow, Chowdown.

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<v Speaker 1>So long, gay ones. He went to the Mexican place

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<v Speaker 1>that's by my house in Sylvan Lake, and he talked

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<v Speaker 1>about something, and he goes, yeah, not worth ordering. I

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<v Speaker 1>like it. Like, like he said, all this stuff that

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<v Speaker 1>was great. And then he goes, and then I ordered this. Hey,

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<v Speaker 1>it was not worth ordering.

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<v Speaker 6>Um, so I like it when, when servers tell me

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<v Speaker 6>that too.

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<v Speaker 3>Like, Oh, I took something else.

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<v Speaker 1>If I was a restaurant, I would put something on

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<v Speaker 1>the menu that really wasn't on the menu. And I

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<v Speaker 1>would have your servers say that that's the one item

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<v Speaker 1>not to order and just not have it on the menu. Like,

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<v Speaker 1>you know what I mean? Like put something on the menu.

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<v Speaker 1>And then when you know how, cause you know, you go, yeah,

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<v Speaker 1>this is, And by the way, I wouldn't order this.

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<v Speaker 1>This is not even that worth it. You know, get some.

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<v Speaker 1>And I would have it be like one of the items.

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<v Speaker 1>And then you go, you know what? I like their honesty,

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<v Speaker 1>but you don't even have it on the order. What

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<v Speaker 1>if they ordered it? Then you're screwed. What's up, Christy?

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<v Speaker 7>Hey, how's it going? Good.

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<v Speaker 1>What's going on?

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<v Speaker 7>Good morning. Well, first of all, first time, long.

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<v Speaker 4>Time.

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<v Speaker 7>So I wanted to comment on the restaurant issue because.

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<v Speaker 7>I've worked in restaurants for a really long time as

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<v Speaker 7>a server, as a manager, everything else. I was recently

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<v Speaker 7>working at a newer restaurant in Walled Lake where it

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<v Speaker 7>was kind of a similar situation. I was working on

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<v Speaker 7>a Sunday night, and there was just me and one

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<v Speaker 7>other server, and there's like 65 tables in this restaurant, okay?

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<v Speaker 7>There's like a bunch of people that didn't show up

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<v Speaker 7>to work. And the entire restaurant was full. They weren't

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<v Speaker 7>putting people on a wait. They were just feeding them.

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<v Speaker 7>And I literally had people screaming at me. Like, I'm

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<v Speaker 7>one person. I can only do so much. You know

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<v Speaker 7>what I'm saying? Like, when it's a newer restaurant, sometimes

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<v Speaker 7>you have to be a little bit more patient because

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<v Speaker 7>you are going to be waiting. You're going to be waiting.

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<v Speaker 7>And there's nothing that we can do about it. Especially

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<v Speaker 7>as a server, you're trying to accommodate people. hundreds of

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<v Speaker 7>people at the same time and you only have two

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<v Speaker 7>arms and two legs and people have very unrealistic expectations.

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<v Speaker 2>That was a question of ours. So this place has

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<v Speaker 2>been open for six months. We're like, is that considered

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<v Speaker 2>new or do you need to have your stuff together

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<v Speaker 2>after six months?

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<v Speaker 7>So it's newer, but no, you should have your stuff together.

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<v Speaker 8>By that time.

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<v Speaker 7>But I will say here's, here's a big problem. Tipping

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<v Speaker 7>culture is so out of control. People want tips everywhere

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<v Speaker 7>you freaking go. And so when it comes to restaurants,

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<v Speaker 7>they don't want to tip when they're getting full service

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<v Speaker 7>or tip well. And then people can't work there because

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<v Speaker 7>we have bills to pay, too. That's the thing.

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<v Speaker 1>Well, people can make more money door dashing or, you know,

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<v Speaker 1>doing that stuff.

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<v Speaker 7>No, they can't.

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<v Speaker 8>No, they cannot.

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<v Speaker 7>I've been doing door dash as a side hustle for

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<v Speaker 7>eight years. Door dash sucks.

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<v Speaker 8>It is horrible.

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<v Speaker 1>It's bad now? Because I know a lot of people

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<v Speaker 1>that tell me that they stopped serving because they were

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<v Speaker 1>sweating their ass off and working their ass off for

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<v Speaker 1>the same amount of money they could just be doing

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<v Speaker 1>it in their home. And they can work whenever they

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<v Speaker 1>want to. They don't have to have hours.

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<v Speaker 7>Yeah, but you also have tons of wear and tear

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<v Speaker 7>on your car and gas. that is $ 5 a gallon.

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<v Speaker 7>It's not feasible at all. It's not feasible. And DoorDash

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<v Speaker 7>only pays you $ 2 in order. You're 100% relying on tips.

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<v Speaker 1>100%.

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<v Speaker 2>If people don't want to tip, which is the biggest problem.

0:10:08.660 --> 0:10:11.000
<v Speaker 1>Maybe that will draw more people to go back and

0:10:11.380 --> 0:10:14.119
<v Speaker 1>work at other jobs that they stopped working at to

0:10:14.140 --> 0:10:17.720
<v Speaker 1>go to DoorDash. What's up, Alicia? Hi.

0:10:17.740 --> 0:10:21.090
<v Speaker 4>Hello. Hi.

0:10:21.929 --> 0:10:26.189
<v Speaker 8>So I'm a server, too. I do it on the weekends.

0:10:26.210 --> 0:10:30.290
<v Speaker 8>And I feel so bad for Anna and Kev because

0:10:30.600 --> 0:10:33.760
<v Speaker 8>I hate it being a server and watching, like, my

0:10:33.860 --> 0:10:38.380
<v Speaker 8>other coworkers ignore tables or don't go up to you or, like,

0:10:38.440 --> 0:10:40.079
<v Speaker 8>I'll walk by and I'm like, has anybody been up

0:10:40.100 --> 0:10:46.880
<v Speaker 8>to you guys? And they're like, nope. And luckily they stay,

0:10:47.280 --> 0:10:50.080
<v Speaker 8>but it's just bad for business because you get– If

0:10:50.480 --> 0:10:53.750
<v Speaker 8>they have one bad experience, they may not come back.

0:10:54.150 --> 0:10:56.410
<v Speaker 1>Yeah, and they won't tell anybody to come back. Have

0:10:56.429 --> 0:10:58.870
<v Speaker 1>you ever had this happen to you where somebody like

0:10:58.910 --> 0:11:00.950
<v Speaker 1>Alicia goes up to your table? Hey, you know what?

0:11:00.990 --> 0:11:02.790
<v Speaker 1>Let me get your drink order or whatever. And they're

0:11:02.850 --> 0:11:05.569
<v Speaker 1>really pleasant and nice. And then the real server comes

0:11:05.590 --> 0:11:08.429
<v Speaker 1>to the table and they're like a miserable person. They're like,

0:11:08.550 --> 0:11:11.199
<v Speaker 1>I want her. You ever had that? I've had that

0:11:11.320 --> 0:11:14.020
<v Speaker 1>so many times. What's up, Carrie?

0:11:14.080 --> 0:11:14.380
<v Speaker 2>Hi.

0:11:14.400 --> 0:11:14.470
<v Speaker 5>Hi.

0:11:16.050 --> 0:11:19.950
<v Speaker 7>Hey, guys. I don't have much input on the situation,

0:11:19.990 --> 0:11:22.890
<v Speaker 7>but what I do know is yesterday I was waiting

0:11:22.950 --> 0:11:26.309
<v Speaker 7>for Anna to cross the street downtown, and her face.

0:11:27.030 --> 0:11:28.449
<v Speaker 5>She was so pissed off.

0:11:28.530 --> 0:11:29.329
<v Speaker 8>She looked like she.

0:11:29.210 --> 0:11:31.640
<v Speaker 5>Was ready to kill somebody, so I think I saw

0:11:31.679 --> 0:11:33.520
<v Speaker 5>her right after this happened.

0:11:33.960 --> 0:11:38.540
<v Speaker 1>Wow, that's wild. I think I just have RBF sometimes.

0:11:39.360 --> 0:11:40.820
<v Speaker 8>It was so funny.

0:11:40.960 --> 0:11:42.640
<v Speaker 5>I was like, dang, because I was like.

0:11:43.250 --> 0:11:44.220
<v Speaker 7>You know, I was like, oh.

0:11:44.260 --> 0:11:44.390
<v Speaker 2>My God.

0:11:44.460 --> 0:11:45.300
<v Speaker 1>I know when that was.

0:11:45.320 --> 0:11:47.280
<v Speaker 2>It was a different thing that made me mad.

0:11:47.320 --> 0:11:48.710
<v Speaker 1>What happened, Anna? What made you mad?

0:11:48.740 --> 0:11:50.420
<v Speaker 2>I was trying to get lunch at this place I like,

0:11:50.460 --> 0:11:52.500
<v Speaker 2>and I found out they closed downtown. Oh.

0:11:52.580 --> 0:11:54.020
<v Speaker 1>And then I had to walk really far.

0:11:54.040 --> 0:11:54.560
<v Speaker 5>Like, closed permanently?

0:11:54.580 --> 0:11:58.410
<v Speaker 1>Yes, permanently closed. An influencer did a bad review. Shut up.

0:11:59.710 --> 0:12:02.050
<v Speaker 1>Hold on. Kira wanted to say something real quick. What's up, Kira?

0:12:03.570 --> 0:12:04.090
<v Speaker 6>Hi, there.

0:12:04.950 --> 0:12:07.890
<v Speaker 9>I used to be a server. And an example is

0:12:08.070 --> 0:12:11.369
<v Speaker 9>one time when I was serving in New York, I

0:12:11.390 --> 0:12:12.970
<v Speaker 9>was trying to go over to tables. I'm like, hey,

0:12:12.990 --> 0:12:13.829
<v Speaker 9>I'm so sorry.

0:12:13.850 --> 0:12:14.810
<v Speaker 6>I'll be right with you.

0:12:14.830 --> 0:12:16.469
<v Speaker 7>I just have to deliver these.

0:12:16.610 --> 0:12:18.790
<v Speaker 9>I will be back to take your order. I was

0:12:18.850 --> 0:12:21.030
<v Speaker 9>carrying like six milkshakes.

0:12:21.050 --> 0:12:22.429
<v Speaker 8>And they grabbed me.

0:12:22.850 --> 0:12:25.530
<v Speaker 9>And when they grabbed me, I accidentally dumped the tray

0:12:25.590 --> 0:12:26.349
<v Speaker 9>and I spilled.

0:12:26.270 --> 0:12:29.710
<v Speaker 1>All six milkshakes. They physically grabbed you? Wow.

0:12:30.350 --> 0:12:32.010
<v Speaker 9>They physically will grab you.

0:12:32.130 --> 0:12:32.770
<v Speaker 3>So now.

0:12:32.790 --> 0:12:33.449
<v Speaker 1>That's New York.

0:12:33.610 --> 0:12:36.569
<v Speaker 9>Even if I go back to, yeah. Even if I

0:12:36.610 --> 0:12:39.500
<v Speaker 9>go back and try to waitress for the summer sometimes because,

0:12:39.510 --> 0:12:42.449
<v Speaker 9>you know, whatever can help. I have to be out

0:12:42.490 --> 0:12:45.750
<v Speaker 9>of arm's reach because people will literally grab you. They'll

0:12:45.770 --> 0:12:46.410
<v Speaker 9>grab your apron.

0:12:46.429 --> 0:12:47.309
<v Speaker 3>They'll grab your arm.

0:12:47.590 --> 0:12:48.579
<v Speaker 1>That's crazy.

0:12:48.650 --> 0:12:50.180
<v Speaker 9>I've had handprints on me before.

0:12:50.200 --> 0:12:50.760
<v Speaker 2>I've seen that.

0:12:51.080 --> 0:12:53.720
<v Speaker 9>Because people are like, no, I'm ready to order now.

0:12:54.520 --> 0:12:56.240
<v Speaker 9>And at the same time, I can't be like, I

0:12:56.280 --> 0:12:58.400
<v Speaker 9>don't care what you want right now. Don't touch me

0:12:58.760 --> 0:13:00.780
<v Speaker 9>because it's also bad for the business.

0:13:00.800 --> 0:13:02.959
<v Speaker 5>So then you got to be like, aha, no, no.

0:13:03.280 --> 0:13:05.490
<v Speaker 1>I file assault charges. And you want a good tip.

0:13:05.520 --> 0:13:10.390
<v Speaker 1>That's nuts. Well, don't go grabbing. Assault charges. Don't grab

0:13:10.429 --> 0:13:12.429
<v Speaker 1>the people. Don't do that.