Want the opinion of somebody who has had the unfortunate opportunity of being employed here? Denny's is a poor excuse for a good restaurant. It is an-overpriced ripoff. Pet peeves: People running this franchise are disorganized and rude, and most of the servers who don't use become employed here as the result of needing a college job are usually, in my substantiated opinion, nothing but chain-smoking, working-on-their-tenth-child-as-well-as-tenth-marriage women who are terribly fake and inefficient. The have been waitressing all of their life. Most of them are sooooooo discustingly fake and overly nice to their customers and then, when asked nicely by their guests to get something for them, they cuss and complain and everything else. They provide BAD service to the young, teenage customers because they think they won't leave a good tip. What makes them think they will get a good tip if they are mean to their customers? I know what servers have to go through and my friends and I leave good tips to good waitresses, and not-so-good tips to other waitresses who provide bad service, who probably believe the stigma that teenagers give bad tips.
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I have read most of the opinions on Denny's on this site, and I must agree. One of the most prevalent complaints is the quality of service. And I agree with this, actually. I try my hardest to provide very efficient, quick, and nice service to all of my guests, but it is extremely hard to do when you restaurant is severely UNDER-STAFFED!!!!!
This is not because nobody applies for positions in the restaurant, but it is because the management is too cheap to hire anybody else. FOR EXAMPLE: On our busiest nights which are Friday and Saturday in this fairly large restaurant we are staffed with TWO cooks and five waitresses for the entire restaurant!!!! For example, yesterday night, which was Friday, I worked in the smoking section, which contains SIXTEEN BOOTHS! The smoking section has always only been staffed by one waitress. Sixteen booths means that I am in charge of 64 people at one time. Can I refill drinks, take orders, deliver orders, fix problems, take back food that isn't right, seat others, give guest checks out, get to-go orders for people who want them, get desserts, clear tables, etc all in a timely manner which can satisfy everybody and their needs? Anybody with any common sense knows the answer to this is NO. It is impossible. This is why we cannot provide upstanding service. In other restaurants, one server can only take 3 to four tables at a time (to provide good service) even if there is enough room for other parties. This is a smart idea for smart restaurants, of which Denny's is not.
Police cars are always at Denny's as some of you have pointed out. Have you wondered why? POLICE DISCOUNTS are why. When asking a policeman how his dinner was when I cashed him out, he replied ok, and I joked that he must like it since he keeps coming back. He replied matter-of-factly that the only reason he came was not because of the food or anything, but because he could get it cheap. Even though I do not frequent Denny's as a regular customer, I think it is unfair that policeman can receive a 50% discount when employees must pay full price for a meal. I told you this place isn't managed right.
Concerning the opinions and views that our food is overpriced, I agree here also. On our menu are many types of chicken sandwiches. One of the sandwiches that are ordered on a regular basis is the crispy chicken sandwich, which comes with fries. I was told by the manager that the patty that is on the sandwich costs the company 19 cents. In total, the meal would probably cost upwards of 45 cents. This meal is listed in our menu with a price of about seven dollars. I guess this is why they are still in business - a killer profit.
When you go to the supermarket and buy a two liter of Coke, Mr. Pibb, Sprite or Root Beer, whatever, the cost is around $1.30. Why pay $1.39 for twenty ounces of the same product. Here, they also ripoff customers.
Soda: $1.39 for a glass
Ice cream: Where else besides Denny's would you pay $1.50 for a small scoop of ice cream?
Applesauce/Cottage cheese: If a customer wants cottage cheese or applesauce with something that it cannot come with, such as a dinner or other entree, I am required to charge them $1.00 for a portion that equals about half of a cup. This is ridiculous, considering the whole, two pound container cost only about 1.00! This makes me feel like I am ripping people off when I have to charge this.
When I went for server training, I had to watch videos (or at least pretend like I was watching, as I was told by our manager) concerning racial discrimination and "upselling". We must force desserts, appetizers, salads, and other things on a customer who may not want or need them. We were required to do this. I signed a contract that indicated if we didn't do this, we could be terminated. Also, in the evening, we must have an average guest check of at least $7.00. This is very important, some girls cheat to make their guest check higher by subtracting people from the actual number they have served to make their averages higher. When you have a higher guest check average, this makes you look better to the managers. What happens if a party of four or five people come in and just wants dessert (our desserts are very good, even though they are severely overpriced)? Our guest check average goes down, we look bad to managers, who then cut the days we are allowed to work, and we end up either losing money in the long run or quitting. This is why Denny's hires SIX servers for every ONE they need - FIVE OF THE SIX HATE THE PLACE SO BAD THEY QUIT!!!!!
Another of my pet peeves is running out of thiings in this restaurant. On a daily basis, we always run out of tea bags for our hot tea. (Oh yeah, a tea bag costs about two to three cents: why do we charge $1.49 for hot tea?) We also run out of rolls, childrens's paper cups, children's menus, pies (which sometimes have been sitting in our display cases soooo long that they either dry up or start to mold). We have a list called the "86 list" which lists everything that we cannot serve, because we do have it. Why put the T-Bone steak on dinner feature for the night shift (which lasts from 3-12 pm) when we only have 40-50 steaks? Why put spagetti on our "ALL-YOU-CAN-EAT" special when we only have enough to give the customer one, small portion. This is an embarrasment to the servers when they must deny the requests of their guests pertaining to more spagetti when we don't have any, and they get angry at the fact they have just paid $8.00 for a small portion of spagetti. Another thing: we only have running water from two of the four faucets in the front of the restaurant. This is ridiculous when we have to run to the other end of the restaurant to get water. What makes you think we are gonna wash our hands when we are incredibly busy and don't have time to think, we surely aren't gonna run to the other end of the restaurant to do it, at the risk of our customers getting angry with us for taking so long.
Sometimes our dishwashers are so inefficient that we can't serve people drinks because we don't have glasses to serve them in, either that or they are filthy and I will not serve coffee in a dirty coffee cup.
Watch our lettuce for the salads, most of the time it is prepared two days before, packaged tightly with water, which makes it decompose and turn brown very fast. We always have complaints about that.
The only good thing I can think of in our restaurant is the ranch dressing. I'll agree with everybody on that. But did you know we make it ourselves with two packets of cheap seasoning, two liters of water, and almost two gallons of mayonnaise? That is why it is chunky; pure fat and water do not mix well. Makes for clogged arteries. Whatever for the money, right?
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