My GM pulled the whole FOH team onto the patio to yell at us mid rush. He was upset servers were mad their entire section was sat when they walked into the shift. Meanwhile there were tables available in servers sections who were on. He was also mad that server 1 was switching cuts with the closer. Server 1 switched cuts with server 2, server 3 then server 4. He also complained about how much money we make and said we are all replaceable. Do I quit or transfer? I have lost all respect for him.

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Yikes, that’s a tough situation. Honestly, when a manager starts disrespecting the team like that, it’s hard to keep morale up. If you’ve already lost respect and the work environment is toxic, it might be worth considering a transfer or finding something else. You deserve better than that!

likesmart

My sentiments exactly! Secure something before you leave the establishment

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After over 20 years in the hospitality industry, I still find it difficult to understand how some individuals in supervisory or management positions exhibit such antagonistic behavior. Their lack of leadership is evident. True leaders foster productivity by engaging their teams and cultivating a culture of hospitality at every level.

My question to these managers and supervisors is this:

How can you expect your front-of-house (FOH) team to maintain a genuine, top-notch hospitality attitude toward guests when you consistently berate and undermine them — particularly before or during a shift?

Unfortunately, it has become all too common to encounter managers who are inhospitable, unapproachable, and authoritarian, often engaging in office politics and favoritism. The presence of inflated egos and a combative mentality toward the FOH team only serves to erode morale and diminish the quality of service.

Effective leadership requires empathy, communication, and respect. A leader’s role is to inspire and support their team, not to rule through fear and intimidation. It’s time for the hospitality industry to hold its leaders to a higher standard — one that reflects the very principles of hospitality they expect their teams to uphold.

likeuplifting

No matter how skillful one can be, to serve 11 tables is almost impossible to do without delivering poor quality. Your managers are not managers but damagers.

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Yikes that does not sound like a fun position to be in and I am sorry you had to go through that. I would definitely be looking for something else if I were you. That doesn't sound like the kind of place that I would want to continue to work.

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Honestly this seems to be the norm. The managers in power positions think they can do it better always. They keep terrible staff who suck up and fire the good people.

I would be careful going to HR and complaining because sometimes unf it can backfire on you

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