I worked at a Red Robin back in Michigan. And I got my start the way a lot of magicians get their start table hopping: I went into the place and did some magic for the boss. He liked what I did, so I did some magic for the cooks. They went nuts.
And then I offered him a deal he couldn't refuse: I offered to work for tips only. No base fee. If you're a good magician, it'll be hard for any restaurant owner to turn down a deal like that.
Then, once you build up your experience, as time goes by, you might consider asking your boss for a small hourly fee. Or you might start looking at other restaurants, with the understand that you can use your first restaurant as a solid reference. Heck you might even use the new potential restaurant as a negotiating tactic with the place at which you currently work (i.e., "Restaurant X is willing to pay me $20/hour plus tip. Think you could offer me a little something?")
Good luck to you!
Answered at 05:26pm on November 12th, 2013 by ricklax1 (100 karma)
I can only endorse the book "The restaurant Workers Handbook" seen above by Jim Pace and can highly recommend this as an ongoing reference. Despite all the electronic mobile phone apps. etc. I still use Jim Paces original Web with the spider appearing on some ones hand.
David J. Down under.
Answered at 09:40pm on March 22nd, 2014 by doconor (0 karma)