At what point does the COVID excuses end.....
 

Decided to go out to eat this evening, and went to Cody's Roadhouse at Lake Sumter.

Got seated, and waited and waited and waited for our server to come and even ask us for drink order. I would say it was at least 15 minutes, but hey, everyone is short staffed...so we just enjoyed waiting. Came and took our drink order, wanted a bottle of wine and 2 waters. Another 15 minutes LITERALLY before the water was served. Oh, no wine, what else do you want (claims they only had ONE of the bottle selections listed....ok, no problem, hubby has a beer and I stick with my water). Order was taken at that time. Hubby asked for his steak cooked rare.....she responds cant promise that buy will request.) Now, at what point does the customer not have the right to request the temp they want their steak cooked?? I ordered chicken wings. Literally, another 20 minutes passed and when she waltzes by to serve the people that have come in way after us, I ask about the beer. "Oh, I put the order in, I have to wait for them to serve it" was her response. No apology, no let me check on it...basically, "not my fault". Beer finally arrives about 10 minutes later....still no food. We actually watched people come in, get seated, get served and enjoying their meal being waited on by other servers as we sat and waited. Never offered to refill water, just kept asking "everything alright here" every time she passed by. Finally, food arrives. Hubby orders another beer since he has been drinking the other one during the extended wait....never comes. Bottom line, I have been the person preaching patience as we deal with these staff shortages...but it was apparent this particular server was NO hurry, not my fault, get there when I get there mode.

I actually was so unhappy I seriously considered leaving no tip. I could not bring myself to do it and tipped the 20% minimum we always leave (And for exceptional service we have left as much as 100% of the bill....trust me, CHASE credit card sends me constant email notifications, "did you intend to leave this percentage as tip?"), but gotta wonder....think we will be eating at home a lot more this winter as the snowbirds return.

At what point does the "short staffed" issue start to allow incompetence to rule the day?? There HAS to be a limit, where do you draw the line???

Sorry to say, this has really turned us off to Cody's. The entire experience was actually that sad.

I have walked out of restaurants for those very same reasons.

Maybe take a deep breath, go back again, and see if things are better. If they aren't, then scratch Cody's from your list.
We went to Cody's a couple of weeks ago, sat at the bar. Food was okay, service was so bad my wife said maybe we should scratch LSL Cody's from our list. We stopped in a few days ago, food was good, service was excellent.

You are right....need to give it another shot. But gotta tell ya, for the first time in this entire COVID nightmare I was the one that was ****ed....vs being the one trying to tip very well and encourage staff that was working and heap praise on those that are willing to come and work vs collect free money. You could have knocked ME over with a feather I was so unaware I could get so ****ed about this, but it was honestly the worst possible lack of service we have ever had. We might give them another shot, but it will definitely be a while.

When you have policies that reduce the incentive, reason and necessity to work you get less work, why be surprised. I don't do too much fast food but Burger King was in the past my choice. Since the covid experience I have taken that franchise off my list. Not only have they reduced the size of the whopper, its now a woper but the last three out of ten visits they have gotten the order wrong

Surprised you did not ask to speak to the manager. We have been tipping 20% or more these days but for the service you got the tip would reflect the service.

We have now learned how to get paid not to work.

And what's worse is that we have a model to follow-------Greece

We had dinner at ChopHouse across the street last evening. They were busy, had plenty of staff and the food and service were excellent.

Chop house has good reviews but I found it to be over priced for what you get. Just my impression.

I think their food is excellent and worth the price. we eat there weekly.

No one is getting paid to not work anymore.

We go out to dinner 2 to 3 times a week, all over the north of 44 Villages and off the reservation from time to time. We have never had an issue with wait staff or getting timely service. Occasionally the bill gets screwed up as we will split the cost over 2 to 4 couples, but we always get it sorted out without getting nasty.

It's not just Cody's that are short staffed - its everywhere
 

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My wife and I recently traveled to New England area on our first vacation since this whole Covid thing stopping in Myrtle Beach along the way. All during our trip, many hotels and restaurants had signs posted that they were short staffed to had cut back on service due to COVID. If you go into other returns here in The Villages like Beef O'Brady's or Bob Evans or Darrell's Dinner or... the list goes on - there will often be a "short staffed" sign on the door. And not to mention - there are "help wanted" signs everywhere. No one wants to work for service industry wages as long as they can collect unemployment. The solution, in my opinion, is to reduce unemployment payments the longer a person is on it (assuming they are physically able to work) so they will go back to work. We can't continue to reward people for not working when there are plenty of jobs out there.

My take on this tale.
 

First. If service, food, beverage, anything is unsatifactory, LET THE MANAGEMENT KNOW. They would (or should) want to know before they lose customers over something correctable.

I was taught that "tip" was an acronym for "To Insure Proper or Prompt service" and is given in advance to someone so they will perform task or service quickly, correctly and to make sure you will be happy when job is done. A "Gratuity" is a Thank You given after you have received a satisfactory or better service than just average or minimum. The term "tip" is now a gratuity that is NOT the "thank you"gift that it was intended to be and is now expected, sometimes even demanded, for just doing basic job functions. Everybody seems to expect to be tipped for just doing their job. Entitlement?
I have been many places in my life were tipping is not the norm, even frowned upon and considered an insult. They are proud of the work they do and offering a tip makes them feel that you do not value their work and that you pitty them.
In this country many establishments, like reastaurants, have even successfully transferred much of the burden of paying their employees a decent wage to the customer. As a larger part/% of an employees pay becomes made up of tips, the less the employer needs to cover. And the customer (out of guilt or peer pressure) slowly is induced to increase the percentage of the tip. Anyone here old enough to remember 10,15,18% as being the norm? Now, even 20% is just standard and more if you think it is deserved or you just feel sorry for them. In many places, if not most, tips are devided, not just among wait staff, but by ALL the employees. So that Very generous tip you leave your fabulous server probably only adds a few cents to his/her take home since everyone from the chef to the bartender to the dish washer gets a cut. Who knows, since establishments are different.
Oh, for the day when the price on the menu is the price you pay and everyone is happy with that. Never happen.
I forgot about the taxes...

I've traveled and lived in many countries and found that a large amount of places placed the gratuity in the bill, so you really didn't have much choice.

You stated that others were being served and getting their food, drinks, etc. so maybe you were just unlucky and got a bad server? That can happen at any time, not just because of Covid.

The people who stayed as servers are working in the higher priced restaurants and there is plenty of help. They make a whole lot more money getting 20 to 25% tip off an $70 to 80 tab then a $20 to 25 tab.

There is of course the alternative, of making a working wage more attractive than unemployment payments.
That would mean paying a little more for your food, and/or sensible sized portions!

This is a two-pronged problem. One is that businesses, especially restaurants, have been greatly affected by the pandemic so they've had to reduce their staff and economize in other ways. Secondly, many service industry workers were collecting both federal and state unemployment until that stopped recently. they might be slow getting back into the job scene as maybe they've saved up during the past year and half and are living off that for the time being.

And finally, you don't raise wages during an inflationary economy. Having said that, many businesses have offered workers incentives like paying for their college tuition among other perks.

Unemployment MAXIMUM in Florida is $275/week.

If you work a part-time job at near-minimum wage, you'll be lucky to see $150/week in unemployment checks - and then only for 26 weeks. After that you get nothing.

No one wants to collect unemployment if their check can't even cover the cost of their the electric bill. But there are people who were working full time with benefits, who have college degrees and professional career-type jobs, who are overqualified for Burger King AND have expenses more appropriate to the salaries they were making before their companies closed shop or eliminated positions/departments.

So where did everyone go? Not sure what is going on anymore.

They don’t want to wait on a bunch of non-vaxxed crazy people which is the reputation the villages is getting. Many of the prior wait staff have kids or live with their parents with no healthcare. Would you subject yourself to that risk?

restaurant conundrum
 

In my humble opinion, I commend the original poster for leaving the 20% tip and then posing the question here on TOTV. What he/she originally asked is when will the 'covid excuses stop?'

I am still in the restaurant business in New England until my wife & I move down full time. This afternoon I was actually at the Massachusetts restaurant association meeting with other restauranteurs discussing all these challenges we are currently facing and trust me there are a lot of them! The best perspective I heard today is the people shortage is here to stay and would have been here regardless of the COVID. As baby boomers are aging out of the workforce the generations underneath chose to have less children or delay starting a family. This is probably the realistic cause for our shortage, not covid.

Again its just my opinion, but if we don't support the art of service and provide patience for restaurant managers during the next year or so while we get our footing underneath us it will just drive more people away from the industry.

At what point does the "short staffed" issue start to allow incompetence to rule the day?? There HAS to be a limit, where do you draw the line???

When those who do such work have wrinkles in their bellies then and only then will they com back to work, maybe. I'll bet you people may have taken the time during COVID to try and improve their life situations. Work, family, jobs, learning to cut their expenses. It could be way worse. Be grateful you were out for a dinner and had what some would consider a decent evening.

We have one couple in our group who find fault with everything from the second we hit the parking lot. Not fun.

Those spewing that garbage about Villagers being unvaccinated are clueless

Covid Act Now

Facts are there is a shortage of labor at all levels. The labor shortage was predicated for year 2020 by labor analysts twenty five years ago when I was still active in the workforce. Look around you. Covid 19 made the labor shortage noticeable in the service industry because these employees interact daily with the public. Doctors, nurses, medical technicians, teachers, construction equipment operators, truck drivers, computer programmers, mechanics, plumbers, electricians, just to name a few of the occupations where a shortage exists. Unemployment compensation has little to do with the shortage of workers in today’s economy.

My golf group stopped using Cody's Sumter for lunch after golf. We watched service go down the tubes as COVID progressed, while other restaurants seemed to be handling staffing and service much better. The last time our group was at Cody's we experienced much the same as the author of this thread.

The door you walked in is also an exit. All your complaining and not once did you ask for a manager. I think your problem is YOU.]

Cody's LSL
 

We had exactly the same experience. We must have had the same server. We will not be returning for a long time. Cody's in Brownwood, however, has excellent service. And nearby Gator's in LSL has been our go-to alternative for LSL's Cody's.

It must have been your server. According to your post, other people came in after you, different server, and got service before you. Go back, sit at another table and see......

I don't like it either, but it is what it is. The surrounding workforce, who couldn't afford to eat at Cody's if they didn't work there, see a bunch of entitled rich people (rich from the point of view of having nothing) take over their little part of Fl, complain about everything, refuse (not everyone, but many) to follow guidelines set by the CDC, live in pretty little houses that don't flood, the power never goes out. And on and on. To the locals, we (Villagers) are like a drug - you get hooked on the high of at least having a job, but can never get quite enough. So you hate them but still show up for your fix. I think some finally just said F-- it, I'm otta here - and good for them.
(sorry for the rant, I must have woke up on the wrong side of the bed. But, I stick by the above)

Interesting. Thirty years ago, Sumter County ranked as the poorest of 67 counties in Florida in all categories. Now it ranks between 14th and 29th depending on which metric you use. I wonder how upset "the locals" are about that?????

Like I said, It's a drug. I know (for myself) I would not put up with the way I see many customers in places like Cody's treat the wait staff. And I worked that sort of job in my youth. Also, any statistics measuring wealth around here is so skewed by the Villages as to be worthless, IMO.

Saying the above, I don't want to imply that the original OP is at all guilty. This thread has wandered all over the place.

Reduce unemployment, yeah right. Even $15/hr is not a liveable wage. Stop your draconian statements and pray you are not in their position.

As usual.:1rotfl::1rotfl::1rotfl:

But I have to believe that the presence and subsequent growth of The Villages has greatly expanded the employment opportunities for "the locals". (Sumter County unemployment rate July 1991-----9.2%, July 2021------6.5%)

Liveable????? $15/hr = 30K/yr---and that is a one income family, most in that category will have 2 workers.

Here are the federal poverty line guidelines for 2021 with size of family in left column:

1 $12,880
2 $17,420
3 $21,960
4 $26,500

So 30+K/yr is certainly "liveable"

Not everyone can be a billionaire

Next time politely complain to the manager. You might get the meal for free. The manager cant fix a bad waiter or waitress if they don’t know there is a problem. Tipping only condones the bad behavior…..reducing the tip sends a clear message.

Your assessment is thoughtful and seems accurate I'm sure you will be contradicted. I have 3 granddaughters who were in food service they admittedly left the industry because of pay no benefits hours and lousy tippers although still in college all 3 are still employed now receiving financial assistance for college paid vacation, sick pay dental medical 401k. Better pay and hours.
I just don't throw out 20% tips if a waiter/waitress earns it they receive it. When I receive poor service they may be lucky to get the minimum 10-15% and I let them know it along with shift manager/owner.

Solution...eat at home. Food out is generally mediocre at best anyway. Cook it yourself and you get what you want done the way you want at the time you want it...win/win. Frankly we have grown tired of poor service, higher prices, and food that is just not that good, so we have opened up two places at restaurants for others by not going out to eat anymore. One side benefit...we have both lost some weight since we eat healthier at home. Enjoy those tables we won't be occupying everyone!

I have walked out of Codys more than once for the same reasons....JS