I always thought front-of-house had it easier until I swapped shifts with a server last Saturday

Been a line cook for 4 years at this Italian place downtown. Always griped about the heat and the rush. Then our head waiter called out and the manager asked me to cover. 6 hours on the floor dealing with a 12-top that wanted separate checks, a lady who sent back her pasta because it was "too al dente" (she wanted it mushy), and some guy who yelled at me because his table wobbled. I apologized and got him a napkin to fold under the leg. He still left no tip. Went back to the kitchen Sunday morning with a whole new respect for those guys. How do servers keep a smile on their face for that long?

2 comments

2 Comments

the_lily1mo ago

I burned my arm on the salamander once, but at least it didn't complain about its table wobbling.

johnson.paul1mo ago

oh man, that pasta lady with the 'too al dente' thing... i had almost the same thing happen. i covered a server shift at a place i used to work and this guy sent back his steak because it was 'too rare' but he said he wanted it medium rare. i brought it back out and he said it was still too rare. i literally watched the chef cook it to medium well and the guy still complained it was bleeding. i had to stand there and apologize like it was my fault. and the whole time you're just supposed to keep this fake nice voice going. idk how they do it all day without snapping.