Industry Standard: Servers - What do they do all day anyway?

I am laughing so hard right now at the thought of some of the cooks I know being given the "choice" to serve rather than cook. Heh.

I had the worst restaurant experiences when I worked in restaurants for 12 years.
The last place, the owners yelled at each other, the customers, the employees, and each other.
There was a 2nd floor, that opened up when the downstairs was full. No one wanted to sit upstairs, so all of a sudden you had more than 6 tables at once, with all food and beverages downstairs, and no food runners, no managers to assist. I can remember getting the shakes so bad trying to get all of those beverages and cups of soups and the tickets written to turn in. It was lunch time. I had nightmares for years.
That was my last restaurant job. That restaurant was a local restaurant that has since closed.
(Some servers do get raises and/or money for training, shift managers, etc. Depends on the situation.)

This issue definitely exists, but cooks do have a choice. If you want to make more money serving, you have every right to do so. I don't really see how it's fair to be upset about. Everyone knows what they're getting into when they take the job.

I'm going to have to totally disagree with your assessment. There are those with an ability to cook and others I would no trust with a toaster. Why should we penalize people wanting to earn as much, if not more, but have the inability to work as a server?

I am convinced that every new hire should have to work at least a week in the other side of the house. I have cooks who will not stick their heads out of the kitchen door, they hate being in front of people. I also have servers who feel like it is below them to scrape the dishes and put the silverware in the soak container. If ya wanna weed out the weak really quickly, make them walk a mile in the other guys shoes. To be fair, I have also had cooks who felt like it was below them to wash dishes; they do not last, I make sure of that.

Great article Marsha!

I found another great reference for the industry is the book Waiter Rant by "The Waiter." It's the same guy who did the waiter rant blog.

I remember the very very first thing I was ever taught in Basic Skills class in culinary school - and that's that no chef worth his or her salt had better ever think they are above dishwashing. Cooks, sous chefs, executive chefs, owners ALL will end up washing dishes and mopping, etc. at some point. If a dishwasher ditches a shift, SOMEBODY has to fill in.

Actually, one of the owners where I work professes to find it soothing. She's always the first person to jump in when a dishwasher goes missing.

In addition: I forgot to mention that since I'm a cook and not a server, I enlisted the help of Jackie R., long time front-of-the-house pal extraordinaire, in helping me make a list of server duties. Thanks, Jackie

I loved running the dish machine when I worked at Vic Station! In fact, if I could find someone to pay me $15 and hour to be a disher I'd do it now. For real.

In addition: I forgot to mention that since I'm a cook and not a server, I enlisted the help of Jackie R., long time front-of-the-house pal extraordinaire, in helping me make a list of server duties. Thanks, Jackie

"Marsha, Marsha, Marsha!" (I earned that one, right?)

I hate to admit I've been neglecting my Hotbytes upkeep and just caught this. That's so funny. I just read this and was thinking, "wow, I mentioned almost all these duties in my message to Marsha!"

I have to add that I think the patio upkeep is hands down the suckiest. SUNNY - set up patio... STORM! - clear and store and get soaked while you're at it!... fifteen minutes later, SUNNY and everyone wants a seat outside because it's cooler than it's been all day! - grab a few towels (not TOO many because they are expensive!) to soak / wring / soak / wring / wipe / wipe again / re-set / haul umbrellas back out... STORM again... and then it clears... I'm not exagerating one bit about this. It's not suffer in silence ~ everyone throws in a towel and shoulder. But it can consume your entire day. Thanks for the props Marsha. I spit that list out in about 48 seconds.

*editted to note*

In case anyone is unaware, polishing things like menus, windows, pictures, tables vases, votives, caddies, etc... things beyond the obvious silver and stemware, is a huge ordeal. Guests have greasy fingers, not because they're dirty, but because they're eating and touching / admiring / exitting. In all esatblishments, fine or fast. HUGE task.

Jackie you are quite accurate!

Thanks H! Now gimme some of those perfectly cooked scallops...