To my brothers & sisters in food service, I feel for you. Well not so much for waitstaff, which will have quite the lucrative weekend.

At my last job, it would take us at least three days to prep for the endless maw of people for Mother's Day.

Oaks & Derby while not as busy as some places, still was no picnic. Hundreds of box lunches had to be made. We had to get to work early to serve brunch on both days before everyone went to the track. Then we had to wait around until everyone started arriving for dinner mostly drunk around 7:30-8:00. No one is ever in any hurry to order once they arrive and usually they are in no hurry to leave. I've put out dinners on Oaks night at 12:30 AM. Both are usually VERY long days. Throw Mom's Day into that picture and you have what will be quite the suckfest for most kitchen staff that weekend.
When making your reservations for Derby and Mother's Day, keep in the back of your mind that the grunts in the kitchen probably haven't slept much in three days. Your server is probably exhausted as well as hungover from spending all of their tip money at some bar the past few nights.
I'm so happy that with my current position, I don't have to go through all that this year
