Quote:
Originally Posted by Swanman
Running around for hours at a time while dealing with assholes probably isn't as easy as you make it out to be.
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It's not. It also depends on how the restaurant is run.
Restaurants seem to be the simplest things in the world, and yet it's nearly impossible to run one perfectly from kitchen to table. You just are relying on too many individuals with no cohesive strategy.
In that regard, I do prefer the European style of service. It is less of an "every man for himself!" approach (cue the Commie backlash), where each server is just trying to get in, get his, and get out in time to get ****ed up before the bars close.
You don't have a "section." Everyone kind of is at work together.
I don't know. I'm just glad that I haven't waited tables for long enough that I no longer have nightmares about having a full section and no one has food and I'm in the weeds and I want to die.