What It’s Like To Work At A Restaurant: Come Along For A Shift

Hey, Newbie.

Ever wondered what it’s like to work at a restaurant? I hope that the answer is yes because you’re hired! For the next few minutes, at least. Today, you’re going to get a glimpse, and I mean just a sneak peek, at what it’s like working at a restaurant.

First, let’s begin with a mental exercise to prepare you for your shift. Close your eyes. Well, read this paragraph and then close them.

I need you to imagine it’s the middle of your shift and you’re speed-walking through the restaurant. The clock seems to have slowed. You’ve looked at it at least six times, but it hasn’t moved. Yet, you don’t have enough time to complete your mental list of things you need to do. Also, you’re on fire. And everything around you is on fire. Plus, you forgot someone’s side of ranch dressing. This could have been recently or four hours ago, you have no clue, but ranch was definitely forgotten. Ok, now, open your eyes. Does it seem like something you can handle? Alright, let’s move on.

It might not be like this every minute of every shift, but when that rush comes in full throttle, it can get intense and you’ve got to be ready. There is no indication of how long a rush will last. All you can do is hope that you get good tippers and jump in head first.

Currently, there are many empty tables in restaurants. This can change within minutes. You’re currently standing on “the line” (restaurant jargon referring to the area in the kitchen where food comes out) talking to your co-workers. All your guests are doing great. You’ve had plenty of time to get them everything they’ve requested; you’ve checked and double-checked that they are okay. You’ve even had time to chat it up with a few folks at the tables. Now, all there is to do is wait for another round. It looks like a perfect shift.

Suddenly, the front door starts opening. Swinging open and then closing. Open, closed, longer open, closed, open. It is now left open because a line has been formed.

The hostess, who had previously been scrolling through Instagram, was flustered. So many guests, so few tables available. People are being taken to their table and then deciding they want a booth. They are being shown to a table inside, and then requesting one outside. (Let me share an important tip. When you go out to dine, tell the hostess how many you are along with your preferred seating arrangement. E.g. “Hello, may we have a booth for 4?” or “Hi, table for 2 outside, please.” It makes both the host’s job and your life easier.)

As I was saying, we are slammed now. It’s the perfect time for every guest to ask you what you recommend without them, even glancing at the menu. Now is the moment when one person at a table will ask you for something, and once you arrive, another person at the same table will ask for something. And then once more. Having “no clue” that you could have grabbed all three things that first time.

But come on, we have to move fast, we are busy. Not only are you double and triple sat, but one of those tables is a 10 top. The seating rotation that the hostesses try to go by has gone so far out the window it just got in its car and left. It’s every server for themselves now. Quickly, get everyone’s drinks and the items they need for their meals so that they don’t bother you while you get this 10 top settled in. Someone will still bother you, but it doesn’t hurt to try. “Steak knife, extra dressing, drinks from the bar” and don’t stop repeating that until it’s done.

What’s that? Oh, do you have to go to the bathroom? So sorry, that just isn’t possible. You’ve got to train your mind to forget your bladder exists. That comes with time.

Remember, this is your life for the next couple of hours (if we are lucky, it will die down before close), so keep your head in the game. Make sure you are going down the line every so often to see if you can help run food. And maybe find a “dead” snack. Don’t worry, that just means it’s been sitting there for a long time and it can’t be sold to a customer. Maybe it was a chef’s mistake, could be a ring error, all I know is we’re praying to find one as long as it isn’t our fault it “died.”

Chug some water and we’re back! If you treat your guests kindly, know the menu, and smile a crap ton, you will be just fine. People will be rude. Some will cut you off when you greet them. Some boss you around, as if they owned you. And some won’t tip. Not a dollar. They waste your time and, in fact, you have to use money out of your own pocket for them when you tip out at the end of the night. Don’t worry if you don’t understand tipping out; I’ll cover that in the future.

On the flip side, people will also be wonderful. Some will smile when you greet them. They ask you how you are doing after you ask them. They compliment your services. Then, leave a beautiful tip. The ones that make working for $6 an hour + tips all worth it.

Finally, it’s almost closing time! Let’s just pray that no one comes in at the last minute. Just five minutes are left as the whole crew stares down the clock incredibly hard. Holding our breath while our brow sweat collectively drips down our faces. Dammit! Two people walk in with two minutes left, and they sit at your table. Sigh. Go cry in the corner (like I’ve done many times) as you bang this last table out.

Side work’s done, silverware is rolled, and you’ve got a wad of cash in your pocket that makes the job worth it. For today at least. Congratulations on surviving your first day on the floor!

👏👏👏

How fun was that? Are you terrified, relieved, or somewhere in between? I just wanted to give anyone who has never worked “in the biz” a little taste of what it’s like to get your ass kicked every day. Don’t get me wrong; it can be a fun job, but it can also be brutal. I’m hoping to shed a little insight into what it’s like to work at a restaurant and have some fun while doing it. That’s what this blog is about after all. To help non-service people understand what it’s like working in a restaurant. Also, to let my fellow restaurant workers know they aren’t alone. I see you!

I hope you had a good shift, and I’ll see you next time for some more insight behind the bar mat.

*Clocks out*