r/antiwork Jan 14 '22 Silver 5 Helpful 16 Wholesome 10

So sorry, I'm broke so I can only pay you $77 for my food. You were great though.

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u/Nickadeamus36 Jan 15 '22 edited Jan 15 '22

I’ve been a chef for 20 years. Cooked in America, Australia, and New Zealand.

I have never cooked in a place where going awol for more than a day was okay, no matter how good you are, the only time it’s been okay is if you were a cook in a high end place, and were awol because you were in jail. Not a waiter.

Also there is some talent in being a good server, but for the most part owners don’t give a shit about that, only the kitchen does. Because they are the ones affected. The ability to be able to stagger tables, correctly sell specials etc. servers are literally a dime a dozen and the high turnover is expected, and not considered a problem.

Bartenders get away with a giving away the odd free drink, but that’s only because the owners know that a free drink makes the customer looser with their cash and more likely to come back to their “favourite bartender”.


u/Small_Disk_6082 Jan 15 '22

I worked in the industry most of my adult life, and can say that, in all variations, from high end pp to low pp, great servers and bar staff are typically treated like royalty, and can get away with a whole helluva lot - because they're not a dime-a-dozen.

But shit staff in FOH or BOH get the axe the same way everytime, even if they're a chef with solid creds but suboptimal performance.