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From my experience, the hardest part of being a waiter was dealing with customers. I worked hard physically as a dishwasher or warehouse worker, but had little
by throw384629 3y ago
From my experience, the hardest part of being a waiter was dealing with customers.
I worked hard physically as a dishwasher or warehouse worker, but had little mental stress.
I only lasted a few weeks as a waiter. Despite the much higher tips, dealing with bad customers was so stressful I couldn't handle it and it significantly affected my studying.
Whereas I never felt that tired when doing physical labor.
- jorvi 3y agoIs it not common in America to share tips with the entire staff? In Europe there is much less of a tipping culture, but at the end of the night all tips go in one big pot and then get divided amongst the staff.
- skipkey 3y agoIt depends. Admittedly this was 35 years ago or so, but generally a certain percentage would go towards the bar and other staff, but mostly you would keep your own tips. It’s probably due to a difference in culture. The US was still very anti-socialism at the time. But the culture was definitely that you should keep the rewards of your own labor. At smaller restaurants there was never any pooling at all.
- qup 3y agoBoth methods are common. It's discussed before you start. Most servers I know prefer to keep their own.
- matwood 3y ago> From my experience, the hardest part of being a waiter was dealing with customers. I was a fine dining server for a couple years while in college before finding my first programming job. It taught me how to deal with pretty much any kind of person.