Mike Rose starts this chapter by interviewing his mother who was once a waitress. He wanted to know how she was able to do this task. He didn’t understand how she could keep track of who got what and what to do first. Mike Rose also talked about how being a waitress is somewhat a “blue collar” job. He also feels as though they should be respected more and you should tip better. As a waitress myself keeping track of who got what is quite hard. You have to please everyone and it’s hard when they want a million different things at the same time. Mike Rose later went on to interview 6 other waitresses. They all agree your mood reflects on the way the customers act. If you’re rude they are also. They may not tip as well as they should have or worst of all not tip at all.
I emailed my boss back home to get his point of view of running a restaurant.
“Being the boss of a restaurant is like being a coach of a football team. While everyone has the same goal (winning the game) the coach has to put the best people in the best positions to obtain this goal. The coach will not have the kicker run the ball or the quarterback kick the ball. He has to continuously see things from 3000 feet above, knowing which move to make next. While doing so he must balance everyone’s needs, such as the clients, patrons, employees, and guests.”
From the cooks point of view it’s a very hard job. Specials orders are being called. Having the whole tables food ready at the same time can be difficult. If one person wants a steak and another one wants a grilled cheese you have to have them ready at the same time. Behind the scenes kitchen work needs to run smooth so the waitresses can do their job.
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