Chelmari Hospitality

It is fascinating that the backbone of the restaurant industry isn’t just the food, it is the service. When you choose to dine at a restaurant, you are not only going for the meal but also for the experience created by your server. Otherwise, you might as well order delivery or use a drive-through. 

Many waiters earn tips to make pocket money, to pay tuition, to save for a car etc. But for many people this is their source of income. For many it’s their main job, their main source of income and how food is put on the table. No, I am not suggesting tipping out of pity or obligation, if the service is bad or if the waiter is careless. It is what it is and that’s not the customer’s fault. 

Let us take a closer look at the unique and often overlooked world of being a waiter.

Interesting fact, not every waiter earns a salary. Many establishments bring in additional waiters during high season, when business picks up over holidays or busy weekends. These positions are often offered on a casual, tip-only basis.

For many, this kind of opportunity is a much-needed source of income. When I was studying, I welcomed freelance waitering jobs as a way to earn some extra cash, and I gave it my all because I needed it. Of course, the reality is that not every guest tips, even when the service is excellent.

Next, it is important to remember that the waiter has little influence over what happens in the kitchen. A kitchen typically operates in sections, the grill team, the starter team, the dessert team, and so on. If one section is busier than another, delays are simply unavoidable.

For example, imagine there are five steak orders already on the grill and your order is placed sixth, while your neighbour orders a salad from the cold section. Naturally, their salad will arrive before your steak. Your waiter can not make your food cook faster or push your order ahead of others. The only part they truly control is placing your order correctly. If they forget to do that, yes, that’s on them.

A waiter’s job often goes far beyond simply serving food and taking orders. In many restaurants, waitstaff are also responsible for helping open and close the establishment. That means arriving before the doors open to sweep, mop, clean restrooms, polish cutlery, and more. And when the restaurant closes, much of the process is repeated. Trust me, it is not always glamorous, and sometimes it can be downright unpleasant.

Interesting fact… Servers have memories like elephants. From remembering your order, to your favorite table, to your preferred dish, but most importantly, they never forget a face. Odds are, if you leave a poor tip you will be remembered. If you leave a bad tip twice, you will be remembered, and if you leave a bad tip thrice with an attitude, you will be on the receiving end of even worse service. Now, you might think a manager will come to your rescue, but you have a 50/50 shot there. Not all managers care as they should. Now this should not be the case but unfortunately it often is. 

As with many service industries, a waiter is at the bottom of the organogram, or company pyramid. They do not set the menu, change the prices, or decide on the daily specials. They are simply doing their job.

Last but not least, please treat your waiter and any service personnel like human beings. Anyone in a service role is taught that “the customer is always right.” Do not take advantage of that. These individuals are doing their jobs and putting food on their families’ tables.

Do not ruin someone else’s day just because yours is going badly, or because you feel a sense of entitlement simply because you are paying. Odds are you are speaking to an employee with minimal to no influence over whatever you are unhappy about. 

This being said, a cocky waiter should not get a get out of jail free card. Report them to their manager and let the right process take place. There could be someone more eager and willing who would love the opportunity. 

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