I would be a terrible server — or really, any role in a restaurant. I can’t take stupidity, I do NOT stan with rude behavior, and I am not good at covering up my irritation at ALL. Ergo, I try to VASTLY overtip my servers when I do go because I cannot imagine the difficulties they have to face every. single. workday. Hats off, ladies & gents!
r/kitchenconfidential shared some truly *chef kiss*-worthy posts about staffing restaurants — scroll through and enjoy!