Servers are right in the front line, dealing with it all. And there’s that whole “customer is always right” thing… yeah, we all know how true that can be. Although I’ve never had to wear the apron myself, I’ve seen it from the other side of the table. And honestly? I have such respect for people who do that job.
You learn more about people than most people ever would working as a server. It’s like a crash course in patience, reading the room and rolling with the unexpected — sometimes all at once.
A friend of mine used to wait tables, and while he says most shifts were fine (Well, normal), there were a few things that really got under his skin. So, let me share the 7 things you might be doing at restaurants that servers secretly can’t stand.
1. Campers
Have you ever wondered why some people act like a restaurant table is a campground — except without the tents and the campfire? They’re still there, all long after the meal is over, talking, talking, talking, as though they expect the stars to come out. My server friends complain how these table campers are some serious thorns in their side, especially when things get busy and every seat in town is worth its weight in gold. Believe me, servers love good banter as much as the next guy, but when the room is full, pack up your tent and give someone else a turn.
2. The Indecisive Orderers
“I’ll have the … oh, actually, maybe … well, what’s good here?” Sound familiar? We’ve all done it, but waffling between items on the menu can really try your server’s patience. Even worse when the order finally comes through, only to be switched up at the last minute. My friend had a table that sent food back five times. Five! Can you imagine? At the end of it all, he wasn’t sure whether he was serving dinner or playing a game of culinary, um, musical chairs.
3. The Phantom Tippers
This one’s a classic. Imagine offering high-level service and bending over backwards to make sure everything is just right — and then poof! —the hash pipe disappears in a puff of insubstantial smoke. Not cool, folks. Servers depend on tips as a substantial part of their income. A miserly tip, following on the heels of a well-deserved service, is the equivalent of saying, “You did a good job, but I don’t appreciate it.” And let’s remember to show our appreciation in a way that actually matters.
4. The Split-the-Bill-After-Ordering Squad
Ah, the ol’ “Can you split the bill seven ways, and oh, Dave just had a salad, but he also drank three beers, and I think Sarah snuck a couple of my fries” situation. It’s all fine if you split the bill, provided you’re thinking ahead. Springing it on your server after an elaborate order, with the same casualness as asking for extra napkins? That’s a headache for you. All just split it afterwards.
5. The Modifier Mayhem
On a gluten-free bun, no tomatoes, with extra cheese, but vegan – on the side, lightly toasted, with a pinch of ‘I’m sorry, what’. —feel free to modify your order, within limits. But making your meal a custom car with options the chef himself didn’t know about? It’s when servers’ thoughts turn to whether they are waiting tables or playing the culinary version of Tetris.
