Typical Restaurant Opening Duties

So this post isn’t exactly my normal raging style, at least not yet. I’m sure it will end up being evil at some point, however, so don’t lose faith just yet.

Readers, if you have anything to add, different things you do at your job, please post them in the comments.


8 thoughts on “Typical Restaurant Opening Duties

  1. Ribeye, years ago we had a “Chuck E.Cheese” ripoff called “Huggy Bear’s Pizza Circus”, complete with giant bear suit for someone prideless enough to stand outside on the corner and dance around. I remember one of the cooks, a tall guy, wore the suit and next thing we heard this blood-curdling squall as the guy ducked back into the kitchen after scaring some 2-year-old out of his wits. That was hysterical and my favourite reminiscence of that otherwise pathetic joint.

    At first I was hired to work the floor, but I’m by nature a shy person who hates being surrounded by strangers, so I was then put in the dish pit.

    I LOVED it. It was MINE … it didn’t take long to get a system of my own going, and within a couple of days I was their fastest worker.
    One day the boss’s daughter stood idly in the doorway of the dish pit, complaining there wasn’t enough silverware. I told her she didn’t look too busy so she was welcome to fetch me some from the uncleared booths. Well, you’d have thought I was telling her to surrender her pay to me, because she nearly shrieked out loud at her dad, who then pointed at me, saying to Little Spoiled Brat, “listen to her!”.

    Me happy.

  2. In some restaurants in smaller towns, you can add dish duties to the list as well. We waitresses not only do all of the above while serving, we do our own dishes too. It sucks.

    It always kind of makes me laugh that people think the lemons cut themselves. But they do think that. Dumbasses.

  3. This was an excellent summary of all I remember having to do “back in the day”. Don’t post this for the benefit of Crazy Entitlement Cunt (CEC) (a.k.a Springs1). She thinks all the world bows before her. She loves to keep running tallies of the mistakes others make and believes that restaurants are operated by magic slave mice (maybe House Elves?) while servers float around on lily pads. Work? What work? Enter in an order, bring out a plate, clear off a table…who could ask for an easier job? (insert eye rolling)

  4. Great informative post. I didn’t realize waiters were responsible for lemons, soups, salads, and desserts. I thought someone from the kitchen did all of that. What is involved in prepping salads? Everything?
    If I believed in miracles, Springs would read this, and STFU.

  5. Ribeye, I guess you’re going to have to add me to the ‘little old lady’ list! I open two days a week. The servers who come in after me know that the house coffees will be made, the espresso machine will be full of beans, ice will be full, and take out cups will be stocked.
    It’s going to be a shock to them when I start working evenings!

  6. Um, yeah… go ahead and add conflict resolution, alcohol and liquor restock, cleaning out that nasty ‘udder’ that we use for milk, the soak-polish-n-roll and putting dishes away in the *correct* homes. Nothing sucks harder than needing a spare ramekin and they aren’t where they belong! Oh, and bundling crayons for kid’s menus – anyone else have to do that?

  7. And filling up balloons with helium. And checking bathrooms to make sure they are (still? yah. right.) clean from closer’s previous shift. At the italian joint I managed (and served at) once upon a time, we also had to make the dough and get it portioned and rolled. Then we had to clean the hobart mixer which was a bitch. Add that all this work is done when there are no tables, and hence no tips, and damn. Way more work than wage.

  8. We also have to vacuum the dining room, re set the tables with silver and plates and set up the patio when the weather permits. With a total staff of 10(front back bar and hostess) we all kinda chip in and do what needs to be done.


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