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“The True Stupidity Of Earth”: 50 Spot-On Posts That Perfectly Illustrate Work In A Restaurant
Interview With Expert
Working in the food service industry isn’t all fun and games. It’s grueling, repetitive work that isn’t always rewarded as generously as it should be. And very often, as a server or chef, you’ll also end up emotionally exhausted after dealing with people and stressful situations all day long. Some customers are great, sure. But there will always be at least a handful of less empathetic ones who will make you question your choice of career.
To show you some of the challenges these hard-working employees face, our team at Bored Panda has collected some of their top posts and vents about what they constantly deal with. Scroll down to take a look. If you’ve ever worked at a restaurant, you might find these takes incredibly relatable!
Bored Panda reached out to Jaime-Alexis Fowler, the founder and executive director of the non-profit organization ‘Empower Work,' for some advice on handling negative emotions and stress in customer-facing roles. Read on to see what she told us.
This post may include affiliate links.
#1
The Most Hateful Meal
"It can be really hard to be in customer-facing roles, especially as negative behavior has increased. We're all people doing our best to provide the best support that we can. Sometimes, that gets lost amidst the demands and pressures. We see folks reach out to the Empower Work text line regularly who are dealing with frustrating customer interactions or lack of support from management to deal with them," Fowler told Bored Panda in an email.
"We encourage folks to find ways that work for them to manage the stress. For some, that might be creating structures to their day, like breathing exercises to let go of situations as they transition from work."
Fowler said that for some employees, other ways to manage all of that work-related stress might include taking some time off... or even finding another job entirely.
RELATED:
#3
The Uselessness Of Signs
Howl's sleeping castle 1 year ago
My ex was like this. The sign would say 'close' and he would be like 'whats the harm in asking'
Still, others might benefit from small shifts in their daily schedule, like changing their commute to "walk off some of the stress."
"We all handle stressors differently. What's important is finding a space or support to work through the approaches that work for you," Fowler told us.
We asked her for some advice for managers on how they can support their staff who have to face dissatisfied customers.
According to Fowler, the first and foremost that they ought to do is have structures and processes in place for how to handle customers and escalation paths if needed.
She said that part of those approaches should include the assurance that in hard situations, management will support their staff. If you face challenges at work, including with customer interactions, you can visit the 'Empower Work' website or contact their text line for support via 510-674-1414.
#4
The True Stupidity Of Earth
#6
Oops
The food service industry is absolutely gargantuan in the United States. It encompasses everything related to food prepared outside of one’s home, from full-service and quick-service (e.g., fast food) restaurants to catering, cafes, private chefs, and more. Statista reports that the largest share of employment in the US food service industry came from waiters and waitresses in 2022. On the other side of the scale, private cooks made up the smallest share of employment that year.
In 2022, the American food service and drinking place industry as a whole reached earnings of a jaw-dropping $975.9 billion. That’s just shy of a trillion!
In 2023, that trillion-dollar mark was breached, with the sales in the industry reaching an eye-watering $1.09 trillion, supporting 13.2 million employees. Statista notes that there were over 2.1 million servers in the US in 2022, and more than 2.2 million in 2023.
#7
As A Person Who Worked In Retail, All I Can Say Is Very Accurate
#8
Every Time, All While Saying "Sorry, Sorry, Sorry"
PFD 1 year ago
But if they *don't* do the walk it feels so damn rude. Even though it makes no difference at all to the re-mopping. Like show some damned respect
BeesEelsAndPups 1 year ago
OMG. I also apologize profusely. I'm so sorry I know you just cleaned it and it looks beautiful but I have to get by. What's wrong with me?
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Geoffrey Scott 1 year ago
Former custodian here..."just 'cause it's wet, doesn't mean it's clean".
Kraneia The Dancing Dryad 1 year ago
I tiptoe and apologize profusely if the person mopping is still there
Robin DJW 1 year ago
I worked as a waitress before I got into hospital work. I struggled for a long time to NOT say "Y'all come back now!
Kare Deter 1 year ago
sounds like me with my mechanic "I hope to not see you again for a while!" : )
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Dan Collins 1 year ago
I was a custodian who had to regularly mop hallways. Everyone knew it was OK to walk on it. They gotta do their job too!
Rowan Kohler 1 year ago
Why do people mop when people are still in the store? Seems like an exercise in futility. I worked in the service industry while in school at several different places and we didn’t mop til we locked up at each place.
Colin Moore 1 year ago
I did the same thing that the photo said and the janitor at my high school was PISSED
With the size of the industry in mind, it only makes sense to take the workplace issues that the employees in this market face very seriously. Good managers ought to care about their staff’s welfare. Meanwhile, good business leaders know that motivated, well-compensanted, and properly supported employees are loyal and get better results.
Online food delivery is also massive and continues to get ever more popular. The US has the second-biggest online food delivery market after China. In 2023, the size of this market in the US stood at around $270 billion. Grocery delivery brought in $182.9 billion while meal delivery was worth $86.9 billion in revenue.
WebstaurantStore reports that nearly 750k restaurants were operating in the US in 2023. An overwhelming number of them—9 out of 10—were small businesses with fewer than 50 staff members. Meanwhile, 7 out of 10 restaurants were single-unit operations. Most American adults (63%) have worked in the restaurant industry at some point in their lives.
#10
And Salt
Boredest Panda 1 year ago
When life gives you a cut anywhere remotely near your hands, hope really hard that it doesn’t also give you lemons.
#11
She Knows What's What
Bill Hankel 1 year ago
Both Republicans and Democrats are hypocrites ... PLEASE tell me you realize that, or are you brainwashed?
#12
The Honest Truth
The sad reality is that many servers have to deal with rudeness, disrespect, and entitled behavior on a constant basis. One server and popular content creator, Quinn, previously opened up to Bored Panda about how a customer came in, started filming him, and set up a game for him to play for his tips.
He said that many employees don’t stand up for themselves because they’re scared of getting fired if some of their customers were to complain about them.
#13
Can't Get Any More Accurate Than That
Ray Ceeya (RayCeeYa) 1 year ago
There's a meme floating around about an employee who was arrested and his work bailed him out because they had no coverage.
#14
It Makes You More Patient With Stupid People And Also Makes You Way Less Irritable When Places Are Running Behind/Messing Things Up
#15
There’s Multitasking And Then There’s Multitasking
“We can’t change how people think, however, if servers realized their job is just a job and stood up for themselves more often and had managers who backed their servers up more often instead of allowing such behavior from these guests, I think we’d see a massive improvement in the workplace of restaurants,” the server told us in an earlier interview.
#16
At Least He Took It Well
#17
If You Have Ever Picked Up One Of These With Your Bare Hands, You Don't Need To Worry About What's In The Vaccine
Ray Ceeya (RayCeeYa) 1 year ago
Ugh I hate Ergo-Mats. Just buy good non skid shoes. Had a server once who broke her ankle in teh dish pit because she refused to wear anything besides her oh so fashionable Nikes.
#18
They Are So Bad At Reading The Room
Bonesko 1 year ago (edited)
BECAUSE YOU GO THERE ON HOLIDAYS! I personally don't mind working holidays, I usually make good tips, I get leftovers 🤤, and I'm not too crazy about holidays. But when I'm taking a guests order on Thanksgiving and they say something like 'aw, it's a shame you have to work today', it drives me nuts. Just come in, be courteous, and tip them well! 😁
“Servers are people and just because they’re in the industry doesn’t mean they’re beneath you. In fact, some A-list celebrities used to be servers: Chris Pratt, Chris Rock, Lady Gaga, Jon Hamm, Jennifer Aniston. A lot of important people used to be in the service industry, not just celebrities, people in science, people in our justice system, and doctors. Just treat them for who they are—PEOPLE.”
#19
Been There
#20
Silly. You're Supposed To Balance It On Your Head
#21
I Showed This To The 56-Year-Old Who Sitting Next To Me And His Response Was “I Don’t Understand What That Means”
Toasted Applesauce 1 year ago
Ms. Lisa celebrated when I got my license and then about 10 minutes later told me that she wanted to marry Steve Perry.
Not all rude customers are alike. Some folks are decent but they’ve had an awful day, and they snap (even though they shouldn't). Others are used to always getting their way, so they resort to bullying and manipulation.
Servers with lots of experience can often instinctively tell who’s who, and how to deal with each category of people.
#22
Truer Words Were Never Spoken
#23
Nothing Like When The Doors Are Already Locked And They Start Aggressively Tugging On The Doors From The Outside Though
#24
Mine Was Mr. Pickles Because I Asked For Extra Pickles On My Sub
Jennifer Smith 1 year ago
My husband goes everyday to Wawa to get a soda. They call him pop guy because that’s what he calls soda. Anyways, my son got a job there and they didn’t know “pop guy” was his dad. While my son was working my husband went to get his soda but also bought a candy bar and threw at our son on his way out. Sons coworkers look at him like WTF and son told them that his dad. They were shocked. “Pop guy is your dad?!?” A legend was made that day
Often, unhappy customers just want to be heard and their criticism shouldn’t be taken personally. A dash of empathy and some active listening from the server’s side can work wonders in these situations.
It can be a ton of help if your manager roleplays with you and walks you through some potential scenarios with rude customers. Meanwhile, managers should always be available to support their newer staff members and step in if they have trouble handling negative and entitled people.
#25
"I’m Scheduled Until 8, So I’ll Probably Be Off Around 10"
Child of the Stars 1 year ago (edited)
My ex-husband manages one of the most popular local restaurants in our area. His days off are Tuesday and Wednesday. He has a friend who regularly comes into town on the weekends and for several years would text me (when my ex and I were still married) to see if my husband had the weekend off. He texted me because (surprise!) my husband WAS ALWAYS WORKING WHEN HE WOULD COME UP. Dude never got it through his head that he was either going to have to come up mid-week or stay overnight on Friday or Saturday in order to see my husband.
#26
Newbies vs. Old Vets
Toasted Applesauce 1 year ago
How does 86 cherries mean no cherries? Sincerely, a confused high schooler who works in an ice cream place and would definitely give this guy 86 cherries
#27
I Mean He Ain’t Wrong
Have you ever worked in the food service industry, dear Pandas? Do you have a lot of experience as a server, chef, or bartender? What are the weirdest situations you’ve ever been in with customers?
What advice would you give anyone who’s completely new to working at a restaurant? We’d love to hear all about your job stories, so if you’re taking a coffee break, share your experiences in the comments at the bottom of this list.
#28
As A Server, I Promise You We Noticed Everyone That Makes Our Restaurant Their First Date Spot
Glen Ellyn 1 year ago
Not a surprise, actually. In my experience, servers have to be observant so they can take proper care of their customers.
#29
The Reasonable Requests
#30
The List Of Allergies A Table Handed Us On NYE (The Set Menu Was Surf & Turf)
Public service announcement: "If you have life-threatening dietary restrictions please check the menu beforehand and contact the restaurant to ensure accommodations can be made. Thank you".
Ben Ballard 1 year ago
With that list of allergies, take the hint. Mother nature has decided your branch of the gene pool is defunct and is trying to take you out like Agent 47.
#31
Using Your Coworkers As Free Therapists
StrangeOne 1 year ago
I know better than to vent to anyone at my work. Never know who's a spy, who's a narc, who's a gossip, and who's the real manager's pet.
#32
Foodservice In A Nutshell
#33
The Highest Quality Speakers
#34
It Really Is
#35
Changing One Of Those Bad Boys In A Lunch Rush Is An Extreme Sport
#36
Bit Harsh
#37
The Least Welcome Version Of Small Talk
#38
The Generational Difference
#39
Facts
#40
Not To Mention We Had A Solid 50 Other People Ordering Food
#41
That’s Today’s Society For You
Ben Ballard 1 year ago
Charge them twice... When they object, tell your manager this exact thing.... It went out of the kitchen OK, got to the table OK, was OK itself, the customer ordered it and then sent it back with nothing wrong with it. They should pay for it AND the repeat order.
#42
The Staff Have Got Enough To Do And We Clear Our Own Mess
Glen Ellyn 1 year ago
So irritating, especially when the bin is probably ten steps away from their table.
#43
Hahahah, Why Do I Relate To This Back On My Old Sales Days
StarCrossedFriday 1 year ago
Never say ‘sorry for the wait’. Instead, try ‘thank you for your patience’.
#44
Better Not To Know What Is Happening Behind The Scenes
#45
Accurate
Geoffrey Scott 1 year ago
"Could you please pass along my dissatisfaction with how this is structured?"
#46
Simple Timetable
nuberiffic 1 year ago
Then why tell customers you're open til that time? Just have an orders cut off time.
#47
The Intense Heat
Nicole Weymann 1 year ago
I once went out with a group of a dozen. We had a copy of the menu distibuted to everyone beforehand, collected the orders and posted them in advance for the restaurants convenience and to speed things up. I, having waitressed before, took a picture of the order for future reference. Said refence happened when the plates arrived at the table, because at least four people couldn't remember what they had ordered. Duh.
#48
Opening The Box Was The Hardest Thing For Me
#49
I Always Say Sorry I Left My 3rd Arm At Home Today
geezeronthehill 1 year ago
My favorite restaurant always brings out the entire order on a cart. They choose to have fewer tables to make this work, but the wait staff seems happier for it. Prices are near the high end, but I don't care.
#50
I Work In An Upscale Seafood Restaurant And Get Order Like This All Day
We only had 58 covers today and I've already seen 3 different tickets like this. Almost every station contains fish. I don't understand the logic of choosing to go to a seafood restaurant with a severe allergy like this.
Lost Panda 1 year ago
Not saying all the time, but a good portion could just be that they don't like fish... I've known more than a few people that said they did that a time or two
#51
How To Really Train Someone
#52
And It's Never The Teens Or Kids Who Will Argue And Be Rude It's Always The Parents
LittleWombat 1 year ago
Not me! I can't believe I'm middle aged but I remember being a server, all these years later & I tip well. But please don't do this generational thing. Also, we always felt older people didn't tip well enough too when I was a server in my 20s but I had a restaurant owner point out that they are often on fixed income and may not be able to be as generous but still deserve to do nice things! I decided then, if I wouldn't hold it against my own grandma, then I need to let it go.
#53
Yup. That's The Struggle Of Being A Short-Order Cook
Frunkadunk 1 year ago
I worked with a kitchen that would LOSE THEIR MINDS if a customer asked for ranch. Like, put it on the expo line and I'll do it myself. Why are y'all gatekeeping the ranch back there if you hate dishing it out???
#54
Those Wonderful Greetings
TheLocalRedneck 1 year ago
The audacity of the customers to come in right before we close in three hours
#55
The Struggle Is Real
#56
The More You Know
Child of the Stars 1 year ago (edited)
Also, as someone who lives in a university town: move in week, parents weekend, and graduation weekend. It's also a tourist town. The week between Christmas and New Year's is referred to as Hell Week.
#57
Asked For These To Be Sliced In Half For Hot Dogs... Didn't Know I Needed To Specify
#58
Guess I’ll Have To Struggle Along Without Their One Weekly Latte Purchase
#59
That Is How
sturmwesen 1 year ago
I loved the family table between shifts. I got to eat stuff I would never eat otherwise, like boar or carp filet.
#60
If You're Having A Bad Morning. I Just Spilled 4 Liters Of Extra Reduced Down Lobster Stock We Badly Needed. And It Was The First Thing I Touched. It'll Be Alright, Folks
Bob Brooce 1 year ago
At least it was reduced down. If it was regular you'd be all puffy and warm.
#61
Anything For Better Tips
Marie BellaDonna 1 year ago (edited)
I just always replied, "If I had that, I sure as heck wouldn't be here!" Or "If I had that, I'd be on a beach somewhere" and sometimes I'd add "laying in a hammock and sipping a fruity little Mommy Drink" lol!
#62
Time Works Different There
Glen Ellyn 1 year ago
Yep, entitled people especially, grossly exaggerate the time they've waited for whatever. I know it can SEEM that long, but it's not anywhere close to that long.
#63
What Actually Goes Down
#64
Had To Get It Off My Chest
Sharkie 1 year ago
In Europe they won't let you in. Most of the restaurants and shops will start closing 10-30 minutes before closing time, deny entry for late-comers and usually let you finish if you are already eating or just need to pay, but they will inform you they are close and literally throw you out or call the police if you are rude and you take your time.
#65
I Watched It And It Was Accurate
#66
Have To Slow It Down
Marie BellaDonna 1 year ago
Not at the job I have now, thankfully. It's amazing. But my last job, hell yeah. All the time!
#67
This Is Where The Real Tea Gets Spilled
Child of the Stars 1 year ago
I loved rolling silverware on a closing shift. We'd save it for last, and when everything else was done, the servers and bartender would all sit at the bar and bust out the silverware together. 9/10 times, we were also pre-gaming for the bar we were going to after work.
#68
Only One Worst Scenario Would Be All Cash That All Needs Change
#69
I Screwed Up Today
#70
They’re All Trying To Decide Which Appetizer To Get. I Don't Know What You Have To Say Until The Boss Confirms The Final Answer
#71
Sorry This Happened To You
Charles McChristy 1 year ago
My last table gave me $3 on $50 after I busted my a$$ for them. Tourists from Texas visiting Florida SMH
#72
Yes, And You Have 0.7 Or Less Seconds To Complete Their Order With Perfection, Or You Will Be Immediately Thrown Into A Vat Of Acid In The Back
#73
Whole Table Of Boomers Just Sitting An Hour After Closing
#74
The Nicknames
Montanavanna 1 year ago
My favorite customer nickname was floppy bacon. He knew we called him that and could laugh about it. Those customers are the best.
#75
The Customer Is Not Always Right
Charles McChristy 1 year ago
I loved being a barista, though I would have never worked at a Starbucks.
#76
I Was Hungry A Lot But Caffeine Is My Favorite Appetite Suppressant
Toasted Applesauce 1 year ago
I was already skinny and somehow lost 10 pounds in 2 months working in an ice cream shop.
#77
When They Say “It's Their Job” I Genuinely Start Tweaking
#78
Definitely Know That Annoying Person
Lost Panda 1 year ago
Way back when I was a young 'un we had a manager finally snap and tell the Bubble Bass "If we always get your order wrong, why do you keep coming back? You know what, don't come back" It was nice to see
#79
Not To Be Dramatic But
Child of the Stars 1 year ago
I like most of these, but this is a "suffering Olympics" one. "You don't know tired until you're a parent." "You don't know pain until you have chronic pain." And so on and so forth. Stop comparing life frustrations.
#81
I Feel Like There 100% Should Be Laws About This
#82
Pretty Sure The Smoke Breaks Are Listed Under "Essential Duties"
Child of the Stars 1 year ago
Nicotine, alcohol, and illicit substances. I'm 11 years sober, and when it was time for me to go back to work when my son went to kindergarten, I swore food service would only happen if we were on the verge of homelessness and starvation.
#83
I Am Tired Of Working In Food Service
#84
I Was Offered A Margherita, Canadian Bacon Sauerkraut, And Sausage Pizza
mysterious(he/they, maybe?) 1 year ago
Every place I've worked food service I've gotten a free meal on shift? Also, I've been offered cookies and croissants, which I will absolutely take.
#85
This Actually Looks Really Cool
#86
Made Me Giggle. Coworker Tried To Offer His Shift And Other Coworker Offered To Take It... A Day Later
#87
Manager Took A Walk-In Party Of 100 With No Warning To The Kitchen
Damned_Cat 1 year ago
Reminds me of the time we went to a chain BBQ restaurant for lunch and were told they only had sausages and wings to serve because the manager took a last-minute catering order that used up all of their other food.
#88
I Work As A Server. This Is One Page Of My Notepad Working There. I'm Only Half Sure On Most Of It. I Tend To Write Faster Than I Think
#89
I Totally Agree With You
Alyssa Phillips 1 year ago
I would actually love going back and being a server again. IF I didn't need the money. Like, just for funsies when I retire.
#90
Hypothetically, You Should Be Empathetic All The Time
Add New Image
What do you think ?
The Doom Song 1 year ago
My partner and I could relate to every single one here, as we've both worked in restaurants and bars. Please be nice to the staff they are people too and do not need your b******t they have had it all day from most of their customers.
Rinso The Red 1 year ago
Odd that options skip the most common jobs in a kitchen. It's not a bunch of chefs and a dishwasher. It's a chef, a bunch of underlings and dishwashers.
Uncle Schmickle 1 year ago
I completely agree with Trillian below. How bloody rude some people are when the waiter person arrives with the food, and instead of claiming what you ordered and saying thank you, the bastards just keep talking and ignore the wait person.
Marie BellaDonna 1 year ago (edited)
I don't do their stupid surveys, but for me, dishwasher is the EASIEST job, by far! I've worked in food-service for 25 years, and I can relate to every one of these entries, lol. But just this year I started a job as a dishwasher. It's the first time I've ever done that as my hired position. And I LOVE it!! I'm left alone, I can work at my own pace, I can play music, and best of all, I don't have to deal with a single customer, all night long!! It's amazing. I am absolutely thriving. And my job loves me, too. They gave me a raise before I even hit my 90 days!! I was nervous about making this change, because like I said, I'd never done it before. But I'm SO glad I did!! My only regret is that I didn't do so much sooner, lol!
Gavin Johnson 1 year ago
When I first started work in hospitality my manager told me, look after your KPs, they are the one member of staff that can break our kitchen AND front of house in minutes. Our KPs were a great bunch, they kept spirits up, they worked hard, they didn’t suffer fools and honestly they earned every penny of their paycheck. I’ve carried that advice through my working life, look for the members of the team that are the ones who are the behind the scenes but are making stuff happen. Kitchen Porters, you are MVPs but get paid poorly. PS we all ensured tips were split so KPs & Chefs got a share. UK business so tips are relied upon to make rent.
WonderWoman 1 year ago
If the KPs can make or break the place, then they should be paid much higher, and not have to depend on the kindness of those that were tipped.
Load More Replies...
MaximumKarmaSaint 1 year ago
I would've never survived if it wasn't for those serving platters.
The Doom Song 1 year ago
My partner and I could relate to every single one here, as we've both worked in restaurants and bars. Please be nice to the staff they are people too and do not need your b******t they have had it all day from most of their customers.
Rinso The Red 1 year ago
Odd that options skip the most common jobs in a kitchen. It's not a bunch of chefs and a dishwasher. It's a chef, a bunch of underlings and dishwashers.
Uncle Schmickle 1 year ago
I completely agree with Trillian below. How bloody rude some people are when the waiter person arrives with the food, and instead of claiming what you ordered and saying thank you, the bastards just keep talking and ignore the wait person.
Marie BellaDonna 1 year ago (edited)
I don't do their stupid surveys, but for me, dishwasher is the EASIEST job, by far! I've worked in food-service for 25 years, and I can relate to every one of these entries, lol. But just this year I started a job as a dishwasher. It's the first time I've ever done that as my hired position. And I LOVE it!! I'm left alone, I can work at my own pace, I can play music, and best of all, I don't have to deal with a single customer, all night long!! It's amazing. I am absolutely thriving. And my job loves me, too. They gave me a raise before I even hit my 90 days!! I was nervous about making this change, because like I said, I'd never done it before. But I'm SO glad I did!! My only regret is that I didn't do so much sooner, lol!
Gavin Johnson 1 year ago
When I first started work in hospitality my manager told me, look after your KPs, they are the one member of staff that can break our kitchen AND front of house in minutes. Our KPs were a great bunch, they kept spirits up, they worked hard, they didn’t suffer fools and honestly they earned every penny of their paycheck. I’ve carried that advice through my working life, look for the members of the team that are the ones who are the behind the scenes but are making stuff happen. Kitchen Porters, you are MVPs but get paid poorly. PS we all ensured tips were split so KPs & Chefs got a share. UK business so tips are relied upon to make rent.
WonderWoman 1 year ago
If the KPs can make or break the place, then they should be paid much higher, and not have to depend on the kindness of those that were tipped.
Load More Replies... MaximumKarmaSaint 1 year ago
I would've never survived if it wasn't for those serving platters.
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