Yes, Springs1 is wrong as the days are long

Springs1 likes to rant a lot about how all the STUPID servers are LAZY because they forget items, overcharge, refill her drink without asking and pre-buss her tables. She even throws in tasty bits about how she worked at a donut shop. Once again, I take her comments at face value, because if she were to ever worked behind the scenes of any eatery, she would know there was much more to serving than, well, the serving part. I guess she doesn't know that servers are pretty much responsible for everything but cooking the food. That includes folding silverware, cleaning sections, getting behind the bar when things are backed up, filling the ice bin, keeping the salad bar stocked, running food, sorting silverware, prepping food and my personal favorite, changing the syrup when the line runs out. You know, when you have to lift a heavy box, remove the nozzle from the old box and then hook it up. For a grown man, that's probably pretty easy, but short women such as Springs1 and I would struggle doing this.

Or how about when you've managed to get out of the weeds when the kitchen cranks out about 30 plates of food at once. Your manager literally throws a tray on your shoulder and you're off to the other side of the restaurant. What, is it someone's birthday? You've gotta wait as someone tries to get a working lighter so you can sing some guy happy birthday. You go back to the kitchen to get your order, and guess what -- it's already on the way to the table. Mind you, there were special instructions that only you could fulfill. Any good server would be annoyed, pissed and honestly upset for the customer. Of course most servers want to provide a good dining experience. The point is, Springy, that if a server were to tell their manager, "I'd really like to run this food but I have an order coming up in two minutes with special instructions," one of two things would happen; the manager would say they would handle it, or you'd be told to pack your stuff and go home. See, insubordination is one big aspect that you refuse to acknowledge. Why should a manager be subjected to insubordinate employees when all they're trying to do is keep the restaurant running smoothly? How would you, in all your great restaurant knowledge suggest that a server handle this situation so that the customer gets their food delivered perfectly by their server while the server meets the demands of their managers? If you have a solution to this, honestly, I will gladly invest all future excess income into a restaurant run under your guidance. I'll name you as a silent partner and give you 25% of the net profits.

All of these things are reasons why we don't do all the things you think that only lazy servers don't do. When I was working at a restaurant, menus were only allowed in the back of the house for two reasons; someone was training or someone was ordering a meal for themselves. If I were to stand at a terminal with a menu in hand while price checking each portion of an order, that menu would have gone flying across the room. I'm quite sure my manager would have asked me what was wrong with me. If I would have price checked every single meal, I would have had walkouts, angry customers and angry managers to boot.

If you worked in a sizable eating establishment you would already know this. Serving isn't just serving. It isn't just taking order, putting in tickets and then cranking out tickets. Thank God, I was only a server for less than a year. In hindsight, that was the most physically and mentally demanding job I've ever had in my life. Blisters on my feet, burns on my hands, throbbing headaches. I had shifts that I ended up spending more getting to work than I made. I sucked it up and did the job again the next day without taking it out on the customers.