The Hidden Truths of Being a Server: What Every Diner Should Understand Before They Sit Down

We live in an age of customization. Want oat milk, light foam, half-caff? You got it. But sometimes, the modifications cross into madness.

“No onions, but extra mushrooms, gluten-free bun, sauce on the side, actually make it vegan — but still with cheese, if it’s dairy-free.”

It’s not that servers don’t want to help. They do. But when the changes are so extreme that even the kitchen can’t keep track, it slows down everything.

If you have allergies, speak up. If you have preferences, that’s okay too. Just be clear, kind, and reasonable — and always thank your server for accommodating you.

6. The Mobile Phone Zombies

You’ve seen this too. The server approaches the table — ready to take an order or explain the specials — and everyone is buried in their phones.

They don’t look up. They don’t listen. And then they ask, “What was that again?”

It might seem small, but to someone working hard to serve you, it feels like you’re saying: “You’re not worth my attention.”

Servers are people, not vending machines. A smile, eye contact, or even a few moments of full attention can turn their whole day around.

7. The Last-Minute Crowd: Just One More Table Before Close

The kitchen is closing in five minutes. The staff has been on their feet for hours. The floors are being mopped. And just then — the door swings open.

“Hi! Just the three of us — we’d like to do appetizers, dinner, and maybe dessert if we have time.”

It’s the server’s worst nightmare.

Yes, technically the doors are still open. But being the last customer can mean the staff has to stay long past their scheduled hours. It delays closing procedures and takes precious time from already exhausted workers.

If you’re running late, call ahead. Ask if it’s okay. And if you do dine close to closing, be extra kind. Order efficiently, tip generously, and thank them for staying.

Why It All Matters

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