I have had many jobs in my lifetime, and I have learned lessons from each of them. Every time I eat out, I am reminded of a job I held though college to pay the bills. I was a busboy and dishwasher at a high end restaurant in New York. I learned a lot of things during that time, especially in regards to respect, customer service, and teamwork. But I also learned the truth about what goes on behind the scenes.
My coworkers and I used to say that everyone should be required to work at a restaurant at least once in their life…even if just for a week. It’s important to understand what it’s like on the other side.
Here are a few things I learned as a restaurant employee that everyone should know:
- Being nice to your server really does work.
This one should be obvious, but for whatever reason, not everyone gets it. Being nice to your server can go a long way. Not only do nice customers get better service, but they also often get bonuses like free dessert or drinks. On the other hand, uptight and rude tables often go purposely ignored. Food service employees have difficult jobs. When there aren’t enough tables, or the kitchen is backed up, it’s rarely ever the servers fault. If you treat them with kindness and respect, they will go out of their way to make sure you have a positive experience. Tip motivation only goes so far – if you’re a jerk, most servers won’t really care about pleasing you.
2. If you have an allergy, say something.
One of the most common issues I saw while working in restaurants was allergy problems. People often assume that every ingredient that is in a dish must be listed on the menu. They’re wrong! Think of a menu item description as a broad summary, not a detailed recipe. The fact that a salad doesn’t mention nuts on the menu doesn’t mean there isn’t peanut oil somewhere in the dressing! If you have an allergy or food restriction, tell your server as soon as you sit down. You’ll save them, and yourself, a lot of time and energy. Too often, I saw tables sending food back to the kitchen, or worse, having an allergic reaction. Don’t assume anything!
3. Be an advocate for your own health.
Most people assume that the FDA and restaurant inspection programs are keeping everyone safe. As someone who worked in quite a few restaurants over the years, I can unfortunately tell you that’s not always the case. There are many gaps and holes in the U.S. restaurant safety system compared to other countries. In fact, the European Union has several requirements for restaurants that our country ignores completely! This often leaves it to the customer to ask the right questions and determine their own safety.
One example: The EU has heavy regulations on the use of fryer oil in restaurants. In the U.S. there are absolutely no rules on how often a kitchen should change their oil. At all of the restaurants I worked in, even the fancy ones, the oil in the fryer was so degraded and overused that it was almost black. Why? Restaurants save a lot of time and money by cutting corners. But, in exchange, they put the customer at risk. I always thought the black oil was gross, but when I learned the real issue at hand, I was disgusted. The reason the EU has regulations on fryer oil is because studies show links between degraded fryer oil and high levels of HCAs, PAHs, and Acrylamide (which all can be cancer causing).
The lesson? Before eating out, do your research and ask the tough questions. It may sound extreme, but now when I eat out, I always speak to a manager and ask a few questions about the kitchen. Eating out is a luxury, but I know personally from my time working in restaurants that the customer does not always come first. Be your own advocate, and stand up for your health.
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
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