How to Balance a Tray of Martinis and More Advice for New Waiters

September 28, 2016

Imagine moving briskly through a maze of tables while balancing a tray of brimming martini glasses. Later, you’ll have to carry a sheaf of five half-empty plates on your forearm. Meanwhile, you’ve been keeping a mental tally of appetizers and entrees ordered and received, and must not under any circumstances forget that the guy at table seven has a seafood allergy. For a restaurant server, those are just the basic expectations. Throw in kitchen misfires and entitled Yelpers and the fact that you’re largely relying on tips, and it’s obvious that waiting tables isn’t the kind of job you pick