About Waiternotes Blog

Waiternotes Blog is an extemporaneous collection of thoughts, impressions, and experiences of a professional waiter. Your server works in two fine dining restaurants. He’s been in ‘the business’ for more than 20 years.

Over the years he has often mused that he should keep a notebook of the funny and interesting things that happen working in a restaurant – from good and bad tips, to good and horrible managers, to nice and abominable diners, to hilarious and odious co-workers, and on.

This will be that notebook. I hope you enjoy it.


Your Server


9 thoughts on “About Waiternotes Blog

  1. Helena Echlin Thu, July 1, 2010 / 1:10 pm

    I write an advice column, “Table Manners,” for CHOW, the online food mag, and I’m looking for some restaurant servers to interview for this week’s column. I’m writing about things customers unwittingly do that annoy servers–like stacking their plates at the table, thinking they are being helpful. I’ve really enjoyed perusing your blog and I’d love to interview you. It should only take about ten minutes and I’d be very grateful.
    If you contact me at helena.echlin@gmail.com, I will give you my number, or just let me know a convenient time and number at which to call you.
    Thanks so much, and looking forward to speaking.
    Helena Echlin

  2. showy Fri, November 26, 2010 / 1:38 pm

    I saw a comment you left at “sorry not my table” and clicked on your blog–very glad I did. Your writing is great! And if you are in CA and want someone to fuck up Blackie’s world a la letters of complaints, I’m your girl. Just reading about her and recalling my share of Blackies makes me want to choke her and your management team. WHY do they always look the other way regarding these dumb bitches? Rock on with your newly single self.

  3. Kyle Mon, August 8, 2011 / 7:22 pm

    I am also linking you on my blog. You have a lot of valuable information. It’s good for rookies to read this sort of material to know what they are getting themselves into.

  4. Back at the V & A in H-town Fri, November 30, 2012 / 3:13 pm

    After working in the proverbial “real world” and being jostled about in corporate office politics for some time, I am returning to the dark side: the “glam” of fine dining. Yes, I am part of that special group who makes that transition back into your world.

    Reading some of your most recent blogs has shed some light back into the faded logic of the fine dining experience which I see will help me tremendously as I partake in this transition. I will be starting ASAP, but don’t mind starting out doing banquets upstairs while fervently getting myself back up to speed into “what’s hot” and “what’s not” in the experience of fine wine & cuisine.

    Some may view my return as a defeat because of whatever philosophy that society compels them to believe in, but this is an opportunity for me to be a better server (a term I use loosely only because I am female). Comparing my new passage to the saying of how “one never forgets how to ride a bike” in only just barely the beginning of the beginning. I’ll be quite honest that there is dash of anxiety within me, but it does not overrule that fact I feel more mature and braver than ever. Let’s just say this: it will be interesting.

    I can already imagine it–after a late night shift, instead of steeping away my shift at a dive joint or even numbing my senses with a joint, I look forward to snuggling up to one of your engrossing blogs. You are quite the engaging writer and your intelligence is expressed in each and every sentence and thought. Please do not hold back and continue to be the enthralling voice that keeps our unique labor force ticking. Thank you!

    • waiternotes Fri, November 30, 2012 / 11:03 pm

      This is a very nice message, and I appreciate it greatly. I haven’t written a lot lately, but your kind of encouragement is likely to inspire me. Thank you. And good luck in your new job. Just keep working and keep your mind open.

  5. Flavia Casas Wed, January 30, 2013 / 11:17 am


    I am an Associate Producer for the Huffington Post’s online show, HuffPost Live, and I am very interested in speaking to you. TODAY (Jan. 30) at 6pm PST/ 9pm EST we are having a discussion on people who make a pretty decent living as servers/bartenders. I haven’t gone through all of your posts, but from reading that you are a professional server who has been in the service for 20 years, I think you may have a lot to add to the conversation.

    I understand that you may not be able to (or want to) disclose your name and/or your employer, and that is not a problem. We would love to speak to you and get a better understanding of people like yourself, who take jobs in this industry as much more than just a part-time, side job.

    If you manage to receive this message before the noted time above, please shoot me an email at flavia.casas@huffingtonpost.com.

    Thank you, and I hope to hear from you soon!


  6. Rachael Mon, November 28, 2016 / 9:05 am

    Please, I don’t know how to phrase this question to find an easy response somewhere. But I’m a server and without my consent our restaurant decided each server would have to be scheduled as a busboy. The woman making the schedule says she’s splitting the shifts but I have seen a ‘top’ waitress only have one bussing shift in one week and haven’t seen her do it since then. I could have just not noticed, but this has been going on for a few months, and it feels weird that I’ve only seen her do it once, while in the past two weeks I’ve been scheduled to do it 3 times, and this week I was not given any serving shifts. I feel that this is somehow not something I should have to deal with since I was hired as a server, not a bus boy. Please help!

    • waiternotes Thu, December 1, 2016 / 11:01 pm

      Hi, Rachael. I feel for you. I’ve written my reply in a regular post. Check it out. I wish you the best.

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