What is working in a Fine Dining Establishment like?

4 comments

1. Owner was a douche but the money was nice. It was the only place I ever waited tables at so I don’t know exactly how it is outside of it. I had to be super detail oriented and I had to learn a lot about food and liquor, namely wines. They’d have a sommelier cone by to train us once a month. I had to learn a shit ton.

2. r/TalesFromYourServer or r/KitchenConfidential can also help you with this

3. Owner is usually an alcoholic, controlling, sociopath. Kitchen staff are so outrageously self-aggrandizing. It’s very high stress except for the few rich regulars who tip well no matter what. I will never go back, ever, ever. God help you if you work beside the “chefs” in the kitchen. Turnover was nearly weekly as they got tired of the abuse. Could make more at an Arbys without the professional abuse from an overly inflated pseudo-chefs ego.

4. I wasn’t in the kitchen but wait staff. It was pretty mad stressful. We had huge sections and each table had 4-5 courses I was in charge of deciding when to fire and it all came down to fast the table wanted to move and my estimation of how fast the kitchen was able to do things. Proper wine service always took time I didn’t have, I learned to carry away 18 people’s dirty entree plates at a time. You’re basically running nonstop for 4 hours. Great tips tho, I’ve made $1000+ in a night