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I put myself through college as a line cook at a steak & seafood place and any of the holidays were rough. Larger groups come in than the typical day. Getting entrees timed all together for a group of 10-12 is no easy feat. And then mid-order someone changes their mind to a different entree. And someone send their steak back because they wanted it extra well done, and it’s not. (Which tells me you don’t like steak, get the seafood or chicken)

It paid my bills and paid for college which I’m grateful for, but you earn every penny.

“It paid my bills and paid for college which I’m grateful for, but you earn every penny.”

My life for a DECADE, managing a Garden Center. It could still be -20 degrees and snowing in Wisconsin in May, but you’d BETTER have a hundred thousand hanging flower baskets for people to choose from to give to Dear Old Mom on Mother’s Day. ;)

I worked at Farrell's Ice Cream Parlour in high school. Dishwasher, cook, fountain, waiter. The boss had a standard of delivery for the kitchen. 8 minutes from taking the order to delivery for the waiter to serve the customer. I had a few nightmare parties with orders for 120 #3 hamburgers. That's a 1/4 lb burger with cheese, grilled onions and bacon, 2 1/2 ounces of fries, garnish on the plate. Properly warmed, toasted bun surfaces, mayo, shredded lettuce, slice of tomato. My grill surface was 4 ft x 8 ft. 2 deep fat fryer for fries. It was a nightmare trying to get a pipeline of those burger plates out with the standard of surface expected by my boss. Some months later, I experienced the same size party as a waiter. OMG. Nobody lifted a finger to help until the last water glass was removed from a table by a busboy (who did nothing else to help the whole time). My boss forced me to share 50% of my $5 tip with that busboy. Crap weasel.