It is certainly not a job I am capable of doing.
Muti-tasking four or five tables each with four or five customers-I would be gone within the hour.
When the service and food is good, we don’t hesitate to leave a 20% tip. I am sure the wait staff at many fine restaurants will be taking a large pay cut with loss of tips.
Yeah, you’re right-on in your assessment. I sometimes take a table or two when we’re short staffed, and it just makes me realize how good our top servers are. It is not an easy job!