Restaurant 101: Server

Servers. Waiters. So ubiquitous that it seems silly to “define” what a server is, but here we go.

A server is a lot of things, a factotum with an incredible memory, an entertainer, a clairvoyant, an efficiency expert, a marathon walker, a dextrous tray carrier.

But more than anything, a server is a diplomat. She arrives at your table with menus and wine lists- the restaurant’s first offer. Your party tells her what sort of experience you are looking for at this table tonight. She creates a plan to make that happen seamlessly and negotiates with the chef or bartender on your behalf (if necessary). She bears rudeness with grace, and navigates wayward toddlers as she picks the smoothest paths between kitchen, bar, service station, and your table.

Servers are responsible for extensive knowledge of the menu components so they can advise which dishes will accommodate dietary restrictions or allergies. They must know how long dishes take to cook and arrange the orders into courses that make logistical sense. Servers must know how to perform basic wine service and how to carry trays of beverages. They must be able to lift everything from porcelain and glass vessels as delicate as flower petals to magnums of wine. They must anticipate your needs before you do.

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