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15 months ago
Well, right now I’m a runner and the name does not decieve. I work from 4pm to 11pm (right now its fridays and saturdays) and from 6 till 10 you run up and down. Non. Stop.
By 9 your legs go numb.
People who have done this
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How to waitress
It made me
a little bitter
 "It taught me everything I need to know about human nature."
How I did it: I started when I was 16 at random Chinese restaurants, which was alright. It took working two jobs at once to make decent money. I switched to a Denny's when I was 17 because I thought it would be more structured. I met some really cool people and was able to work any hours I wanted since it was a 24/7 restaurant but it did jade me a little bit, especially after working graveyard shifts over the summer. After saving up enough money after graduating high school early, I moved to Portland and got a job at another Denny's within a week, which was lucky because it was right as the recession went into full swing, but it was the worst 5 months of my short life. Awful... After constant job-hunting, I finally found a job at what I considered a legitimate restaurant, a German restaurant just outside of downtown. I started as a busser because I didn't have any experience with serving wine and beer, but I moved up to serving in a month.
Lessons & tips: Watch your back. There are a lot of treacherous people in the industry. Resources: bitterwaitress.com |
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More "How I Did It" stories
It made me 
How I did it: I began as a runner at a local Italian restaurant that was extremely fast paced. I worked there every second weekend for about six months until eventually I found I detested going back because The boss did nothing but yell and one of the waitresses had it out for me.From that I progressed to a coffee shop on Sunday and Saturday mornings where I lasted for a month as a proper waitress. Read how I did it…
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3 years ago
I was a waitress at The Cardo Culinarium in Jerusalem, Israel for about eight months in the 90’s. The Cardo advertises itself as the only authentic Roman restaurant in Jerusalem serving kosher food (the rabbi who was responsible for deeming the food kosher, at least back when I was there, well, he appreciated a little baksheesh if ya know what I mean). We had to wear these toga-like outfits: short dresses,’Roman’ sandals, and faux-laurel leaf coronets on our heads. We greeted the guests by fanning them with these huge wicker fans, shouting WELCOME TO THE CARDO CULINARIUM, donning them with togas and authentic laurels (that we had spent hours preparing), and then presenting a Roman-looking chaise lounge upon which a guest (male of course) would lie down and be doted upon by his Roman slaves (us) for picture opportunities. During the meal a harpist performed and later in the evening a juggler (the juggler while I worked there was h-o-t!) would entertain the patrons.
All of the waitresses from my time, before, and after were/are travellers looking to make some shekels to carry on with their journeys.
