John Haynes Bartender Years in the industry: 10 Camp Bar, St. Paul Great question! It has made me more aware of all that goes into customer service and how servers and bartenders want you to have a great experience at their establishment. I think it increases patience and understanding that servers, especially, don’t control everything related to the dining experience. There can be backups in the kitchen and bar and the server is often at their mercy.
Kyelaya Rostron FOH/Server/Food Runner Years in the industry: 7 World Street Kitchen, Minneapolis It’s DEFINITELY changed the way I dine out. Anytime I’m out with my friends I’m always the one who will be stacking up everything so it’s easier for the server or I’ll wait for the table to be cleaned before I sit down. I’ll always be respectful to the staff and make sure that everyone that I’m with does the same. One thing that people don’t really realize is how many different people and personalities you’re taking care of during your shift. Customers can think that they’re the only people being served, so I always try to be respectful and patient when I’m dining out because I know how much energy that takes.
Matt Blumenkrantz Barista/Line Cook/Everything Years in the industry: 11 Seward Cafe, Minneapolis On odd-man orders I feel more inclined to apologize. Tip more. Also I’ll try to hold off on being complicated when I can tell a line is long or my server is super busy.
Shawn Nafstad Owner and Assistant General Manager (and local comedian) Years in the industry: 8 Apoy, Minneapolis Owning a restaurant hasn’t really changed how I dine out much. I still have the same expectations from service to the actual food. Only different thing I do now is look at things and try to guess how much they cost. Like the decor or food cost for whatever it is I ordered.
Presko Hanson Barista/Baker Years in the industry: 3 Seward Coop Creamery Cafe, Minneapolis I’ll clean up my stuff and make it easier for my server. I have more respect for people who do the work that I do.