Server Speak: What Are the Best and Worst Part of Being a Server?

Jack Tillman  Bartender In the industry: 7 years Lawless Distillery, Minneapolis The hardest part, especially as a bartender, is the task of having to remember a Rolodex of drinks. Different places will have different builds of drinks so it can be tough to remember it all. At the same time, being competent in that field to walk into a place and make drinks feels pretty good. The best part is a cliché, but it’s the people I work with. The relationships that are forged in the fire of serving $9,000-worth of drinks over a few hours are unlike anything else. Also, being able to have a job that satisfies both the creative and organizational parts of my brain is great.

Server Speak: What Are the Best and Worst Part of Being a Server?

Annie Wickhem  Bartender In the industry: 7 years Pizza Luce, St. Paul I think the best part is the relationships I build with my regulars. It’s a small community, so my regulars really have gotten to know me and I’ve gotten to know about them. I think the chaos is the hardest part. At the same time, the clean up of the chaos feels really good. 

Server Speak: What Are the Best and Worst Part of Being a Server?

Charles Dilly  Server In the industry: 10 years The Sonder Shaker, Minneapolis The best part is all of the positive energy we get from the N.E. community. Sometimes the hours can be hard, but really not for me. I really enjoy what I do. I have worked a desk job, I’ve done that life, but I like to talk and it’s harder for me to do an 8-10 hour day sitting.

Server Speak: What Are the Best and Worst Part of Being a Server?

Hannah McDaniel Server/Bartender/Barista In the industry: 4 years Selby Bar & Grill, St. Paul Finding a balance between work and personal life can be tough. I see a lot of people, sometimes twice daily and they feel like they want to know everything about my life. The best part I think is that it’s a great landing spot between life transitions.

Server Speak: What Are the Best and Worst Part of Being a Server?

Emily Capaistrant  Server and Food Runner In the industry: 2 years The Lowry, Minneapolis Best part is for sure the people. This is actually my second job, I also do freelance work for an advertising agency in Chicago. I love working here though because it’s always different and I love the people I work with. The hard part can be the long hours, and people can be pretty unforgiving when they are in a mood. 

 

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