Restaurant work is based on partying… at least at first
"The main reason most people start working in restaurants is so they can stay out late and party every single night. It’s also the main reason they keep working in them. And why they're extremely hungover and hoping it's slow tonight."
Your flirting with a server is severely misguided
"Writing your number on a receipt is the worst move ever. There are 57 tables. We don’t even pick up our own checks half the time. Oh, you’re the tall blonde guy? Congrats. You were sitting down the whole time, and everyone in this place has a hat on."
Your allergies will be considered, then probably ignored if they're suspect
"If you're gluten-free (and say that rather than 'gluten-intolerant'), or a vegan, and roll into a steakhouse or someplace similar thinking you’re in the clear... you’re definitely eating something with chicken stock or gluten. Or both. Sorry. And don't fool yourself into believing you're doing your body a favor with that gluten-free, vegan scramble: it still has about 1,870 empty calories in it."
Thrillist national food/drink senior editor Andy Kryza has worked as a waiter, line cook, barista, restaurant manager, wedding bartender, and caterer... and he knows your secrets. Follow him to burnt quiche via @apkryza.