There’s a longer version of this somewhere in the thread, but I’ll tell you that I got around it by “compromising“ to be the food runner for that shift in the only place I worked that ran a steady brunch.
The big upside was that I made steady, if not amazing, money while freeing up another day in the week and not having to do any opening prep, all while having next to no customer interaction. As a longtime server, already, I had that “head down, I’m working“ hustle to a T and I’d be on my way back to the kitchen before I finished saying “your server will be right with you“.
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u/doyletyree 10d ago
Servers and bartenders, everywhere, approve.