I Tried Being A Server For 9 Months; Here’s How It Actually Went

Ok, since my post “I Picked Up 2 Part Time jobs, But It Actually Made Me Happier” I’ve gotten a few messages and questions about my time being a server so naturally, I thought to write a blog post about it.

So in the summer of 2025 I was hired as a server at Red Lobster. I’d applied to a few positions there, including host, dishwasher, and server. Honestly, the server position wasn’t my first choice, if anything, my interests were in the order I just listed, but even when they called me in for an interview the week after applying, they made it pretty clear it was for the waitress position. Which was fine, I stilll gave it a shot.

My training was about 4 days with doing online trainings, shadowing, filling out paperwork, and being in the system. After that week, however, I was pretty much set free to fly on my own, which I didn’t mind because I’m a fast learner, so one thing that annoys me fast is constantly having someone hover over me when I know what I’m doing. This job was the opposite of my job as a barista at Starbucks, employees didn’t really have any benefits or perks like free meals or drinks. The best we got was grabbing a biscuit or a fountain drink when we had any downtime, and even that was met with side looks. But honestly, my body was in survival mode during my shifts to where I was very rarely hungry or thirsty running around. And when I did have time to finally cool down at the end of my shift, I’d usually order a lobster pasta or seafood boil to take home for dinner. The great thing about it is that we did get 50% off one meal per shift, so usually I’d only spend about $25 for dinner for my man and me on Saturday nights.

Aside from the “perks” was the pay. I feel like it’s a pretty well-known thing that waiters and waitresses don’t get paid a lot, my pay was like $6 something an hour and of course tips. Tips definitely varied a lot, I can count on one hand how many nights I made over $100, but for the most part, $100 was the usual. Which to me personally, I didn’t mind (keep in mind this was like my 3rd job yall) an extra $300 a week. Would I do this as a full-time, my only income type job? Absolutely not. The hostesses, dishwashers etc. all made minimum wage plus a tip out that automatically came from the server’s electronic tips. Which is why I honestly wanted to be a host when I first applied, plus it’s less work. Yes you still deal with the customers, but for the most part you keep to yourself, clean off some tables when you have time and answer phones. All in all, it was definitely a great opportunity as a part-time job with getting extra money weekly and fast, this came in handy especially for my concerts and trips.

Management was both a pro and a con. The manager that hired me and got me started was amazing, but unfortunately, halfway through my time she was let go due to the store’s budget or something (too many managers were on staff, and besides the store manager she was the next highest paid). The other managers were honestly pretty cool, besides one who really got on my nerves. The thing with the managers, which made me eventually leave in the end, is that since the job is very heavily based on service and tips, managers unknowingly made it pretty hard. If a guest simply asked for something like more pasta sauce, it would be blown into this whole thing because there was no way the kitchen or store manager would be able to charge the customer for the sauce in the system, so because of this they’d just be adamant about having us tell the table no. Which in turn led to a table or guest being upset at me because, in their eyes, I couldn’t fulfill a simple request. Which was valid, unless you get extra sauce; those pasta dishes were a bit dry at times. And the fact that your server can’t even bring you a small soufflé cup of sauce without charging you $5+ dollars, I’d be upset as well. Which is why it really annoyed me when the managers would refuse to fulfill these requests. They’d also do everything in their power to have you break the bad news instead of them. Which annoyed me to noooo end because if you’re talking big in the kitchen, why can’t you go to the table and do the same??

The customers were also a pro and a con. Which, of course, comes along with the customer service game. You’re going to have some good tables and some bad ones. I feel like it’s important to never have these biases about what kind of people or demographic tip well and which don’t tip at all. BECAUSE TRUST ME, YOU'D BE SURPRISED!!! The greatest advice I got was from my co-worker on my first day; he stated that most people come in already knowing if they’re going to tip or not, and if they are, they already know the amount they plan to tip, so don’t take it personally. Which is true! Lately I feel like every time I go out to eat, I already have an amount in mind that I’m going to tip (starting at $20) and of course based on the service, I’d go down a bit (never less than $15), but if they’re amazing I definitely don’t mind going up! The customers in the end played a huge part. It started to wear on me, and I began letting these people be in control of my emotions, which was a no-no for me.. Some people are adamant that if they’re having a bad day, those around them have to have one too. And some I found out are being kidnapped and brought out to eat, because it’s the only plausible explanation I have as to why you would bring your dumb ass out to eat when nothing anyone can say or do will please you, and why you would come to a seafood restaurant and complain bout the smell of seafood.

You also have those that are experiencing their first day on earth.

I can go on and on.

Lastly was the team; boy we had a tiiiiiiime. I will say it was a bit more childish than the other jobs I’ve worked at, people were sleeping with each other, sly comments, the gossip, and more. But I’ve met some cool people!! Again-would I do this full time? No. But that’s what made it funnnn!

Anywho, have you ever been in the service industry? If so, let me know a few things in the comments below!

Talk soon,

Khyra C