In response to the Flight Attendant, Reservations Agent, and Pilot Q&A threads on the United forum (my normal FT hangout), I thought maybe some of you DiningBuzzers would benefit from having a current server answer some of your questions. I've seen lots of pet peeve, tipping, and expense questions lately, and it seems like most questions about such topics are being answered either by former servers, or people who think they understand the industry, but might benefit from a more "insider voice". If not, my thread will quickly fade off of the main page.

My background:
First serving job: Red Lobster, Olathe, KS. Learned the ropes. It's purely a volume restaurant, little training. My colleagues consisted of many of the crappy servers you all encounter on a day to day basis. Nonetheless, managed to make good money and eventually move my way out.

"Best" serving job: Wild Ginger, Seattle, WA. Zagat Guide #1 most popular restaurant in Seattle. Wine Spectator Award of Excellence. At the end of my employment, dinner server and banquet server. Fine dining while still a volume restaurant. Good servers at a destination restaurant.

Current serving job: J. Alexander's, Overland Park, KS (come in and and see me). Best working environment I've ever had. Mid-Level to Fine dining, while still a volume restaurant. Less voluminous wine list, but still substantial enough to satisfy a connoisseur. Teamwork style, great steaks and seafood. Going to get better service at a lower price than many, many other restaurants.

Let me know if you all have questions. I normally check into FT at least once a day.

Chris