What’s the most ridiculous special request you’ve ever had from a guest? I once had someone ask if we could cook their steak in distilled water because it’s ‘healthier.’ I thought they were joking but they weren’t. I kept it professional, but it was hard not to laugh.

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I had 1 guy come in insisting on being served “wild caught fresh salmon” for our fried fish burger that was $10… dude, it’s a frozen patty, and farmed raised for that price… and it’s a fish burger - who said it was salmon???

It wasn’t a special request, but one time we had somebody misunderstand some kind of special that was going on. This was almost a decade ago, so details are fuzzy, yet still something I think about. It was some kind of unlimited seafood, and the customer thought it was unlimited crab legs (or something) and had an absolute meltdown when served the bill. It was truly insane to watch them.

Oh wow. I have never had anyone ask for anything that absurd. Weirdest thing we have had are people who can't have gluten asking if a dish that is COMPLETELY gluten could somehow be made gluten free.

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Do you think culinary school is worth it? I've been a waiter for a year but really want to be a chef. The people I work with say to just start in the kitchen and work my way up but I think culinary school might get me where I want to be faster. The cost is pretty insane though. Any advice?

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So I'm fairly new to the restaurant business; only in like 4 years (only two concepts). Both have been pure chaos that causes so much stress and anxiety. Is this industry wide or am I just unlucky with the 2 concepts I've experienced so far?

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So I work as an assistant manager at a restaurant for the past 9 months. I've worked in restaurants for the past 6 years science I was 16. Now I'm 22. I went to a trade school for media and film. I got a dream opportunity to work in the field making about the same or 10% more. I told myself the only reason I'd leave this company is for this type of job. Should I take the chance at this job and leave the restaurant that is on the rise and growing?

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I work as an AGM in a busy restaurant. Been working there for just over a year, and haven't had a single raise. I now only make 0.50 cents more than even the lowest paid shift lead but I am doing a lot more work. I'm no longer satisfied with these conditions. Should I try to negotiate a raise or look for other opportunities?

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Check the overtime laws for your state!!

I just recently worked 58.6 hours in a week, weekly pay, nice OT profit right? Depends on where you live.

In Iowa, there is no Overtime pay mandate, the overtime pay is at the discretion of the business. I received 58.6 hours of base pay for the week.

If the company makes less than $1 million per year or does not engage in intercontinental sales, the company is not required to pay the overtime rate of time and a half, just your base rate.

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