Waitering - fine dining or regular?
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I have literally no waiting experience except from what I picked up on a couple of trial shifts. I had a trial shift at a Michelin starred restaurant where it's quite formal and they said they want to hire me full time and train me from scratch. Is this something worth getting into for the experience/training? I think I might be able to make more money waiting at a casual restaurant where tips go into your pocket directly instead of being split, based on what I've calculated. Plus it'd be about 45-50 hours a week at the Michelin restaurant so it'd be a lot of work.
What would you guys recommend?
>>16911850
If you've got the aptitude and they're willing to train you, go for it. You never know where this sort of thing will lead in a year.
anyone else?
You can make a good living in fine dining. You will not do as well at a casual restaurant.
Head Waiter in an upmarket restaurant is a very important role. You need to relay orders from the customers to the kitchen, keeping calm and gathered. It will pay very well and certainly be a career at a Michelin star restaurant. Go for it.
thanks all
As if I care what an odious prole does with its pathetic life. How unenviable a position to take, to be so intimate with the luxuries of one's betters yet never able to experience them oneself. Might it be more dignified to take employment where one could afford the food about which they paraded? Such an establishment would doubtlessly have gaudy neon signage and transact mostly in tacos.
