Should I start out as a server at a restaurant?
Asked by princessdondon
Im would like to be a chef, or thats what im studying to be at school but i was wondering, any of you experienced ppl out there. Is it a good idea to start out as a server in the food industry (because i finally found a job around my area but they only have server or hostess)? or would dishwasher be more suitable, and let me tell you it was HARD to find a job these days... thx for ur input.

Best Answer:
Servers make the most money (usually) and hate their job more than anyone (usually). It's a lot like a bad addiction. You start to hate people (all people), you become very bitter and you want so badly to just quit, but the money keeps bringing you back. Serving also does not help you get into the kitchen. Working as a DMO (dish machine operator) is a step closer to cooking, but only in proximity. I know of very few dishwashers that actually ended up cooking. The best thing you can do is find a prep cook job and take it, don't worry about money, that comes later... much later. So even if it means working for free, take the job. Do whatever it takes, hang out at the back of a nice restaurant and beg them to let you pick herbs or peel a potato. Work hard and show them that you are serious about cooking and as soon as a paid position opens up, you will be first in line. From there you can only go up. That is the way most chefs start out... working for free and learning as much as you can.
I'm a chef and I've spent my entire life in the restaurant industry.
Answered by AKpilot

If you are in culinary school you need to be working in a restaurant. If you can get a serving position, take it. It's good to learn all aspects of the trade and a good waiter can earn a lot more money than a cook. Good Luck!!
Answered by fairbetsy

I waited tables for 7 years and it sucks! The first answerer hit the nail on the head. You should try to get a prep cook job. If the server one is the only job you can get right now take it. Let them know that you also want to "shadow" other cooks on your days off (not get paid just observe) and that you would like to move up as soon as an opening is available.
Answered by kornkrazed