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Server Speak: What Do You Wish Your Customers Knew?


Travis Kath
Position: Bartender
Years in the industry: 15 
Amsterdam Bar, St. Paul

The benefits of the timeliness of your order. I’m more than willing to answer your questions, but please don’t make me stand there.

Brits Pub

Jordyn Wick
Position: Server
Years in the industry: 2 
Brit’s Pub, Minneapolis

If you want ranch, ask for it first. Fun
fact about here: It takes like a city block
to go get your ranch.

Burger Moe's

Mari Ojeda
Position: Bartender
Years in the industry: 1 
Burger Moe’s, St. Paul

When we’re busy people get impatient.
They think we’re ignoring their table, but
we’re working our butts off and it’s hard
to convey that. 

The Depot

Jessie Whitaker
Position: Supervisor/bartender/server
Years in the industry: 14-15 
The Depot Tavern, Minneapolis

I don’t make the rules.

Marin Cut

Daniel Hermanson/Matt Sairio
Position: Bartenders
Years in the industry: 4 and 10
Marin, Minneapolis

Restaurant workers actually do really care
about our work. A lot of people assume this
is a side gig and don’t think we take pride
in what we do, but that’s not true.


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