"...[W]aiting tables isn't a job. It's a back-straining, brain-addling, sanity-rattling siege."

Every food critic should be forced to work the jobs they are critiquing at least once a year. How can they critique what they have not fully experienced?

I do not miss my waiting days though I do, occasionally, miss my bartending nights!

This was a good article. Maybe some of the snottier and more self-absorbed customers will think their server is actually a well-known food critic and act decently in public next time.

Or at least value the effort that the server provides as part of their career and act decently in public next time.

This was an amazing article. (Almost as amazing as the pickles at East Coast Grill.) I have never worked in food service, but I do work in retail, and I wish every single customer who felt entitled to be rude to me took this sort of walk in my shoes.