The Glover Report: Are Today’s Waiters Too Entitled?

By Doni Glover, Publisher

(BALTIMORE – November 29, 2022) – For the record, I am old school. I believe in busting your butt to learn a skill or craft and then taking initiative to apply it to some type of legitimate job or business. On that note, I have to agree with Chuck Harrison of the former Harrison’s Pier 5 when he said he thought that every American ought to work in a restaurant for 2 years. Why? I’ll tell you why; because the education and skills one receives in the restaurant business are applicable to almost any profession out there.

I worked in restaurants from the age of 16 until about 32 or so. This included stints in Atlanta and Downtown Baltimore, including time at the Center Club, one of the top 10 private dining clubs in America. Truth be told, my father and great-uncle worked there, too.

In my restaurant career, I did everything from wash dishes to front-of-the-house duties, like waiter. I am one who tends to think that the dishwasher is the most essential position in the house because, without clean dishes, you’re not selling diddly-squat. So, a smart waiter always takes care of the dishwasher.