Jocelyn Morin still wakes up in the middle of the night thinking about a side of ketchup she forgot to bring to table 10 at her first serving job decades ago. Maybe she actually remembered the ketchup, but the feeling that she forgot something still lingers.
Working as a waitress and later a bartender taught her to be all things to all people, a reality shared by thousands of restaurant and bar workers who spend holidays like Labor Day serving others while much of the country takes a day off.
Morin owns three bars in Knoxville with her partner Ryan Shanley: Ricky's, Tern Club and Fly by Night, one of USA TODAY's Bars of the Year. The industry takes a toll, she told Knox News, but long hours and rude customers pale in comparison to the camaraderie
she has found with her staff.
A little kindness goes a long way at Knoxville bars and restaurants
When you decide to grab a drink with friends after a long day at work, Morin's shift might have just started.
"Some shifts are absolutely crazy," she said. "But there's a reward at the end of it when you get to commiserate with everyone and feel a sort of shared accomplishment."
Martha Boggs, who has worked 46 years in the restaurant industry, remembers her first job as a cook at Stefanos Pizza in 1980. She was young and eager to make a few bucks. Nearly 50 years later, she has more stories than she can share.
Boggs hasrun the Bistro at the Bijou since 1993 and has learned a thing or two about human nature in the process. Located in the heart of downtown at 807 S. Gay St., the restaurant is a popular place for companies to bring prospective employees. Those meals, she said, are among the most important moments for interviewees.
"How you treat a server is how you'll treat your subordinates," Boggs told Knox News. "It's part of the interview process."
Servers undoubtedly will get a rude customer. Boggs tries to remind herself she doesn't know what that person might be going through. Because of that, she said, servers should never look at tips until the end of their shift. No matter how much is written on the receipt, the service should stay the same − like everyone is leaving a $100 tip.
"The customers are why you are there," Boggs said. "Treat them like they are your best friend because you never know which customer will actually turn out to become your best friend."
Customers, in return, have a few things they can do to lighten the load for servers. If you know you want a side of ranch, Boggs said as an example, order it before your food comes to the table. And just be honest.
"People lie about their allergies," she said. "If you don't like something, just ask for it to be taken off. You don't have to say you're allergic. I had one lady tell me she couldn't have iceberg but could eat romaine. Oh, please."
Labor Day lesson: Order what you want
Customers shouldn't be worried about how an order might come across, Morin said. Order what sounds good. She wants her bars to be places where people can experiment with flavors and find their favorite drink, and customers shouldn't be afraid to try something new
"I just want to make drinks people want," she said. "I had someone the other day add a whole shot of simple syrup to a Painkiller."
Shifts can be long. Morin's longest ran from 7 a.m. to 3 a.m., but both she and Boggs have learned that even the toughest days eventually give way to a closing time. For all the stress that comes with serving the public, both say the rewards have kept them in the industry.
Boggs is thankful for the Bistro because it gives her the opportunity to bless others. And in the grand scheme of things, the pressure of a dinner rush isn't all that bad.
"You don't have to worry about people bleeding to death or giving the wrong blood type," she said. "It's like having a party in your house every day. You never know who's gonna show up."
Knox News reporter Joanna Hayes covers restaurants and retail for the business growth and development team. Email: joanna.hayes@knoxnews.com; Instagram: @knoxeat65. Sign up for Joanna's Eat65 email newsletter to get the latest drink and dining news, as well as restaurant recommendations, at knoxnews.com/newsletters.
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This article originally appeared on Knoxville News Sentinel: Knoxville restaurant workers sling drinks, calm chaos – even on Labor Day
