We reached out to Paul and Kelly Southworth, Founders of Life Of A Server Inc., to find out more about the background of the company, and they were kind enough to have a chat with Bored Panda about how it all started. “In 2017, we created a huge community of bartenders, servers, and all of the staff who work in the bar and restaurant industry,” they shared.

“We wanted a special place where we could all go and chat about our shifts, share our experiences, laugh about our day, and realize that we all go through the same things. We built a following of like-minded individuals who work weekends, holidays, crazy hours and double shifts, and we realized we all needed a social connection with those who also understand what it's like to work in hospitality,” the founders explained.

“Our social application, (available in both App Stores), is that place, with a fun, interactive newsfeed, tip tracking, a swipe to the right with jobs, swap'n'sell and more,” Paul and Kelly continued. “Our app brings us all together so we can be a voice for the staff of the bar and restaurant industry.”

We were also curious if Paul and Kelly had any unique experiences working in the service industry that they could share with us. “One of the most hilarious things that happened to me personally that I won't forget is: One day I was working a lunch shift, and was waiting on the sweetest older couple who both ordered club sandwiches with fries,” Kelly shared. 

“It got really busy and I was kind of in the weeds, and I noticed the gentleman hadn't finished his meal. So as I was frantically walking by– I meant to say, ‘Would you like me to WRAP your club for you?’ But what I actually said was, ‘Would you like me to RUB your club for you?’ Both his wife and himself broke out in laughter, and I did as well realizing what I had just said to him. Needless to say, they tipped 20%, and we laughed as they were leaving.”

We also asked the founders what servers think is important for customers to understand. “A few of the things I would like customers to realize are that as a server, we do not have any control over food or beverage prices,” they told Bored Panda. “We also have no control over wait times for the food. The more we go into the kitchen and bother (distract) our BOH, the further it sets them behind. (And, pisses them off.) It takes the entire BOH and FOH to operate a restaurant, like a well-oiled machine.”

But despite all of the struggles that come along with it, the founders say they would highly recommend that everyone works in a bar or restaurant, at least once in their life. “It teaches you confidence, patience, strength, empathy, and also gives you opportunities that you never thought you could have," they explained. "Many times, lifelong friendships and valuable relationships form with your fellow co-workers, perhaps a regular customer, and even in some cases, your boss.”

“The bar and restaurant industry can be a wild, fun, unpredictable environment to work in, but we wouldn't have it any other way,” Paul and Kelly shared. “And just when you think you've heard it all, you go into our community, and there's another crazy story. That is the Life Of A Server.”

To learn more about what it's like to be a server, we reached out to Marlon Joseph, also known as The Modern Waiter. Marlon has a podcast discussing all of the highs and lows of working in the service industry, and he shared with Bored Panda that he often touts being a server as a viable vehicle. "It can take you many places you want to go. By that, I mean consider the flexibility versus the money you can make," Marlon explained. 

"If I wanted to move to Denver next week, I know I can get a good position almost immediately. I can work days or nights and use it as the ultimate side hustle or a main gig. Great servers tend to be curious. That underrated trait lends itself to being a people person. Curious people are also willing to learn. You learn about the people you help and about the business you are in."

When it comes to the worst parts of being a server, Marlon says it's always a surprise. "It is a tightrope walk every day. Things often go wrong, and you are constantly putting out fires. That can be difficult to handle for long periods of time. Think about it, if you are making money you are probably very busy. If you are very busy, you may run out of a popular item. You may be on a long wait. You may be short staffed. Guest may be upset at any number of those things. You still have to shine and perform. There are a lot of moving parts."

"On the other hand, I always enjoyed how social the service industry is," the Modern Waiter added. "If you need a social life, start a restaurant job. You will instantly know 80 people, many of whom are a good time. You are also meeting hundreds of guests every day."

We also asked Marlon what servers want their guests to understand. "Some restaurant guests gamify their visit," he noted. "They try to get things for free. Or try a bit of something and send it back even if it is made correctly. You are dealing with real people at real jobs, and it may cost the server, the cook or the restaurant much more than you may ever know. Understand it is a business. Show up for your reservation. Show up on time. Ask the best questions about your prospective meal. And enjoy. Don’t play games."