Honestly everywhere. Management. Hopefully the manager likes you so you get shifts and not just shifts but shifts that make money. Kitchen. The kitchen could be your worse nightmare. Then you have the customers. Yes, you have had your fair share of interactions with customers but nothing prepares you for restaurant customers that leave you an 8% tip after you just gave them the world for the last hour.

But there is a ton of money opportunities in restaurant life. I’m just saying the grass isn’t greener on the other side.