{"id":4599,"date":"2015-06-01T13:00:06","date_gmt":"2015-06-01T20:00:06","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=4599"},"modified":"2015-06-01T13:00:06","modified_gmt":"2015-06-01T20:00:06","slug":"the-realities-of-being-a-server","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/the-realities-of-being-a-server\/","title":{"rendered":"The Realities of Being a Server"},"content":{"rendered":"

\"pfs-color-10\"<\/p>\n

If you’re considering taking a serving job for the first time, you’re in for a ride. If you’ve been working in food industry for years, you’ve likely seen every twist, turn, and loop this ride has.<\/p>\n

When you become a server, you have to accept certain lifestyle changes that may be difficult at first. For example, you have to really love the smell of food, because it’s likely your clothes and hair will always smell like it. You’ll also start paying for things in cash, unless you like making frequent trips to the bank. Forget scheduled meals, too – you’ll eat when it’s convenient.<\/p>\n

Your friends will always rely on you to figure out the check when you go out to eat, and no matter where you go you’ll wonder what it would be like to work there. Also, it’s a good idea to invest in a good stain remover. You’ll need it!<\/p>\n

Read the full article here: 10 Things You Should Really Consider Before Accepting That Job as a Server<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

When you become a server you have to accept certain lifestyle changes. You have to love the smell of food (because that’s what you’ll smell like), your pockets will be full of cash, and going out to eat will never be the same!<\/p>\n","protected":false},"author":2,"featured_media":8135,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/4599"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=4599"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/4599\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8135"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=4599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=4599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=4599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}