Servers May Be the Most Regulated Workers in the Country

Not officially, of course.  But servers at restaurants often labor under more rules than a slaughterhouse worker. Well, definitely more than a slaughterhouse worker actually follows.

I mention this because of Bruce Buschel’s latest post on his delightful Start-Up Chronicle blog for The New York Times. (If you haven’t read his posts yet on starting up a seafood restaurant, do yourself the favor, particularly this self-deprecating masterstroke.) In his latest post, Buschel lists 50 of the 100 things that restaurant staffers should never do. It’s a tough list, and I’m not offended by it for one simple reason: He’s the boss. He can make his employees do whatever he wants.

Some of the don’ts on Buschel’s list:

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