15 Problems Only People Who Work For A Pub Chain Will Understand

2. Making Deserts When It's Super Busy

Some of the bigger restaurants, like Wetherspoons, will have a designated kitchen hand on standby for desert making when the restaurant is full to capacity. Mid week, however, it will usually fall to the waitresses or any bar staff who have cleaned enough optics to make any desert orders to do them. And when it's super busy, and you've go to go and make four caramel sundaes, four kid's chocolate sundaes, and two plates of waffles with cream, it's inevitable that tempers are going to fray. The desert fridge is always a tip, the ice cream machine either breaks down, runs out, or explodes, and someone always leaves the cream on the side so it goes off and a new one has to be opened. Even worse is when you don't know the table numbers and have to wander around the restaurant and garden looking for anyone who might have ordered this abundance of deserts.