What is a server's side work?
Common Side Work Tasks
Side work varies by restaurant, but typical tasks include rolling silverware in napkins, restocking condiments, filling salt and pepper shakers, and wiping down menus. Servers may also brew coffee, cut lemons, or prepare butter pats. During the shift, side work might involve refilling ice bins or restocking glassware.
After closing, side work often includes sweeping, mopping, taking out trash, and breaking down the server station. Some restaurants assign specific side work to each server by section or rotation.
- Rolling silverware
- Restocking condiments and napkins
- Cleaning and sanitizing stations
- Prepping garnishes and beverages
- Taking out trash and recycling
Why Side Work Matters
Side work keeps the restaurant clean, stocked, and ready for the next shift. Without it, servers would run out of basics like forks or ketchup during a rush. It also distributes the workload fairly so one person isn't stuck with all the cleanup.
For servers, side work is part of the job—not optional. It's usually included in the hourly wage, though some restaurants pay a lower tipped minimum wage for all hours. Check your state's labor laws for specifics.
How Side Work Is Assigned
Managers typically create a side work chart that rotates tasks weekly or daily. Each server is responsible for their assigned items before clocking out. Some restaurants use a sign-off sheet where servers initial tasks as they complete them.
If you're unsure what your side work is, ask your manager or check the closing checklist. Leaving side work undone can lead to warnings or termination.
Common mistakes
- Thinking side work is optional or can be skipped if you're busy—it's a required part of the job.
- Waiting until the last minute to do side work, which delays everyone's closing time.
- Assuming side work is the same at every restaurant—it varies widely by concept and management.
