Title: Server at 3 Angels Diner
What was your first food-related job? Bon Ton Café. … It was me and another guy who was cooking, managing. We had four tables at most. So, I'd get the order, go back, prepare hors d'oeuvres, things like that, things that didn't require me to stand in front of the oven.
What makes a good server? What I like in servers and what I like to do. ... I just like to have fun with it. I'm going to be professional about it, but I'm not going to take myself as serious as I think most (waiters) do. ... I was fired once for being too nonchalant. … I guess I wasn't stressed out enough.
Who's the biggest celebrity you've ever waited on? I haven't had a celebrity yet. I think I would remember that, right? Maybe they weren't famous enough.
Do you find yourself supercritical when you're being waited on in a restaurant or bar? If you bring me my drink, give me at least one refill, bring me my food, and just check up on me — generally, even the worst server will do that — then I'm not going to pass too heavy a judgment.
How much do you tip? The lowest I'll ever tip is 20 (percent). I have this weird rule where if my tab is under $20, for instance, I'll give you a $10 tip.
What are some of your interests outside of working in a restaurant? Lately, I've been doing a lot of writing. I've been an actor (Wally in TV's "$5 Cover" series directed by Craig Brewer was one role) for a while. I've done a lot of behind-the-camera stuff.