Meet the Server: Ryan Grisham

MICHAEL DONAHUE / The commercial Appeal
"It's all about personality," Ryan Grisham, who works at Boscos Squared, says about what makes a good restaurant server.

Photo by Michael Donahue // Buy this photo

MICHAEL DONAHUE / The commercial Appeal "It's all about personality," Ryan Grisham, who works at Boscos Squared, says about what makes a good restaurant server.

Title: Server at Boscos Squared.

Age: 25.

Hometown: Memphis.

What was your first food-related job? Red Rooster Downtown. … I was security, and then I bartended a little bit before I left.

How did you get to be a server? Just filled out applications at different places. One of my really good friends, Jessica Haas, she works at Young Avenue (Deli). She got me a job at Outback (Steakhouse) in Cordova.

What makes a good server? It's a combination of different things. It's all about personality. Timing on the food is one thing. You know when to properly put in the food order, how to properly run it. You always ask them if they need anything else. You do your quality check about two minutes later.

Who's the biggest celebrity you've ever waited on? Miranda Lambert (country singer/songwriter) at J. Alexander's. She was very nice. She's kind of quiet. … I knew who she was, but I didn't make a big deal out of it. … I was like. "I know who you are." And she appreciated me not being one of those typical crazy fans.

Do you find yourself super-critical when you're being waited on in a restaurant or bar? I don't. I think as any other server, you kind of understand the business. You understand how busy it is. You can tell if they're busy. You can also tell if they're a new server or not. You can just tell by the different mannerisms they have and everything. Just forgetting to ask about certain things, like temperature on things or forgetting to ask, "Is there anything else I can get for you?"

How much do you tip? I tip 25 to 30 percent. And if there's just really bad service all around, I'm still gonna leave 20 just 'cause I know how it is. It's called "being in the weeds."… I've been in the weeds before, and I've messed up things.

What are some of your interests outside of working in a restaurant? I'm currently trying to get into nursing school. … I love hanging out with my friends after working all day.

Boscos Squared, 2120 Madison; 901-432-2222.

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