By Daniëlle Gerber
A recent post on the Stellenbosch Community Facebook group relayed the experience of an expensive dinner payment bouncing, and the server having to pay in. Within four hours, the post had received 94 reactions, 52 comments, and 29 shares – all in the hopes to either find the customers and have them pay (assuming they are unaware) or have the restaurant cover the costs. The results are uncertain, although this can be a testament to the care for servers and what it’s like being a server in Stellenbosch.
It is no secret that Stellenbosch has tourism as an important economic imperative. Consequently, Stellenbosch is a melting pot of different restaurants, bistros, cafes, and the likes of the hospitality industry. Simultaneously exists the job creation of these endeavours. In these establishments, you will likely find students, young adults, adults, and workers from the surrounding informal settlements. All with the same intention – earning an income.
While this option existing can be advantageous, the population volume of Stellenbosch in comparison to entry-level work positions can lead to exploitative environments. As a waitress myself, I have access to a network of other servers’ experiences at different establishments. The unfortunate reality is that many businesses do not treat their employees fairly. From the top of my head, I can name three restaurants that do not comply with the minimum-wage requirements, of which two give no wages. Servers are rarely in the industry out of sheer want, especially considering the stress that comes with the job. Serving multiple hours on your feet, multi-tasking, staying time-conscious, staying friendly, and sometimes taking harsh comments or harassment from your tables. And the experience can be largely dictated by the environment set both by the establishment and the customers being served.
Of course, it has its merits and is a great opportunity for work-seekers, but an experience like the above-mentioned can be devastating to a server. Noticing the care that people displayed to the server reminded me of the relationship that customers and servers form, even if just for an hour at a restaurant – and the care that extends from it
Being a server puts a lot of responsibility on the shoulders, extending from customer satisfaction, Front of House set-up and maintenance, and some admin expectations – at a remuneration often largely dependent on the customer’s generosity. Is there a disparity between the responsibility, especially when extending to bank operations and payments bouncing, and the actual compensation of a server?
