There’s no denying that the pandemic has dramatically affected every person and every business in our country. While we all wait for lives to return to (a new?) normal by way of a vaccine or common sense, business owners are struggling to devise new ways to stay in operation. Retailers

Cruising into our seventh month of living through a pandemic, everyone is still adjusting to the new normal and wondering if we will ever have the old normal back again. Each day brings more adjustments we all have to deal with, but there are few things restaurant workers would like

As 2024 winds down, we’re reflecting on another incredible year of sharing the stories, art, culture, and nightlife that make the Bay Area so unique. BrokeAssStuart.com wouldn’t be what it is without you—our community of readers, supporters, and believers in independent media. This year, instead of asking you to join Patreon

Anyone who waits tables for a living holds out hope that they will someday be the lucky recipient of an extraordinarily large tip. The “Tip the Bill Challenge” from a couple of years ago went viral when generous customers started leaving 100% tips and then grateful servers posted photos off

Anyone who waits tables for a living holds out hope that they will someday be the lucky recipient of an extraordinarily large tip. The “Tip the Bill Challenge” from a couple of years ago went viral when generous customers started leaving 100% tips and then grateful servers posted photos off

At long last, the opinions of waiters finally matter! For years, we couldn’t even convince people to listen to us when we told them that the sizzling plate of fajitas was hot and we’d watch customer after customer reach out and scald their hands, but now we have the ear

At first thought, it might be easy to assume that the most paramount of employees in a restaurant are the servers. They are the face of the industry and sometimes customers will excuse sub-par food if the service more than makes up for it, but the server is not the

Restaurant customers sure have changed over the last few months. When outdoor dining first became the new normal and restaurants could serve indoors at lower capacity levels, diners slowly ventured back out into the world, eager to eat a meal they didn’t prepare themselves and have it served by someone

One of the darkest fears in the heart of every restaurant customer is that if they send their food back to the kitchen for any reason at all, that same plate of food will eventually return to the table with a loogie that came from deep within the tortured soul