Mother’s Day is one of the busiest days for the American restaurant industry. It also has a reputation among waiters and restaurant staff as one of the most grueling days on the calendar.is hell. In fact, if I die and go to hell, I completely expect it to be Mother’s Day. 365 days a year,” wrote Darron Cardosa, in his book “The Bitchy Waiter: I’m Really Good at Pretending to Care.”
Chefs, servers and owners said that this year guests have set their expectations high: Special occasion meals in a time of rising food prices. In a post-pandemic world, luxury — or rather the appearance of luxury and excess — is “in.” Across the country, customers will get aggravated if their $30 eggs Benedict isn’t dolloped with caviar on Sunday.
Mother’s Day presents “an operational challenge,” said Shawn Walchef, owner of five Cali BBQ eateries in the San Diego area. “It’s the busiest day of the year and also the day guests have the highest expectations. He foresees some fuss over tables on the patio — “In Southern California, everyone wants to sit outside.”