Joe's Stone Crab Waiters Get Rich! Hiring Now!

Joes' Stone Crab is looking for a select few servers. Can you cut the mustard (sauce)?
For the most part, the life of a server in a restaurant is thankless.

You spend long hours on your feet, juggling hot dishes and cold drinks while cranky customers and surly managers grate on your last nerve. When it comes time to punch out, you count your tips, only to find it's barely enough to pay the rent. No wonder why most people use the restaurant industry as a way-station to another career path.

There was a time when being a restaurant server was a noble profession. Waiters in dinner jackets and crisp white shirts took pride in offering diners the best experience possible. In return, the waiters were compensated handsomely, making enough to support an entire family. It wasn't rare for a waiter to retire from the establishment where he (or she) had worked all his or her life.

See also: Working at Miami Restaurants and Food Trucks: The Inside Scoop

There are a few restaurants left where serving is both an art and a lucrative profession. One of them is Joe's Stone Crab. The restaurant, celebrating its 100th anniversary, is as famous for service as its stone crab claws.

On the cusp of its seasonal opening on October 15, the legendary restaurant is hiring a select few individuals.

On Monday, October 14, Joe's general manager Brian Johnson is conducting his annual search for three or four servers for the dining room. Before you get your resume together, you better be on your "A" game. "We usually get about 100 people applying for the few spots," Johnson said.

What attributes get one of the few coveted spots? "I look for personality and professionalism. You can't teach someone how to be pleasant to a customer."

Johnson also looks for some solid experience on a candidate's resume. "We don't have time to train someone from the start. A new server will spend five days trailing an experienced server on the floor. It's somewhat old school."

Are the rumors that a server at Joe's Stone Crab makes a six-figure salary during season true? Although Johnson wouldn't get into exact figures, he did say that "servers here do make a good living. They work hard, but the staff comes back year after year."

Johnson should know. The general manager started at Joe's as a server in 1980 and has been GM at the restaurant for 16 years. And he doesn't have the most seniority by a long shot. "My most senior server on the floor started here in 1966," he tells us.

That's job security.

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Location Info

Joe's Stone Crab Restaurant

11 Washington Ave., Miami Beach, FL

Category: Restaurant

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icculus17 topcommenter

who needs college? or high school for that matter!! everyone knows the only thing that matters is the number on your paycheck, who wouldn't want to be a servant all their life?

Tya Eachus
Tya Eachus

The guy who gets people in makes the bank at Joes

drakemallard topcommenter

 Restaurant workers are vulnerable to exploitation due to the work standards in certain parts of the restaurant overworked and underpaid,Unsafe/Unhealthy working Conditions no unemployment and no right. if you say something you get fired. I  had spend about 50 hours a week in one, usually 12 hour shifts   with no breaks. I know this for the FACT that busboy tubs are not  sanitized just clean water. They used same tubs that had "dirty dishes" to  put ice for customer at the bar area.The food handler aka cook   sneezes while  handing food a for the customer ".handle raw and then touch ready to eat food with no gloves" and don't make talked about dirty towel used to clean everything . The glass cup that customer used to drink are not always clean right. Something that sort of goes unsaid is that when a restaurant gets busy. It is often difficult if not nearly impossible to maintain even the semblance of proper hygienic practices. Because the boss at the end of the shift is always  telling you hurry up you are  cost me money and thing like that. Sweat dripping in food, scratching body parts then touching the food. Soggy box of frozen food. the freezer looking like a  tornado it hit what a mess and dirty. I saw those things, I wouldn't eat it. i forgot about the  black mole on the walls around the dishwashing machine. Then again i saw all this things going on.  Nothing Better and safer Than A Home-Cooked Meal. If somebody is willing to work for less they replace you.

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