They set their shift up so they don’t over-exhaust themselves. They wear condition-appropriate clothing and the high-quality support shoes. They get enough sleep the night before. They eat a big meal before their shift. They bring a snack and to put in their apron pocket. They avoid sugary drinks that cause crashes. They set up a drink in a convenient location before their shift starts.
For every five hours worked, they plan on taking a total of 30 minutes paid rest time. They predict the slow business times they might be able to take breaks ahead of time. They plan on what they’ll eat and where they’ll go. They know to order food from the kitchen only during slow times.
They recognize that it’s a marathon, not a sprint. They are okay to not take on every opportunity that comes their way because they don’t want to overextend themselves. They pace their work and look for quality wins over quantity mediocracy and exhaustion. This means they may share some tables in their section with other servers or may ask to be to assigned to less strenuous positions.
They look out for their teammate’s break needs too. They remind them to take breaks, drink water, eat something or use the bathroom.
They ask their teammates, “is this a good time for me to take a break?” and
“Is there anything you’d like me to do before I take a break?”.
They check with the cooks, “when is a good time to order a team meal?” and
“Is there something that I can order that you would prefer to make?”
They ask their teammates, “Can you watch my section while I take five?” In return, they offer to watch their teammate’s section while they take a break.
They value their personal renewal. They know that taking a break will make them better at providing exceptional service to the guests. They are their own best advocate for breaks. When they know they need a break, they work their way towards one.