I think the greatest danger is slipping in the kitchen, especially while carrying a full tray.  I've never gone down, but I've seen it happen - crew being hurt is bad enough, but think about not knowing where all the broken glass ends up! Lee

Thanks, that's true. How about waiters tripping, slipping or falling in the dining areas? Any experience with waiters cutting themselves with bread knives, foil from bottle tops or polishing glasses with cracks? Any one experienced burned fingertips from hot plates? How about stress syndromes from being faced with a bus load of people knowing that the kitchen will not be able to handle it? How about agravation like giving good service to a table and they leave just one penny or nothing as tip? helmut

I once witnessed two, 200 pound plus waiters, each carrying about 15 fish dinners each to a banquet collide head on, going full steam!  Fish dinners everywhere!  Fortunately no one was hurt. I once burst from the kitchen into the dining room with a full tray.  As a took my first steps into the dining room, there was a shift on the try and I lost control. At that instant, a seated diner facing me saw this happen, our eyes locked, each knowing the full tray was heading his way.  At that exact second, I regained control, only he and I in the entire dining room knew what almost happened! Lee

Only once I saw an argument between the owner and a customer over the bill almost become a fist fight.  The most frightening thing I've seen was fire on a busy Saturday night.  My first restaurant was a 200 year old inn/tavern.  The grill was partially out in the dining area, surrounded by the meat counter and glass.  The cook was working on a dozen "Pittsburgh Style" steaks - that is super well down.  He had put too much fat on the fire, which began to leap six feet into the air, and was sucked in between the walls by the exhaust fans.  I first noticed this while standing outside the building where the fans vents were and saw flame shooting out like a rocket!  I rushed back inside, the cooks were unaware - but then the flames shot back.  While I called 911, the kitchen crew fought this fire, losing at first, with the entire dining room watching calmly, unaware that we were seconds away from disaster.  The fire was between the walls, the Ansul system was useless, and we'd just discharged every extinguisher when the fire dept showed up and got it under control.  This ended the serving night, and all the guests left complaining, not realizing how close we had all come. Cabana