Peggy Mayer (Marc Lutz/News-Sentinel)

Ladies in waiting

Lodi waitresses talk about demands and rewards of their work

They're on their feet all day long. They have to possess a mix of grace, patience, memory and stamina. They know that, even if they do the best job they've ever done, they may not get a tip. They're waitresses.

Despite the many demands that come with the job, most waitresses will tell you that they love what they do, and they wouldn't do anything else.

We spoke to three waitresses from three different dining establishments — family diner, microbrewery and upscale restaurant — to find out what it takes to make an enduring waitress ... and why they love their jobs.

Name: Peggy Mayer

Restaurant: Dee Dee's Family Dining

Years experience: 43 years. Mayer started at 12 years old in Fargo, ND.

Best waitressing tip: You've got to watch everything. Not just focusing on your shift. You've got to look over everything.

Q: What does it take to be a great waitress?

A: Loving your job, for one thing. You have to care about your job.

Q: Do your feet ever get used to the job?

A: No. I'm still looking for a pair of good shoes.

Q: What was your best day as a waitress?

A: The last three years have been the best. Since I've started working at Dee Dee's, I've just loved working there. It's a lot of fun. A lot of the old customers from other places have followed me. It's different when you work for a boss that used to be a waitress.

Q: How do you handle rude customers?

A: I just try to overlook it. I say, "I'm sorry if I've offended you."

Q: If you could do this job at any other restaurant in the world, where would it be?

A: That's hard. I've always worked at a family place. I'm really content here. There's only three of us, and we get along really good.

Q: Do you think TV and movies portray waitresses in a negative light?

A: I do. They make them sound like they don't have a life.

Jalayne Shelton

Name: Jalayne Shelton

Restaurant: Lodi Beer Company

Years experience: 5 1/2. Shelton started at Richmaid Restaurant on Cherokee Ave.

Best waitressing tip: Multitasking. You have to be able to take one person's order and know you have food in the window for another, and know that you have to get to that other table as soon as you can.

Q: What kind of person does it take to be a successful waitress?

A: Self-motivated, a positive outlook, has to be multitasking, and it takes self-control. You've got those really picky people sometimes, and you can't tell them "no."

Q: Do you have any advice for someone thinking about becoming a waitress?

A: Take it one step at a time. A lot of people get overwhelmed. If they just take it slow ... the people are still going to be there, and it's OK not to get to them right now — but as soon as you can.

Q: What was your worst day as a waitress?

A: I ended up having a table of six. It was like we were out of everything possible. They wanted white wine, but it wasn't cold and they didn't want it. When it came to ordering, we were out of this one food that they wanted. I was thinking to myself, "It's OK. It's almost over." Then I got another table that was the exact same thing.

Q: Have you ever had a really complicated order? What was it?

A: All the time. We get a lot of people who are on certain diets.

Q: How do you tip when you eat at other restaurants?

A: I know what service should be. For the most part, I've gone to places where it's really good. The second that you notice that they're avoiding you — because you're food is taking a long time — you know that the kitchen is backed up. But I have no problem tipping more than 15 percent if it's good.

Q: Have any other waitresses inspired you?

A: I worked at Richmaid for two years. A lot of those girls have been there for years. My Nana actually did it for a long time. She worked at Hollywood Cafe. I remember being a little girl and going in there, bussing tables. I'd say, "I wanna be just like you." And she'd say, "Don't do it! You don't want to do it!" (laughs)

Denise Key

Name: Denise Key

Restaurant: Wine and Roses Hotel, Restaurant and Spa

Years experience: 30, with 15 years working at Red Lobster.

Best waitressing tip: Treat everyone fairly.

Q: What kind of attitude do you take with you when you start the work day?

A: I like to think I bring a positive attitude with me. It definitely helps the day. You bring negativity, and it just makes the whole day negative.

Q: How long does it take to become a skilled waitress?

A: I think everyone learns something new every day. I don't know that you ever completely know everything. At least five to 10 years, depending on the style of restaurant you serve, (goes) to the knowledge you need to know.

Q: What was the most unbelievable day you've ever had doing this job?

A: When we have unexpected numbers of guests come in. We're prepared for, say, 20 people, and we'll get 70 people. It makes it very challenging, but we have a good support staff here at Wine and Roses.

Q: What was the best tip a customer ever left?

A: I can't say I have a glorified story on that. I can't say someone has come in and left me a lottery ticket. It's a comfortable living, but I don't have a glamorous story to say someone has come in and dropped $1,000 ... YET!

Q: If you could do any other job in the world, what would it be?

A: I'm very satisfied with what I do. Really.

Q: Are there any waitresses who amaze you in the way they do their job?

A: I think everyone has their own style, and I'm pretty happy with my style. I can't say I "role" myself after anyone else. Just within our restaurant, our people are very good at what they do.