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RE: It's important to have the right head count when you make reservations.
I have worked in the industry a while ago, and know that every table, or the lack of them count. I once had a big reservation of 20 people that all ordered food and we only had one chef in the kitchen. The place I worked in was a place where you can eat in the daytime, but people mostly come to party in the evening/night. It was a makeshift club/cafe and the kitchen was open until later for the hungry drinkers.
If we would have been warned that there would be so many food orders, there would be more cooks. And there I was, a server having a big reservation for the first time, feeling so uncomfortable, because the time the first and the last person received their dishes was an hour apart.
Ahh, got to love the waitressing gig :D
Well it puts food on the table. Not the best gig in the world though.
Hard work and extra hours cleaning the tables after work, but when the tips came in, in the end of the day it it was good. Especially from tourists, they tipped much better than locals, but then again, wages are not the best in Latvia.
I feel the pain, though, there is a lot of times when you put an effort and it turns out to be for nothing, a lot of people do not realize that service workers are people, too. But in the end, each job has it's own bad and good sides.