Side Work
Side work refers to cleaning, organizing, restocking, and maintenance tasks performed by restaurant staff outside of direct customer service, typically completed before, during slow periods, or after shifts.
Side work refers to cleaning, organizing, restocking, and prep tasks performed by restaurant staff outside of direct customer service. These duties include rolling silverware, refilling condiments, polishing glassware, cleaning stations, dishwashing, and organizing storage areas. Side work ensures the restaurant is properly stocked and maintained for smooth service operations.
When Side Work Happens
Side work is completed during three distinct periods throughout a shift. Opening duties prepare the restaurant before service begins—setting tables, stocking stations, brewing coffee, and organizing prep areas. Mid-shift side work happens during slow periods when staff can step away from customer service without impacting operations. Closing duties reset the restaurant for the next day, including deep cleaning stations, restocking supplies, and breaking down equipment.
The timing ensures staff aren’t pulled away from customers during peak hours. A server might refill salt shakers during a lull between lunch and dinner, while kitchen staff organize walk-ins after the dinner rush ends.
Who Does Side Work
All restaurant positions have designated side work responsibilities, not just servers. Front-of-house staff handle tasks like rolling silverware in napkins (called rollups), wiping down server stations, and restocking to-go supplies. Back-of-house kitchen staff complete dishwashing, cleaning workstations, restocking ingredients, and prep work for the next shift. Bartenders polish glassware and restock bar supplies. Bussers organize dish pits and refill service areas.
Side work is usually divided by section and role. A dinner server might be responsible for opening duties in their assigned section, while a server assistant handles refilling ice bins across all sections.
Legal Requirements for Tipped Employees
Federal labor law places specific limits on side work for tipped employees. Under the Fair Labor Standards Act (FLSA) 80/20 rule, tipped workers cannot spend more than 20% of their workweek on non-tip-producing side work. Continuous side work periods should not exceed 30 minutes.
This means servers must be paid full minimum wage (not tipped wage) when performing unrelated non-tipped duties like deep cleaning or extensive inventory management. Tasks directly supporting tip-producing work—like setting tables or pre-bussing—count differently than purely non-customer-facing work. Restaurant operators must track these hours carefully to remain compliant.
Why Side Work Matters
Consistent side work directly impacts operational efficiency and service quality. Proper organization prevents staff from scrambling for supplies during busy periods—no server wants to search for silverware when the dining room is full. Regular cleaning maintains food safety compliance and prevents health code violations.
Side work also controls waste through proper storage organization. Kitchen staff rotating ingredients using FIFO methods during side work reduces spoilage. Clean, organized walk-ins make it easier to see what needs ordering before items expire.
Most restaurants use printed checklists that specify tasks by station, role, and timeframe. This creates accountability across shifts. When closing staff completes their side work properly, opening staff starts with a clean, organized restaurant. Managers often inspect side work before allowing staff to cut for the night.
Common Side Work Tasks
Server side work includes rolling silverware, refilling salt and pepper shakers, polishing glassware, restocking condiments, cleaning beverage stations, organizing to-go supplies, and wiping down menus. Kitchen side work covers dishwashing, scrubbing cutting boards, cleaning stove tops and ovens, restocking plates and utensils at the line, organizing walk-in coolers, and breaking down cardboard boxes.
The specific tasks vary by concept and shift. A breakfast shift might include brewing fresh coffee and cutting fruit, while dinner closing involves breaking down the espresso machine and restocking dessert supplies.
Side Work and Restaurant Culture
Side work creates natural teamwork opportunities when staff help each other complete tasks. Experienced servers often mentor new hires during side work periods, teaching them where supplies are kept and how to work efficiently. This builds the kind of camaraderie that carries into busy service periods.
Side work quality also reflects professional standards. Chefs expect cooks to leave stations clean and organized, embodying the mise en place philosophy. Servers who consistently complete thorough side work earn respect from managers and coworkers. In restaurants where staff works clopens (closing then opening the next morning), good side work makes the transition far less painful.
Common Uses
Side work is used in all restaurant contexts to describe non-service tasks. Managers assign side work through printed checklists: "Your side work tonight is stations 3 and 4—make sure you roll silverware and restock the to-go station." Staff discuss it when planning shift duties: "I'll handle the coffee station side work if you take care of restocking napkins." The term appears on daily task lists, in shift handoff notes, and during pre-shift meetings. Kitchen staff use it the same way: "Finish your side work before you clock out—the walk-in needs organizing and the dish pit needs scrubbing." Both single-word "sidework" and two-word "side work" spellings are acceptable, though "sidework" appears more commonly in formal restaurant management contexts.