I’m joined in the studio with Siempre Algo’s chef-owner, Brian Hammond as we discuss one of the industry’s longest-running debates: Who works harder the chefs or the servers?

Both myself and Hammond have worked in front-of-house and back-of-house positions during our careers and have experienced the ugly on all sides of the restaurant moat. Do we still hold a bias or is there a middle ground to the discussion that’s plagued numerous restaurant staffers like us?

Listen below and hear how we decipher a solution to the age-old argument once and for all.