This article originally appeared on MUNCHIES in February 2015. Welcome back to Restaurant Confessionals, where we talk to the unheard voices of the restaurant industry from both the front-of-house (FOH) and back-of-house (BOH) about what really goes on behind the scenes at your favorite establishments. From a server at a high-end Philadelphia restaurant: As a server, you have to be flexible. You have to be able to cater to different expectations and be able to meet them within the first two minutes of talking to your guests. For me, it’s about how to modify my serving style with each table. For example, one night I had this group of guys. They were in their mid-30s, probably investment bankers—kind of arrogant.[…]