If you’re not as busy as you once were and are looking to be some busier but not too much it might be best to first observe some who are — like Sheila, Grace Ann, Tonia, and the others over at the Ripley Street Big Boy.

Take a seat at the counter and watch these folks in action; it’s a humbling experience. If, after a minute, you aren’t intimidated you may have server potential and qualify to take the next step: pretending to be one. But be forewarned this is not a smooth transition. Right off, you’re going to be very busy.

Here we go — into your practice section. At booth No. 28 two couples are involved in a heated political discussion and they want your opinion. Don’t give it. It’s a tip-losing quandary no matter whose side you take. Now move over to the table where a kid has spilled his chocolate milk, its flow circumnavigating a catsup berm he constructed. He has a squirt gun, it’s pointed at you,

An order is up but it’s not the order from the table whose order was taken first and those folks are aware their order no longer is. They make you aware of their awareness. Take a note, you have discovered the importance of order priority.

You move to the next table but the lady there is on her cell phone and can’t be bothered. Could you stop back later? Do you have a choice? No.

The fellow who was sitting at table No. 60 and left is now back standing next to you. He has a complaint about the bathroom tissue paper being too thin and wants to show you a sheet of it — but you already have an image.

The people over at table 31 are asking for their check. They’re sorry to interrupt but they need to move on, they’re very busy. But they take time to mention their toast was a bit too dark. You thank them for sharing; being polite and efficient are integral to the server experience.

But, none of these experiences reach the essence of what servers do. It’s far more extensive and important than thus far revealed. In fact, it’s more important now than it has ever been.

Seated at table 62 is a person alone, a lady who recently lost her spouse. What do you say to her? Something. Something caring and warm and cheerful. You may be the only person she will speak to this day. You must learn to condense busy and slow time to levels that afford moments your customers need. Being a good server requires this talent.

But you can pick up the tempo for all those guys in booth No. 29. Their teasing merits special treatment. You inform them you have allowed the butter on the top of their pancakes to melt and slide off.

Grace Ann, Tonia, and Sheila all got misty talking about favorite customers. Go ahead, Google “misty.” You’ll get a definition but as a commodity it will not be found by Google searches; good misty can be obtained only from local sources.

Being a server can be as messy as spilled chocolate milk flowing through catsup, as time consuming as a woman on a phone, as stressful as being in the middle of a political debate. But it also provides opportunities to give warmth — a touch, a smile, a word – in the knowledge that what you’re laying down is a foundation upon which people can build a brighter day.

Servers serve us well. Not only do they provide good food politely and efficiently, they do so with genuine feelings of grace and caring. You’ll not find that just anywhere.

You may wish to leave a tip.

Doug Pugh’s Vignettes runs bi-weekly on Tuesdays. He can be reached via email at pughda@gmail.com.