1.) He explains that food service workers must act as a sort of chameleon with their customers. They must adapt and read each table/person to maximize their dining experience. He adds that service does not equate to servitude.
2.) Not all menu items are common among differing restaurants. Food service workers must be able to distinguish the menu and explain their locations methods to the customer. This practice requires higher learning and problem solving. Certainly not mindless work that food service has been classified.
3.) Fine dining establishments can have fancy and foreign items that customers have no idea about or even how to say. Service workers in these establishments can obtain a word of authority in these circumstances, leading customers to menu decisions and ultimately having a certain degree of control over their dining experience.
4.) People who have not read this essay might discredit or be unaware of the effort and knowledge it takes to be an effective waiter.
5.) The gap is the misunderstanding that customers have the mentality that food service work is mindless. From a rhetorical context, it might be to impress the authors own discourse community.
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