It is time to get to know the heart and soul behind every restaurant experience, the server. Here’s our Q&A with Anna Dixon of Baja Grill in Benton.

 

How long have you been at Baja Grill in Benton?
July of this year. Not long, but it feels like longer.

 

Where were you previously?
I was at Chili’s in Benton.

 

What is it about Baja Grill that makes it such an enjoyable restaurant to work?
The environment, in general, is so caring, especially compared to the other places that I have worked. Heather Baber-Roe is probably one of the best people I’ve worked for. It’s pretty rare to see an owner at the restaurant each day, working and making sure that the clientele really is enjoying everything. Also, the staff is helpful to one another. At some other places, it’s more a “handle it yourself” situation.

 

Be honest, have you tried just about everything on the menu?
Yes, I think the only things that I’ve haven’t tried are the salads and one of the entrée choices.

 

What are some of your favorite items?
Oh my goodness, hmmm … I really like the pork quesadillas. The crab cakes are yummy. The smoked chicken is also super good, and the soup, especially with it getting cold out, is phenomenal.

 

Is there a time that stands out in your mind when a particular table was super kind?
Yes, and they are now my regulars. I was really, really busy behind the bar. I tried my hardest to get to them. They told me it was OK, so long as I turned the game on the television. After the rush, we talked forever, and it didn’t take me but 5 to 10 minutes to knock it all out and give them the best time. Now I see them every Thursday and we’ve hung out outside of work, too. They are super awesome folks. There was also this other lady from Ireland who’d said that I had shown her such a good time that she would bring me something back from Ireland next time she came. I collect keychains (laughs).

 

On the flipside, I’m sure you’ve dealt with some “difficult” customers. What’s usually the best way to handle an individual or group like that?
If possible, definitely kill them with kindness, but not in a rude way. The best thing to do from the start of any problem or difficulty is to let someone above you know. Like, “Hey, this might be a problem later, but we’ll see.” Communication is key.

 

 

When you are working, do you have a particular shoe that you enjoy wearing? One that maybe feels good on your feet.
Snibbs shoes are lightweight and pretty cute.

 

What’s the craziest modification you’ve seen a diner make to a dish at Baja Grill?
This one table literally deconstructed a quesadilla and a burrito to where it was just the empty tortilla. Everything we normally put in it was on the side.

 

Someone walks into Baja Grill and sits at the bar, what cocktail should they order?
Our Daq in a Box is definitely a good one. I’m a margarita fan and Baja’s house-crafted margaritas taste so good and are pretty stout. They get the job done at a decent price.

 

The acid sauce y’all serve is particularly hot. Do you enjoy it?
I like it in the bloody Mary’s or on the brunch items.

 

When it gets super busy at the restaurant, is that when you’re at your best?
Yes. When the restaurant is busy, I can get my things done with my tables. While they’re waiting on food, I can run around and help anywhere else. This helps keep some of the staff at ease. It also helps make sure everyone’s good — both mentally and physically — with the rush and the amount of tables.

 

What advice would you give to a server who is just starting out?
Don’t be scared. Just be patient. It may or may not take a while to get used to things.

 

On a scale of 1-10, how exhausted are you after working a double?
Depends on how busy we get, but it’s never too terrible. Maybe about a 6.

 

What’s one aspect about serving at a restaurant that some folks who’ve never worked in the industry might not realize?
For those who’ve never worked in the industry, just know that we are literally just trying to make it, man. A lot of people either realize this and don’t care or they may not care to realize that servers don’t get a lot of the respect they deserve. You have some people who are so rude to us, but then you have some of the nicest people out there. It’s like what your mom used to say, “If you don’t have anything nice to say, then don’t say it.” We are all human beings. Just because you don’t work in food, doesn’t make you better than us. Just because we do work as servers, doesn’t mean that we aren’t humans. It doesn’t mean that our job isn’t hard. You never know how strong someone is mentally, emotionally, or physically, so just come at everyone with respect and decency, and let’s have a good time.

 

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