Here's a little something different about waiting tables in California versus Tennessee (the only place I was ever a server), besides the health care and minimum wage: by law restaurants have to not only recycle, but compost.
That means three different bins in the dish area: a black one, a blue one and a green one. Food scraps, paper products like beverage napkins, coffee grounds and other "organic" items go in the green bins, plastics and glass from wine bottles go in the blue, while very little, actually, goes in the black.
I'm in full support of this mandate. I used to stand at the enormous trash barrels at Outback Steakhouse and frown at all the wasted food and landfill fodder. It really made me sad. This arrangement feels a little less gratuitously wasteful.*
So, it's awesome that there are three bins.
But hoo boy, do three bins take a lot of extra precious time.
You're in the weeds, and your table are so fucking mad at you, and you come into the kitchen with a complicated arm load of dirty table items, and you can either dump everything with a quickness into a single, massive tub then gingerly sling flatware into its proper stack and be on your way.
Orrrr, you can get to the kitchen with the same complicated arm load of dirty table items and stand there trying to determine whether the paper liner will decompose or if that plastic will degrade, and I'd be lying if I said I didn't want to just dump and run.
But this is better, even though it is more difficult. And it's just different. Sooner than I know, it won't be.
*And for heaven's sake, the portion sizes at Outback Steakhouse contribute to a tremendous amount of food waste. Another plus for smaller portions than that of a trough.