Believe It Or Not, Not Everyone Loves Brunch

Who doesn't love brunch? It's basically breakfast that stretches well past noon. A socially acceptable time to drink your weight in booze while it's still light outside, at brunch, no one will judge you if you order a burger and eggs Benedict at the same time. It's a meal that is synonymous with hungover Sundays and lazy rendezvous with friends where restaurants won't be rushing to get you out the door. Plus, there are mimosas, and isn't that reason enough to like brunch?

The word brunch was first coined in 1895 by the British writer Guy Beringer in an essay called "Brunch: A Plea." His theory was simple: Brunch is the perfect way to cure a hangover while recapping the previous night. Centuries later, take one look at Instagram, and you'll find that the essence of brunch remains much the same.

In fact, Dr. Charles Spence from the University of Oxford tells Spoon University that the taste of food and drinks can, based on evidence, change depending on the setting in which it is consumed. Ambiance, service, and the company of people can all make a difference in how an individual perceives taste, which may explain why some people prefer eating the same items at a vibrant brunch rather than at a dull breakfast. But while most diners have a fondness for brunch, those responsible for cooking it have a different opinion about the meal. Servers and chefs think that brunch is the worst shift to work and can actually be an outright nightmare.

It's hard to think about chefs and servers when you're busy biting into a crisp avocado toast or a creamy frittata, but take one look around and you'll quickly see why it's quite possibly the worst shift for them. Table hoggers relaxing and chatting while slowly eating inexpensive meals (at least, compared to the dinner offerings) result in smaller tips for servers. These servers are also typically swamped with drink orders that range from coffee to orange juice to a bloody Mary (or often, all three at once). And that's before you even get into "bottomless" cocktail brunches where everyone is trying to get their money's worth and harassing the waiter for refill after refill before their hour is up. Finally, let's not forget, chances are if you're hungover, the crew is hungover too. Would you want to serve a table full of you and your loudest friends while battling a headache and nausea?

In his book "Kitchen Confidential," Anthony Bourdain confessed that cooks also hate brunch, suggesting diners would be better off skipping the meal entirely. Brunch is often a shift meant for the "B-Team" or for newbies who need to season their kitchen skills during rush hour. It also tends to be the perfect opportunity for restaurants to get rid of the previous night's leftovers as specials; as it's only cooked once or twice a week in most restaurants, brunch ingredients are rarely fresh.

There's no denying that brunch is a right of passage every weekend for most, but it can also get busy, repetitive, and boring for those who cook it and those who eat it. Not only do restaurants lack creative brunch menus and employ a crew that's still reeling from the busy dinner service less than 12 hours before, but it can quickly get unexciting for diners who'd rather not shell out the extra cash for yet another plate of egg and waffles.