Musso & Frank Grill Waiter

Sergio Gonzalez dishes on his 41-year tenure as a server at one of L.A.’s great institutions


Photograph by Christina Gandolfo

“I started working at Musso & Frank when I was 19 years old, in 1972. I was in the Naval Academy in Veracruz, and I came to L.A. from Mazatlán to see my grandmother. My uncle worked at the restaurant and asked me to fill in for a few days—and I stayed. This was my first and only job in my life.”

Gonzalez is married and has one daughter and three grandchildren. Even at 61, he is not the most seasoned server at Musso & Frank (“Musso’s,” to regulars). One fellow waiter is 85 and, by Gonzalez’s count, has worked there for 60 years.

Originally opened as Frank’s Café in 1919, the spot was renamed Musso & Frank Grill when owner Frank Toulet teamed with restaurateur Joseph Musso in the early 1920s. It was sold to Italian immigrants Joseph Carissimi and John Mosso in 1927 and has been a Hollywood Boulevard fixture ever since. Today Mosso’s three granddaughters and their children run the place.

Legend has it that Charlie Chaplin challenged Douglas Fairbanks to horseraces down Hollywood Boulevard. The winner generously paid for lunch at Musso’s.

“Celebrities come in often. My first customer was Buddy Ebsen, from The Beverly Hillbillies, and one of my regulars was Steve McQueen. Johnny Depp and Keith Richards are my favorite customers. Me and Johnny, we go back so many years. I have the most celebrities—very loyal clients.”

French chef Jean Rue created the menu, much of which has remained unchanged for 94 years. Two of the signature dishes are steaks and flannel cakes.

“When I started, I made $1.25 an hour with a 50¢ tip, and I used to tip my busboy $1.25. Now it’s $8 an hour and $30 to $40 for my busboy.”

According to the most recent survey by the Bureau of Labor Statistics, there are 2.3 million food servers working in the United States, with a mean annual wage of $20,710. Servers in some fine-dining restaurants can make up to $20 to $50 per hour in tips.

“Sometimes I’d rather be working here than in my house because my wife will say, ‘Sergio, do this, do that, bring the ladder!’ And I’ll say, ‘No, honey, because if I have an accident, I won’t be a waiter anymore! Send somebody else to do it!’ ”

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  • Woody McBreairty

    I am way overdue for a long relaxing dinner at Musso & Frank, but I must be driven so I can have at least two of their legendary martinis.



    • Crystal Angel

      That is a crying shame! That man dedicated his life to that place and that’s the best they could do? Talk about a kick in the arse!

  • Jamieson MacKenzie

    Hats off to Sergio Gonzalez and his 41 years at M&F Grill.

    Since this is the only job he’s ever had, he should be thankful that it’s always been family-owned, and not run by Suit Nazi corporate jackals, or he’d have long ago been fired for talking to a reporter without first getting permission from 30 levels of middle-management cubicle-calves a thousand miles away in an ivory tower.

    Since corporate restaurant chains (like sludge merchant BooBoo’s Debacle) like to call their lowly employees “family members”, does that mean if you’re fired you can sue them for divorce and get half their stuff?