What workplace issues might you encounter as a server in a restaurant?

There isn't any cut-and-dry answer to your Q. You have as much range and control over the kitchen as your supervisors and employers will allow you to have. I'll provide what I believe are the most important points, however each and every place where you work and practice your craft will have its own challenges and hurdles to overcome: As a Chef, YOUR primary goal is: ON A CONSISTENT BASIS, to provide the customers with THE freshest, MOST delicious foods and dishes as you possibly can at a fair price in a clean, enjoyable environment. You have to develop menus and recipes for the kind of clientele/customers you are doing your best to attract and have those folks keep coming back on a consistent basis. To achieve this - AND to survive - you have to do your best to maintain and contain your costs and percentages. You MUST properly train your staff to follow your instructions and recipes AND WATCH for "shrinkage" - stealing. Using closed circuit cameras and a recording system, check your trash cans and dumpster area for food which finds its way out of the refrigerators and the storage areas and into your staff's cars, purses and bags.