There are times when you go out to eat, that the restaurant you are at, is gonna run out of something. It’s not the end of the world, it’s not a personal attack on you to screw up your entire life, shit just happens.
Some people take this all in stride and say “Okay, then I’ll go with my second choice.” They didn’t get their feathers ruffled and demand to know how this could happen. They simply made another selection, and life goes on.
I used to work at a place whose specialty was roast beef. On rare occasions, everyone who walked through the wanted the same thing, they all ordered the roast beef, and we would run out. People would find it incredulous that we could run out of roast beef. “This is a beef place, how could you run out?!?”
My standard answer was always, “Better we should run out, then try and serve you old shit.” This usually caused them to stop and think for a moment. It’s not like we had the herd grazing out back ready to jump into the oven. There’s 50 other things on the menu, make a choice. When you were a kid, and your mother made meatloaf for dinner, but you wanted fried chicken, did she run to the store, buy some chicken and hurry home to cook it for you? I don’t think so. (Reflect on that, it was a learning experience.)
Then there are the ones who hit you with, "I order that every time I'm here!" Then get all indignant.
"Hey, take a walk on the wild side, venture forth and try something else. you may even find something you like just as much.....or.....dare we even say it, you may find some thing you like better!"
Thursday, September 30, 2010
Wednesday, September 29, 2010
Corporate vs. Private...the interview process
Something came to my attention the other day, that caused me to do some pondering………..
A friend of mine, that I used to work with at a corporate restaurant, came in and applied for job where I currently work. It made me reflect on the difference in the interview process between a corporate restaurant and one that is privately owned.
At a corporate restaurant, one must first fill out a longer than necessary application. Some of the questions not only border on ridiculous, they go way past that line. “What are your goals for the next 12 months?” “What are your long term goals for the next 18 months?” Really? Most people look at being a server as temporary state of affairs, not a lifetime career, well, not a career at all. Just a means to and end, like getting through school, or just for a little extra pocket money.
At one corporate restaurant, when you go to apply for a job, you should plan on spending the afternoon there. First you fill out the application, then you get interviewed for, say, an hour, hour and a half…..you may have to talk to more than one person. Then you have to take the personality test, another half hour to 45 minutes…..the you talk some more, then your talk gets interrupted, so you sit and wait for 15 to 20 minutes……then you find out about the week long training, and the four follows, and the food running shift, no matter what your experience is. And blah, blah, blah. And….they have hired some really serious ass holes.
At a private restaurant…..it goes like this…..
“Hey, I’ve got a friend that I used to work with looking for a job. She’s an excellent server.”
“Good, have her come in and talk to me.”
“She’ll be here this afternoon.”
So she shows up, they talk for maybe 10 minutes, he gives her the application, has her sit at the bar and fill it out.
I go over and talk to her while she’s filling it out, we walk back to the office, the owner looks it over real quick, asks how to pronounce her last name……I tell him she won’t need much training….he says she can follow for a shift and should be good to go. Done.
So my question is: Was all that corporate bull shit really necessary? And, how much time and money do they waste following this process when they still can’t weed out the ass holes?
A friend of mine, that I used to work with at a corporate restaurant, came in and applied for job where I currently work. It made me reflect on the difference in the interview process between a corporate restaurant and one that is privately owned.
At a corporate restaurant, one must first fill out a longer than necessary application. Some of the questions not only border on ridiculous, they go way past that line. “What are your goals for the next 12 months?” “What are your long term goals for the next 18 months?” Really? Most people look at being a server as temporary state of affairs, not a lifetime career, well, not a career at all. Just a means to and end, like getting through school, or just for a little extra pocket money.
At one corporate restaurant, when you go to apply for a job, you should plan on spending the afternoon there. First you fill out the application, then you get interviewed for, say, an hour, hour and a half…..you may have to talk to more than one person. Then you have to take the personality test, another half hour to 45 minutes…..the you talk some more, then your talk gets interrupted, so you sit and wait for 15 to 20 minutes……then you find out about the week long training, and the four follows, and the food running shift, no matter what your experience is. And blah, blah, blah. And….they have hired some really serious ass holes.
At a private restaurant…..it goes like this…..
“Hey, I’ve got a friend that I used to work with looking for a job. She’s an excellent server.”
“Good, have her come in and talk to me.”
“She’ll be here this afternoon.”
So she shows up, they talk for maybe 10 minutes, he gives her the application, has her sit at the bar and fill it out.
I go over and talk to her while she’s filling it out, we walk back to the office, the owner looks it over real quick, asks how to pronounce her last name……I tell him she won’t need much training….he says she can follow for a shift and should be good to go. Done.
So my question is: Was all that corporate bull shit really necessary? And, how much time and money do they waste following this process when they still can’t weed out the ass holes?
Tuesday, September 28, 2010
Famous Sports Personalities....an excerpt from the book
One night, a verrrrrry tall gentleman came in through the back door. (Remember, this door is right by the bar,) Well, it turns out that this gentleman is a professional basketball player. One of the waitri saw him first and recognized him. She discreetly pointed him out to me, which was a good, because otherwise I had no idea who this guy was, and then we quietly told the guys at the bar. You want to talk about being SUBTLE?!? We can’t! These guys were SO INCREDIBLY OBVIOUS! I found it extremely humorous that these so called men could so quickly turn themselves into a herd of “deer in the headlights.”
“Hey Jerry, I just put dog shit in your drink.”
“Yeah, yeah, whatever…okay…ahh….sure….”
“Hey Don, your shirt is on fire!”
“Okay, I’ll get to it in a moment.”
“OH Briiiiannnnn, your wife is screwing another man in the phone booth!“
“Uh-huh, that’s nice…”
See what I mean? Complete morons.
As this very tall gentleman was walking back to his table, I thought all the guys at the bar were auditioning for parts in the next “Exorcist” movie. Until that point, I didn’t know it was possible to actually turn your head THAT far around and not incur serious muscle damage. If there had been any chiropractors in the crowd, they would have been in heaven passing out business cards. You would have thought Lady Godiva just rode through with a fresh haircut. Even then, these fools would have waved her out of the way so they could watch this guy sit down.
Hey guys! Just a hint for future celebrity ogling, first do a chin check and slap your mouth closed. That mouth-hanging-open stare just is not conducive to being cool. At all. I don’t know why I waste my breath. They’re not cool anyways, and never will be.
A little while later I pointed out, “Hey guys, I can’t believe you were staring that hard at another man.” They all came to attention at once.
“Do you know who that was?!?!
I’ll wait until they get both feet back on the ground before I point out to them that just because they were in the same building as greatness doesn’t mean any of it would rub off on them.
Available at the Barnes & Noble website.
“Hey Jerry, I just put dog shit in your drink.”
“Yeah, yeah, whatever…okay…ahh….sure….”
“Hey Don, your shirt is on fire!”
“Okay, I’ll get to it in a moment.”
“OH Briiiiannnnn, your wife is screwing another man in the phone booth!“
“Uh-huh, that’s nice…”
See what I mean? Complete morons.
As this very tall gentleman was walking back to his table, I thought all the guys at the bar were auditioning for parts in the next “Exorcist” movie. Until that point, I didn’t know it was possible to actually turn your head THAT far around and not incur serious muscle damage. If there had been any chiropractors in the crowd, they would have been in heaven passing out business cards. You would have thought Lady Godiva just rode through with a fresh haircut. Even then, these fools would have waved her out of the way so they could watch this guy sit down.
Hey guys! Just a hint for future celebrity ogling, first do a chin check and slap your mouth closed. That mouth-hanging-open stare just is not conducive to being cool. At all. I don’t know why I waste my breath. They’re not cool anyways, and never will be.
A little while later I pointed out, “Hey guys, I can’t believe you were staring that hard at another man.” They all came to attention at once.
“Do you know who that was?!?!
I’ll wait until they get both feet back on the ground before I point out to them that just because they were in the same building as greatness doesn’t mean any of it would rub off on them.
Available at the Barnes & Noble website.
Monday, September 27, 2010
The server's daily workout.....
For all you servers, let’s breakdown our workday and see how it compares to a good workout…..
We’ll start with legs….I’ve never worn a pedometer, but I have heard that on a busy shift you can log a couple of miles. They say brisk walking is good for you, so we’ve got that covered. Now add the carrying of heavy objects. When dealing with a large tray with many plates, it’s not simply lifted onto your shoulder, it has to be hoisted up. Some, like myself use momentum to hoist these trays up, others use the squat approach. They bend at the knees until their shoulder is even with the tray, slide it on, and then use their legs to handle all the weight. Now you have to walk at a brisk pace with the load, then you have to set it down. If it’s too heavy to just lower your arm, you again have to use the squat method, at which time I always hope my knees don’t give out. Add to the mix, stairs. Essentially what you have is a combination of Stairmaster, squats, and bicep curls.
Which brings us to the arms. Just because a small tray with ten drinks on it looks like it’s easy to handle, it’s not, especially when the glasses are heavy to begin with and then they are filled to the brim with liquids. You have to use all the muscles in your tray arm to balance the tray, and with every glass you remove, the point of balance changes. Meanwhile your free arm is constant motion setting glasses down, and you can’t do it fast enough, because your tray arm feels like it wants to break. So biceps, triceps, whatever the muscles in your forearm are called, they’re all getting a good workout.
And now for the stretching…..You’re clearing plates off of a table, you have a stack of plates in one arm, your free arm is again moving as quickly as possible as the load of plates in the other grows ever more heavy, you’re trying to reach around people, and then you get to the grand dame who can’t budge an inch so you can reach around her, you say “Excuse my reach” as your elbow almost grazes her face, you’re reaching as far as you can, bending at the waist, your shoulder is practically in her face now, you feel like a contortionist from the Cirque De Soliel, you’re in the danger zone of dropping all the plates in your other arm or falling over, or both…..and all you want to do is shout, “Hey moron! Would it kill you to do a little manual labor and slide the plate towards me a few inches?”
All the bending and stretching also incorporates your back and abs to a degree we don’t even bother to think about.
Set one of the server workout complete. Repeat.
We’ll start with legs….I’ve never worn a pedometer, but I have heard that on a busy shift you can log a couple of miles. They say brisk walking is good for you, so we’ve got that covered. Now add the carrying of heavy objects. When dealing with a large tray with many plates, it’s not simply lifted onto your shoulder, it has to be hoisted up. Some, like myself use momentum to hoist these trays up, others use the squat approach. They bend at the knees until their shoulder is even with the tray, slide it on, and then use their legs to handle all the weight. Now you have to walk at a brisk pace with the load, then you have to set it down. If it’s too heavy to just lower your arm, you again have to use the squat method, at which time I always hope my knees don’t give out. Add to the mix, stairs. Essentially what you have is a combination of Stairmaster, squats, and bicep curls.
Which brings us to the arms. Just because a small tray with ten drinks on it looks like it’s easy to handle, it’s not, especially when the glasses are heavy to begin with and then they are filled to the brim with liquids. You have to use all the muscles in your tray arm to balance the tray, and with every glass you remove, the point of balance changes. Meanwhile your free arm is constant motion setting glasses down, and you can’t do it fast enough, because your tray arm feels like it wants to break. So biceps, triceps, whatever the muscles in your forearm are called, they’re all getting a good workout.
And now for the stretching…..You’re clearing plates off of a table, you have a stack of plates in one arm, your free arm is again moving as quickly as possible as the load of plates in the other grows ever more heavy, you’re trying to reach around people, and then you get to the grand dame who can’t budge an inch so you can reach around her, you say “Excuse my reach” as your elbow almost grazes her face, you’re reaching as far as you can, bending at the waist, your shoulder is practically in her face now, you feel like a contortionist from the Cirque De Soliel, you’re in the danger zone of dropping all the plates in your other arm or falling over, or both…..and all you want to do is shout, “Hey moron! Would it kill you to do a little manual labor and slide the plate towards me a few inches?”
All the bending and stretching also incorporates your back and abs to a degree we don’t even bother to think about.
Set one of the server workout complete. Repeat.
Friday, September 24, 2010
Favorite day of the week-Friday!
My favorite day of the week has always been Friday. Back when I was in school, it was the end of a long arduous week of boring classes. (I wasn’t too crazy about school.)
For a good part of the population, it’s the end of the work week. Time to relax, ponder about what can be done with the next two days off….it’s usually the busiest after work Happy Hour day…time to breath.
For those of us in the restaurant industry, it’s oftentimes the busiest day. While the rest of the world is winding down, we’re doing the opposite. We’re gearing up for the busy night….it’s our money day. The more we see of the rest of the winding down world, the happier we are.
Ya gotta put on your game face and get ready to run. The rest of the world has no idea how hard we work so they can relax. And we love every minute of it. We get that old adrenaline thing going…..flying around all the corners on two wheels…..(and yes, we have quite a few near collisions with each other, tearing around those corners, but somehow we never crash. It’s like we develop a close range radar system where we have the ability to stop abruptly, keep the tray level and sidestep around each other. Don’t try this at home.)
We are energy and agility personified. (Watch the staff next time you eat out) At the end of the shift, it’s our turn to take a deep breath, stand back for a minute, grab a cold drink and sigh. Though tired we may be, after all, we just ran the restaurant decathlon, (events to be described in a later blog) and now we have to clean the restaurant. But! We can still rally ourselves up to go out for the rest of the night.
One man I worked for posted a sign in the back office that said it all: “If you don’t think the dead come back to life, you should see this place at closing time.”
For a good part of the population, it’s the end of the work week. Time to relax, ponder about what can be done with the next two days off….it’s usually the busiest after work Happy Hour day…time to breath.
For those of us in the restaurant industry, it’s oftentimes the busiest day. While the rest of the world is winding down, we’re doing the opposite. We’re gearing up for the busy night….it’s our money day. The more we see of the rest of the winding down world, the happier we are.
Ya gotta put on your game face and get ready to run. The rest of the world has no idea how hard we work so they can relax. And we love every minute of it. We get that old adrenaline thing going…..flying around all the corners on two wheels…..(and yes, we have quite a few near collisions with each other, tearing around those corners, but somehow we never crash. It’s like we develop a close range radar system where we have the ability to stop abruptly, keep the tray level and sidestep around each other. Don’t try this at home.)
We are energy and agility personified. (Watch the staff next time you eat out) At the end of the shift, it’s our turn to take a deep breath, stand back for a minute, grab a cold drink and sigh. Though tired we may be, after all, we just ran the restaurant decathlon, (events to be described in a later blog) and now we have to clean the restaurant. But! We can still rally ourselves up to go out for the rest of the night.
One man I worked for posted a sign in the back office that said it all: “If you don’t think the dead come back to life, you should see this place at closing time.”
Thursday, September 23, 2010
Please stop stealing my pens.....
I realize that a pen is not a big ticket item…but it is a necessary item, both for me and the customer. I obviously need it to write down your order (because there’s no way I can remember everything you said, especially when you rewrite the menu) and if you are charging your meal, then you need it to sign the charge slip. The pen is a tool of my trade, and when you are signing your charge slip, the pen is on loan. It is not a gift. It is not part of any promotion going on, like “Buy two dinners, get a free pen.”
I used to buy the really cheap pens, you know, 10 for a $1.59, the kind that have the caps. But it gets to be a hassle to dig the cap out of your pocket every time and put it back on the pen, after all, we are all about efficiency. Besides that, if you don’t put the cap back on, or forget to, sooner or later you’re going to reach into your pocket and get a handful of ink. I lost 8 of those pens in one night, to a table of Japanese businessmen who were here for the auto show. Really, you’re here for a meal, not to pilfer souvenirs.
So, after the ink all over the hand incident, I started buying pens that clip to your pocket and click shut. I get them at the dollar store, a three pack for $1.00.
As you can see they’re not expensive, but they are a necessity and a convenience. If I’m down to one pen by the end of the evening, you need to sign a charge and I need to take an order, it would very tacky (but necessary) for me to hover over you while you sign said charge slip. But not as tacky as stealing my pens.
I like shopping at the dollar store, but I don’t want to be the sole reason they stay in business.
I used to buy the really cheap pens, you know, 10 for a $1.59, the kind that have the caps. But it gets to be a hassle to dig the cap out of your pocket every time and put it back on the pen, after all, we are all about efficiency. Besides that, if you don’t put the cap back on, or forget to, sooner or later you’re going to reach into your pocket and get a handful of ink. I lost 8 of those pens in one night, to a table of Japanese businessmen who were here for the auto show. Really, you’re here for a meal, not to pilfer souvenirs.
So, after the ink all over the hand incident, I started buying pens that clip to your pocket and click shut. I get them at the dollar store, a three pack for $1.00.
As you can see they’re not expensive, but they are a necessity and a convenience. If I’m down to one pen by the end of the evening, you need to sign a charge and I need to take an order, it would very tacky (but necessary) for me to hover over you while you sign said charge slip. But not as tacky as stealing my pens.
I like shopping at the dollar store, but I don’t want to be the sole reason they stay in business.
Wednesday, September 22, 2010
The agony of the indesicive.....
If you are an indecisive person (and if you’re pondering whether or not you are, then you are) I realize that the ordering process in a restaurant can be somewhat agonizing for you. But you are not alone, it is also agonizing for the server taking your order.
Let’s use a table of four that was in the other night as an example…..
After giving them some time to look over the menu, I approached the table and asked if they were ready to order. Three out of four said yes, and the fourth couldn’t answer the question. It’s a simple matter of yes or no, and no, is an acceptable answer. I can come back in a few minutes, because there are about 30 other things I can be doing right now, (the place is packed, we’re as busy as we could possibly be) and watching you read the menu is not something I want to waste time doing.
So I get the order from the other 3 people, (hoping, against all odds), that you will be ready when I am done with them, but the odds win out, and you are not. I offer to give you more time, but once again, you cannot answer this as your eyes glaze over while you stare at the menu as though it were written in hieroglyphics. Perhaps you need help with the big words, perhaps all the words are now blurring together, I, don’t know. All I know is that my list of things to do is growing ever longer and you have put me into agony as I try my best to remain patient. I also know that life as we know it will not end because you choose the meat sauce over the marinara.
In circumstances such as these, I think a “designated order person” should be assigned to you. Think about it, that way, every time you go to a restaurant, it will be an adventure. And, every server you encounter, will no longer be looking for the cattle prod and wondering how zaps it will take before you finally make up your mind.
Let’s use a table of four that was in the other night as an example…..
After giving them some time to look over the menu, I approached the table and asked if they were ready to order. Three out of four said yes, and the fourth couldn’t answer the question. It’s a simple matter of yes or no, and no, is an acceptable answer. I can come back in a few minutes, because there are about 30 other things I can be doing right now, (the place is packed, we’re as busy as we could possibly be) and watching you read the menu is not something I want to waste time doing.
So I get the order from the other 3 people, (hoping, against all odds), that you will be ready when I am done with them, but the odds win out, and you are not. I offer to give you more time, but once again, you cannot answer this as your eyes glaze over while you stare at the menu as though it were written in hieroglyphics. Perhaps you need help with the big words, perhaps all the words are now blurring together, I, don’t know. All I know is that my list of things to do is growing ever longer and you have put me into agony as I try my best to remain patient. I also know that life as we know it will not end because you choose the meat sauce over the marinara.
In circumstances such as these, I think a “designated order person” should be assigned to you. Think about it, that way, every time you go to a restaurant, it will be an adventure. And, every server you encounter, will no longer be looking for the cattle prod and wondering how zaps it will take before you finally make up your mind.
Monday, September 20, 2010
I'm so glad restaurants have crayons, now....
I went out to have a bite to eat with my son, last night, he’s 23. As we were talking, I remembered a time I had taken him out to eat, about 20 years ago…….
We were sitting in an Italian restaurant, with a friend of mine, and her two sons…..my son was the youngest of the group…..he was getting a little restless, so I started digging through my purse to see if I had anything that would keep him occupied. (The restaurant didn’t have any crayons.) But aha! I found a tube of chap stick. It was mint flavored. But the chap stick in itself wasn’t enough to keep him occupied, so I gave him a fork. NOW…..he was happy. He was using the fork to dig the chap stick out of the tube, so all was quiet…apparently my son had set the fork back down on the table, and I hadn’t noticed. My salad arrived, so I reached for my fork and took a bite. Yep, it was the fork my son was using as a chap stick digging tool……so don’t bother trying a salad with Italian dressing and mint chap stick, it’s not so good.
In the midst of laughter, my son asks, (trying to sound slightly exasperated) “What kind of parent gives their kid a tube of chap stick and fork to play with?” All I could do was laugh harder.
Then, as he tries to keep a straight face he comments, (trying to use that tone again) “You know, that whole incident could have been avoided if you had thought to throw a few crayons in your purse.” (Hey, wait a minute! Who's the parent here)
“True enough, but then if I had, we wouldn’t be sitting here laughing our asses off 20 years later.”
We were sitting in an Italian restaurant, with a friend of mine, and her two sons…..my son was the youngest of the group…..he was getting a little restless, so I started digging through my purse to see if I had anything that would keep him occupied. (The restaurant didn’t have any crayons.) But aha! I found a tube of chap stick. It was mint flavored. But the chap stick in itself wasn’t enough to keep him occupied, so I gave him a fork. NOW…..he was happy. He was using the fork to dig the chap stick out of the tube, so all was quiet…apparently my son had set the fork back down on the table, and I hadn’t noticed. My salad arrived, so I reached for my fork and took a bite. Yep, it was the fork my son was using as a chap stick digging tool……so don’t bother trying a salad with Italian dressing and mint chap stick, it’s not so good.
In the midst of laughter, my son asks, (trying to sound slightly exasperated) “What kind of parent gives their kid a tube of chap stick and fork to play with?” All I could do was laugh harder.
Then, as he tries to keep a straight face he comments, (trying to use that tone again) “You know, that whole incident could have been avoided if you had thought to throw a few crayons in your purse.” (Hey, wait a minute! Who's the parent here)
“True enough, but then if I had, we wouldn’t be sitting here laughing our asses off 20 years later.”
It’s a great feeling for all concerned when everything flows smoothly on a busy night. It’s an even greater feeling, when you’re down 2 servers and a cook on a Saturday night, the place is far busier than anyone expected, and everything flows in sync, and t all seems to happen in the blink of an eye.
It was as if someone shot off the starting gun, the doors flew open, and the crowds swarmed in. Literally.
Typically, Friday is busier than Saturday, and Friday wasn’t the best last week. So we figured Saturday, being short staffed and all, would be fine, we may have to hustle a bit, but it would work out. And then BAM! I think it may have been one of those Murphy’s Law things …..within 30 minutes, everyone had to go on auto-pilot, there was no time to think about it, just time to do.
I was working the bar in the lounge, the tables filled up, I had to pick up 4 tables. People were coming in so fast, the hostess was seating them wherever she could, the servers and myself had to decide who was taking which table. "I'll get the drinks for this one, then you take over, Mike is refilling all the coffees and waters, Kathy picked up that table...has anyone been over to those 2 yet? Shit! I gotta go pour some drinks.....can you see if my entrees are up while you're in the kitchen, I'll start clearing your table by the window..." and so the night went.... Oh, did I mention there was also a wedding reception and a huge birthday party going on in 2 of the banquet rooms? Both of which were consuming mass quantities of alcohol
The owner was clearing tables, scooping ice cream, restocking bar glasses, washing dishes, and doing whatever needed to be done. The manager was doing much the same. Every server, busboy and the entire kitchen staff were stretched to the limit, and it was all in sync. It all went amazingly well……there were no problems, we had no time for problems.
It felt good to be pushed to the limit, and pull it off. We were the definition of teamwork! Adrenaline junkies unite!
It was as if someone shot off the starting gun, the doors flew open, and the crowds swarmed in. Literally.
Typically, Friday is busier than Saturday, and Friday wasn’t the best last week. So we figured Saturday, being short staffed and all, would be fine, we may have to hustle a bit, but it would work out. And then BAM! I think it may have been one of those Murphy’s Law things …..within 30 minutes, everyone had to go on auto-pilot, there was no time to think about it, just time to do.
I was working the bar in the lounge, the tables filled up, I had to pick up 4 tables. People were coming in so fast, the hostess was seating them wherever she could, the servers and myself had to decide who was taking which table. "I'll get the drinks for this one, then you take over, Mike is refilling all the coffees and waters, Kathy picked up that table...has anyone been over to those 2 yet? Shit! I gotta go pour some drinks.....can you see if my entrees are up while you're in the kitchen, I'll start clearing your table by the window..." and so the night went.... Oh, did I mention there was also a wedding reception and a huge birthday party going on in 2 of the banquet rooms? Both of which were consuming mass quantities of alcohol
The owner was clearing tables, scooping ice cream, restocking bar glasses, washing dishes, and doing whatever needed to be done. The manager was doing much the same. Every server, busboy and the entire kitchen staff were stretched to the limit, and it was all in sync. It all went amazingly well……there were no problems, we had no time for problems.
It felt good to be pushed to the limit, and pull it off. We were the definition of teamwork! Adrenaline junkies unite!
Friday, September 17, 2010
The best tool in your bartending arsenal.....
Okay, yesterday I said we’d talk about the best tool any bartender can have in their arsenal, so here goes…….
It’s the art of listening. Simple.
The people who sit at your bar are by nature, social able creatures. If they only wanted to talk to each other, they’d sit at a table. Sure, they’re there to see you, talk to you, but not to listen to you prattle on about everything. You must listen to everyone, find out what they want to talk about, what their interests are. AND, (notice this is a big “and“) since no on this earth knows everything, (and I've met plenty who think they do) don’t pretend that you do, you’ll just come across as phony. A conversation is an activity that involves all parties, not just the bartender rambling on. Ask questions, after all, every conversation is a learning opportunity, it’s a give and take, an exchange of information.
Let’s use last night as an example….two gentlemen came in, and after perusing the bottles on the back of the bar, both ordered Dewar's scotch on the rocks, pretty generic. After ordering, they realized that at the other end of the bar, we have about 30 different varieties of scotch. This piqued their interest…so I handed them the list of all the scotch we carry. After listening for a few minutes I realized that these gentlemen were scotch connoisseurs.
Quite frankly, I don’t know shit about scotch, (other than the fact that I don’t care for it) but these guys did. So I took the opportunity to ask few questions and listen to what they had to say. They were a wealth of information! And now I know a lot more about scotch, than I did two days ago. Had I pretended to know something I didn’t, these two would have seen through me in a New York minute.
People love to share what they know! Learn to love to listen! It’s one of the best educations you give yourself. Life is a never ending process of learning!
It’s the art of listening. Simple.
The people who sit at your bar are by nature, social able creatures. If they only wanted to talk to each other, they’d sit at a table. Sure, they’re there to see you, talk to you, but not to listen to you prattle on about everything. You must listen to everyone, find out what they want to talk about, what their interests are. AND, (notice this is a big “and“) since no on this earth knows everything, (and I've met plenty who think they do) don’t pretend that you do, you’ll just come across as phony. A conversation is an activity that involves all parties, not just the bartender rambling on. Ask questions, after all, every conversation is a learning opportunity, it’s a give and take, an exchange of information.
Let’s use last night as an example….two gentlemen came in, and after perusing the bottles on the back of the bar, both ordered Dewar's scotch on the rocks, pretty generic. After ordering, they realized that at the other end of the bar, we have about 30 different varieties of scotch. This piqued their interest…so I handed them the list of all the scotch we carry. After listening for a few minutes I realized that these gentlemen were scotch connoisseurs.
Quite frankly, I don’t know shit about scotch, (other than the fact that I don’t care for it) but these guys did. So I took the opportunity to ask few questions and listen to what they had to say. They were a wealth of information! And now I know a lot more about scotch, than I did two days ago. Had I pretended to know something I didn’t, these two would have seen through me in a New York minute.
People love to share what they know! Learn to love to listen! It’s one of the best educations you give yourself. Life is a never ending process of learning!
Thursday, September 16, 2010
The art of promotion.....
One of the servers came up to the service bar last night, and ordered a drink called “Sex on the beach.” I hadn’t had anyone order one of those in years, couldn’t remember exactly what went in it, looked in the drink recipe book that was behind the bar, it wasn’t in there….and then the server said she would look it up on her phone….something I would not have thought to do. I think it had a vague resemblance to what little I could remember about it….but my point is, at the time this drink was invented, I believe people ordered it more for the name, than anything else.
The same can be said if you order a “Between the Sheets. ” People are out to have fun, so they order a “fun drink..” The problem with these drinks is, when you move from one geographical area to the next, the recipe will be different. It’s kind of like the old telephone game, you know, where one person tells someone something, they repeat it to the person next to them, and so on and so on, and by the time the message gets to the last person in line, it seldom resembles the original message. This is what happens to these “fad” drink recipes, and it doesn’t seem to matter.
The promotional genius behind this drink, isn’t that it’s the best tasting drink in the world, it’s the name. The same holds true for the martini fad. A Chocolate Martini sounds a little classy and enticing, the same would not hold true if someone had decided to call it a “Coco Puff.”
Tomorrow, we’ll talk about the best promotional tool any bartender can have in their arsenal.
The same can be said if you order a “Between the Sheets. ” People are out to have fun, so they order a “fun drink..” The problem with these drinks is, when you move from one geographical area to the next, the recipe will be different. It’s kind of like the old telephone game, you know, where one person tells someone something, they repeat it to the person next to them, and so on and so on, and by the time the message gets to the last person in line, it seldom resembles the original message. This is what happens to these “fad” drink recipes, and it doesn’t seem to matter.
The promotional genius behind this drink, isn’t that it’s the best tasting drink in the world, it’s the name. The same holds true for the martini fad. A Chocolate Martini sounds a little classy and enticing, the same would not hold true if someone had decided to call it a “Coco Puff.”
Tomorrow, we’ll talk about the best promotional tool any bartender can have in their arsenal.
Wednesday, September 15, 2010
Stupid lines that men use...(and shouldn't)
This is an excerpt from “The Bar Wench From Hell”…..(page 204)
Before I get started, let me give you guys a few tips.
Number 1: If you think it may be a stupid line, don’t use it.
Number 2: If you think it is the slickest line in the world, don’t use it, it will be stupid.
Number 3. If you think you can charm the bartender because you are too smooth to be true, you would be better off just keeping your mouth shut and watching television. Otherwise you’ll just end up humiliating yourself, And the bartender WILL share your unfortunate decision to try to be cool with everyone!
In fact, don’t use any lines at all. None of them work, and they can be somewhat insulting.
For example, (this is you speaking), “If I said you had a beautiful body would you hold it against me?”
Reply: “Oh, get original! Can’t you come up with something that someone else hasn’t already used a thousand time? Using an old worn out line just puts you way down on the food chain. You would have been off just saying hello. So here’s a question to answer your question: Are you desperate or just stupid?
Another old tired line: “Where have you been all my life?”
Reply: “Avoiding you.”
“No, seriously, why haven’t we met before?”
“No, seriously, I’ve been avoiding you.”
And yet another over used, worn out, please let’s just put this one to rest line: “What’s a nice girl like you doing in a place like this?”
Reply: “Kicking ass first and takin’ names later.”
“But I just thought…..”
“Obviously , you didn’t.”
And another……”Why don’t we go someplace quiet when you get off work?”
Reply: “Why don’t you shut up and it’ll be quiet now?”
And the list goes on…….
“Hey good lookin’, what ya got cookin’?”
Reply: “Witches brew.”
“Hey Sweetheart, we’d look real good together.”
Reply: “I don’t date men that use more hairspray than I do”
Before I get started, let me give you guys a few tips.
Number 1: If you think it may be a stupid line, don’t use it.
Number 2: If you think it is the slickest line in the world, don’t use it, it will be stupid.
Number 3. If you think you can charm the bartender because you are too smooth to be true, you would be better off just keeping your mouth shut and watching television. Otherwise you’ll just end up humiliating yourself, And the bartender WILL share your unfortunate decision to try to be cool with everyone!
In fact, don’t use any lines at all. None of them work, and they can be somewhat insulting.
For example, (this is you speaking), “If I said you had a beautiful body would you hold it against me?”
Reply: “Oh, get original! Can’t you come up with something that someone else hasn’t already used a thousand time? Using an old worn out line just puts you way down on the food chain. You would have been off just saying hello. So here’s a question to answer your question: Are you desperate or just stupid?
Another old tired line: “Where have you been all my life?”
Reply: “Avoiding you.”
“No, seriously, why haven’t we met before?”
“No, seriously, I’ve been avoiding you.”
And yet another over used, worn out, please let’s just put this one to rest line: “What’s a nice girl like you doing in a place like this?”
Reply: “Kicking ass first and takin’ names later.”
“But I just thought…..”
“Obviously , you didn’t.”
And another……”Why don’t we go someplace quiet when you get off work?”
Reply: “Why don’t you shut up and it’ll be quiet now?”
And the list goes on…….
“Hey good lookin’, what ya got cookin’?”
Reply: “Witches brew.”
“Hey Sweetheart, we’d look real good together.”
Reply: “I don’t date men that use more hairspray than I do”
Tuesday, September 14, 2010
Understanding separate checks....
Ah, the great separate check debate…..for the most part, given the computers most restaurants work with now, separate checks are not a problem…however there are some basic ground rules that go with this, and most are based on common sense.
Many computers work on a set numbering system…..the server will determine where seat number one is, and go around the table from there, so everything guest number one orders will be entered on seat one, then seat number two etc. I always tell everyone that separate checks are no problem, as long as you don’t switch seats on me. If you start playing musical chairs, then I throw them all in the middle of the table and you can sort it out.
If there are 8 or 10 people at a table, and you want separate checks for everyone, common sense would dictate that it will take 8 to 10 times as long to make change, so don’t start telling us you are in a hurry when it comes time to pay the bill.
If there are two of you at a table, you declare that you want separate checks…and then order the EXACT same thing, right down to your choice of beverage, perhaps it would be more discreet of you to carry a calculator than to announce to the world your inability to do simple math.
One of my favorites: when you have a large group of people, say 20, and someone at one end says they want separate checks, and on their check they want themselves (the husband or wife will point at the two of them) and then also put their daughter on the same check, as they gesture to the other end of the table, where four young girls are sitting, and my sister. Okay, I have never seen you people before, I don’t know who your daughter is, or who your sister is. Could we be a little more specific please?
Many computers work on a set numbering system…..the server will determine where seat number one is, and go around the table from there, so everything guest number one orders will be entered on seat one, then seat number two etc. I always tell everyone that separate checks are no problem, as long as you don’t switch seats on me. If you start playing musical chairs, then I throw them all in the middle of the table and you can sort it out.
If there are 8 or 10 people at a table, and you want separate checks for everyone, common sense would dictate that it will take 8 to 10 times as long to make change, so don’t start telling us you are in a hurry when it comes time to pay the bill.
If there are two of you at a table, you declare that you want separate checks…and then order the EXACT same thing, right down to your choice of beverage, perhaps it would be more discreet of you to carry a calculator than to announce to the world your inability to do simple math.
One of my favorites: when you have a large group of people, say 20, and someone at one end says they want separate checks, and on their check they want themselves (the husband or wife will point at the two of them) and then also put their daughter on the same check, as they gesture to the other end of the table, where four young girls are sitting, and my sister. Okay, I have never seen you people before, I don’t know who your daughter is, or who your sister is. Could we be a little more specific please?
Monday, September 13, 2010
Didn't see that coming......
Sometimes I love those “Didn’t see that coming” situations. Especially when you realize that you can have a lot of fun with them. Take my current place of employment for example…. I knew when I started that my ex-husbands current girlfriend was the manager, after all, that’s how I got the job….but he and I are ancient history from the last millennium. And, I knew that the singer was his 4th ex-wife, so nothing surprising there…but what I didn’t see coming was just how much fun could be had out of the situation.
So now, the manager is gone. That leaves number 2 and 4, and now I am behind the bar, which is in the lounge where the singer is stationed.
On Friday night, in between songs, I shouted over to Deb, the singer, that I was gonna explain to these three people, who were sitting at the bar, how we were, in some sort of pseudo manner related. She immediately points to the table in front her, where some of her friends were sitting, and tells them, “You’ve gotta hear this story!”
Other tables hear this exchange, turn their heads and tune in….So I tell them the sister-in-law theory I mentioned in another blog….to recap: “Since we were both married to the same man (at different times) does that make us sisters-in-law?”
Everyone ponders this for a moment, (since this is not your average, everyday situation) and then the whole room laughs together, and laughter is a good thing.
So now, the manager is gone. That leaves number 2 and 4, and now I am behind the bar, which is in the lounge where the singer is stationed.
On Friday night, in between songs, I shouted over to Deb, the singer, that I was gonna explain to these three people, who were sitting at the bar, how we were, in some sort of pseudo manner related. She immediately points to the table in front her, where some of her friends were sitting, and tells them, “You’ve gotta hear this story!”
Other tables hear this exchange, turn their heads and tune in….So I tell them the sister-in-law theory I mentioned in another blog….to recap: “Since we were both married to the same man (at different times) does that make us sisters-in-law?”
Everyone ponders this for a moment, (since this is not your average, everyday situation) and then the whole room laughs together, and laughter is a good thing.
Friday, September 10, 2010
A new season starts......
I’m always a little reluctant to let go of summer...but it’s not like I have a choice in that, Mother Nature will do with the weather, whatever she pleases. But according to the calendar, Labor Day weekend, is the official end of summer. In Michigan, it seems like everyone heads north for the last hurrah of summer….which leaves the restaurants a little on the empty side. Well, basically, you could shoot a cannon through the restaurant, and no one would get hurt.
And then….the first day of school…. It’s as if life outside the world of academia has ceased to exist. It was soooo slow, and then you get that one last table of folks who are oblivious to anything outside of a three foot perimeter of themselves. They are an interesting breed. I didn’t see any white canes or seeing eye dogs when they entered, but they take no notice to the fact that they are the only one’s there, for the entire duration of their visit…..”the kitchen is about to close” means nothing to them. The server tries to get their order, but it’s a little difficult when they have their cell phone on speaker, and they’re all hovering over it like it was the hotline from the White House. So we all end up staying past closing time, (apparently the ability to tell time is not one of their strong points).
Suddenly, the next day, life resumes at it’s normal pace…..once that first day of school is out of the way, everyone is back to their normal routine, and business starts to pick up at restaurants. It’s a good season for us, the doldrums of summer are over.
So yes, I am reluctant to let go of summer, but I am so ready to be busy again. Bring it on!
And then….the first day of school…. It’s as if life outside the world of academia has ceased to exist. It was soooo slow, and then you get that one last table of folks who are oblivious to anything outside of a three foot perimeter of themselves. They are an interesting breed. I didn’t see any white canes or seeing eye dogs when they entered, but they take no notice to the fact that they are the only one’s there, for the entire duration of their visit…..”the kitchen is about to close” means nothing to them. The server tries to get their order, but it’s a little difficult when they have their cell phone on speaker, and they’re all hovering over it like it was the hotline from the White House. So we all end up staying past closing time, (apparently the ability to tell time is not one of their strong points).
Suddenly, the next day, life resumes at it’s normal pace…..once that first day of school is out of the way, everyone is back to their normal routine, and business starts to pick up at restaurants. It’s a good season for us, the doldrums of summer are over.
So yes, I am reluctant to let go of summer, but I am so ready to be busy again. Bring it on!
Thursday, September 9, 2010
Happy 100th blog day!
This is my Happy 100th blog day! So, that being said, it made me think back once again, to what keeps us here in this industry. When you break it all down, as servers we move around very quickly, carrying heavy things. As bartenders, we run around very quickly, grabbing bottles and pouring drinks as though we were an octopus with eight arms.
No two days are ever the same……some days are golden, you’re in sync with the world and everything goes good. Other days you get every idiot in the world in your section, and each time you go in the kitchen you cuss your brains out so you can walk back into the dining room with a smile plastered on your face, after all, you can never let them see you sweat.
What it breaks down to, is, you get to challenge yourself every time you work. Can I do it better, can I do it faster, how can I be more organized……physical aspects aside, it’s a great mental exercise. The measure of how well you did, is the cash in your pocket at the end of the night.
It’s a passion for the industry…..knowing that you made a 90th birthday party a successful event……that’s an event in the lives of the people involved that will never happen again. You’ve got one shot to make it right. After all is said and done, you pick up the signed charge slip, to which 18% gratuity was added, and you see they gave you an additional 50% percent of the gratuity, it’s instant gratification for a job well done.
As always, it’s the interaction with the people, it’s always all about the people.
We restaurant workers are a different breed, and it’s something we should all take pride in. If we had to work at a desk from 9 to 5, (and there’s nothing wrong with that) we would shrivel up and die. We’re different, and we need to celebrate that. It’s what makes the world go around. No matter how big or small, we can celebrate victories every day.
No two days are ever the same……some days are golden, you’re in sync with the world and everything goes good. Other days you get every idiot in the world in your section, and each time you go in the kitchen you cuss your brains out so you can walk back into the dining room with a smile plastered on your face, after all, you can never let them see you sweat.
What it breaks down to, is, you get to challenge yourself every time you work. Can I do it better, can I do it faster, how can I be more organized……physical aspects aside, it’s a great mental exercise. The measure of how well you did, is the cash in your pocket at the end of the night.
It’s a passion for the industry…..knowing that you made a 90th birthday party a successful event……that’s an event in the lives of the people involved that will never happen again. You’ve got one shot to make it right. After all is said and done, you pick up the signed charge slip, to which 18% gratuity was added, and you see they gave you an additional 50% percent of the gratuity, it’s instant gratification for a job well done.
As always, it’s the interaction with the people, it’s always all about the people.
We restaurant workers are a different breed, and it’s something we should all take pride in. If we had to work at a desk from 9 to 5, (and there’s nothing wrong with that) we would shrivel up and die. We’re different, and we need to celebrate that. It’s what makes the world go around. No matter how big or small, we can celebrate victories every day.
Wednesday, September 8, 2010
So here we are, moderately scurrying about to set a party of a somewhat indeterminate size…..the banquet sheet tells us there will be 30 to 50 people, it is a funeral luncheon, so it’s almost impossible to give an exact number, so we set up for 50. We’ve got it under control….and then they show up 35 minutes early! Oh shit! Now we’ve really gotta move! You have to be able to work in tandem with your partner….Okay, you get the 50 waters out, I’ll get drink orders…..going smooth again….very quickly, but smooth….then you hit another glitch….there are more than 50 people and you have to set up another table….those already seated are starting to ask if the food will be ready soon….the hostess is the only one who knows what time she told us, so no one else realizes that they are early…..
Okay, you gotta cut us a little slack…you’re over your number and you’re really early….this causes a domino effect……from the servers, right on down to the kitchen….along with cooking for the regular diners in the restaurant….they now have to jump to double time to get your food ready…..talk about multi-tasking!!!!
We run to the kitchen, tell them to get the food ready, (it’s a buffet) run back to the banquet room, continue with the beverage service….then another guest informs us that she is a vegetarian and will need to order something off the menu…..run to get a menu….the extra table is set up, your partner gets the rest of the waters out….the hostess now wants to know how soon they will be eating….you pass by another table, where those who have declined a beverage have changed their minds and now want something and those who have beverages want refills….is the food ready yet?
We need another rack of glasses….refill the water carafes on two tables….
Your partner is young and has A.D.D. so you gotta keep him reigned in…no time for chatting with guests or co-workers, (the one’s who are not working the party)….
“We need a high chair…can I have some more coffee….I need a refill on my diet coke….will we be eating soon….can you warm up this baby bottle for me“….the cook is yelling that the food is ready…..the hostess wants to know if she should make her speech now…
“Yes, make your speech now, we will be bringing the food in as you talk.”
We run down hot pans of food, order the vegetarian meals….walk by each table and tell them when it will be their turn….
Not bad for 20 minutes. Everyone is happy, and everyone is oblivious to what went on behind the scene……
Okay, you gotta cut us a little slack…you’re over your number and you’re really early….this causes a domino effect……from the servers, right on down to the kitchen….along with cooking for the regular diners in the restaurant….they now have to jump to double time to get your food ready…..talk about multi-tasking!!!!
We run to the kitchen, tell them to get the food ready, (it’s a buffet) run back to the banquet room, continue with the beverage service….then another guest informs us that she is a vegetarian and will need to order something off the menu…..run to get a menu….the extra table is set up, your partner gets the rest of the waters out….the hostess now wants to know how soon they will be eating….you pass by another table, where those who have declined a beverage have changed their minds and now want something and those who have beverages want refills….is the food ready yet?
We need another rack of glasses….refill the water carafes on two tables….
Your partner is young and has A.D.D. so you gotta keep him reigned in…no time for chatting with guests or co-workers, (the one’s who are not working the party)….
“We need a high chair…can I have some more coffee….I need a refill on my diet coke….will we be eating soon….can you warm up this baby bottle for me“….the cook is yelling that the food is ready…..the hostess wants to know if she should make her speech now…
“Yes, make your speech now, we will be bringing the food in as you talk.”
We run down hot pans of food, order the vegetarian meals….walk by each table and tell them when it will be their turn….
Not bad for 20 minutes. Everyone is happy, and everyone is oblivious to what went on behind the scene……
Tuesday, September 7, 2010
Who came up with these flavors?!?
The place where I am currently bartending, has a really well stocked bar……but it makes me wonder who stocked this bar, and why do we have all the different vodkas that are on the shelf? Our crowd is mostly older folks, who tend to lean towards the more traditional drinks, like Manhattans, Martinis, (real Martinis, made with gin or vodka, not the silly flavored things like a Sour Apple Martini), or rum and coke, or vodka and tonic….you get the gist of it…..
One night we decided to do a little taste testing. We started with the chocolate vodka….I poured a tiny bit in a glass, swirled it around…. it smells like chocolate….now for the tasting…..it tastes like chocolate…..wow! It packs a wallop! You get that chocolate flavor, and then it makes you gasp and take a couple of quick intakes of breath….whew….
Then we tried the bottle labeled Chocolate Martini…..much smoother….mix it with a little cream, and it tastes like a chocolate shake….interesting…..
Next, curiosity nudged us along to try the vodka labeled “Bubble.” Hmmm….it smells like bubble gum…..swirl, swirl….it actually tastes like bubble gum! What the hell are we supposed to make with this? The drinking age is 21, you’re supposed to be over the whole bubble gum thing long before then! Are the liquor companies trying to promote drinking amongst the teeny-boppers?
At least with the chocolate vodka, we could mix it with it a little coconut vodka and call it a Mounds Bar, or mix in a little Amaretto and it would resemble an Almond Joy…..of course it’d pack one helluva a punch…..
Then we moved on to the Tomato vodka…..I’m not so sure about this one….it smells awful…..now for the taste…Oh my God! It tastes like puke! I wouldn’t recommend this to anyone for any reason! I think the best use for Tomato Vodka, would be as lighter fluid to start your bar-b-que! Back to my earlier question…who came up with this mess? And better yet, who talked someone into buying this liquid abomination in a bottle?!?
One night we decided to do a little taste testing. We started with the chocolate vodka….I poured a tiny bit in a glass, swirled it around…. it smells like chocolate….now for the tasting…..it tastes like chocolate…..wow! It packs a wallop! You get that chocolate flavor, and then it makes you gasp and take a couple of quick intakes of breath….whew….
Then we tried the bottle labeled Chocolate Martini…..much smoother….mix it with a little cream, and it tastes like a chocolate shake….interesting…..
Next, curiosity nudged us along to try the vodka labeled “Bubble.” Hmmm….it smells like bubble gum…..swirl, swirl….it actually tastes like bubble gum! What the hell are we supposed to make with this? The drinking age is 21, you’re supposed to be over the whole bubble gum thing long before then! Are the liquor companies trying to promote drinking amongst the teeny-boppers?
At least with the chocolate vodka, we could mix it with it a little coconut vodka and call it a Mounds Bar, or mix in a little Amaretto and it would resemble an Almond Joy…..of course it’d pack one helluva a punch…..
Then we moved on to the Tomato vodka…..I’m not so sure about this one….it smells awful…..now for the taste…Oh my God! It tastes like puke! I wouldn’t recommend this to anyone for any reason! I think the best use for Tomato Vodka, would be as lighter fluid to start your bar-b-que! Back to my earlier question…who came up with this mess? And better yet, who talked someone into buying this liquid abomination in a bottle?!?
Friday, September 3, 2010
Give yourself a raise......
Give yourself a raise…….
Most people in the 9 to 5 world have to wait for someone to give them a raise. They have to work the same hours every week, week after week, hope someone notices that they are doing a good job, and will be rewarded with some sort of compensation.
Those of us in the restaurant world can give ourselves a raise. It’s really all just a matter of attitude.
Don’t get disgruntled when customers come in with a coupon….expect that they are gonna tip you on the original bill. I put a copy of each in the check presenter, tell them “This is your original on the left, and here is your discounted version.” I f I have to run a charge, I make sure the bill that is showing is the original version. I get tipped on the original bill almost every time.
We generally don’t work 40 hour weeks as it is, so why not pick up an extra shift every now and then……..
In other words, we’re in a much better position than those stuck in the 9 to 5 rut…..
We can pick up extra hours, we can even pick up extra tables during the shift….there are always those who freak out when it’s busy, find themselves in the weeds and are more than willing to give up a table, be their buddy and take it, now you both look good .
It’s Friday….Picked up a couple of extra shifts this week…..after tonight I have the weekend off…..see ya next week……
Most people in the 9 to 5 world have to wait for someone to give them a raise. They have to work the same hours every week, week after week, hope someone notices that they are doing a good job, and will be rewarded with some sort of compensation.
Those of us in the restaurant world can give ourselves a raise. It’s really all just a matter of attitude.
Don’t get disgruntled when customers come in with a coupon….expect that they are gonna tip you on the original bill. I put a copy of each in the check presenter, tell them “This is your original on the left, and here is your discounted version.” I f I have to run a charge, I make sure the bill that is showing is the original version. I get tipped on the original bill almost every time.
We generally don’t work 40 hour weeks as it is, so why not pick up an extra shift every now and then……..
In other words, we’re in a much better position than those stuck in the 9 to 5 rut…..
We can pick up extra hours, we can even pick up extra tables during the shift….there are always those who freak out when it’s busy, find themselves in the weeds and are more than willing to give up a table, be their buddy and take it, now you both look good .
It’s Friday….Picked up a couple of extra shifts this week…..after tonight I have the weekend off…..see ya next week……
Thursday, September 2, 2010
You can learn SOMETHING from everyone.......
When I say that you can learn something from everyone, I mean everyone. Even the most unlikely sources. For instance, there was a guy at the bar the other night having dinner, an old Clint Eastwood spaghetti western was on the television. So we start talking about these movies, and one of the servers was in on the conversation and wanted to know why they were called spaghetti westerns. I told him it was because they were filmed in Italy. Turns out this guy that was having dinner was just a wealth of information about these movies, where they were filmed, the actors and the director etc. I had seen all these movies many moons ago, but I learned some cool little facts I’d never known. You never know who knows what!
What I learned from one of the other servers: Don’t stand at a table and prattle on and on about your latest diet, they’re here to eat, not to hear about NOT eating. Besides, by next week she won’t be on this diet any longer, anyways.
No matter how many times you tell a table that the bread is in the oven, and you will have it out in a few minutes, as soon as it is ready…..the moment you approach the table with the bread, someone will say, “We were wondering where the bread was.” There will always be one person who doesn’t listen to anything you say.
And if you have always worked in a privately owned restaurant, and take a job at a corporate restaurant, you’re in for a rude awakening. What will we learn from these people? That perhaps they had it better than they thought.
What do we learn from the people who want to rewrite the menu and order something that doesn’t resemble anything we serve? That they are particular to the point of being anal.
What I learned from one of the other servers: Don’t stand at a table and prattle on and on about your latest diet, they’re here to eat, not to hear about NOT eating. Besides, by next week she won’t be on this diet any longer, anyways.
No matter how many times you tell a table that the bread is in the oven, and you will have it out in a few minutes, as soon as it is ready…..the moment you approach the table with the bread, someone will say, “We were wondering where the bread was.” There will always be one person who doesn’t listen to anything you say.
And if you have always worked in a privately owned restaurant, and take a job at a corporate restaurant, you’re in for a rude awakening. What will we learn from these people? That perhaps they had it better than they thought.
What do we learn from the people who want to rewrite the menu and order something that doesn’t resemble anything we serve? That they are particular to the point of being anal.
Wednesday, September 1, 2010
Don't mess with the older server.....
When I first started to work a at restaurant, where I was the oldest server, (by far) I realized you gotta be on your game. Sooner or later one of the young ones is gonna mess with you. So, you bide your time, wait for the opening, and then zap them with a comment that will forever shut them up.
After being there for a couple of weeks, Adam walked up to me one day and asked, “So how’s your whoring business going?” Wasn’t expecting that……so I told him it was fine, steady, helps to pay the bills.
A couple of weeks later, he asked if I had picked up any new clients…I told him, yes, I had gotten a few new ones….mostly through word of mouth.
Then he asked me if business was slowing down due to the cold weather, and don’t we freeze out there…..
I told him business was as good as ever, and no, we don’t get cold, we wear special coats, they’re really warm, yet still good for flashing.
Now Adam thinks he has the upper hand, “thinks” being the operative word here…
A couple more weeks pass, he asks me once again how my whoring business is going, so I tell him, “Business is really booming! I got a new corner….seems the old broad who used to work that corner retired, and gave it to me. …said she was your mother.”
Never got another stupid whoring comment. Lol.
After being there for a couple of weeks, Adam walked up to me one day and asked, “So how’s your whoring business going?” Wasn’t expecting that……so I told him it was fine, steady, helps to pay the bills.
A couple of weeks later, he asked if I had picked up any new clients…I told him, yes, I had gotten a few new ones….mostly through word of mouth.
Then he asked me if business was slowing down due to the cold weather, and don’t we freeze out there…..
I told him business was as good as ever, and no, we don’t get cold, we wear special coats, they’re really warm, yet still good for flashing.
Now Adam thinks he has the upper hand, “thinks” being the operative word here…
A couple more weeks pass, he asks me once again how my whoring business is going, so I tell him, “Business is really booming! I got a new corner….seems the old broad who used to work that corner retired, and gave it to me. …said she was your mother.”
Never got another stupid whoring comment. Lol.
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