You never can tell how busy, or not busy you’re gonna be from one day to the next, or even one shift to the next. Take yesterday for example (you knew I had to have an example) I worked the lunch shift, waiting tables, and we were quite busy. Two hours flew by like it was 20 minutes. So that was good.
The dinner shift was a different story, and I was behind the bar. The Happy Hour crowd was non-existent, as was the dinner crowd. We had a retirement party for a Nun, going on, but they didn’t drink too much. Customers for the dining room trickled in here and there, mostly there. That was bad.
I sat down at the end of the bar for a few…I was so tired from lack of sleep the night before (at 2:00 a.m. a storm blew in, freaked out the cat, she jumped on me, I woke up and couldn’t back to sleep for about 3 hours) I put my elbows on the bar, rested my head in my hands and actually dozed off for a few minutes, that’s how slow it was. I finally got up and started roaming around just to keep myself awake.
The boss had asked me to write out the recipes for the punches that we make for banquets. There are about 10 different ones. They all have names and descriptions, but no amounts of anything are given. One punch is called “Fresh Apple Mojito,” here’s the description: The cooling character of fresh mint, chunks of fresh apples, white rum and lime juice makes this punch a truly refreshing drink. Okay, so how much rum, how much lime juice, etc. You can’t fill a 160 ounce punch bowl with rum, you’ve gotta have a base, like juice or ginger ale, punch isn’t meant to get you hammered in record time. So, with a little experimentation, I made up a recipe….as I did for all 10 punches. It kept me amused for a while, as did the samples I was mixing up.
It was good, it was bad, it was just another day in paradise.
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