Sunday, August 25, 2013


MANAGER: "You know *** isn't working tonight?"
ME: "Yeah, um, you make the schedule, but I'll be fine". 

Despite that slight hesitation, I seamlessly acted as a conduit between:

-4 Managers
-3 Servers
-5 Chefs
-4 Food Stations 
-2 Bussers
-1 Restaurant
-2 Bars
-70+ guests
-2 Floors

And no body cried, screamed or threatened to quit. To be honest, I was concerned. Ensuring quality and timely service to 70+ people isn't like climbing a mountain; and I don't want to let my head swell, but it's not easy keeping all these disparate elements together, especially when the majority of the guests arrive in limited time frame. 

Like when 50 people arrive within an hour of each other, ordering 4 courses (not including bread or drinks). Sure I have help. But besides the managers, my co-workers have their specific tasks. Taking orders, making drinks, prepping and/or cooking the actual food, busing tables, etc. I don't have to much of those things, but...hold the FUCKING GLUE together. 

While I was ducking for cover for a brief minute, this image popped into my brain: 

That is what I do. And also present the actual food to people, with lavish descriptions in hushed tones, careful to NEVER revel the back of my hand to plates I am laying ever so carefully down. OR letting anything fall out of place, lest the person paying $$$ for a 4oz piece of fish be let down. I actually take it to heart if a single piece of lentil falls astray. 

It's frustrating...but also really fucking rewarding. When things so right, as they did tonight, I mean...the money doesn't even matter that much (lies). What really does is just KICKING FUCKING ASS. And it's not that I am that smart, it's just that I have absorbed the knowledge other people have been generous to lend me, and me passing it on. 

Just an random example: this particular plate of scallops is accompanied by exactly 8 dots of japernero yogurt. This guy asked for more of it, "OK, no problem sir)". I knew it would be easy to ask chef for more...but how to properly present it? I ran around for 3 minutes, sweating, looking for the correct container, a tiny piece of ceramic I could blink and miss, buried in the kitchen that is four times bigger than my apartment, and found it. 

What I mean is, compared to the restaurants I used to work at, even if the money isn't too much different...I just GET OFF on being challenged. Sure, I might have a day or two when I just don't feel like working, but had I stayed busting out beer/burger joints, GOD - HOW FUCKING boring

PS - Best quote of the night = "Tonight's cheviche is..."

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