Flippingtables: October 2012

Friday, October 26, 2012

Current Events

With all sincerity, I love to hate and I hate to love what I do. Yeah, like most of us probably. Let’s just say my job is nothing to brag about at my upcoming twelve year high school reunion.

Read On....

Flippingtables

I have been working in the restaurant industry in the Baltimore-Washington area since my early teenage years and remain a lifer 17 years later, still making my living by feeding the public. I have literally done it all, except ownership which is my only next step, in the restaurant world. From washing dishes in a barbeque restaurant to slinging drinks and managing Corporate Coffee, managing, training for and opening 10 stores for uber-successful Chicago-based sandwich shops in the Washington D.C. area. I now work for my brother, and am happier and make more money than I did working for others, and I'm a Server/Manager.

The Restaurant

My friends, family and I make a nice living running a successful, privately-owned and conservative neighborhood Italian restaunt. The majority of our staff have been around for years, and some including myself since the day the doors opened. We are all an extention of each others' families, yet we are also an ever-revolving work family at the restaurant all year long.

Walking in the front door, you'll be greeted by a young, attractive woman. Most of the hostesses are friends of friends or sisters of friends of girls who have worked for us in the past that have cycled through over the years. All of them are good respectable ladies accepted by good recomendations of course.

The hostess will lead you past our large granite carry-out and pizza slice counter towards either our front dining room or back dining room.

Our business can, like any other establishment, be unpredictable at times but overall we are a steady-rockin', busy local restaurant.

The dining room seats 90 people comfortably at dark cherry-stained heavy wooden tables. You'll find yourself on a nice cushioned wooden chair or on a fabric covered bankete with a comfortable booth. They were are locally crafted, along with our hostess stand. We squeeze and shove extra tables together when needed, and it happens often.

Over the last six plus years we have gained more regular customers than I can count. Our success relies on these local regulars and even on those whom travel longer than short distances to eat with us.

We do this daily and I live this five and a half days a week