I left a slower then typical restaurant a little while ago having received a 70% gratuity on a $97.00 check. And I'll tell you why...
Thursday, July 28, 2011
Lady, You Just Mind F*ucked Me, And I Think I Like it!?!?
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.
Friday, June 3, 2011
The Bastard Actually Did It!
I finally realize that my feet have been aching for hours as I feel how tight my back has become from running and lifting, then prebussing and juggling an overwhelming amount of weight in pasta and chicken and seafood dishes, all which are piled high inside of heavy as sin bone white plates and tableware. The Coheed blasting in my Jeep's speakers keeps me going as I realize, as I often do, that I should probably slow down
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.
Tuesday, May 24, 2011
No Soup for You!
The Restaurant tends to operate more like a Mom and Pop establishment unlike large corporate restaurant chains, who tend to have Big Brother watching over them via the upper management goombahs. We don’t have soup everyday of the year.
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.
Monday, May 16, 2011
T.G.I.M.!!!
It's been a very long and busy week and I am ready for a "day off" whatever that might be. Paying bills, refinancing the house, getting tires on the Jeep rotated, and balancing that with quality family time???
So as my work week ends and many others have just begun, I'll leave you some recommended light reading for all of us who fake smiles and constantly fight off the urge to choke rude people until they are blue. TGIM
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.
Friday, May 6, 2011
The Eater...
During lunch service the other day I was reminded of one of the infamous characters we have seen throughout our years of business here at the restaurant. The gentleman whom jogged this particular memory was laidback and didn’t seem to be in any hurry as he unpacked his breifcase onto the table capable of seating four people comfortably. (I had to repost this because it's one of my first posts from the previous site that I feel deserves more attention. Long live The Eater!)
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.
Tuesday, May 3, 2011
VOID: Object In Food: Fuck Me!
Oh, It’s that time of year again, my friends, lifers and compatriots. Bug season is quickly approaching. Those little fuckers have the power to screw your lunch or dinner service up in no time!
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.
Wednesday, April 27, 2011
The Nightmare......
Moments ago I was neck-deep in the most frightening, anxiety-ridden experience of my young career as an Italian restaurant server. My anxiety passes like some kind of a blurry, speed-driven hallucination; and I take a second, a deep breath to try and revisit the episode. What just happened? Just take a few breaths. Wow, it’s bad…ughhh, it’s really bad.
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.
Friday, April 15, 2011
My People, Our people
My Thursday morning started as usual, nice and steady as we eased into a great and boarder-line hectic lunch rush. One of my first tables was a one top woman about my age, (too) late twenties if you must know pfft. As I approach her I see a book laying face down on the table and I definitely recognize it.
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.
Sunday, April 10, 2011
Business As Usual
Why I feel the urge to type right now, I couldn't tell you. I started the day by falling out of bed at 8:00 am feeling achy from a busier than usual Thursday at the restaurant last night. "I'm up, I'm up", I tell my wife. "You're awake you're not up!", she continues, "I don't hear any movement!" <Moan> I drag my tired body down two long flights of stairs and take care of my first priority by brewing coffee with my one year old boy on my hip.
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.
Monday, April 4, 2011
I'd Like The Table Near The Outhouse Please
It’s inevitable. Whenever my wife and I take precious time out of our collectively busy lives and put our stomachs’ trust in the hands of other restaurant people, without fail, we always fall victim to bad dining experiences. Ok, so yes I must exaggerate for the sake of the story, but I have to honestly say that 70% of the time that we eat out at a full-service restaurant something bad that’s worth sharing with my restaurant friends always seems to happen.
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.
Write It All Down, You Indignant Prick
If you let your guard down as a server, show a hint of hesitation or vulnerability-that you aren’t in control of the dining situation-you are so easily screwed and easily taken advantage of by that certain type of people who are on the hunt for hand-outs. (Disclaimer: The vast majority of my customers/diners/regulars are awesome people and don’t give us the run-around) There are just some diners that love the little amount of control and power that comes with “ordering” [from] a “server” (around).
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.
TGIM!
Ahhh Monday, I dislike you as much as the next stiff, but my Monday stings a little less than my corporate brethren. Your Monday is my Friday and it has been for years. Beers get chugged for fun on Monday night at my house!
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 Eater
During lunch service the other day I was reminded of one of the infamous characters we have seen throughout our years of business here at the restaurant. The gentleman whom jogged this particular memory was laidback and didn’t seem to be in any hurry as he unpacked his breifcase onto the table capable of seating four people comfortably.
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.
Dear Plastic Place Mat Ladies,
My morning at the restaurant starts with me barreling through the back door of the restaurant five to ten minutes late usually, clocking in then starting to set up our back service station if the other lunch server hasn’t already started everything. I work six days a week and my older brother, who also happens to be one of my best friends, is the chef and one of two of the managing owners of our busy Italian restaurant that has been opened six years as of last week! So I guess you could say I have a pretty “cushy” job. Over the last six years, I have been able to nuzzle myself into a very nice and lucrative position.
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.
It's Consumption That Consumes Me
It’s my only full day off of the week and the baby is napping peacefully upstairs while my wife is preoccupied by some crafting project for our boy’s first birthday party. And where do I find myself during that sacred window of quiet free time? Well in my kitchen, of course!
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.
Strung Out In Atlantic City...Valentine's Day 2011
It’s Monday, the last day of my work week, and I am dragging ass. Aaaand it just so happens to also be beloved St. Valentine’s Day. Joy! But I’m feeling good because this seems to be a very appropriate time for me to start writing this blog. It has been a long week and I, among others (confirmed by “ugh, i can’t wait to go on my spring break Caribbean cruise”), am not looking forward to the dinner service ahead of me. And, yes, I am already planning when my feet hit the sand too!
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.
Welcome To 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.
Subscribe to:
Posts (Atom)