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.
Tuesday, May 24, 2011
No Soup for You!
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.
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