(no subject)
i have found that the bigger my tipout to Jeff at the bar is, the stronger my drinks become after my shift. I also found that consistantly tipping him over 10 dollars ensures that my drinks are poured first, reguardless of whether or not i was the first to send the order. To me, thats worth the tip.
burbon sours are my one true love. Makers Mark and a quality splash of sour will make my night anytime.
Last night Becca our manager said to me in my server ready: and i quote.."have you been selling the splash in your sizzle?" I proceeded to look her in the eye, give her a second to say she was kidding...then, when she didn't say she was kidding, i laughed in her face. Dont ever ask if im "selling the splash." thats probably one of the best examples of corporate bullshit at a restaurant.
After the server ready..i had tables 54, 55, 56, 45. Probably my favorite section. At aprox. 7:30 (im 4th off in the phase) i was asked by sandy if i could take a 14 top. I figured, yeah...thinking she'd give it to me in the 50's (50-53) or, at worst, MAYBE the 30's. At this point i had one check down, a table eating, and two that still had menus. I knew she needed someone to take it, so i just thought about the money, and took it. The party then was taken back to their table, but get this....they put them up in the 90's. Not only that, but there were 6 children under 12. All of which wanted hot chocolate, and their kids drink. I think this is the most increadibe feeling of hatred i've ever had for a manager. I now have a table at 41 that has not ordered, another at 55 thats still waiting to order, a table with their check down and a 14 top at the furthest point away from me, that has yet to get their drinks, and YES they are already asking for bread, god forbit they purchase a appitizer. Eh, im high, and tired of writing...if you wanna hear more about this night, let me know. just know that it didn't go well.
heres the kicker
sales : 730
free steak and lob. dinners: 4
walked with: 83
hardest night at the keg ever, and i walked with fucking 83 dollars...and now i expo tonight.
I will be looking for new employment this summer, Somewhere closer to seattle.
burbon sours are my one true love. Makers Mark and a quality splash of sour will make my night anytime.
Last night Becca our manager said to me in my server ready: and i quote.."have you been selling the splash in your sizzle?" I proceeded to look her in the eye, give her a second to say she was kidding...then, when she didn't say she was kidding, i laughed in her face. Dont ever ask if im "selling the splash." thats probably one of the best examples of corporate bullshit at a restaurant.
After the server ready..i had tables 54, 55, 56, 45. Probably my favorite section. At aprox. 7:30 (im 4th off in the phase) i was asked by sandy if i could take a 14 top. I figured, yeah...thinking she'd give it to me in the 50's (50-53) or, at worst, MAYBE the 30's. At this point i had one check down, a table eating, and two that still had menus. I knew she needed someone to take it, so i just thought about the money, and took it. The party then was taken back to their table, but get this....they put them up in the 90's. Not only that, but there were 6 children under 12. All of which wanted hot chocolate, and their kids drink. I think this is the most increadibe feeling of hatred i've ever had for a manager. I now have a table at 41 that has not ordered, another at 55 thats still waiting to order, a table with their check down and a 14 top at the furthest point away from me, that has yet to get their drinks, and YES they are already asking for bread, god forbit they purchase a appitizer. Eh, im high, and tired of writing...if you wanna hear more about this night, let me know. just know that it didn't go well.
heres the kicker
sales : 730
free steak and lob. dinners: 4
walked with: 83
hardest night at the keg ever, and i walked with fucking 83 dollars...and now i expo tonight.
I will be looking for new employment this summer, Somewhere closer to seattle.