(no subject)

[lancelot57]

It seems that getting my ass fired didn't work out too bad. In fact, part of me got fired on purpose. Like I said, I was playing chicken. Driving towards a cliff, and I didn't really fucking give a damn. So anyway, day after I got fired, I moved into my new flat. Day after that, I walked into a Japanese restaurant on the Lower East Side and got hired on the spot. I wasn't really worried. The guy stopped in one night a couple months ago when I was tending bar at French Roast. I served him. He liked how I work. He offered me a job. So I knew that I had somewhere to go in the event that something happened. I don't really want to wait tables. After tending bar for a couple years, that's really what I prefer, and it's my passion, but it's cool for now. As long as I can pay my bills and have some cash left over to pay my bartenders. My first day of training was today and it was really quite chaotic. Wasn't really training so much as me being thrown in with the lions. I'm not sure how I feel about the place. The people have been nice to me so far, but I'm already missing the folks at French Roast. The place was hell, but the people had a lot of personality and from the very first day, I felt comfortable working with them. It felt like a family. And now that I'm gone, they're the only thing I miss about the place. So that's me being sentimental. Here's me speaking as a bartender- The bar at this place sucks. The selection of liquor is pretty good, but first off, nobody goes to a Japanese restaurant to hang out at the bar and have drinks. Who the fuck walks into a Japanese restaurant and does ten kamikaze shots at the bar? Seriously. Not gonna happen. Another thing- I looked and there's no speed rack behind the bar. For those of you who know, that's where the cheap bottles of vodka, gin, rum, tequila, and triple sec are stored. Easy access. You can grab the bottles and get those drinks out when you're slammed. Another thing- None of the bottles have pour tops on them. If you're running a bar, you need pour tops for your bottles. No question about it. Pouring drinks with pour tops is faster because you don't have to measure out shots with a jigger. Good for when you're busy. Pouring drinks with pour tops cuts down on spillage, so that cuts down on costs for the bar. More profits. And most importantly, it looks better. Think about it. What would you rather see? A bartender grabbing five bottles at once to pour a Long Island Iced Tea, or a bartender unscrewing bottles one by one and measuring out shots with a jigger? And either being slow about it or spilling liquor in the process? Nobody likes to see a bartender using a jigger. Unless of course, the patron is a stingy bar manager. I should have known from the start, seeing as my dad used to own a sushi bar. Nobody goes to a Japanese restaurant to hang out at the bar. And if they do, they're having sushi, sake, or maybe beer. They're not there to do shots, and that's the kinda bartender that I am. I'm good when it comes to that kinda thing. If you ever see me behind the bar, I'll get you hooked on one of my specialty cocktails. Green Eyed Angel, Valley Girl, Coyote Sunset... Heck, if you bring a cute girl with you, I'll make up a special cocktail on the spot and name it for her.
Eh, fuck. I don't know where this is going. Honestly, I don't plan on staying long. It ain't my style. I'm just doing it so I can pay my bills on time. In the meantime, I'm still looking for work in a bar or a club so I can leave the fucking goddamn restaurant scene.