:: Life on Planet Dan-E ::
Thoughts, observations, and introspections from an
:: Thursday, August 14, 2008 ::
Labels: bartending, cooking, food, new job, waiting Labels: job search, new job, waiting Labels: humor, new job, server stories, waiting Labels: career, job search, new job, waiting Labels: food, goatee, job search, new job, server stories, waiting, wines
:: Monday, August 04, 2008 ::
The first night is pretty easy. It's busy for the Monday but nothing too crazy. I follow my trainer, who's working a party of 27 people. We go over our opening spiel, procedures, service methods, and he shows me how to work the computer. Other than being a family-style restaurant, it's not too different from Swank since it's also semi-fine dining.
The party is easy and he asks me to see if I could sell any after dinner drinks. I think I raised my stock when I sold eighteen shots of Lemoncello at $10 each. This was in addiction to the three extra bottles of wine I sold during the meal.
Tuesday and Wednesday is more floor training though it's with a rather intense guy who's been working there for about five years. He's one of the head waiters so he's accustomed to taking charge and does so with a very straightforward manner. His demeanor is a very straightforward, no bullshit, type and I'll learn later that he's like that even when he's making fun of his co-workers. Otherwise, training is more of the same, and I break only one glass.
Thursday was spent in the kitchen learning the menu. I've spent a few training days in a kitchen but this was the first time I had to go behind the line and actually help cook. One of the line cooks was a former co-worker from Seafood Grille (when asked how we knew each other, I joked we met in prison and were cellmates) and I'd be helping him out in the grill and broiler section.
Now, I love cooking so I was really looking forward to this. The first hour was spent observing the grill, the pasta section, and the sauté area manned by the Head Chef (who does look like he might have been in prison). Then I started getting my hands dirty (um, so to speak) with actual cooking. Nothing too complicated at first but it got busy, so I ended up helped with grilling, slicing and even plating.
The last two hours I went from being a trainee to a cook. (Pete was impressed that I picked up the menu so quickly, to which I reply, "I know what I'm doing. I watch Food Network.") And let me tell you, it was a blast. It's one thing to cook on a stove in my tiny kitchen but to work the line during a rush, keeping track of everything, and properly plating the dishes (as opposed throwing it on a plastic dish like I do at home) is a whole different world and it was pretty cool. Especially since their knives are much better than mine.
Once it slowed, Pete took a break and left to man the grill while he went on a smoke break. I chatted with the Head Chef, asking many questions, which he answered patiently and thoroughly. As thanks for helping them out, he let me cook up the lamb dish for myself. It was a half rack of Australian Lamb with a fennel-orange marmalade, pine nut crusted goat cheese, and a mint-balsamic reduction. It was outstanding. I think the Chef wanted to hire me as a cook right there.
Friday was spent training behind the bar. Again, the first hour was just learning the procedures, the computer, and some of the house specialty drinks. It was relatively slow and the bar guys knew me somewhat by now so after a while they mostly left me alone at the service bar while they tended to the bar customers. I hadn't bartended in a few months but most of it came back pretty quickly. Luckily, I didn't have any orders for odd drinks (like say, a Bahama Mama or a Red-Headed Slut) even though I had my recipe book just in case. And I didn't break any glasses either (that the floor was lined with rubber mats helped).
Saturday would be my last night training and I had to pass the menu test. It's a relatively easy menu and seeing how the food was prepped, cooked, and plated was huge so I passed easily. I ran a small station on my own and did okay considering my first night started off with two high-maintenance, pain-in-the ass tables. My final test would be at the end of the night. The GM sat at one of the tables outside and I helped set up his table. Once that was done, he told me to pretend he was a customer and perform my opening waiter spiel. Oh, umm... shit.
"Good evening, welcome to Swanky Trendy... um... The Steakhouse."
Fortunately, he has a sense of humor and he's been drinking since 9:30 so he laughed and said he hoped I didn't do that to a table (I didn't). I started over went through my introduction. I did well except for the fact that he said I talk a little fast (not the first time I heard that). He shook my hand and said, "welcome aboard. You're going to do very well. Don't fuck up." (I may have made that last sentence up.)
:: Miscellaneous Ramblings by Dan-E at 10:33 PM [+] ::
|
0 comments
.....
:: Wednesday, April 02, 2008 ::
I'll write about the details later.
:: Miscellaneous Ramblings by Dan-E at 3:45 PM [+] ::
|
0 comments
.....
:: Friday, March 14, 2008 ::
Short version: Mondays are usually dead and there were only five waiters, three bussers, and one bartender scheduled. No hostess and no barback. It would have been okay but our reservation computer went from twelve reservations to seventy-nine and one waiter called in sick. I arrive to hear Jed yelling into his cell phone, "I know I'm managing right now but I'm still just a fucking waiter and it's not my job to bail out this fucking restaurant every time someone fucks up!... Look, there are seventy nine reservations and I only have (looks around) four of my five waiters here right now... no, this is not how you run a fucking restaurant!!!..." He goes on and on. He's high-strung as it is - probably from all the coke - but this is new.
Jed was supposed to manage but he changes into his waiter uniform. It's a disaster for many of us. The guys handling the private parties are okay until they're forced to take other tables. Others waiters are trying to juggle more tables than they're accustomed to. I'm actually doing okay since all my tables were friendly but at one point, I have a two tables in the patio, two inside on either side of the bar, and I'm still trying to help out Jed with his 18-top private party before he loses it stabs someone with a steak knife. I'm sweating hard trying to cover a lot of ground. Bussers are overtaxed. The lone bartender is bombarded with orders. Cora has to run the service bar on top of serving bar customers. She has no barback to help her get bottles of wine from the cellar. (And half of her staff got fired over the weekend.) Antonio is trying to manage, seat customers, and once in a while, grab wine from the cellar.
Drinks take a while. Food comes out late. Some customers are very unhappy. I'm trying to make jokes but no one is laughing.
The night ends, everyone is frazzled. But we close early and everyone relaxes after a while. I'm one of the last to leave and I'm allowed a shift drink. Cora pours me a large shot of bourbon and I sip it while doing my sidework.
Back to the story. April Fool's is my day off but I get called to fill in. Our hostess is there organizing the menus and I give her a big hug and sarcastically say "oh my gawd we have a hostess! Hey Antonio! Don't let her leave. Give her whatever she wants, okay?" Acouple of guys from last night hear this and laugh but Antonio just waves me off and says "alright, alright. No more jokes about last night. Geezus."
Cora sees this also and says to me later that we really need to pull a prank on him. We discuss ideas, and include Jean, one of the older waiters. He's been there for three years so if he's in on it it'll be that much better. Fight breaking out in the patio? Wouldn't fall for it. Sudden reservation for a party of 100? Nope. The stove and ovens are broken? The chef is a humorless prick and would never play along. What if one of the staff gets sick? Hmm. Maybe.
We get Dave, another waiter, to lie down in the hallway like he hit his head. I grab some ketchup from the kitchen and apply it under his nose and around his mouth to simulate blood. Jean runs to grab Antonio and brings him over. I'm kneeled over Dave with my hand under his head and I lean in like I'm checking to see if he's breathing. Antonio arrives. "Oh no no no what the fuck happened?
"I don't know man, I heard something in the hallway and I check it out and he's lying in the hallway bleeding!" It was masterful.
The other waiters gather around, in on the joke, and act concerned. "What happened?" "Is he okay?" "OH MY GAWD IS THAT BLOOD?"
He reaches for his cell phone and flips it open to dial 911. Jean then tells him, "oh and one other thing... April Fools!!!" Everyone starts laughing. Dave lifts his head and points and laughs. Antonio is PISSED.
"I'm trying to do some fucking inventory and you guys are doing this shit? What the fuck?! You're all fired!" And he storms off.
Needless to say, we all still have jobs and once he's done with liquor inventory, he's back to his normal, pre-Monday self. Everyone else has fun with it the rest of the night.
:: Miscellaneous Ramblings by Dan-E at 2:24 AM [+] ::
|
0 comments
.....
:: Sunday, March 09, 2008 ::
Why? Things at Swanky Trendy Restaurant are going okay but depending on the nights, weather, and what section I'm in, things have been frustratingly hit-and-miss there. I'm still willing to ride it out since most of the people there are nice and I'm actually kinda interested in learning out haute cuisine and gathering more wine knowledge. (Before this, I had no idea what things like "cuvee" and "mertiage" are and I always thought Brut was a cologne for greasy used-car salesmen. It sounds stupid but I'm serious. I rarely drink champagne.)
(Slight digression: did I mention that this job requires me to wear a tie? I fucking hate ties. Something about that seems so unnatural to me. On the other hand I told me parents that I finally have a job that requires me to wear a tie to work and they've never been more proud.)
Honestly, I've been thinking about picking up a second job anyway. Swank is dinner only and this other place has does a pretty good breakfast and lunch business so my plan is to try out the morning shift a few days a week and keep my night job. It's the middle of season so I'll just work my ass off for two months. This way, I'll make some extra cash, go out less, save more, and when season is over, quit one job and focus my efforts on finding my "real job." (That and I have a month's worth of lost income I need to make up.) Whatever money I have saved up, I can use on printing out a nicer portfolio, plane tickets in case I need to fly somewhere for interviews, and any other costs that job search might incur.
And maybe buy myself a nice bottle of bourbon to celebrate getting that job.
I'm going to have to sleep on it but it might work.
:: Miscellaneous Ramblings by Dan-E at 4:01 PM [+] ::
|
0 comments
.....
I found their ad on Craigslist looking for a “server fine dining restaurant in South Beach.” The GM calls me a few days later and tells me my interview at will be at 4:30 on Wednesday. When I arrive, there's already a few people there filling out applications and I'm worried that I might again get lost in a sea applicants during those mass interviews.
I fill out the app and get to the last two pages, which is a quiz to determine our food and beverage knowledge. I breeze through the food and liquor but in between I get stuck at the wine section. (No beer quiz? What's up with that?)
They asked me to name wine regions in America (easy enough) and at least three wine regions in France and Italy. Oh... ummm... shit. Since no one was paying any attention to me, I text my wine fanatic friend Joo with my questions, and to her everlasting credit got back to me within five minutes with the answers.
I finish up, and the GM takes me to a table for the interview. He looks over my resume, the application, and asks me about my experience. We chat for a little bit, and then he goes into this spiel about what he expects from me if I'm to work at Swanky Trendy Restaurant. I simply nod my head, maintain eye contact and say stuff like "sure, of course," and "I agree." He then looks over my quiz, nods his head, and finally says, "your food knowledge is good, you definitely know your liquors (and beer! Don't forget beer!) and you seem to know your wines." I try not to crack a smile and simply nod. "You have good experience as well. I'll tell you what. I'm gonna give you a chance. Welcome aboard." Just like that? "Thank you very much!” I vigorously shake his hand. He introduces me to one of the floor managers, who asks me if I'm busy this evening. Umm, no? "Do you have black pants?" Yes? "Your shirt and shoes are fine. Can you go home and change into your black pants and be back within an hour?" I can do that. "Alright then, I'll seen you soon. Welcome to Swanky Trendy Restaurant."
I walk out with a strut and pump my fist a few times like Tiger Woods after sinking a 40' putt. Still, when I got home, I felt more relieved than jubilant.
Training was three days in the kitchen learning the food, which was actually a little disconcerting because I had to learn stuff like "confit" and "aioli" and learn the difference between a relish and chutney. (I always thought relish was just the green stuff you put on hot dogs and chutney was a city in England.)
I got to taste some of their stuff, which I have to admit, was quite good. And it actually helped a little in learning the ingredients for each dish. The last three days of training was on the floor, learning the computer, floorplan, and the procedures unique to Swank. They try to maintain a fine dining atmosphere so I have to be a lot more attentive to details. It's also about three times the size of the last place so I have a lot more ground to cover.
If I'm not training, I'm at Starbucks in the morning studying the menu and looking up stuff like coulis, brioche, and tapenade. I've actually heard a lot of these terms and have an idea of what they are since I watch a lot of Food Network but I still needed to be sure exactly what the hell they were for the test.
The test was on Tuesday, which I passed easy enough (I was wrong about endive being a type of lettuce. You'd think I'd know since I feed my turtle that stuff), easier than the last place, despite having a more complicated menu. I've been on the floor every day since then. Once I passed that test, everyone at the restaurant had to take a wine test (there was an easier version for the new guys) and so I spent my off time studying wines. I had to learn their wines by the glass and I also passed that test yesterday. I'm sure it's only a matter of time before I have to take the full test since there are almost two hundred wines available I'm not looking forward to it.
Today was my first day off in ten days and let me tell you, I'm tired. As for the goatee, since there's waiters, food runners, and bussers that have various forms of facial hair (I'm still not sure why they made me cut it in the first place) I've been slowly growing it back. My buddy that works at The Abbey saw me recently and almost had a freak out. "Geez, you look like a kid. If you walked into my bar right now for the first time, I wouldn't serve you."
Last note: thanks to everyone who left comments of encouragement and well wishes here. That meant a lot and I truly appreciate it.
:: Miscellaneous Ramblings by Dan-E at 8:53 PM [+] ::
|
0 comments
.....
