Hey, where the hell have you been?!?!?!
Okay, so I fell into the (got a better, more fitting) cliche life of being too busy: pursuing happiness, got out of full service restaurants. I now work 50 hours a week in a cushy corporate management position rather than working 65 hours a week without benefits in order to pay the bills and support a family.
Thursday, January 15, 2015
Where The Hell have you been?.....
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, October 26, 2012
Current Events
With
all sincerity, I love to hate and I hate to love what I do. Yeah, like
most of us probably. Let’s just say my job is nothing to brag about at
my upcoming twelve year high school reunion.
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.
Thursday, July 28, 2011
Lady, You Just Mind F*ucked Me, And I Think I Like it!?!?
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...
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.
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