Wednesday, March 31, 2010
tumbling down
Tuesday, March 30, 2010
come party it up on my yacht!
looks like everyone in town has come out of hibernation and now wants to grab a drink or a bite to eat at my restaurant. the money has been good. and I mean real good…like i was walking to my parked ford focus with nearly three hundred dollars in my pocket last friday. yet i still came into work last night with low expectations since it was, afterall, a monday night in the restaurant biz (arguably the worst night of the week). little did i know that i would barely have enough time to write down our dinner specials before having to greet my first group. i still have no idea what our soup of the day was (and neither did any of my customers).
so there i was, thrust into my very first shift manning the cocktail section. i had always viewed the cocktail section with 49% envy and 51% fear. envy because you can make bank in this section. fear because the kind of atmosphere that slowly develops in a cocktail section is the same kind that waitstaff hate: disorderly conduct. parties arrive and leave in fragments. hands shoot up for another lager, another citronade, a few more menus, a round of shots. your trusty roadmap for navigating the various clumps of customers eventually becomes useless because the lanes get cluttered with people and they start acting like kings engaged in fierce imperialistic tactics...pulling chairs and tables together to expand their empires. they are all just trying to claim the best real estate, and all i'm trying to do is work through the mess. you have to try and memorize each face and where they originated from because when you return with their rum and coke there is an excellent chance they won’t be there. serving cocktail is just so incredibly different from serving inside where everything is orderly, geometric, and scripted…where people are properly seated and don’t leave that seat unless to use the restroom. but there is always the flipside, isn’t there? and in this case it’s rather interesting because the general chaotic atmosphere that thrives in cocktail actually creates a down-to-earth, casual vibe that can be very beneficial when dealing with people. a little of that stiffness and formality that comes with wearing a button-up collared shirt and a tie is shed. customers are really there to relax with friends under the carolina sun…so they don’t get so pissy when you forget a thing or two. or three.
Monday, March 29, 2010
kryptonite
Thursday, March 25, 2010
This house is so full of people it makes me sick. When I grow up and get married, I'm living alone.
Monday, March 22, 2010
bye bye boning
Saturday, March 20, 2010
it's a beautiful morning
Wednesday, March 17, 2010
sweet to bitter
Monday, March 15, 2010
spring break
Monday, March 8, 2010
bit by the travel-bug
Wednesday, March 3, 2010
this sucks.
my keeping my head up right now would require someone else to literally keep my head up.
okay, i'm being dramatic.
but seriously, i have made shit money this entire week. i’ve basically been a very well-dressed slave. it would be more worthwhile to just drive into town, feed the meter, and then call in sick. the only thing i knew to do to deal with my two-dollar payday today (it was zero yesterday) was to go for a long walk outside. and i was not about to let a little drizzle get in the way of my working out my frustration on that pavement. it's actually befitting to feel like you've been rained on by life and then to actually be rained on. damn this cold weather though...now it's not just inhibiting my ability to workout but it directly limiting my cash flow.
returning to reality... mom just arrived home with bags of groceries and right now all i can think about is that i wish she picked up the right guacamole. you’d be surprised how much guacamole out there are not made with actual avocados. i also hope that she bought the oatmeal i asked her to pick up, for i am going to make a large batch of oatmeal chocolate chip cookies and distribute them at work tomorrow. even though my place of work and i have not gotten along this week, i still appreciate all the guidance my co-workers have given me as i’ve transgressed from one side of this world to the other: from life before i was a waitress to like after i became a waitress. a waitress that is still terrified of having to open a bottle of wine for a customer that is…
Monday, March 1, 2010
become a bee keeper
hello people,