This is a small update if anyone still visits here. I am now back on the global interwebs. After harassing the telecommunications company over and over, they finally were able to hook me up to broadband. I am renting an older house located on a different farmstead now about 5 miles outside of city limits. It's immaculate out here; total serenity.
The business is still going well and all that crap, but I just wanted to get down that I will be back with some sort of regularity. I about went mad without internet for the last few months so I'm thrilled I have access to it again at my leisure rather than just for company dealings. I challenge any of you to willfully go a week; sheer horror. (I kid, but yeah it does suck)
Anyways, I hope I replenish my readers with some up and coming stories of the day-to-day ongoings of working in a restaurant. I really don't have much of a different perspective as I thought I would being I'm an owner/operator now, but who's to say that won't change over time. It's only been a few months now.
Ah crap, maybe I'll throw out a little bit here since I'm on and have some time to donate. It has to do with tipping. Maybe I've been fortunate to stay out of the whole gratuity thing being a cook and all, but I'm beginning to see greed first hand. I always felt bad for being offered one but do understand that certain aspects of the beautiful world of food rely on them for their bread and butter.
We pay the servers minimum wage. I've been a firm believer that gratuity is NEVER expected. It's based solely on the performance of the server. Yeah, I'm going to leave it at that.
Within the first few weeks, I had 2 different bartenders approach me about the servers not tipping them out at the end of the night. I said, "They are not required to tip any of you." This dude gets a bit surly with me, kudos to him for having the balls and now I like him even more. I abruptly ended the exchange with, "How much did you make in tips last night?" He said, "Almost $200." I replied, "That's odd, you only claimed $37." There was a bit of a lapse in conversation, and apparently his judgment. I go on to say, "None of the servers made that." His defense was, "It's not my fault but I made them all a lot of drinks the whole night long." I agreed and went on to say, "I understand that, and that's why you make considerably more per hour than them. But I can go ahead and make them tip you out and drop you down to minimum wage if you'd prefer, just like them." He had no comment what-so-ever. It was probably because when I handed him his first paycheck he was THRILLED that he was getting paid that much per hour and certainly didn't expect it. Never heard a word since from any bartender.
Was I right? Shit, I don't know and I'm sure any bartender reading this would disagree with me but being that I am now an owner, damn that still sounds weird, I have required myself to learn the drink pouring trade. I make myself work one day per week in the bar now, under the close supervision of another of course, so I can learn that aspect. I have to tell ya, I fucking love it, at least compared to the years and years of the kitchen life. It's still the same concept of memorization and being quick accompanied with a bit of the old dreaded customer service. I am really enjoying the social interaction along with the frantic pace. Not what I expected. And to be brutally honest, it's a lot easier and way more fun. Plus, I GET TIPPED!!!
Okay, I'm going to end this here as I'm sure I've made a few enemies. Not what you all expected but at least I did put forth some effort tonight. Thanks for reading and see you all again, in another day in the life of a line cook.
