This is that moment when you’re at work and there’s nothing to do, but your manager hasn’t cut you yet because they might need you. You sit there at the host stand waiting for a cue from your manager and servers. You see guests leave and you assume there’s a table to be bussed (that means cleaned off, for you non-restaurant folk). You go clean it, while narrowly escaping the throng that has formed around the bar. You remember that you’re slightly claustrophobic and definitely hate big groups of people. “Why am I working in a restaurant with a bar?” Check that, two bars.
Now, I’m not complaining; I love my job. I just realized that I prefer brunch, when people are getting tipsy on mimosas and not milling around getting in my way of seating diners at tables. The challenge of my job could be restricted to strategy and a game of Tetris. If we didn’t have a full bar with a small amount of standing room I’d be happier here at night. But the restaurant usually isn’t this crowded. Private events made it so that more bar guests have crowded into the front bar, which is waaaaay smaller than the one in our lounge.
Enough whining. You made it through, so you get Amazon prime at a discount through my affiliate link!
I am desperate for more to do at work, a way to stay motivated. I can’t figure out why I didn’t get the one thing I asked my previous manager for: more tasks. A way to make it worthwhile to him to have me at the restaurant, being paid. I’m bored out of my mind, so bored I’m writing at work. There’s nobody to seat at a table, there are three managers and nothing to do. So I’m writing and looking for things to clean. I want to stay motivated while I’m working here.
I’m thankful for both of my jobs, I’ve learned so much from working as a host at the front door of an extremely popular supper club and jazz bar. I have become more organized and thoughtful about planning the evening. On a busy night, I’m always super motivated and I can keep moving the whole time. I’m in charge of a lot of people’s experience: both our guests’ and my coworkers’ nights are determined by how well I do my part.
I love that feeling of being necessary to the overall flow of the night. I’ve found something I’m good at and want to continue furthering my career in this path. I want to be a server and then a manager in a restaurant. I also still want to work in a restaurant’s marketing/ public relations function. I’m motivated to find a job where I fit in with the team like I do at my current two jobs, with management that is similar to my newer job.
I did the thing. I asked to be trained as a server. I said, “You know how I’ve been taking care of tables upstairs when all the other servers move downstairs or go home? Is it a possibility for me to be officially trained as a server?” I was caught off guard when my manager looked surprised at my proposition and said he didn’t realize I wanted to serve, but that we could definitely talk about it. So…Yay me? At least I asked… So, I’m studying with this book to keep motivated:
As some of you know, I’m now a redhead. It’s a big change from the blonde look that has been my go-to for a couple of years now. It is not easy to put color back into your hair when it’s been bleached to hell. Juuuuust saying. my hair looks very much like an apricot right now. while I am definitely ok with it, it was not my desired result. I was going for something a little closer to Isla Fisher than a fun, unnatural pink-peach-red color…But like I said, it’s a challenge to go from very dark hair that has been bleached to a very light blonde and then put a red over it and not get a pink-toned outcome. I knew this from the start, but I’m willing to play around until I get to my intended hair color. I’m going to change topics without a segue because this one isn’t thaaaaaaaat interesting, even to me.
I’m really excited about a new development at my job: I’m going to be trained as a server! I’m not sure how official this is, as my manager loves to just come up with ideas and surprise me with them. Like when he gave me a raise to do office work in addition to hosting. I think it’s awesome that he trusts me to do things, but I don’t really care much for being thrown new tasks as if I know what I’m doing. I NEVER know what I’m doing.
I only know I can learn to do anything because I’m a student at heart. Always observing and trying to learn. Anyway, I’m planning to take advantage of this new bone my boss is throwing me and I’m gonna make my way to assistant manager as soon as possible. I want to be trusted to and useful. I want Black Cat to be the sleek-est, sexiest, Michael-Bauer-can-suck-it-because-we-ARE-amazing restaurant, ever!
Hopefully, being trained as a server will also make me rich, haha. Or at least help me pay off my student loans, which being a cook never did…I also really like the idea of taking care of people, which I can do as a host, but not as much as being a server. It’s more direct during dinner service. Kind of as if I get to spoil my friends and take care of them all night and show them a great time, except, I don’t know them and I’m getting paid to take care of them. Hopefully, the kitchen will go easy on me while I learn the seat numbers all over again, and learn the ins and outs of serving. I know it’s not really that hard, as long as I don’t get lazy and comfortable. I think that really is the difference in most aspects of life. Things are usually easy to do, but becoming too comfortable is always your downfall.
This is a big step, for me, for him, for us. It’s extremely cliché; I know it. We signed a lease together and I’m going to write this post even though he’ll probably be embarrassed. However, since many of you out there don’t know who HE is, he can relax, knowing that the ones who do know won’t make fun of him for too long.
My man and I lived together for a few months out of necessity and, I’d have to wager, a bit of laziness on his part. Or, maybe it was his sneaky way of a test drive. Whatever it was, living together at my last place of abode led to us signing our first lease together about one month prior to this post.
We’ve been officially moved-in together for about three weeks; I think it’s going well! We even had our first houseguests over, including one of our favorite couples ever over for a hilarious evening of food and wine. I made boeuf bourguignon a la Julia Child (because I can’t resist making a mention of her wonderful legacy) and he made the most wonderful salad. Of course, the walnuts were raw, yet still scrumptious because, as we discovered in media res, our oven wouldn’t heat up…
In other news, I’ve gotten what one can only call a promotion of sorts. It’s funny how getting a raise and promotion only means new (and more) work. At least that’s what I’ve observed in the movies! Ha! I’ve just gotten my first one of either sort. Although, I’m not sure if I can really say promotion, but my hours of work and play have dramatically changed and, as of this payday, so will the number of dollars in my direct deposit.
It’s amazing to think that it was three years ago to the day, I was fired from my first job in the city, for being trained improperly. I still believe there were more motives than that at play, but who cares at this point? The only reason I even know that it happened is that I wrote a draft labeled March 22, 2014: “Being fired and moving on…Yes, I was just fired from my job yesterday.”
I’m not sure I even want to open the draft to read the rest–I can’t believe how different my life is now. I can’t believe that back then I could even begin to fathom that I was happy–I was not nearly as happy as I am now……
Took the time to read that draft and I’m amazed at how positive I was about being fired from a job I loved so much…Of course, that’s how my momma raised me!
So it’s been quite a while since my last blog. Haven’t actually written anything except a few recipes and a two-weeks notice. Yep. I have already found another new job, so now instead of working at Seaglass and Inner Fog, I’ll be at Inner Fog and One Market! I’m extremely excited for this new job. I’m going to learn a lot and be back in a fine dining establishment. Although I will definitely miss my Seaglass coworkers, I’m excited for this new step.
I’m still thinking about culinary school though…I think it will always be in my mind. Whenever I’m ready I guess I’ll just go.
Sorry for the shortness of this blurb, but I’m ready to go sleep off the vertigo I’ve been suffering for a week.
I wish you good food and sweet dreams.