I've been inspired to write.
Which doesn't happen often these days.
Honestly, I do have a lot to say, I just don't have a lot of time to sit down and put it into words lately because I'm working a lot.
Mainly because I really enjoy working, so if I'm asked to pick up an extra shift, I'll usually take it.
But frankly I wish I was inspired to just make the time to write, because "working a lot" is just a dumb excuse for not doing it... like it is for lack of exercise or any other thing people use that excuse for... but here I am saying it.
I have 2 jobs and I work a lot, while also trying to maintain a social life and keep my house clean.
I mean, sleep is always a good idea too.
And thankfully I get paid to workout for my other job so I do it a few times a week, but I also try to fit that in on the other days as well and sometimes that's a challenge lately too.
I'm grateful for both jobs though because they allow me to work with cool people, and also provide a service FOR cool people... whether it's serving food and drinks or serving up workouts.
Both jobs also require a level of acting skills and to be honest, I can "perform" with the best of 'em whether I feel like it or not.
Lights, camera, action.
I just go into work-mode like I'm on autopilot.
Sorry for my occasional unintentional resting bitch face. I'm just very focused. LOL
Anyway... during a recent dinner conversation with someone who lives in another country, we got on the subject of tipping in the US versus other countries. And obviously there are different standards in the US than anywhere else in the world.
In the US, servers are paid very little on the clock and expected to make up the difference in gratuity. In most other countries though, they are paid well enough that there's no expectation whatsoever for much, if any tip.
All that aside though, a story was told about a work-related, very expensive dinner while in the US on business, where the service was apparently very bad. It sounded as if the majority of the problem happened with the timing of food coming out from the kitchen, and expectations weren't being met for a $5000 tab.
To make a long story short, there was no tip given on the $5000 tab at the end of the night, due to expectations not being met.
Not one cent.
And this customer was adamant they were justified to not give any gratuity in this particular situation.
Given that I've been a server for a while as one of my jobs, this story had me defending a server I've never met before... and stating that sometimes, no matter how great of a job you do on the front end, you're at the mercy of the kitchen preparing the food in a timely manner.
And as a server, the customer tends to think you're in control of everything that happens in the restaurant.
Oh... are you standing still?
Why aren't you getting the food from the kitchen?
Because guess what... I'd love to feed you, but they haven't told me it's ready to serve yet. And goodness knows, I'm not going back to help them prepare it.
But regardless of what's going on, there's not a damn thing you can do about it, other than try to be Miss Congeniality with the customer, smile and apologize profusely.
Trust me I've been there.
And it's not fun to be the one apologizing to hangry people.
But I'm still thinking about this story several days later, because I'm pretty sure if I'd worked that event, I would've gone home incredibly frustrated afterward, or asking the bartender for a drink before I even left. LOL
I will say, I would hope that if you go to a restaurant these days you have grace with the industry in general because it's pretty common that it's hard to find people willing to work.
Yes, a lack of attention to your table usually has everything to do with the server. And goodness knows I've been on the receiving end of terrible service and it's annoying.
However, it can also mean that the restaurant is understaffed and there's too many customers seated for not enough staff to attend to them in a timely manner.
Or not enough kitchen staff to make the food in a timely manner.
It's all a well-oiled machine on a good day with everyone playing their part. And most of the people I know and work with, do their jobs REALLY well.
They are fast, they are accurate and they are very professional.
But not every single day is perfect in a restaurant.
Hell, not every single day is perfect in ANY industry.
But in all honesty, most days are perfect. At least where I work. Because as I just said, the people I work with do their jobs REALLY well.
Anyone want to weigh in on a similar experience?
And I'm also curious to know if you've ever worked in the industry. Because in my opinion, until you've been there, you can't quite understand the chaos. But I do love it! And I agree 1000% with Anthony Bourdain below.
Happy Monday and have a great week...
XOXO
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