It seems quite fitting that my first post is at 8 am on New Years day.
I have yet to sleep.
Insomnia is my best friend.
If you are in the restaurant business I am sure you understand. If not you will be enlightened.
Spent a wonderful evening at work. Cut everyone early (the more money to make!). Thankfully the staff stayed and had mad shift drinks so I was able to celebrate vicariously. I then headed to my boyfriends restaurant and was treated to glasses of bubbly and the most delicious chocolate mousse cake I have ever had. (Along with a slice of pizza.... this is the restaurant biz... french wine, pepperoni pizza and cake work so well together at midnight on New Years!)
Since we are now friends I feel that I should tell you of my three day hangover (which will become four days when I finally sleep); this is very uncommon for me, but being that it is the holidays I will not apologize. The ability to work through a hangover is one of the most important qualities of a good restaurant person. On any given day half of your staff is most likely hungover. If you are FOH you need to look great and be on point regardless of your condition. If you are BOH the same rules apply with a little less emphasis on the looks. I suppose it is a hazard of the business... booze flows freely, and once you are inducted into the life doors open up everywhere. Suddenly you are having bottles of 30 year old madeira opened to "taste", glasses of wine are waiting for you when you step in the building, people know your tastes and you learn the tastes of your fellow restaurant workers. One hand washes the other. Most of the time you are not paying for your drinks and food but you are leaving a 30 dollar tip. When the server or bartender that hooked you up comes to your place best believe they aren't paying for much else than your service. It is an unwritten rule, but a rule that you must learn quickly and follow if you expect to make a living (or friends) in this business.
Since my intro has become a manifesto I feel obliged to mention the purveyors. The salesmen and women are the most important people to a restaurant (other than staff). When you have chosen a good set of purveyors they become your guide, your right hand man so to speak. I am blessed to have a great set of wine and beer purveyors. I have learned so much and been guided to some amazing selections that my guests love. I have also found new favorites of my own from our amazing reps. The relationship with a rep is very close to that of another industry worker, most reps have done what you have done and if they like you and get along with you be prepared to be smothered with samples, tastings, glassware, promotional items etc. One man (a regional manager for my best beer/wine distributor), I actually consider a father figure. He has taught me so much about Belgian beers, yet the last time we discussed beer I trumped him with some random facts about the beers I was offering on tap. I will not lie it was a great feeling.
I feel that this first post is long enough, you will have plenty of time to hear about the day to day issues so I shall sum it all up. This business is not for the faint of heart. It is not for people who think it is "easy money". It is not for people that have a useless degree and need to pay their bills. To truly survive in this business you need to have balls of steel and a heart of stone. You will also be reminded daily that you need to soften up. And you may actually listen.
I have yet to sleep.
Insomnia is my best friend.
If you are in the restaurant business I am sure you understand. If not you will be enlightened.
Spent a wonderful evening at work. Cut everyone early (the more money to make!). Thankfully the staff stayed and had mad shift drinks so I was able to celebrate vicariously. I then headed to my boyfriends restaurant and was treated to glasses of bubbly and the most delicious chocolate mousse cake I have ever had. (Along with a slice of pizza.... this is the restaurant biz... french wine, pepperoni pizza and cake work so well together at midnight on New Years!)
Since we are now friends I feel that I should tell you of my three day hangover (which will become four days when I finally sleep); this is very uncommon for me, but being that it is the holidays I will not apologize. The ability to work through a hangover is one of the most important qualities of a good restaurant person. On any given day half of your staff is most likely hungover. If you are FOH you need to look great and be on point regardless of your condition. If you are BOH the same rules apply with a little less emphasis on the looks. I suppose it is a hazard of the business... booze flows freely, and once you are inducted into the life doors open up everywhere. Suddenly you are having bottles of 30 year old madeira opened to "taste", glasses of wine are waiting for you when you step in the building, people know your tastes and you learn the tastes of your fellow restaurant workers. One hand washes the other. Most of the time you are not paying for your drinks and food but you are leaving a 30 dollar tip. When the server or bartender that hooked you up comes to your place best believe they aren't paying for much else than your service. It is an unwritten rule, but a rule that you must learn quickly and follow if you expect to make a living (or friends) in this business.
Since my intro has become a manifesto I feel obliged to mention the purveyors. The salesmen and women are the most important people to a restaurant (other than staff). When you have chosen a good set of purveyors they become your guide, your right hand man so to speak. I am blessed to have a great set of wine and beer purveyors. I have learned so much and been guided to some amazing selections that my guests love. I have also found new favorites of my own from our amazing reps. The relationship with a rep is very close to that of another industry worker, most reps have done what you have done and if they like you and get along with you be prepared to be smothered with samples, tastings, glassware, promotional items etc. One man (a regional manager for my best beer/wine distributor), I actually consider a father figure. He has taught me so much about Belgian beers, yet the last time we discussed beer I trumped him with some random facts about the beers I was offering on tap. I will not lie it was a great feeling.
I feel that this first post is long enough, you will have plenty of time to hear about the day to day issues so I shall sum it all up. This business is not for the faint of heart. It is not for people who think it is "easy money". It is not for people that have a useless degree and need to pay their bills. To truly survive in this business you need to have balls of steel and a heart of stone. You will also be reminded daily that you need to soften up. And you may actually listen.
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