So I talked to the host company for the website and told him I was shutting down. He is going to keep it up for free for a while. Thanks Mike at eyedeas. Anyway, there are jobs posted on the job board, and it is free to post if anyone out there knows of any openings.
I have decided to use this more of a free form rant...like most blogs out there, completely full of shit.
Lets get started, some of this will be restaurant related, some business, some personal, and mostly bullshit. is there an e in mostly. if any of you didn't know yet, I can't spell for shit. Is there 2 l's in spell........
Anyhow, those of you that know me know that I am a positive person, its a great day, you look fantastic, I couldn't be better, 2 feet of snow lets go sledding (and blow a few donuts in the parkinglot up the street.) Recently shit has hit the fan, money issues, job issues, problems at home. I have never been closer to having one foot in the gutter as I am now. But, as you should say, "you built your own pile of shit, deal with it asshole." and I am. How? Not Sure yet, but getting there. So, if I sound like a whiner, I am now, and admit it. But that will change soon.
How about the restaurant? Not just where I work, how about you? these are tough times, have they weeded out the slackers yet? One thing that I have going for me is that the place I work at is still real busy, just about the same as last year. Are you all still making the bills? Has your restaurant been filled with people looking for work? There is a ton of people out there trying to get jobs in restaurants that have never done this work before, as in executive types that are out of work. Its a shame, the amount of people out there unemployed. I feel for them and the ones that count on them.
More to come, think I'll start a guy blog. What does it take to be a guy, mean to be a guy, how do I become more GUY.
As a bartender (someone who relies on tips to pay the bills) it is easy to complain these days about how much we're making. On the flip side I have talked to owners that are reporting still better numbers than the year before. I don't think that it is luck that these people are growing, it is because of you! They also seem to be well established with what we would consider fair price points and good quality food. A restaurant can have have great food and atmosphere but if the service isn't there, than it is a miss, you need to hit on all three to be a success. So why are WE making less money? I can only narrow it down to a couple of things, some of which you read on this website "O" and her kind words to the service industry didn't help, and how about that show that Rachel Ray did where she would go into a town and eat for the day on 30 bucks. I bet she left great tips, ha. Its really about the economy and the pain that everyone is feeling right now, we all know someone that is out of work or about to lose a job. We should be happy that we are working right now, although not for as much as last year. I have calculated that I make about 25% less right now than I did last year at this time. What that works out to for me is that I had to pick up another night at another restaurant behind the bar to make my monthly numbers. Its not exactly what I want to do, but have to do. So, we need to pump up the percentages. You all know how to do it, smile, joke, tell a story, move fast when its busy, keep the customers happy and your owners, always do the right thing, just be a great bartender or server. This is the profession we chose, now its crunch time, lets make it happen!
In one of my past blogs on industry terms I mentioned team work in not such a great way, I must have written it after a rough night at work. We have a ll heard it "full hands in, full hands out" the message reverberates through out the business. When you walk into a restaurant and it looks disorganized, staff running around crazy and orders coming out late or messed up, many times it is due to a lack of team work. It is easy to get caught in the trap of not helping out, we all know who works as a team member and who is out only for themselves. Those that are there for number one only don't get much help from their peers, but once that happens it is easy to stop helping everyone. That needs to stop, and we need to do better, Lead by example, and with time those that only help themselves will catch on or get weeded out. Also, one of the best phrases to get someone moving, is "Could you Please help me" none of us use that one enough. With a little help from everyone, your restaurant, my restaurant, can look organized and professional, and most of all, guests will keep coming back.
I just booked a flight to Mass, where I will be bartending at Cabby's christmas party. It is a tough one because I work monaday night at p'cheen fly to Boston and bartented tuesday night, fly back to atl on wednesday to work at P'cheen wed and thursday. then drive back to mass thursday night (18 hr drive) It looks like I may be getting back to atl on the 28th and driving to Memphis for a meeting and then on to New Orleans to bartend for a few days over the new year. WOW, Ill keep you posted. I never thought that I would be a traveling bartender, but......
An Omaha restaurant's staff has been treated to an early Christmas after receiving a tip of more than $10,000.
The staff at Sullivans Restaurant at 15th and Douglas streets waited on the same group almost every night for three weeks. The group was made up of musicians, in town with the Trans Siberian Orchestra.
The manager at Sullivans said in addition to the standard tip the group left after every order, it left $10,000 for the servers during its last trip. No word on how many servers shared the tip.stopindex
