So, I have 2 questions. These question is from the entire restaurant industry to anyone who has ever done this: Let's say a restaurant has 20 pristinely clean, empty and ready to be sat tables. In the smack dab middle of those 20, there is one table with half empty drinks, napkins in the seats … Continue reading A couple of questions
In the middle of the work week (for me it's typically Friday night around 7:30) it's easy to forget why I do what I do. In the midst of server issues, guest complaints, and the kitchen giving me grief over seemingly menial issues, it's pretty easy to forget that I do this job because I … Continue reading Why I do what I do.