Nov 3,2009
Note to self- People don't like when the noob criticizes how you do things....
Sunday I forgot about the time change and since Burlingame serves brunch on Saturday and Sunday this caused me to be awake at 5am... I ALMOST walked out the door at 6am, but luckily just then noticed and had a 30 minute nap.
Anyways, I opened the restaurant, about the third time now. It's pretty smooth. The reports I have to do are sense making and minimal. We like that.
So far I love the food... On Sunday I had a breakfast croissant sandwich with chicken apple sausage....mmm it was good!
They keep making me follow servers which is incredably annoying because I know how to serve very well. I am frustrated that I am not spending that time studying the food. Every chance I get I just run away and hangout in the kitchen and learn.
I LOVE kitchen people. Juan, who runs the catering company, went to a Le Cordon Bleu school and also specializes in Italian and Spanish cooking as well as French. He is so cool to talk to and willing to answer all my questions. He is a huge fan of Italy and Italian food, we've been talking about it alot. I like sneaking away to spend time with him, because he understands the importance of managers learning about the food.
The kitchen manager and the sous chef (who recently came from Elephant Bar) are both named Miguel. They are also both really great to talk to. It's funny, sometimes KM Miguel runs front of house shifts also. He makes me think of Martin alot.
I have to say, on the overall, I am really impressed with their kitchen and their food. I want to be very involved in it as a front of house manager. I think doing diligent line checks is one thing I want to keep on top of. So far with the whirlwind of different things (following servers?) I've only been able to do one line check. Ahem, now I need a thermometer, Freddy stole mine.
This weekend was super slow, probably due to Halloween. On Saturday they let the servers dress up, which was nice. I like to see a little work spirit here and there. Or alot. Yah know.
Alright, well I'm back at work tomorrow and I'll have more to talk about.
Oct 30, 2009
Zee Resteraunt... Eet is yourhz
Alrighty... I am going to continue my restaurant blog over here. It just seems like a good idea. I like things to be congruous.Anyways- Yesterday, which I thought was Wednesday and was apparantly Thursday, was my second day of training in the restaurant. There was a big meeting that took FOREVER that I was not part of. The bartender however was. So I was told to "watch" the bar while Jan (an assistant manager) watched the floor. And then happy hour started. Mind you, I know none of their recipes. All I know is a shot by their standards is 1.25 oz.... So I got to have a little fun there... left ALONE for happy hour. *Pet Peeve* When someone who does not have access to the keg room asks for the a keg change...and does not get it right away... Generally I need a keg change because I am in the middle of selling that beer to a customer. NOT, as popular thought apparantly is, because I was just playing around with the taps and ran one until it ran out.
Obvious goal- As a manager, do not forget that when a bartender needs something from the liquor room... it's not just for fun.
Today- I more or less did all of the opening today. From now on whenever I come in in the morning I shall be doing all of the opening work. Scary. Not for me...but just scary that they trust me with all of that. Then I played server...shadowing another server. I got bored after awhile and just started taking tables and getting them things. I can out serve alot of people. Not to sound cocky, but I can. I can't stand the lack of urgency of some of the staff. I know we are not turning and burning here, but there is a certain promptness which people deserve. Getting drinks out, being on top of refills, being accommodating, bussing the crap out of everything... I cannot stand a lack of acknowledgment... Fine, don't greet them... But let them know you're aware they exist. I know myself I get so fidgety if my server doesn't acknowledge me... You start wondering if maybe you're invisible. Like last night I went out for a few drinks (different place)... We started wondering if maybe a car had hit us and we were dead... It took the bartender(s) a decade to even acknowledge our existence. Seriously guys. The server in me can just not let the manager in me let this continue to happen.
Alright... I'm going to leave this entry on an abrupt note as always..
No comments:
Post a Comment