I have been telling people stories about the place I work and have decided that I should write a book about all the experiences I have had. I figured no better way to start than to blog first, and then turn my blog into a book. On behalf of the restaurant I will not name real names or the place of employment I am talking about, I will simply tell my tales and give you insight to my life at this restaurant.
I have been employed at the same restaurant for almost 5 years now. This may seem rather ironic considering the turnover rate at restaurants is usually pretty high. New staff comes and goes like clockwork. I however, have been here through the thick and thin, the ups and downs, and the good and bad. What I find most intriguing though is that until just recently I was the youngest employee. I started this job when I was a sophomore in high school as the hostess. Before I started, the establishment had just switched hands to new ownership. Through a lucky chain of events, I caught wind of the place needing a hostess. I figured what the heck; I was jobless at the time and thought I should try my luck. I was hired and began training as a hostess. The training, of course, didn't consist of much but I was able to learn the ropes and I did what I would consider a fairly good job. When I first started the place seemed to always be busy which meant I was always leaving with a bunch of cash that I received from the workers as tips. Some nights I can remember leaving with almost $100 in cash, and don't forget I was just the hostess. I took note of the rights and wrongs of serving by watching and observing the wait staff and I thought I could definitely serve and get it right. I figured that since I was only 16 at the time I wouldn't be able to serve until I was at least 18 due to the fact that I wasn't, by law, able to serve alcoholic drinks. I was satisfied with my position for the time being and knew I just had to be patient.
I only had to be patient for about six months until one evening we were understaffed and they pulled me from hostess to be a waitress! I was given 3 two-tops (three tables that could sit two people each; restaurant lingo). As the night went on, I rocked my 3 tables, they all turned several times, and to my excitement, I ended up making $130 after tip out. This was from only two-tops on my first night of serving! I had entered the world of tip making and I was hooked. After that night I was put as hostess on several more nights but quickly I was transformed into a server every shift.
I never thought I would love to serve as much as I do. I have made so many lasting friendships along the way; I wouldn't trade them for anything. Here at the place I work we consider ourselves a family. We work hard together to get everything done and from what I hear, it’s not this pleasant at all restaurants. I consider myself so lucky to be given the opportunity to work at this restaurant and I wouldn't change a thing. From the stories I will tell in my future blogs, you too will see that there is never a dull moment and always a laugh to be had.
Until next time,
Peace and Blessings,
WYOWaitress
