I’m a big picture sort of guy.

I see the big stuff. I’m sometimes lacking in the small details.

This was especially true when I was designing. It’s the reason I sucked as an assistant. I never enjoyed it. And I only did it when I had to. As the LD I always had great assistants who kept up with the paperwork. Translated my notes. Did the little stuff.

As a general manager this continues to be true.

I focus on the big picture. My assistants do the little stuff. The few places this doesn’t occur is financial matters. I double cross my T’s when it comes to payroll etc.

This doesn’t mean I miss things at service. There are things I’m always watching for. Listening for etc. but I’ve always counted on my assistants to do the small stuff. I’d also like to say I’ve had great assistants. I was in good hands.

Which brings me to today.

I don’t have an assistant.

It’s just me.

I do all the lifting. All the detail work. Which is fine until it isn’t.

Tonight we hosted another event. The second since my arrival. A post wedding after party. 10:45 till 12:30. For a ridiculous amount of money.

I negotiated the event. Food. Time. Bar. Cost.

Everyone was happy.

So I needed to send them a contract. I’ve always had a person for this. It’s just me now. So I reached out to a friend for help.

She sent me a sample contract. I edited it to suit my needs.

Saved it as a pdf. Sent it off.

But.

I failed to realized it was 13 pages. I saw the first 3. The last 10 were disclaimers that has nothing to do with me. Or our event.

The couple called confused.

I apologized.

Owned the mistake. Said to them exactly what I’ve said to you.

Fixed the mistake.

Sent it back.

Except since I’d negotiated their agreement, I’d sent out four more proposals for the same kind of event.

I looked at the wrong notes and the dollar amount I entered was more.

They called.

I explained.

I fixed it.

Sent it back.

Now they had issue with the financials. They didn’t understand the charges. I didn’t quote them a dollar per person. Typically 100 wedding guests. 100 dollars per person. You know your cost. In this case it was a minimum they had to meet. That they’d never meet because they were paying for us to stay open late. Not for a dollar per person. An amount. It had to be a food and beverage minimum so that I could add tax and service charge to pay the staff.

I adjusted the wording. Sent it back.

This happened two more times.

They signed. Everything was good.

I have to say. I felt like an idiot. But as I said to them. I’ve always had a person who wrote the contract using a catering program. This person collected deposits, created the BEO’s etc. I’m just trying to make sure I can get us through service.

Fast forward to today.

First few people arrive. An aunt. Who is super sweet. I give her a tour. She’s excited to come back with friends.

Then a man approaches. He introduces himself as the grooms father. And for the next 15 minutes does everything he can to make me feel like more of an idiot about the contract. He reminds me that they are doing us a favor by being here. We are making lots of money. I can only apologize and hope he goes away soon.

He ends by asking if he could go ahead and take care of the tab.

Ugh.

I explain I can take his card information but I won’t know the tab details until the end of the night as it’s a cash bar that will be subtracted from the minimum and he’ll pay the rest. He acts like I’ve just suggested he hand over the keys to his Porsche. He says he’ll deal with it at the end of the night.

I walk away feeling like an idiot.

12:45 rolls around and it time to settle up. He approaches. I run a report and we’ve sold hardly anything. I show it to him. I think he’s going to fight this. He clearly thought it would have been more. It was 45 people who’d already had too much to drink. They spent very little money.

I explain all this. He reluctantly gives me his card after conferring with his son.

I go to the POS. Run the card.

It’s declined.

I run it again.

It’s declined.

I very quietly approach him and say so.

He gives me another card. It goes through.

But there was quiet satisfaction as I took it back to him to sign our copy.

I’ll be better about the details next time. I am teachable. And I hardly ever make the same mistake twice.

I wasn’t the only person to feel like an idiot tonight.

There was nothing abnormal about the day.

Slept great. Up on time. Left on time. Got to work on time.

Coffee was already made.

There were 28 messages when I hit the button.

Today though I had to call patio guests to cancel their reservations as rain was forecasted tonight.

I pick up the phone and it’s nothing but static.

Ugh.

I dial. I hear the person say hello. He can’t hear me.

I hang up. Call back. Same.

Three more times.

I give up and call our phone guy. On my cell.

Phone rings. I pick up. Static. I give up.

I do other things wondering how I’m going to let people know their reservations are going to be inside or cancelled.

About an hour later the phone rings. I ignore it. The machine picks up. The person leaves a message. I can hear the static. But also the person.

They hang up.

I pick up the phone. I dial.

Static.

But someone answers. They can hear me. I can hear them.

I make my phone calls. It’s annoying. But working.

I get through the reservations.

I start to call my voicemails.

The second lady has questions about the patio.

She asks them.

I answer the simple question.

She doesn’t understand.

She asks the same question a different way.

I answer.

She doesn’t understand.

I feel myself get cranky.

She asks another question.

I answer.

Short. And snarky.

Question.

Snarky answer.

We finish.

I hang up.

Make the next call.

All the while hating how I handled the last call. I leave a massage. Put the phone down.

Next call.

I get through them all.

All the while thinking about the patio phone call.

So I said fuck it.

Picked up the phone and called her back.

She answered and I explained who I was and said that I was calling to apologize for being short on the phone. She assured me that I was not and I said thank you but I wasn’t as nice as I like to be. We chatted for about five minutes. She appreciated the phone call.

I felt better.

All was good.

Except that she showed up at 7:00 without a reservation to sit on the patio.

That was closed.

On Wednesday, I got a call from a guy named David who was calling to buy his friend dinner at the bar. I took his information. Made a note on the reservation and all was set.

His friend’s reservation was at 6:00. She arrived alone at 5:50. I sat her at the bar. She was very attractive. She reminded me of the hostesses at swanky restaurants that I couldn’t afford in New York. Tight dress. Heels. Perfect long brown hair, flowing down her shoulder.

She ordered a drink.

And waited.

And waited.

And.

Waited.

We all began to talk.

Was she being stood up? If she was waiting on a date, why did someone call to pay for the meal?

And she waited.

Her friend finally arrived at 8:00. She was just as attractive. Just as perfect.

The immediately ordered.

A 2” porterhouse.

As beautiful as they were.

45 minutes to cook.

They did this not knowing their meal was paid for.

She was ecstatic to learn that her friend David had called and paid.

She came up to make a reservation for tonight.

Two people at 6:00.

So tonight begins.

And 6:00 comes and goes and she’s a no show.

I mark her as such and move on with my night.

At 7:30 I look up and guess whose standing in front of me. She tells me in her thick accent, did I mention she is foreign, that she’s here for her reservation.

I explain that it was for 6:00. We are booked. The earliest I could get her a seat at the bar is 8:30. She’s not happy. But she takes it. She sits down in the lobby and waits about 6 seconds before she comes back to the host stand.

She swings her hair, pushes out her bottom lip, and asks, “Are you sure it’s going to be 8:30? Is there nothing you can do?”

I’m just standing there. Watching a 26 year old really hot girl flirt with an overweight middle aged gay man, thinking that her pouty lip and the toss of her hair is going to whoo me into bumping someone’s reservation.

I tell her no.

I get the feeling she’s not used to being told no by middle aged straight men.

I was flattered. But I’m thinking to myself, honey you’re gonna need a different trick for this to work.

I assured her I’d get her seated as quickly as possible but in the meantime there was nothing I could do.

She waited. With her sister.

Was seated a little after 8:00.

Ordered another 2” porterhouse that she paid for on her own.

PS. Mr Douglas from last night cancelled.

Today I started my day like every other day.

Made coffee. Said hello to my co-workers. One of the best things about my job is that there are usually only three people in the building when I get there. I don’t have to be on for 2 hours.

Filled my cup of coffee, that is the size of a soup bowl, I’ve been told. My boss makes fun of me. And went to my office, hit play on voicemail, and started writing down messages.

Today was a light day. Only 19.

All of them are run of the mill. (It’s 1:30 am. I almost spelled that meal).

Except.

A message from Cornelius. We’ll call him Cornelius because that’s his name. He has called to let me know that he is calling from American Express Centurion Membership.

I just knew he was calling from Amex.

Until 30 seconds ago I did not know what this was. This is an invitation only Black Amex card. Uber wealthy people.

Anyway.

Cornelius is calling to tell me that he has made a reservation for Mr. Douglas. The reservation he made was for 6 people at 5:30 on Friday but in fact it needs to be for 12 people. It’s okay to push two tables together or we may seat the guest near each other at the same time. He finishes by saying he made a note of all of this on the reservation.

My head explodes.

Literally.

I look up the reservation.

“There will be a total of 12 guests. Two separate tables for 6 guests is what we need.”

My head explodes again.

At this point a notification pops up on my computer.

Cornelius has followed up with an email.

It states all the same information. Reservation for 6 but there will really be 12. Two tables is okay.

At this point my head explodes again.

I take a deep breath.

I’ll call Cornelius. I might mention at this point he did not leave a number with his voicemail.

I look at the reservation. It’s the number for the guest. Hmmmm. I think better of getting Cornelius in trouble. His email has a number to call. Telling me I’ll need The last five digits of Mr Douglas’ card to identify him. Fun fact. I don’t have this number.

I call the phone number.

It’s Amex. Press 1 for this. Press 2 for that. I pick a number that seems appropriate but not really for me.

A recorded voice answers and let’s me know that the approximate wait will be 35 minutes. I laugh. That ain’t happening. I’m contemplating what to do when I’m given the option to leave a call back number and save my place in line.

I do this.

I hang up.

I re read the email.

I decide to respond. I let Cornelius know that we don’t accept reservations by email (because it’s a back and forth with times and areas of the restaurant) so he’ll need to call the restaurant. I also let him know that because we can’t secure the table until we talk I’m canceling the 6 top reservation to release the table.

I hit send.

Cornelius will be out out of the office till Oct 4.

I’m reading this when an out of area number calls.

It’s Cornelius.

He starts by telling me I’m on a recorded line.

I think to myself. GREAT. THIS WILL BE DOCUMENTED.

He proceeds to tell me about six different lies.

I push back on all of them.

No it does not say leave instructions for parties of six or more. It says call the restaurant. No it does not say this. No it does not say that.

He finally stops talking and says okay.

He starts to act like a normal person and we make a reservation for 12 people at 5:00 on Friday.

End of the call.

Except for the three follow up calls from Amex.

Then.

Around 8:00 I get a call from an out of area number.

Guess who?

It’s Cornelius.

Mr Douglas doesn’t like his 5:00 reservation. He wants a 6:00 reservation.

I explain that because of the reservation behind them, there won’t be enough time for 12 people to eat.

He asks for the original reservation for 6 people at 5:30.

It’s no longer available.

He’s perplexed.

I tell him to check in with the guest and let know what he wants.

Who knows if they’ll even show.

But seriously.

How the fuck does the travel component of American Express not know you can’t just add a tag line to a reservation and add 6 people.

No wonder Joe Public thinks it’s okay.

On my first day I was told I’d learn to hate the phone.

It’s true. You all already know this.

But along the way I’ve made it worse for myself by making it better for the business.

We do not hold seats for walk ins. Adam’s restaurant is the opposite. They always hold tables for a certain percent of walkins. Different capacities. Different philosophies.

Neither is right. Neither is wrong.

I will book the restaurant to within in an inch of its capacity.

That being said. Starting the day, we do have tables that we haven’t booked. These tables are saved because one of the chef’s friends is going to text at 2:00 and ask for a table for six at 7:00.

Or.

Mrs. Freeman’s assistant will call me and explain they have had a personal chef emergency and need a place for 8 people for dinner.

Or.

We discover a reservation was made but not assigned to a table and now we have nowhere to put them.

All of these things have happened. We almost always have one or two tables up our sleeve. Until 5:00. Then everything not reserved is filled and off we go.

The bar is its own beast.

We started taking reservations for the bar during COVID. Almost everyone I know did. This happened for a number of reasons.

First.

We no longer allowed guests to hang out or linger around the bar. The seats were distanced so it was easy to reserve two tops. It helped with staffing knowing who and what to expect.

It was so successful that we’ve kept doing it. Most people know this is the case. Occasionally someone comes in and gets angry to find this out. And of course there are always the I need a drink right now people who are waiting for a table.

Most of our guests have come to love it.

Why?

They know they have a seat when they get there with little or no waiting. The key is to make a reservation.

This brings us to tonight’s topic.

Reservations at the bar.

We only release half our bar stools for reservations. We also only release them in groups of two.

All for the same reasons mentioned before. We prefer two tops. They turn faster. And most of our guests don’t even know they are coming till day of.

When I first started, the bar would be about 60% full for the night.

Why?

Because they couldn’t get a reservation. And no one answered the phone. And often their messages weren’t returned.

I changed that.

I don’t always answer the phone. But I ALWAYS return your message. Maybe not tonight. But definitely by the next day.

So after I started, when regulars would complain about not being able to get into the bar I started telling them the following.

Just call.

At which point they’d say no one answers.

I’d explain that if it’s after 4:00 probably not. BUT if you call before 4:00 I’ll call you back same day. And I’ll do my best to get you in.

So they strarted to do this.

Now. Every day I get tons of calls for bar reservations. 10 to 15. If not more. It’s great for business. BUT. When calls should be slowing down as we approach October I’m still getting 25+ a day. Yes it’s less. But not less enough to have time to start other projects.

So now the bar is still full. Keeping the bar busy enough for two bartenders. The restaurant is making money.

But I’d love to not have any messages tomorrow when I get to work.

However, I wouldn’t change a thing. Our guests are very happy knowing they can get in same day at the bar. I’m happy that our numbers are still good. And the staff is happy because they are still making money.

So remember if you want to come in for dinner and don’t have a reservation call around 2:00 and wait for me to call you back!!!

Especially if you’re okay sitting at the bar.

Two months ago people were showing up insisting they’d made reservations for the patio. The opposite is true now.

On Sunday three groups came to the host stand to be seated. All three times I explained their reservation was for the patio and that I’d mark them as arrived and if they walked around back, the staff would be expecting them. And all three times I was told that they didn’t reserve outside. They definitely did not reserve outside.

I had variations of the same conversation three times.

I asked them to go to the patio.

I’m told they didn’t want to be outside.

I explain we are full inside.

I’m told it’s cold.

I say I’m sorry.

I’m told that never, ever, ever did they book outside.

I pull up the reservation and show they indeed make it. On line. With no help from me.

The insist they didn’t.

I turn the I pad around and show them.

At this point the conversation would begin to vary.

The first group said they’d tough it out. I wish they hadn’t. First they came back in three times to see if a table had opened up. And since they were uncomfortable they decided to be jerks to the staff. They moved their table next to the fire. They took wood from a decorative display and put it on the fire. They then were jerks about the service etc.

The second table decided to go elsewhere. Admitted their mistake apologized for the situation.

The last table decided they’d push back.

They insisted they didn’t make the reservation for the patio. When I showed them they did they said our website didn’t mention the difference. I explain the reservation is not made through our website but instead is through an app. They insist they weren’t given a choice. I tell them that’s not possible. Finally they say we’ll we had no idea we were booking a patio table.

I took a breath and said.

This is not true. When you hit submit to the reservation a pop up appears and says, “ you are about to book an outdoor table. We are not able to guarantee the reservation if the weather is inclement. It continues that we may not be able to move you inside, we may have to cancel. You have to acknowledge that you’ve read this message before you continue.

Well I don’t remember that.

Hmmm.

They let me know how much we suck. For not having indoor tables. For not having heaters. For not seating them somewhere. This continues as the door is closing behind them.

I’m sorry that it gets cold the first week of September in Maine. It really is not my fault. I promise, I’d like nothing more than for the winter to be forbidden till December and for it to exit March the 2nd on the dot. Instead it lasts for 9 months and we are tougher for it.

Suck it up and put on a jacket. A light jacket because 63 is not cold.

Tonight was a shit show for reservations.

And we only had 81 on the books to start the night.

One gentleman had two reservations. One for a table with a note to move him to the bar. Another reservation directly for the bar. Same time. Unfortunately his booking the table instead of a bar stool caused both the restaurant and the server money.

Another couple had a reservation at a table. They too asked for a bar stool. I moved them once I saw it. Once again causing the same server another table. They arrived. We seated them at the bar. Then they promptly let me know that the stools were too close. They wanted a table. By this time I’d told the server she could go home. I had to unsend her home. Now the server hates me.

Two women pop in to sit at the bar. No reservations. I explain we have reservations to give me a chance to look at where to put them. There are people in line behind them. I find a place that gives them three hours. I know they’ll be gone by then and seat them. As I walk away they are bitchy because the bar is empty. The bar is still mostly empty when they leave an hour later. I try to explain that should they stay an thirty minutes longer it won’t be. I try to explain that I sat them where I knew they could take their time without causing me any stress. They weren’t having it.

Another table showed up for their reservation. Couldn’t find it anywhere. I find a spot for them in the gallery. They aren’t happy that they aren’t in the main dining room but it’s 5:15 how would I know two tables would move to the bar.

At 5:30 I realize I have a late reservation. I try calling. The number goes to a local resort. The front desk made the reservation for guess who? The couple I couldn’t find. But it wasn’t in their name. It was a completely different name.

Guess whose section they were supposed to sit in. Yes. Same girl. Now she’s lost three tables. And an hour later will be un un sent home. I also have no doubt that the tables would have been reserved had they been available on line.

All this and only 81 covers to start.

On Thursday, I’ll have been at my restaurant 3 months. A LOT of people have walked through our doors since then. I’ve met a huge portion of them. I’ve become friendly with many of them.

There is a couple who come in at least once a week. Sometimes more. They always sit at the bar. Soon after I started I told them if they called the restaurant before 4:00, and left a message, I’d do my best to get them a seat at the bar.

It’s worked every time.

The first time they came in, I recognized them from David’s.

This isn’t good or bad, just that I remembered them. I did wonder if they’d disliked me when I worked there because back then we didn’t take reservations and lots of locals were resentful of this fact. I was scolded many, many times because Ms. Smith from Marshall Point Rd couldn’t get a reservation for two on Saturday night at 7:00. They’ve never indicated this to be true. Unlike one particular gentleman who walked in, was told no because he didn’t have a reservation and said. I know you. You were at David’s. Then cursed at me and walked out. This was my third day.

Anyway.

This couple who sits at the bar called today. I got them in. There arrived at 6:30.

Around 8:30 when all the reservations were in, I was wandering around the dining room. Who’s ordered. Who needs to. Etc. I check in with the kitchen.

Doug and Marcy are finished with dinner. I ask them how their meal was. We begin to chat. They comment on a bit of drama they’d learned about. I pretend I don’t know what they are talking about. Then Marcy says.

You know. You are a good man. You are always calm. You don’t let things bother you. You seem to enjoy your job. And you’re kind to everyone.

Fun fact. I’m not a person who can quote verbatim conversations I’ve had. This is me paraphrasing.

The conversation continues. I’m trying to take the compliment but also brush it off as no big deal.

The conversation continues.

They are being so complimentary. Of the changes I’ve made. Of the staff. Of my presence in the dining room.

So kind.

They ask how I’ve learned to be so calm and cool.

I say experience. Yes in the restaurant business. But also in theater. Which leads to me telling them about being a lighting designer. Grad school. My experience as a theatre professional.

I know from previous conversations that Doug was/is a musician. We share stories of free lancing. I comment that it’s feast or famine. I tell about how I had a restaurant job in NYC that let me come and go as needed.

They continue to compliment me. Marcy especially. I’m a little embarrassed. But also appreciative. I’ve always suffered from imposter syndrome. As soon as they find out who I really am they’ll know it’s all an act. The first year of grad school was especially bad. It wasn’t until I designed my first real show that I said hey, I’m not bad at this.

My first management job I would take a deep breath as I got out of my car and pray that my boss didn’t figure out I was a fraud.

I still suffer from this.

But.

After 9 summers. I think. I might. Know what I’m doing. Most days.

So it’s nice to hear someone acknowledge that I’m good at my job.

PS. There are lots of restaurant GMs I aspire to be. Adam is one. My GM in New York. Another from home. They all make the job look easy. I pretend to be them every day at work.

They are impressed with my story. Doug especially as a musician who I think gets it.

We continue to chat. 30 minutes has passed. My staff is starting to leave. One of them, quietly tells me her cash out is on my desk.

We chat for a while.

I tell them that the secret to looking calm is to never lose your temper. I tell them about the warm wine guy. I tell them about the free food people.

They are astounded and impressed at the same time.

They continue to be kind.

It really was special to have someone notice me.

And compliment me.

And they wanted and expected nothing. No free drinks. No free food. No special treatment. Just kindness.

At the end of the conversation I gave them both hugs. And left walking on air.

It was one of the kindest exchanges I’ve ever had.

They are good people.

It made my night.

PS. It’s almost 3:00 am. As always I’ve typed this on my phone. I have to be up in 6 hours. Please forgive any typos, grammatical errors, or stupid mistakes.

I’m going to bed.

Reservations aren’t a suggestion. Just like your appointment at your doctors office isn’t a suggestion.

This is especially true as the restaurant nears closing time.

Tonight I sat an 8:30 reservation at 8:15. Wow. We were early.

Well I sat two of the four at 8:15. And then we waited. And waited. At 8:40 I sat the third of the fourth. And at 8:50 I sat the fourth.

None of this is really an issue. Except. Then they didn’t want to order. They wanted time. Which isn’t really that big of an issue at a regular restaurant. But at my restaurant everything is wood fired. And the chefs have to know long to keep the fire going. It’s not like they turn on the gas and keep the grill hot. The fire goes out. Cooking is over for the night. It’s approaching 9:00. You’re the only table left to order. We are not going to keep putting wood on the fire to maintain the temperature to let you wait 30 minutes to order when you were late to begin with.

This isn’t even really what the issue is tonight. I feel like I’ve share this story before.

What YOU REALLY CANT DO is have two of your friends show up at 10:15 to join you for drinks. First you are four people at a four top. There’s no room for two more people.

Fun fact. In the state of Maine I legally can’t serve alcohol to new guests after the kitchen closes. It’s never enforced. Not by a long shot but there you go. The law exists.

Also. We closed an hour plus ago. You’re finished eating. You’re now the only guests in the dining room.

Absolutely fucking not. Go somewhere else. I can tell you where to go. I’ve already discussed it with your server. She’ll be happy to share the details with you.

But indeed they did show up. And indeed we did not serve them. And indeed they sat there talking forever.

And indeed I had plans to go out for a drink in Portland tonight so indeed EVERYONE lingered tonight.

That’s all. Don’t do that. Do not show up at a restaurant for anything after the restaurant closes.

Our restaurant hosted its first event since I became general manager. I’ve been nervous about it for more than a month. For lots and lots of reasons.

First.

The event was supposed to be on our patio. For two weeks rain has been predicted. Finally on Wednesday I met with the couple getting married (two very cute gentlemen) and convinced them to pay the additional money to buy the whole space so we could stop worrying about the weather. Of course the rain amounted to about 16 drops about 20 minutes after dinner started.

The worst part of this decision was that on Wednesday night I had to call and cancel 110 guests for the night. Only 1 person yelled at me.

Also I’d like to publicly acknowledge that if I’d listened to someone at work this would never have been an issue.

Another reason I was nervous is that I’ve sold myself as someone who can execute these events. And I can’t be the only one who feels like a fraud while singing your own praises.

Lastly, I had never hosted an event at this space with this chef, with these team. There were a lot of unknowns.

The event went great. A few hiccups. But mostly great.

Hiccups:

We never got a timeline so we were flying by the seat of our pants.

The guests were thirty minutes late. So food was starting to die because we had it plated and ready to go on time.

We found out about the champagne toast 30 minutes before it was to be executed. Like the first time hearing of it. Thank god the wedding planner rented flutes. We poured Prosecco since we hadn’t ordered champagne.

We learned there were two vegetarians as the food was landing on the table. It was meat for dinner. Lots and lots of meat. Pivot. Salad for everyone!

Also two people were gluten free. Thank god all of our meat was gluten free.

The kids at table 13 didn’t like our cheeseburgers so their parents had the trolley take them to McDonald’s which they ate on the patio upon their return.

Things that went well.

Our staff killed it.

Food was fucking amazing.

The band was good. There is nothing worse than a wedding event with a bad band.

The cake was good. There are so many bad wedding cakes.

No one puked. Remind me to tell you about the mostly naked bridesmaid from five years ago covered in vomit.

I got hit on by a drunk guy who tried to hold my hand at the bar and was open about liking older men. It was while I was learning this that he was served his last drink.

Our chef wanted to know why gay men didn’t wear socks with their suits. I explained that rich gays don’t wear socks. Poor gays always wear socks.

I learned a lot about weddings/events in our space. I know the questions to ask now.

I put every candle I could find out tonight. The space looked beautiful. Chef even commented on the candles. The staff will hate our new candle regimen tomorrow.

I learned who on the staff is good at these events. And who should have the night off next time.

I learned that our pastry chef is even better than I thought and we already knew she was good.

I learned we should just say no to espresso martinis at the end of the night.

I learned we are going to make a lot of money next summer if we do a few events.

And I’ll repeat. Our staff killed it! They really did great work.

And last of all I learned that even though I forgot to have bread put on the table before people were seated I AM pretty good at executing these events.

For those on my staff reading this. Big thanks to all of you!!!