I’d like to speak to the manager!!!

You ever get a big fat red flag when you hear from someone?  

When they reach out for a favor?

When they reach out for a job?

When they continue to reach out for a job?

Just before Xmas a man came into the restaurant on a Saturday night, told the host that he had been hired as a bartender at the new restaurant and was coming in to check things out. 

He wanted a seat at the bar, but of course we were busy and there wasn’t one.  

He wandered into the bar, came back and asked if he could have a drink standing out of the way to watch the goings on.  

The hosts told him unfortunately no.

He was not pleased with this news at all.  

He finally left.

My only regret was that they didn’t let me get eyes on him.  

At the first of January, he reached out on Social Media, to ask about being hired.

I told him the same thing I tell everyone, including, people I know.

Send me your resume.  

He responded with an email, about how he loved the new restaurant as a kid, how he wanted to bartend and would like to speak with me.  

I once again, advised him to forward his resume, that we weren’t hiring, but I would keep his resume on file until we were.  

Two days ago, I got another email from him asking me if I was local during the winter.  And if we could speak on the phone. 

Huh?

I’m the GM of a year-round restaurant in town.  Of course, I’m not local.  I’m in Key West shot gunning  Corona’s hoping that the restaurant, which is still busy by the way, can run itself.

I write back and explain that yes I’m local.  And asked what the phone call would be regarding…

Today I got the following email:

Hi,

I don’t have a resume of all my restaurant and hospitality experience.  I feet more comfortable explaining why I want to work at the new restaurant over the phone rather than a generic resume.  I am curious as to what the plans are for the new space—I have some ideas.  All I ask is a phone call or I can meet you at the restaurant before opening next week.  Heck, even Chef gave me 5 minutes when I stopped by a few weeks ago.  

Thanks.  

I have not responded. 

A friend said I should at least BE curious about the phone call.  

But here’s the deal, if a grown person can’t follow the basic instructions in getting the job, will they ever be able to follow the more emphatic instructions that come with the day-to-day operations of the restaurant.  

Also, I’m fucking in the weeds.  Last night I stayed 90 minutes after service was over to get a little caught up.  

At the end of the night tonight, Chef reminded me of at least 6 things I was supposed to get accomplished today, and they are still on my to do list.  I left work at 11:00.  

I’m also a little worried in today’s climate as to what happens if I don’t hire him.  

And.

Everyone wants to be a bartender.

And I do mean everyone.

So many people walk through the door, saying they worked at the diner across town, but they’d be happy to train on the bar.  

Or they beertended at the brewery up north and so they know they can absolutely kill at our bar.  

They’ll come in to interview as a host, with no restaurant experience and in 90 seconds will tell me they really want to hear about the bartending position.   

Fun fact:  The bartenders at my restaurant get royally ramrodded every night.  We flat seat 75 people in 15 minutes.  This means 75 cocktails, beer and wine, that are put out by 5:20.  This is absolutely not for the faint of heart.  I’ve seen bartenders crash and burn under less stress.  And 90% of our guests start with a cocktail.  You are not popping open a few Budweisers.  You are making 25 espresso martinis to start your night.  And just as you get caught up, the wine orders start to appear, and as this occurs as we flat seat another 50 people at 5:30.  

Yes.  There are two bartenders.  But the one NOT on service bar, has been flat sat 6 couples.  And before he’s got their orders in the POS he is going to be flat sat another 6 couples.  He’s not helping much on service bar.  

They do make excellent money.  But they work hard for it.  Very.  Very.  Hard.  

So, the idea that I’m going to hire someone, who is not well versed in high volume service bar execution for our new restaurant, is seriously, NOT very likely to happen.   

So I’m at a loss as to what to do.  

And I truly don’t have time to spend even 15 minutes not getting the six things off my to do list tomorrow.  

Thoughts?