I’d like to speak to the manager!!!

Fun fact.

We are a restaurant with a view.

This translates to:

unless you are the king of England.

A friend of Chef’s.

A friend on mine!

Or.

Done with us weekly I can not and will not hold a window seat for you.

This weeks reviews yell at me about their lack of window seats.

They brought friends from Chicago.

Oh the horror.

Have they never seen water.

A boat.

A sunset.

I’d like to speak to the manager!!!

Today started as every day starts.

I snoozed my alarm one too many time.

Got to work at 12:30.

But I was in a great mood.

It’s my Friday after all.

Afternoon is uneventful.

Then a server calls out.

It’s not COVID but she feels like shit.

I text to see if anyone can work.

Then chef calls and says there was a problem last night.

I have to make a tough decision.

It’s now 4:00.

We have two bartenders for the first time in weeks.

And.

Two servers.

First turn is east.

Second turn will be busy but not crazy.

I got TLF and execute my decision.

I go back to UM and the shift starts.

All is well until 7:15.

A food runner alerts me that something is up with a server.

I ask him if he’s okay.

He tells me he doesn’t know.

We start seating the 7:30.

This will be the busiest part of the night.

We get a couple of tables sat.

We double seat said server.

He is struggling.

We seat a 4 top at table 32.

They want to move to a table facing the water in the same servers section.

I have the host tell them we can move them but they’ll have to wait about ten minutes.

This makes them cranky.

30 seconds later they have sat themselves at the bar.

It’s a 16 seat bar.

14 seats are open.

They are sitting at the only seats that are dirty.

I approach and explain they can’t sit there.

No you can’t get a drink while you wait.

They are really grumpy now. It’s 7:40. They are seated.

The serving is losing it.

I tell him to get his orders in.

He’s struggling even to do that.

He is ill.

I transfer all his checks to the bar.

Have him do his cash out.

He leaves.

I have 1 server left.

A bartender who is training behind the bar.

Another bartender who is waiting tables.

I’ve sat 7 tables. For two people.

And the server had 4 active tables when he left.

I do what I do.

I went in to boss mode.

I started directing traffic.

Except.

The two people I had on the floor were stressing now.

Fun fact.

Don’t stress it makes it worse.

Fun fact: There is a differing train of thought on managers helping.

I’ve worked with managers who are hands on. Bussing tables. Running drinks. Opening wine.

I come from the school of thought that says if you are doing those things you aren’t staffed appropriately and you can’t see the big picture because YOU are focusing on the little stuff.

Why am I bussing a table when a food runner can do it.

Why am I opening wine if a server is standing in the wait station twiddling their thumbs.

So I tend to be an air traffic controller.

I see what needs to happen and direct someone to it.

But.

I have no one tonight.

So I reached way back to basics and waited tables.

I greet table 33.

Complimentary sparkling or flat water?

I’m back in 60 seconds.

I hear manager Jeff saying special while you water.

Tonight’s fish is. Oyster selection room is. We have a shrimp cocktail appetizer for 24 dollars. And for dessert we have a chocolate soufflé tgat takes a few minutes so if you want it let me know early.

What can I get you to drink.

They order. Fuck. A bottle of wine.

I stop at table 32.

Repeat the spiel.

Then I make my rounds.

Check in table 25.

They need drinks. And a cream spinach.

Check on 55.

They are friends celebrating their 58 wedding anniversary.

They are perfect.

Check on table 54.

Their appetizers arrive while I chatting with them.

Check on 42.

They are also good.

At every table I explain the problem.

Server left sick.

I’ll be taking over.

I get to the bar and pick up drinks.

Back in the day my drinks always got made first because I tipped the most.

Turns out when you are the manager the same happens.

I get the wine to table 33.

Thankful it’s a twist off.

But they got proper service.

I tell them I’m waiting tables for for the first time in 15 years.

I say the same about the wine.

They ask what my role is.

I say I was the GM but now I’m a server and that I’m got a pay raise about 30 minutes ago.

I go over the menu.

Finally orders are in.

I realize tables are finishing apps.

I go to the kitchen I direct food runners to clear apps. Wipe tables. Re silver the guests.

About this time the host lets me know that table 43 left.

They were the angry table that were angry and moved to the servers section.

They’d been waited on. But drinks were taking a moment.

Finally.

Orders are in.

Entrees are fired.

I touch every table in the restaurant wanting to make sure tonight was not ordinary.

I get to table 23. Ready to deliver my spiel.

They are having none of it.

They explain that service does not match the price point.

I say your right.

A server called out. Sick. We didn’t want her working I’ll. Another server has left sick.

We are doing the best we can.

They continue.

We were in downstairs last week and it was so much better.

I respond, if you’d come here last week it would have been better.

I don’t apologize.

But I try to explain.

They are interested.

I find out later they were kissed because we don’t do bread service.

Tables are getting entrees.

I’m checking in.

I need ice for a table.

Lemon for another.

A man doesn’t like his paella.

I comp a soufflés for a table that waited a bit for drinks.

I check in with most everyone again.

Most tables are teasing me.

I’m asked if they have to tip since I’m on salary.

I joke and say only if the service is bad.

All but table 23 and 43 leave happy.

It’s 9:00.

I sit down.

The one thing I didn’t mention was my knee.

It was hurting.

But the adrenaline pushed me through it.

In the 90 minutes since the server left. I’ve been moving.

In and out of the kitchen directing food runners. To the bar. The the tables.

I was moving way faster than my team in the floor who are years younger.

I maintained my tables better.

I maintained their tables better.

Don’t tell Jeff the manager I didn’t use a tray all night.

Finally I sit.

My knee is throbbing.

People begin to leave.

Everyone is so nice.

So complimentary.

I thank them all for their patience.

By 9:30.

Everyone is gone.

We all breathe.

I had so much more fun than the rest of my staff.

They are going to pool tips tonight since everyone was helping.

I made at least 20% on all of my tables.

But I can’t keep tips.

I texted chef and told him about the night.

The chef at the new restaurant was there talking to him and had told him I still had the moves.

Truth be told.

I wasn’t panicked.

I was calm.

It was about 40% as busy when I used to wait tables.

And I had fun.

Does anyone want to hear about the who fish?

It’s Branzino. Head off. Boneless. Butterflied.

When I was asked how much I said, $4752. I’m working for tips tonight. Got to make the money.

But for you.

47 dollars.

They laughed.

They’ll be hack.

PS. Not proofing this.