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xiphiasRemember how I was saying that, sure, we were going to get slammed for V-Day, but at least they'd put together a dream team for handling the expected crowd?
I was half right.
We weren't hit as hard as we expected. Only 80 people came through -- mostly in a two-hour period from 7ish to 9ish.
However, the actual staff consisted of:
Monique, the manager,
Me, the bartender,
and Sassy, the waitress.
You remember how I was saying that they would really need three people on the floor, and that four would be better?
What we had was ONE.
Now, admittedly, she's REALLY good. But. . . still . . .
We made it through, though. We borrowed someone from Banquets -- obviously, we couldn't train her as a Grill Bar server in the ten minutes before the shift, but we showed her how to clear and reset the tables -- which is a HELL of a lot simpler in the Grill Bar than in Banquets -- and she those things -- clearing the tables, re-setting the table, bringing out bread, water, menus. Meant that Sas could simply focus on taking orders and delivering food.
Monique also took orders. Although, when I looked at the numbers, Monique did about $200 in sales, and Sas did about $800. Monique is an excellent manager. And probably a fine chef -- she used to work at Chez Henri as a sous chef before switching to front-of-house-work. She's got a double degree, both in hotel and restaurant management and in culinary arts. But she's only a mediocre waitress.
I learned more about some of the people who are regulars at the bar. I found out that "Bruno Marino", the guy that I was holding the GOOD bottle of wine, is "Dr. Bruno D.V. Marino", who was the director of science and research for the Biosphere2 project -- the SECOND one. Not the first one where they did crappy science and cheated and stuff -- the OTHER one, where they actually did USEFUL reasarch, in ACTUALLY controlled conditions.
I was half right.
We weren't hit as hard as we expected. Only 80 people came through -- mostly in a two-hour period from 7ish to 9ish.
However, the actual staff consisted of:
Monique, the manager,
Me, the bartender,
and Sassy, the waitress.
You remember how I was saying that they would really need three people on the floor, and that four would be better?
What we had was ONE.
Now, admittedly, she's REALLY good. But. . . still . . .
We made it through, though. We borrowed someone from Banquets -- obviously, we couldn't train her as a Grill Bar server in the ten minutes before the shift, but we showed her how to clear and reset the tables -- which is a HELL of a lot simpler in the Grill Bar than in Banquets -- and she those things -- clearing the tables, re-setting the table, bringing out bread, water, menus. Meant that Sas could simply focus on taking orders and delivering food.
Monique also took orders. Although, when I looked at the numbers, Monique did about $200 in sales, and Sas did about $800. Monique is an excellent manager. And probably a fine chef -- she used to work at Chez Henri as a sous chef before switching to front-of-house-work. She's got a double degree, both in hotel and restaurant management and in culinary arts. But she's only a mediocre waitress.
I learned more about some of the people who are regulars at the bar. I found out that "Bruno Marino", the guy that I was holding the GOOD bottle of wine, is "Dr. Bruno D.V. Marino", who was the director of science and research for the Biosphere2 project -- the SECOND one. Not the first one where they did crappy science and cheated and stuff -- the OTHER one, where they actually did USEFUL reasarch, in ACTUALLY controlled conditions.