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xiphiasOkay, so they've actually finally started renovating the Comm Lounge. That means that, when one is scheduled to work the Comm Lounge, one in fact is NOT working the Comm Lounge, but is working in the Central Bar.
See, once upon a time, at the Harvard Club, they had this thing called the Central Bar. It existed to do drink service for the Boston Room. Just a service bar. (That means that it was in the kitchen, and only waitstaff got to see it, not actual members.)
At some point, they closed down the Central Bar, and decided that all Boston Room drinks would be made in the Commonwealth Lounge, which is down the hall from the Boston Room. Means that the waitstaff has to carry the drinks a bit farther, but not THAT bad. The Central Bar was made into the wine cellar, basically. That's where the wine list wines are stored.
Now, the Commonwealth Lounge is being renovated. So they stuck one of the portable bars in the Central Bar.
The portable bars have enough room for like six or ten bottles, so they stuck the rest of the liquor on various shelves here and there around the Central Bar.
It's a bit cramped in there, and not REAL efficiently laid out, and it takes some getting used to. But it's not THAT bad.
I did, however, discover that where I placed my fruit tray was. . . suboptimal.
A "fruit tray", or "garnish tray", looks like this:
The ones we have at work are actually a bit longer than that: they've got six compartments, not four. In them we keep cocktail onions (like, five or six cocktail onions -- it's not like you ever make more than two Gibsons in a shift. They sit in brine to keep them moist, so they remain reasonably fresh for a week or more, but, even so, we probably throw out 95% of the onions we put out), olives (in olive juice -- by which I mean the brine that olives are jarred in), orange slices, lime wedges, lemon wedges stuffed in next to a lemon with its peel sliced for lemon twists, and marischino cherries (in marischino cherry juice. At function bars where we don't have a full bar to work from, you can sometimes use the marischino cherry juice to replace grenadine). Since, typically, the waitstaff garnishes the drinks while the bartender makes the rest of their order, the garnish tray has to be placed conveniently at the front of the bar where everyone can reach it.
My elbow hit it.
It flipped into the air.
Onions, onion brine, olives, olive brine, orange slices, lime wedges, lemon wedges, a lemon with the peel sliced for twists, marischino cherries, and marischino cherry juice went skittering and splattering (the liquids splattered, the solids skittered) all over the floor.
Honestly, my main thoughts with this were, "Hunh. Good thing this is a service bar -- no members saw that," followed by, "Fortunately, I've got a backup fruit tray -- I'd better find somewhere DIFFERENT to put that," and, "Well, if the worst thing that happens to me today is that I have to clean up a spilled fruit tray, that's really not such a bad day now, is it?"
See, once upon a time, at the Harvard Club, they had this thing called the Central Bar. It existed to do drink service for the Boston Room. Just a service bar. (That means that it was in the kitchen, and only waitstaff got to see it, not actual members.)
At some point, they closed down the Central Bar, and decided that all Boston Room drinks would be made in the Commonwealth Lounge, which is down the hall from the Boston Room. Means that the waitstaff has to carry the drinks a bit farther, but not THAT bad. The Central Bar was made into the wine cellar, basically. That's where the wine list wines are stored.
Now, the Commonwealth Lounge is being renovated. So they stuck one of the portable bars in the Central Bar.
The portable bars have enough room for like six or ten bottles, so they stuck the rest of the liquor on various shelves here and there around the Central Bar.
It's a bit cramped in there, and not REAL efficiently laid out, and it takes some getting used to. But it's not THAT bad.
I did, however, discover that where I placed my fruit tray was. . . suboptimal.
A "fruit tray", or "garnish tray", looks like this:
The ones we have at work are actually a bit longer than that: they've got six compartments, not four. In them we keep cocktail onions (like, five or six cocktail onions -- it's not like you ever make more than two Gibsons in a shift. They sit in brine to keep them moist, so they remain reasonably fresh for a week or more, but, even so, we probably throw out 95% of the onions we put out), olives (in olive juice -- by which I mean the brine that olives are jarred in), orange slices, lime wedges, lemon wedges stuffed in next to a lemon with its peel sliced for lemon twists, and marischino cherries (in marischino cherry juice. At function bars where we don't have a full bar to work from, you can sometimes use the marischino cherry juice to replace grenadine). Since, typically, the waitstaff garnishes the drinks while the bartender makes the rest of their order, the garnish tray has to be placed conveniently at the front of the bar where everyone can reach it.
My elbow hit it.
It flipped into the air.
Onions, onion brine, olives, olive brine, orange slices, lime wedges, lemon wedges, a lemon with the peel sliced for twists, marischino cherries, and marischino cherry juice went skittering and splattering (the liquids splattered, the solids skittered) all over the floor.
Honestly, my main thoughts with this were, "Hunh. Good thing this is a service bar -- no members saw that," followed by, "Fortunately, I've got a backup fruit tray -- I'd better find somewhere DIFFERENT to put that," and, "Well, if the worst thing that happens to me today is that I have to clean up a spilled fruit tray, that's really not such a bad day now, is it?"
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Date: 2004-04-24 05:42 am (UTC)(no subject)
Date: 2004-04-25 07:06 pm (UTC)