![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I got to work at 11 AM on Saturday; I was tending bar for the Saturday Symposium luncheon. Real slow, not much happening. Towards the end of that shift, some people from the wedding that was going to be that night started trickling in: since it was a "members bar" -- that is, people were signing for their own drinks -- and people who are staying at the Harvard Club are given complementary members numbers, I was able to give some drinks to those folks, as well.
At 3:30, which is half an hour before my Grill Bar Saturday night shift usually starts, I changed from the usual Harvard Club bartender uniform (maroon jacket, white shirt, black bow tie, black pants, black shoes) to the Grill Bar server and bartender uniform (maroon-on-white pinstriped short sleeve shirt, no tie, black pants, black shoes), and went down to relieve Tess, who'd been tending bar that morning (because Cathy's been sick), so Tess could go set up his bar for the wedding.
Tess doesn't set up the Grill Bar right. This is why Louis has been pushing John to put me in the Grill Bar more days. I never really thought it would bug me, but it really does throw you off your stride when things are just not quite where you expect them -- like, the well liquors are supposed to go "gin, vodka, rum, bourbon, scotch, whiskey, brandy, tequila", and then, in the LITTLE well, dry vermouth, sweet vermouth, triple sec, and Tess had it sort of dry vermouth, sweet vermouth, whiskey, scotch, bourbon, gin, vodka, rum," and put the brandy, tequila, and triple sec in the little one.
Stuff like that. You don't even notice it until someone orders a gin and tonic, and you find yourself wondering why you picked up the dry vermouth. But it really throws you off your stride.
( I'll stick a cut tag in here. I try to put enough interesting stuff OUTSIDE the cut tag to convince people that they want to read the rest. Dunno exactly why I do that. But I do. )
At 3:30, which is half an hour before my Grill Bar Saturday night shift usually starts, I changed from the usual Harvard Club bartender uniform (maroon jacket, white shirt, black bow tie, black pants, black shoes) to the Grill Bar server and bartender uniform (maroon-on-white pinstriped short sleeve shirt, no tie, black pants, black shoes), and went down to relieve Tess, who'd been tending bar that morning (because Cathy's been sick), so Tess could go set up his bar for the wedding.
Tess doesn't set up the Grill Bar right. This is why Louis has been pushing John to put me in the Grill Bar more days. I never really thought it would bug me, but it really does throw you off your stride when things are just not quite where you expect them -- like, the well liquors are supposed to go "gin, vodka, rum, bourbon, scotch, whiskey, brandy, tequila", and then, in the LITTLE well, dry vermouth, sweet vermouth, triple sec, and Tess had it sort of dry vermouth, sweet vermouth, whiskey, scotch, bourbon, gin, vodka, rum," and put the brandy, tequila, and triple sec in the little one.
Stuff like that. You don't even notice it until someone orders a gin and tonic, and you find yourself wondering why you picked up the dry vermouth. But it really throws you off your stride.
( I'll stick a cut tag in here. I try to put enough interesting stuff OUTSIDE the cut tag to convince people that they want to read the rest. Dunno exactly why I do that. But I do. )