I got the Tangierino job
Nov. 10th, 2008 10:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
xiphiasI wasn't going to say anything until I filled out the W-4 and I-9 forms. (For non-US folks: the W-4 is the form that you fill out for your employer for tax purposes, so they can set up your paychecks with appropriate amounts of tax withheld; the I-9 certifies that you have the legal right to work in the United States -- i.e., you are a citizen or legal resident alien, and that you've presented appropriate documentation/identification to prove that.) It's not real until you've signed some paperwork of some sort.
Today was the second training class I took, the first being on Sunday.
Okay -- I'm REALLY excited about this place. It's in Charlestown, near Bunker Hill. Take the Orange line to the Bunker Hill Community College stop, walk down the hill in the direction of the Bunker Hill Monument. At the bottom of the hill, past the 99 Restaurant and the Johnny's Foodmaster, turn right onto Main Street. It will fork after a block or two; take the right fork to stay on Main.
Several blocks later, it will be on your left. It's at 83 Main St, Charlestown, on the corner with Monument Street.
Odds are, I'll be working in the upstairs lounge, which is no smoking. But there's going to be a cigar bar downstairs (with no airflow going to the upstairs bar -- there are separate entrances), and a hookah bar next door. So, if you like smoking, there will be options for you, too.
On Sunday afternoon, we were trained in cigar basics. This evening, we were trained in hookah basics. We spent three hours on cigars, and about an hour and a half on hookah. And then, after each class, we spent several hours learning, and tweaking, the signature drinks of the lounge.
I like and respect my new manager. He knows his stuff, he explains it well, he seems like a good boss -- and he listens and wants input. So, for each of the five drinks, we've all been practicing making them, then passing them around and tasting them, critiquing them, and changing them. All of us bartenders have a hand in the creation of these drinks, which means that we're all emotionally invested in them. This is going to, I think, make a HUGE difference in the bar -- if the bartenders all actually LIKE the signature drinks, we can SELL 'em better, and we can MAKE 'em better -- and we've helped design them, so, while the drinks that Mike designed were good, they're even better now.
We will be opening next Sunday. Y'all gonna be there?
Today was the second training class I took, the first being on Sunday.
Okay -- I'm REALLY excited about this place. It's in Charlestown, near Bunker Hill. Take the Orange line to the Bunker Hill Community College stop, walk down the hill in the direction of the Bunker Hill Monument. At the bottom of the hill, past the 99 Restaurant and the Johnny's Foodmaster, turn right onto Main Street. It will fork after a block or two; take the right fork to stay on Main.
Several blocks later, it will be on your left. It's at 83 Main St, Charlestown, on the corner with Monument Street.
Odds are, I'll be working in the upstairs lounge, which is no smoking. But there's going to be a cigar bar downstairs (with no airflow going to the upstairs bar -- there are separate entrances), and a hookah bar next door. So, if you like smoking, there will be options for you, too.
On Sunday afternoon, we were trained in cigar basics. This evening, we were trained in hookah basics. We spent three hours on cigars, and about an hour and a half on hookah. And then, after each class, we spent several hours learning, and tweaking, the signature drinks of the lounge.
I like and respect my new manager. He knows his stuff, he explains it well, he seems like a good boss -- and he listens and wants input. So, for each of the five drinks, we've all been practicing making them, then passing them around and tasting them, critiquing them, and changing them. All of us bartenders have a hand in the creation of these drinks, which means that we're all emotionally invested in them. This is going to, I think, make a HUGE difference in the bar -- if the bartenders all actually LIKE the signature drinks, we can SELL 'em better, and we can MAKE 'em better -- and we've helped design them, so, while the drinks that Mike designed were good, they're even better now.
We will be opening next Sunday. Y'all gonna be there?