The Insane Waiter

Running wild on customers, chefs, owners and managers since 1997. I bring to you, The Insane Waiter. What do bring to your table? A crisp bottle of San Pellegrino ? Perhaps a lovely seared Sashimi Tuna? Start off with a wonderful bottle from Tuscany perhaps? Why I'll be more than happy to bring you your White Zinfandel and Chicken Caesar. No you can't order the mac and cheese off the kids menu and sorry no, we don't serve cheese sticks....

Wednesday, September 13, 2006

Endings

There's something surreal about being somewhere at the end, as the last gasps of what made my place, our crew, special slide into the past.

This past week resignation notice after notice poured into the office.

I'm not talking about some neewbies or worthless server, I'm talking the core staff.

Including my notice.

This past week and this next one coming up are something different.

The group is going to be split, sure there are assurances of everyone hanging out and all of that, but damn, seriously these are some of the best people I've worked with and dammit!

Most of us are going to better places, high end steakhouses, bistros, wine bars and the such.

Most of us have been recruited by friends or management in other restaurants, and I take that as a supreme compliment.

I have no less than three different gigs at high end jobs waiting for me.

But I think I'll take the small, privatly owned and decidedly not corperate path.

And really, I can't get much higher in this business as far as the food, wine, money, recognition and establishment type, at least not in my town.

I could always take manager, there's been offers.

But I really don't want a demotion.

After all when you leave a restaurant who do you remember, the manager, on his way to the office for a nap...

Or the waiter who can guide you to precisely what you want, paired with the wine perfect wine, followed by a wonderful after dinner port and dessert.

But I digress...

So as we have these last few nights out at the pub it feels like an ending not only to a job, but to where I have been for the last years.

I've met some great friends here, they've been there for me, and I've been there for them.

Here's to them, the best damn staff I've ever had the privelige of working with.

Something like this is special, and I've only seen it on rare occasion, but we're all brothers and sisters here, and all I can say is dammit.

Its a shame management is driving us off like this, and they only now have a clue that they're losing a staff of such quality, knowledge and skill.

And as with the last place I worked, I swore that this was my last serving job.

Maybe this new one will be, maybe not.

But dammit, what a ride.

And what a shame...

15 Comments:

At 10:06 PM , Blogger First Year said...

I hope you will be happier. This is the beggining of the end for your old place. Newbies are one thing, the old timers are another story.

 
At 12:41 AM , Anonymous Anonymous said...

management never changes: unwilling to keep what works, anxious to prove that they can reinvent the goddamn wheel. goddammit.

 
At 1:16 AM , Anonymous Big Tasty said...

Ahh, stick around with us!

It's not so bad.

You know you like it

 
At 2:16 AM , Blogger caramaena said...

good luck with the new place. Hope it's everything you want :)

 
At 2:19 AM , Blogger Hoodlum said...

Now is the time to strike back. Pilfer what you can and put problem customers in their place.

Personally, assuming I don't burn down my fast food restaurant when I quit, I am handing these out to all my guests- http://www.foodserviceliberationfront.com/Images/diners%20guide.pdf

 
At 7:56 AM , Blogger Ranter said...

Good luck with the new job, Server. I hope the management there are more considerate and professional and the staff just as amiable.

Our Company is quickly losing its long time staffers, and there aren't many staff that are still here when I started. It's sad to lose so many good friends and fellow colleagues, but like your restaurant, our management doesn't give a stuff about us either.

Hope you continue to update your blog with new stories though!

 
At 11:23 AM , Anonymous Anonymous said...

Is the kitchen staff leaving too? I wonder if corporate will notice there's a problem or if they'll just dismiss you all as a bunch of bad eggs and stand behind the manager.

 
At 11:34 AM , Anonymous Anonymous said...

Congratulations! You will embark on a better path.

As for the oodserviceliberationfront brochure...if you put one of those on my table, I'd leave immediately. I'm all for respecting all worker and appropriate tipping, but if you shove it up my ass, I'll go to the ample competition who is happy to serve me without that demeaning shit.

Respect works both ways.

 
At 1:09 PM , Anonymous Anonymous said...

Here's to you and your new adventure- cheers! I hope this new place affords you some good writing material. I would surely hate not being able to pop over for a good tale or three :)

 
At 8:48 PM , Blogger Warrior Knitter said...

Good Luck on the new opportunity. Hope you can keep posting!

 
At 10:02 PM , Anonymous Anonymous said...

http://www.craigslist.org/about/best/col/98122505.html

 
At 12:50 AM , Blogger briliantdonkey said...

Good luck with your move. Sometimes you gotta do what you have to do. I myself just left my two restaurants(one VERY corporate and one quickly becoming that way)to run my own small restaurant. Hopefully, down the road someone wont be writing a blog like yours(or mine) talking about how bad I am.lol

Anyways, like I said, good luck and hope it works out for you.

BD

 
At 2:19 PM , Anonymous Chance said...

Good luck on the new adventure and KEEP ON BLOGGIN!

 
At 9:27 AM , Blogger Ray said...

Management will NEVER learn. Idiots. Best of luck at your new place. Look forward to seeing stories about it.

 
At 9:39 AM , Anonymous Anonymous said...

D.R. is still my HERO


and J. P. also

 

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