So I just finished the training portion at my new gig.
Pretty much the usual deal, only a bit easier on the nerves since my trainers knew me and were instrumental in getting me hired.
So here are a few pro's of my new place so far...
1. No managers. The owner is the boss and I don't have a gaggle of server rejects with no knowledge of anything to do with the restaurant business attempting to defy logic at every turn.
2. The owner. While I haven't had enough experience with him to make a judgment, I do know he is an owner that came up in the business and is a restaurant guy. Not some millionaire who only has a place as a monument to his success and cares not for the business, but the recognition it affords him as his personal fellatio devise.
3. No White Zin!!!!!!!!!! Imagine my elation, no really, imagine the joy when I had to tell a table that we don't carry that awful, awful degradation of a fine grape.
4. No Ranch! One again, imagine my elation.
5. No kids menu! So much for the cheapies wanting a kids chicken alfredo, grilled cheese, or (shudder) chicken strips at a nice restaurant.
7. No high chairs, I haven’t seen a person under the age of 12 in there, no more crayons, broken crackers or those damn “goldfish”!!!
8. Gratuities on parties of 6! That’s right, not eight, then or twelve, six it is!
9. Great food, not a weak link on the menu, and innovative at that!
10. Best and most comprehensive wine list I have worked with. Intimidation to be sure, but no White Zin makes it all worth it.
11. Our clientele are there to dine, not order cheeseburgers. That equals huge check averages!
12. Did I mention no Ranch in the restaurant!
13. No substitutions! The chef’s dishes are prepared the way they are for a reason, don’t like an ingredient? Order something else. Its better to deal with my smooth demeanor than the wrath of a thwarted chef.
14. Lets see, a la carte salads, wonderful appetizers (no cheese sticks) and great martini list…
15. Great staff, I am the weak link for now, but a small, professional staff can make a restaurant, and certainly does here.
16. Respect, the owner realizes we are adults and treats us as such. No more condescension from managers who are less educated and experienced than their staff.
17. Feedback is welcome and respected by all involved. No more rash policy changes or asinine ideas that result in low moral or loss of revenue for either the staff or the restaurant.
18. No more ties, our uniform is informal to an extent so no more attempts at making me button my top button when I am pouring sweat or making me wear silly ties with dancing waiters on them.
Are there negatives? Sure.
I already have a good blog story and I’ve only been there a week.
But I’m certainly excited…
NO MORE RANCH!