If you have never been a server or a bartender, you may not know how much thought, multi-tasking, physical and psychological pains, and effort that goes into being one. I was a server and bartender for many years, and believe me, I was never going to be rich doing it. It is strenuous work physically and mentally, but I did enjoy it. I was a corporate trainer for Applebee's and though I had fun, I am glad those days are over. It was always feast or famine and more times than not, it was famine. You never knew what you would make from one night to the next and it was difficult to make and hold to a budget. But I would never trade those days for anything. I made wonderful friends and it is also where I met my husband.
The Working Life of a Waitress definitely examines all angles of being a server. I found myself reminiscing a lot while reading it. My mind kept wandering to my own stories of waitressing and bartending. I kept finding myself nodding in agreement while reading this. When Rose stated that it is harder to serve when it is slow that when it is busy because your mind becomes slow, I could not have agreed more. I am the same way now at my job as a closer for home equities for the bank I work for. I find that more mistakes are made by me and my colleagues whenever we are slow than when we are busy. You get into a groove and when you are idle, it is harder to get into the swing of things. Plus, usually when you are busy, you are making more money. Of course, when you get into the "weeds" or even "tall grass" it doesn't seem like you are making money because you are so buried you don't ever think you will see the light of day. But if you can get that adrenaline boost and find your timing. you have such feeling of accomplishment. Of course, there are the mean customers you have to deal with too. People that take their food, and life, far too seriously. I have been screamed at, cursed at, and ridiculed, but you just need to tell yourself, that these people are miserable and it is no reflection on you. No matter what you do, they cannot be happy because they will not let themselves be. The only way they can be happy is to be miserable, rude and mean to others. Just always believe in karma!
To Insure Promptness (TIP, if you haven't gotten that yet); if you have never been a server, then you may never fully understand (even though it seems like common sense to me) that if your food takes long...it probably isn't your server's fault...it probably is the people that are cooking it, or the fact that you went out on a Friday or Saturday night at 6 pm for a quick bite to eat....not going to happen unless you are at a fast food restaurant. And remember, as Rose also pointed out, servers don't make very much an hour...so TIP...and don't leave change (I love that story of the waitress who chased the people out of the restaurant who left her 2 coins for a tip and told them they "forgot these"). Leave 20% (or more...that is ok too) or don't go out to eat in the first place. If you aren't going to tip, or if you are going to be a miserable person to the server, then stay home and eat PB&J. You never want to mess with a person who is bringing you food from a place you cannot see :)
3 comments:
Don't you just love when people go out to eat for a "quick bite" on either a Friday or Saturday night? I sure do!
I never knew what TIP meant, and I have worked in the restaurant business for quite some time. Thanks for enlightening me!
I like how you mention that it is very possible that more mistakes can be made when work is slow. I cannot agree with this more. It is bad enough that time drags when business is slow, but I have also experienced this situation in many different jobs.
I don't know-I just have a feeling that we won't have to worry as much about down time as teachers! As we examine the working mind of a waitress and compare it to that of possible students, I think we will be in a constant balancing act! But I'm counting on the Tips to be a lot more substantial!
I didn't know that TIP stood for something!
"The mind at work" isn't just for waitresses and servers. When I worked at the hospital, I spent 90% of my day standing (or sitting on a stool that kept rolling out from under me) at a outpatient window, registering patients. I dealt with patients who had appointments and patients just show up, clinic patients and patients who should have gone to the ER (like the one with a bullet hole the size of a dime in his chest. Seriously, I could hear the air whistling out of it when he breathed) but wanted to avoid the hassle of the ER. I had to check insurences, get them ready for their tests, hand out cups of water and barium. Hand out gowns and upchuck buckets. Supervise a waiting room full of irritable sick people. So, much like a waiter, I had to be aware of what each patient was there for- what they "ordered", how long they have been waiting, who they are with, and if their doctor faxed over their transcripts (which you need if you are getting any kind of medical procedure).
Anyways, I think we all have experience with that sort of thing, and that it will serve us well as teachers. As teachers, we should always we aware of every aspect of our classrooms. And I agree with Elena, our "Tips" should be a lot more rewarding!
I love the parallels all of you are making between the different types of work experiences and the cognitive (and emotional) work involved. Too often as teachers we get caught up in the abstract and don't value the concrete skills students bring with them.
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