I did a double yesterday. I worked the brunch and the dinner shift at Wood. I did it for a variety of reasons. One, Brian’s work/school/internship life requested a break. So, I wanted to help him out. Second, I have some planned summer activities that require extra cash. The reason I’ve been serving or bartending for most of my nonprofit career is the cash reward. Third, I like to push myself physically. I take pride in being an able-bodied fifty-year old from hearty peasant stock. My real job is sedentary. Moving for 13 hours is a novelty for me. It’s the full workout: walking, lifting, bending, carrying, hustling.
The server’s gamble is whether the shift will payout. Will the restaurant be busy? Will the customers be high maintenance? Will people tip 20%? Will the effort be worth it? It’s all unknown until it’s known. I think restaurants are like theatre. Although the front and the back of the house can be ready to put on an optimal performance, the fate of the show is in the hands of the audience. They need to come. And they need to want to have ‘the experience.’
A lot of servers are superstitious. We believe the energy and rhythm of the shift is based on the first few customers. An initial bad tip, demanding guest or sluggish start weirdly begins a trend. Occasionally, the early wrinkles will get ironed out and the day will go smooth. Other times, it’s a painful clock-watching scenario.
Yesterday was a slow, less than 20% day. Thankfully, people weren’t terribly demanding. I had an older gentleman who brought his own fine wine and a decanter. He requested I pour everyone’s wine through it. I wasn’t annoyed. I was amused at the fanciness. Before I poured the remaining wine from the second bottle, he told me, “I’ll take over so you can relax.” And he gave me a taste of his 2002 Beringer, it was lovely.
This morning, I reflected over coffee, soaking in Epsom salts and watching “Games of Thrones.” After tipping out the bar, the busser and the food runner, I walked with $40 more than I did for Easter brunch. Instead of a six hour shift, I earned it in a thirteen hour shift. So, fiscally speaking, it was meh. Physically speaking, I did it. Bill often refers to his tired feet as “my dogs are barking.” Well, my dogs were growling and snarling. Despite that, I liked serving up a double. The primary reason is I enjoy the people I work with. If I have that, some cash and my shift drink…both of them, it’s been a good day.