Training

I get told that were bringing in and extra server. One of our full timers is also an instructor on the mountain so she won't be able to keep up with the six to seven night a week workload. And the newer addition to the crew isn't making my manager happy. He's not bad. In fact I kind of like the way he is with his tables. He's fast on prep and sidework, but he is the only one taking three to four smoke breaks a night meaning the smell wafts in the dining room every hour and a half. If I can smell it the tables can smell it.

He's also the only one who doesn't want to work with anyone else. He can be standing a foot away from salads that need to be run he was trained with our system so he knows what plate goes where based on how it's run into the computer. But, he won't run for you. He also won't ask for help or ask a question aside from wine suggestions from me. He won't ask in front of our manager I think his theory is to 'fake it until he makes it'. So, the stuttering over questions tables ask isn't improving. The attitude of 'don't ask me i'll ask you' and his preference to have nobody in the dining room go within three feet of anyone in his station is getting old.

So, we now have a new red head who started last night. I was told a few days before that I would be training a new waitress. I like her. She's not too young or too old. she has a base knowledge of food and wine. Comes from a semi-formal environment so her table side personality is fine with me. She's also been at it long enough to whisper to me. "that guy who said that he could buy a bottle of your house chardonay for seven bucks at Costco is a bit of an ass"... Why, yes. Yes he was. I hate those kinds of comments my fake laugh kind of sucks and I never know what to say back. "I think your response was pretty perfect you just said that you weren't aware of Costco prices".

I had some interesting tables which is good I suppose to let her see how I find the happy medium between what we do and what will make the table happy.

"No, I can't get you a half portion of our special entree because it's a special. But, I can bring you a box for you to take home with you."

"Yes, I know you had the Chandon at the bar but our sparkling wine is the louis Pedrier and it comes as a split for the same price."

"Sure, I can split your check four different ways, that's just split evenly right?"

One of those nights that ends with a nine oclock table of VIP. They weren't set up in my station so my manager did some moving around to make sure I would take care of them. They are diners and spend bucks. On top of that they're well known in the area some kind of sports celebrity I've never asked what. They know me by name, ask me about what movies i've seen lately. The lady loves when I choose one of their bottles because as she puts it "you like what I like". they introduce me to the other people in their party like were all going to be friends in a couple of hours. I remember her lactose intolerance without being told and steer her around the menu accordingly. I decant their Far Neinte and tease them about going for the Opus One next time. He also knows that our 'service charge' vs. ringing in 'wine service' for his own bottles means that I get the money... "You rang that under 'service' right?"

The red head was intimidated. I give her the run down and why i'm doing what i'm doing and when. And let her know that the manager is a control freak and she's not going to have to worry about these tables for awhile. I currently do most of them with the exception of some 'mountain personalities' that go to the ski instructor because they have more in common.

My advice for the new girl.

Our chef is Chef. His name is Stuart but we don't call him that. Call him Chef you never know when you're going to walk in to a night when he's not going to be in a great mood.

Our sous chef is the fastest plate up. So, when he's on this end of the line feel free to move up your fires a minute or two.

Our dishwasher also does the dishes for the banquet facilities down the hall. We do all our polishing. Banquet servers not soo much. If you send stuff back there you have to make sure we get back the same silverware and glassware.

Never seat a reservation without double checking the book. Our manager does move downs around if one server is busier than the other at that moment. Don't put a table there unless you're sure it's okay.

Just assume that the soups aren't vegetarian. There's almost always some kind of stock or cream.

We don't split soup salads or appetizers. The kitchen will. But, it doesn't do us any favors to not sell a six dollar side salad to go along with their split entree. You aren't tipped based on how accomodating you were to make their check as cheap as possible.

There was more. A lot more but I got a good start. Halfway through the night she took a couple of tables. A perfect wine service. Even turning the bottle so the label was facing the person she was pouring for. No knee prop action in sight. Managed to special the table without stuttering answered a question or two. It's looking up.