It's mine damnit.

So people think I'm talking shit, telling stories making things up.

Here is the reality, I'm not. I'm being honest. At work I smile nod or at the very worst walk away. So, there is this impression that all though they are free to crack jokes, criticize and generally bitch about anything and everything all the while never hearing an honest opinion out of me about anything. Well, the black and white typed words saved for prosperity can be a little shocking, or a lot shocking. This is not my problem. At work I'm not going to change. Hell, I let Pantry bitch get away with calling me a lard ass. That's her priority, made her feel better. And I had bigger fish to fry. But, by the way. I didn't like it. Hurt my feelings, embarrassed me as does a great deal of things that are said at work. I hope she feels better.

The good news is that my Chef liked it. He said that it was an interesting perspective on what goes on around the restaurant that he generally gets to hear one point of view. Which leads me to think, that maybe just maybe that is why some of the other characters featured in my Internet blog are responding so strongly. It's one thing to tell your Chef that the waitress never fired the damn second course when complaints are stacking up and food isn't moving it's another thing entirely to have your 'get out of jail, the server is the one that fucked up card' snatched away. Poncho likes my blog thinks that it's honest, entertaining and funny.

So, I continue. With my thoughts, feelings impressions entertaining and not so entertaining anecdotes. I'm not changing it. I will however stop featuring a couple of key personalities. Due to the fact that I don't necessarily need them to exist in order to have something to say. There's plenty without.

Moving on to last night.

I was against the wall not my usual station but, it was a seventeen top that was going to need split checks. Javiar split the group up between two servers, I was slated to take ten of them and a few other tables during peak dinner rush. At the last minute he changed it and put me back to my 'forties' station for a twelve top. That turned into a thirteen that turned into a seventeen when another reservataion joined in.

The first split check seventeen was a set menu, set pricing for everybody just keep track of their cocktails, the one I ended up with was not. They all ordered by the glass and beers, played the ring around the rosy with their seats as their asking for Clos Du Bois Chardonnay ordered from the menu, appetizer here first second and third courses. By the way they wanted the bill split by couples except non of the couples were sitting together. I actually had a man holler down the table, 'wave your hand honey so she can see you're with me'. After about the third round of pouring wine and fetching Stella taps I realized that any system I may have been able to concoct got lost about the time I was spooning five sides of mint jelly into ramekins.

Added to all of this was the fact that their order was fast running into the other seventeen top. There was an hour between reservations not enough time apparently. There is a new policy that with larger tables if appetizers are ordered we send them out with first courses and then switch out their soup or salad once they are finished. This is effective for a few reasons. I don't have four escargots sitting while thirteen other people sit and wait for them to finish, It saves time allows the table to move at a more reasonable pace and speeds up the entree fire call to the kitchen which, last night was a priority for me. Had I served them the old way there is a very real chance that thirty-five covers would have fired at one time.

In the end I explained that I was going to split the payment but not the check. It is not our policy to give that many split checks and it would have taken way to much time to attempt it. On a better night, I probably could have taken all the time I needed to straighten everything out and work through it I could have. That was not me last night. In a better world I could have handled it better but, give me a small bit of credit here. The other table had two servers on them. I was doing mine alone. While fielding raised pint glasses six people down on the right as I'm explaining the braising for the lamb.

I'm working tonight another twelve top. Have a dreaded brunch shift on Sunday. I need to go pay bills, the beverage director has asked for my help counting down in the cellar for early next week. And i'm annoyed that wine class was canceled in favor of the beer class. At some point White coats are going to stop glaring at me. My favorite cousin has a much anticipated blind date in a couple of weeks that I need to make time to prep with her for. It's fun to be needed when I'm not wearing a tye.