More tidbits from the new job…

…at the one (Irish-y) burger joint in the first floor of a historic hotel, where I now work:

1) When some customers want to see all the different rooms in the restaurant, I’m showing them around, and then who comes up but another group of customers who I had also offered to show the different rooms to.

“My gosh, this is like [a relatively local historic site of national significance with tightly timed tours on every quarter hour]!”, I was like.

2) Someone wants to know if we salt and pepper the burgers before we grill them, because they don’t want that.

(We do do that, but we don’t for them.)

3) Since the business has been around for over 25 years and moved locations several times, a good number of customers like to say that they’ve been to all 3 locations, or that they remember the first one when we were just half a room and lines were out the door and you’d have to wind around this ramp that went down to the entrance since it was like a half-story basement location set in down beneath ground level, etc.

4) When I am assigned to be “floater” and hustle around all night to prebus, fill waters and get soda refills, take orders at tables where service is delayed, etc., people notice, and coworkers start saying that I am on top of the water, and the (quiet) (introverted) (tatted) (white) manager is like, “Good job tonight,” and I tell her that I’m fine to do that role all the time, just assign me to it if it makes sense for them.

(Pay is the same as a waiter, by the way.)

5) On Valentine’s Day, we have a huge number of cancellations, and someone comments that that’s how people do that around town here, they make multiple reservations and then see where they feel like going that night, and then cancel out on the rest.

6) A(n Iranian?) couple come in and the guy looks strangely like (Bad Bunny), and when I tell him that, he says that he gets that all the time, even before the Super Bowl halftime show, though of course more since then.

7) Milkshakes and readying desserts fall on us, and when I have to prepare a milkshake, I follow instructions that are taped to the side of the fridge by the blender but scoop too much ice cream into it, and I have practically a whole second one left over, so that’s for me to eat, as I discover that all the staff do with milkshake extras, although in this case it was excessive, of course, and I won’t do that again in the future.