The things a waitress witnesses, and how she imagines those things came to be


Tuesday, May 11, 2010

Mothertruckers


I haven't written in some time, mainly because my choices were the following:

1) Take the blog in a direction I wasn't expecting;
or
2) don't write.

Even if this isn't what I originally hoped for, I've been inspired by a traveling duo of customers and I've found a way to apply it to my own life.

For the sake of this post, we'll call these two travelers Amelia and Charles (even though they aren't pilots). I met Amelia and Charles about two years ago while I was bartending one Saturday afternoon. They had a totally laid-back vibe, and were very friendly. As is usually the case with friendly customers, we began a conversation, and I asked where they were from. They exchanged kind of a funny look with each other and laughed. Then Amelia said, "Well, we're both originally from here, but we're kind of from everywhere. We don't have a fixed location that we live in because we drive a semi." I was immediately interested in hearing what they had to say. We've all seen truckers, and we all have our opinions and prejudices about where they come from and what kind of people they are, but how many of us have taken the time to talk to them?

Amelia and Charles told me their story that day. They had met in high school. Charles had not wanted to pursue a university education, but Amelia had. After she graduated from college, the two got married, but discovered they had a mountain of debt to pay back. Charles knew some people, and the two were able to lease a truck and begin work. Quickly realizing that most of their money was going toward bills that they hardly benefited from, the two decided to travel full time and stay in their cab overnight, taking only two three-week periods off per year to come home and visit family. In two years, they had paid off all of Amelia's student loans and saved almost $50,000.

Needless to say, after hearing all of this, my jaw was on the floor. I began thinking of all the things I could do with that kind of money saved up--a house, a new car, a vacation! I asked them what they were going to do now that they were in a good place financially. Amelia and Charles agreed that they liked their lifestyle. After all, they had no kids or other jobs to tie them down, and they had been able to see every one of the Continental 48.

After leaving me a good tip, the two were on their way. I haven't seen them since, but I still think about them every now and then. Having (somewhat) recently found out that I'm pregnant, I realized that I feel like I've been missing out on a lot. I can't go out in the same sense that I used to be able to, which was a big part of my social life up until late February. I can't even go for a run because I'm not supposed to get my heart rate up too high. I've been applying for jobs that won't require me to run around like a crazy person for 6-8 hours per shift, but so far nothing has panned out. I used to see so much ahead of me, and now I feel like I'm at a sort of dead end. BUT, I got to thinking about the mothertruckers (Amelia and Charles), and I thought that maybe I'm just not taking the time to enjoy the small things in life. I don't have a lot of money to go out and distract myself while I'm home alone during the day, so today I made myself a latte and sat down to read. I'll bet Amelia and Charles would be able to find a way to make that into a good day.

Wednesday, April 7, 2010

Restaurant Therapy Part II


As you may have guessed, today was a strange day full of advice-giving. The second part of my Restaurant Therapy post is dedicated to the weirdest advice I have ever had to give. I'm interested in hearing YOUR advice, so please feel free to comment below.

Two very talkative, very friendly guys in their late twenties came up to my bar rail today to have a couple beers and some food. Again, I was dealing with veteran advice givers; both of these guys were bartenders in the Caribbean until they'd recently decided to come home. Upon learning this information, I immediately thought of Tom Cruise in Cocktail. If you haven't seen it, it's a classic for all bartenders.

I hear the guys whispering to each other, and then finally one of them says, "Okay, you're a bartender, which means you have to listen to our problems and give us advice. What do you think we should do about this?" He goes on to tell me about a girl who is "a genuinely nice person, but is dumb as bricks." She lives in the apartment above the two guys, and she makes a living by working as a stripper and (they were pretty sure) as a prostitute. After telling me about ten times how nice this girl is, he tells me that they've begun hanging out with her and that she has developed an interest in the one of them. The one she is interested in, however, is not sexually or romantically interested in her.

A few nights ago, this very nice young woman showed up at the two guys' apartment in tears, crying about how she's just realized that her life is meaningless. There is nobody in her life that really cares about her on any level, and she wants to see a change happen but doesn't know what to do.

These two needed help with two separate dilemmas:

1) "How do we stage a whore-vention with her and explain nicely that her life sucks because she's a whore?"

2) "How do I tell her I don't want to sleep with her because sleeping with her would be like sleeping with 1000 other guys?"

Despite their word choice, I got the feeling that these guys really wanted to help her out, but that they just weren't sure how to do it. I didn't know exactly what to say, so I said something along these lines: "Well, she probably needs a couple of good friends in the world, so it's good that you guys want to hang out with her and help her. At some point, honesty will probably go a long way, but I'm not sure what I'd say right now."

What do you guys think?

Restaurant Therapy Part I


Bartending is the poor man's therapy gig. If you don't have the money for numerous degrees in clinical psychology, learn to mix drinks. People will talk about anything once they're seated at a bar rail. I've gotten some pretty crazy life stories out of people: the couple that drove a semi-truck for a living and didn't have a fixed home, the soldier who had just returned from Iraq only to find that the love of his life was leaving him for his best friend, and lots of lonely businessmen that don't have anybody else to talk to.

Today, I found out what it's like to be on the other side of restaurant therapy. I've never had a customer like this before, so I thought, "Finally! Inspiration for my blog!"

A couple of men came in for lunch. They seemed to be in pretty good moods, and they liked to joke around. For the hour that they were at the table, they gave me a hard time about a bunch of different things (they accused me of switching their beers, letting them order too much to eat, etc.--all the while joking about it). At the end of their stay, one of the two starts an interesting conversation with me:

Guy: Can I ask you a question?

Me: Sure...

Guy: Do you have any idea how much you apologize to people?

Me: Well, no. I guess I hadn't realized I did that, but I suppose you're right. I do apologize a lot.

Guy: You've probably apologized to us ten times since we got here. You just apologized for letting us order too much food! We ordered it! It's our fault! You know how to do your job, so don't apologize for yourself!

Me: (awkward silence)

Guy: Have you apologized to that table over there yet?

Me: Oh my God! Yes, I have! I didn't even think about it!

Guy: You see? You apologize too much! Don't do it anymore!

I found out later that this expert restaurant therapist used to work in a restaurant full time, so he was used to giving out advice. Nevertheless, what he said really stuck with me. I realized that I DO apologize too much in many areas of my life--even those that lie outside of waiting tables. All of this led to an empowering day. For the rest of the afternoon, I didn't take shit from anybody, and I didn't apologize at all, either.

Friday, March 5, 2010

Update on Abnormal Regular!!!

The Abnormal Regular has been SHUT DOWN! Well, not exactly. One of my bosses called him out today, and he was NOT happy. Here's the story:

Abnormal Regular tried to use one of his coded receipts for a free appetizer again with a club card (a club card is a punch card; when it's all punched out, you get $5 off your meal). My manager asked him where he'd gotten the code on the receipt. He said, "Well, this is the one they gave me." So my manager asked him, "Yes, but did you actually fill out a survey and call this in?" He said, "Well, no." So my manager refused to give him the free appetizer. My manager did give him his club card discount, though, which was five dollars.

A few minutes later, Abnormal Regular asked me for his bill, so I brought it over to him. He casually threw out there, "Oh, and can you bring me another club card with a couple of punches for today's lunch?" I knew this was coming (along with a whopping $2 tip), so I said, "Uh, actually I can't give you new punches if you used a discount on the meal already." He began stuttering in fury, "Well, fine. I mean, just don't worry about it. Geez! Fine." And I still got my normal $2 off of him.

Some days, the drama of working for a corporate restaurant chain is just TOO MUCH.

Tuesday, February 23, 2010

The Abnormal Regular

"Sometimes you wanna go where everybody knows your name, and they're always glad you came."

These are some lyrics from the Cheers theme song, and I think this is the kind of picture most people have in mind when they think of being a "regular" at a restaurant or bar. We become regulars because we've found a place where we're appreciated, and we want to support that particular business for allowing us to feel comfortable and needed. The normal regular has created a community for herself (or himself), and only expects good service and good times when she (or he) pays a visit to the Bar.

This character is an irregular regular. To avoid confusion (because I'm not talking about his pooping habits, as Crystal pointed out), I've given him the name "Abnormal Regular". He knows all of the employees and managers at my restaurant, and he is outwardly a very nice man. He shows up in the early afternoon and plays trivia games into the night; it is not unusual for him to witness the 5:00 shift change. He is just short of retirement age, although I'm guessing that he retired early--how else could he have forty hours every week to come in and drink our Coca Cola?

As far as I know, the Abnormal Regular is a widower or divorced. When he came in for Valentine's Day this year, I asked him if he had anything planned and he said he tried not to stay home on Valentine's Day since he was alone. He does have children, however, which suggests that he was in a long term relationship at one point in his life.

On to the interesting stuff: what makes the Abnormal Regular so abnormal? Well, it seems to me that this man is not motivated by the same things as a normal regular. As I mentioned earlier, there is a certain sentimentality that seems to be a part of most regulars. With A.R. this is purely business. I submit my evidence:

1) Having established his regularity, he expects that we will not charge him for his drinks or any little extras that we would charge another guest for. Ex: The other day, A.R. ordered a sandwich with fries. He wanted a side of ranch for the fries. The restaurant mandates that I charge him for the ranch. He knows this, but he also knows I can get the ranch for free if I want, so he adds, "And just so you know, none of the other girls ever charge me for that stuff." Now, I have known people to be unsubtle about their dreams of free food, but I have never had a guest come right out and say something like that to me. I can only imagine that this man must be somewhat confident, yet something about his demeanor suggests to me that he is at the same time rather insecure. Only a confident person would say something like that, but only a person insecure in his status as "regular" would feel the need to say it. A true regular would secretly hope for freebies, but never be upset if he or she did not receive them. This brings me to exhibit #2.

2) The Abnormal Regular is nice as pie until he doesn't get what he wants. One time, upon being charged for his side of ranch, he began talking badly about his server to another server. And one day, when I was on shift, he became enraged when I would not put the jukebox music on audio. Funny sidenote: Two days ago Abnormal Regular told me he loved Lily Allen.

3) A.R. is systematically scamming my restaurant, which under these circumstances I find funny. Our restaurant, which is a chain, offers an incentive for guests to tell us about their experiences. Our computers randomly print out receipts that our guests can use to access an online survey. Once they have completed the survey, they are given a code. With the original receipt and their code, they receive a free appetizer (no purchase necessary). Now, of the ten to fifteen times I have waited on the Abnormal Regular, he has NEVER actually paid for food. He either only drinks a Coke the entire time he is here (and don't forget--he doesn't get charged that kind of stuff!), or he has one of the aforementioned receipts and orders something for free. Many of us had speculated about how he always manages to have one of these receipts, until one day last week when I witnessed him patrolling the empty tables in search of abandoned receipts! This is a move that my good friend Mary would pull in a heartbeat if she had the time and patience, but she doesn't, which is what sets her apart I suppose (I'll be watching for you in forty years, Mary!).

Evidence submitted. Don't you think it's fair to say that this man is not a regular, but in fact a con artist of sorts? I imagine him making his rounds in the corporate restaurant world, silently stalking and picking his victims like a serial killer would. This man builds relationships with various restaurants' staffs, earning their trust and their benevolent acts (free soda, hello!), and then he figures out the system and screws it until he has worn out his welcome and moves on to a new place. But WHAT IS HIS MOTIVE? What kind of life has led him here? His capacity for caring and being nice tells me that he's not a bad person, but he can be so sneaky! I need your input immediately!

Thursday, February 18, 2010

Yossarian!

I'm finishing up Catch-22 right now. For those of you who haven't read it, it takes place during WWII, and it involves an entire squadron of pilots in the US military that are all stationed in Italy. Yossarian, who is the only normal person in the book, is portrayed as the most insane person in the book. The Catch-22 is that a pilot has to be crazy to want to fly a mission, and that a sane person would never want to fly one. The only way out of flying a mission is to be diagnosed insane, but the insane people are the ones who want to fly and therefore won't seek treatment for being insane because they don't know they're insane. Got it?

It occurred to me tonight that this Catch-22 is applicable to the restaurant industry. Clearly, restaurants don't want crazy people acting as the face of the restaurant and waiting tables, but you'd have to be crazy to do it. Those of us who accidentally fell into a job at a restaurant want out, but also know we're the reliable ones they need there because everyone else is crazy.

Two days ago, a nice man with a light Mexican accent came in and asked for an application. He was very friendly, and after he had filled it out, he asked me for the store's phone number so that he might call back to check on the status of his application. Today, as I was driving to work, I saw this man walking with his backpack down the busy street on which my restaurant is located, and I just knew that he had come from checking on his application. "He must be crazy to want to work here," I thought to myself, only later realizing that he was probably desperate for a job if he was walking around on a cold day instead of using a car. Anyway, it got me thinking about what his story might be. What led this unfortunate man to covet a job at my restaurant so much? For the purposes of my story, I will name this man Yossarian, not because he reminds of the character, but because Catch-22 is the only thing I can think about right now.

Yossarian grew up on a small farm outside of Navajoa, Mexico. His family owned the farm, and they worked very hard to maintain it. Yossarian's father was a proud man, but mostly a good one. Having grown up himself on the family farm, he had a very sentimental attachment to the land and would stop at nothing to keep it thriving as well as in the family.

What Yossarian did not know, but would soon find out at the tender age of eight, was that his father had made some risky investments in the fifties to protect the farm during the droughts that had hit the Yaqui Valley (where their farm was located). In the sixties, his father had not told his family (and especially not his sons) about the investments, because the people from whom he had borrowed money were shifty characters who had been arrested and sent to prison. This is why, in 1968, it was such a surprise to Yossarian's father (and his family) that these men showed up wanting the money they had lent with interest so many years ago.

At that time, immigration to the United States from Mexico was not nearly as common as it is today, but Yossarian's father still knew a couple of families who had made the jump up and east to Texas. It was with his family's welfare in mind that Yossarian's father packed up as many of their belongings as possible and convinced his wife and children to leave with him that night. He knew that the angry, money-hungry men that he had wronged would be back soon, and that he would be lucky if all they did was burn his crops. It was better to be safe.

Once in the United States, Yossarian and his brothers were enrolled in a public school in El Paso. It had been a long and difficult journey, one that was not made easier by the fact that none of them spoke any English. Yossarian was almost nine years old, and adapted quickly. His older brothers were fifteen and twelve, and had a much more difficult time with their sudden insertion into American culture. Yossarian's mother worked nights in a large factory, running some of the machines. Yossarian's father had found work in construction; he knew manual labor well. With the two of their incomes combined, the family had just enough money to get by. Eventually, the family became comfortable in Texas, and things went smoothly for a time.

When 1979 rolled around, it was time for Yossarian to graduate from high school and find a job of his own (he was 19, having been held back to repeat a grade his first year in the U.S.). Yossarian's family could not afford to send him to school; they only had enough to get by, and there had been a few close calls the years his mother had been sick with all of those stomach flus and colds. Yossarian knew that it would soon be up to him to earn an income for the family. His two older brothers had married and moved out of the family's small apartment, and Yossarian's parents would soon be too old to work their jobs.

Yossarian found a well-paying job in a meat-packing plant; the smell was terrible, but his starting pay was more than his father earned after ten years at his job. At the meat-packing plant, Yossarian had the opportunity to work with other Mexican immigrants and hear their stories. He quickly realized how lucky he had been to have his entire family survive the trip to Texas, and to have had a roof over his head so that he could do well enough in school to graduate. It was at this plant, during one of his day shifts, that Yossarian saw Angela for the first time. To most people, she would seem average, or even plain. But to Yossarian, her kind eyes and vibrant smile could not be rivaled. He felt a warmth emanating from her that he had never experienced before. The two quickly fell in love, and married two years later, both of them 22.

Ten more years went by, and Yossarian and Angela were still working at the same plant. They had two children, Miguel and Anita, who stayed home with Yossarian's mother during their shifts. Yossarian's mother's illnesses had become more frequent, and she was now too weak to work the long shifts expected of her at the factory. In 1991, Yossarian's mother died of cancer. The family, although devastated by the loss, was able to survive the death of their matriarch financially. Yossarian worked over time to pay for the cost of the funeral. A year later, things seemed to have returned to normal, although Yossarian knew life would never be the same without his mother.

Yossarian invited his father to move in with his family after his mother's death, and with three incomes the family was doing okay. It was not long, however, before Yossarian's father simply became too old to perform the tasks asked of him at his construction job. He eventually had no choice but to retire, and this would take a financial toll on the family. Still, the family managed to get by until 2000, when Angela became pregnant again. She and Yossarian were shocked; they were 40 years old! Angela, who had delivered her first two children naturally at home for lack of a better option, knew that this would be a difficult pregnancy from the beginning. Her morning sickness was more intense, and her level of energy dropped significantly. She was worried about the medical expenses, as she and Yossarian had barely any health coverage. One night during her second trimester, Angela woke to excruciating pains in her abdomen; she knew that something was wrong. Yossarian raced her to the hospital, where the doctors placed her on strict bed rest for the duration of the pregnancy. To make up for the lost income, Yossarian began working as much overtime as he was allowed at the meat-packing plant, pulling more that 70 hours some weeks. When a nasty stomach virus was going around and everybody else was at home, Yossarian was working at the plant and vomiting into a bucket he kept nearby (he'd had to hide it from his supervisors so he wouldn't be sent home).

Eventually, the medical expenses and the overtime became too much for Yossarian. His kids were both in the last few years of their public educations, and he hated to move them away at this point in time. Angela would be back on her feet soon, and they could work together to pay off their debt to the hospital. The family managed to keep their heads above the water for the next few years, when one day they received a terrible phone call. Yossarian's father had been in an accident while visiting some of his old construction friends at a new site. Since he had not been an employee, he had not been wearing the proper gear for the height of the project his friends were working on. He'd lost his balance and fallen fifty feet; he'd died on impact. The company was certainly not going to pay for the funeral, and many questions were raised as to why he had been allowed on site at all. Yossarian and Angela were once again faced with funeral costs.

Having met one of his co-worker's cousins from another Midwestern state, Yossarian had heard about a new job opportunity at a waste management center. The center had recently opened and was still short-staffed. If they took action now, the friend's cousin had said, he and Angela would both be able to get higher-paying jobs. Yossarian and Angela took a chance and moved out of state with their youngest child (Miguel and Anita had both earned scholarships to a state university and were currently living on campus). Having spent everything they had to make the move, there was no chance for Yossarian and Angela to change their minds once they reached their new home and found that there were no longer any jobs left at the waste management center. The couple sold their only car, and Angela was able to find a job cleaning houses that were near the city's bus route. The pay was terrible; Yossarian had to find some sort of job! He began walking the streets during the day, looking for a place--any place--that would give him work. The recession was taking its toll on this city, however, and it was increasingly difficult to find anything. One day, Yossarian went to bed feeling desperate and hopeless. He was tired of always having to struggle! It was so unfair that God had given him nothing but death and poverty in return for his hard work. That night, while Yossarian lay wallowing in self-pity, Angela and their youngest child, Yolanda, walked into the room with some hot cocoa for Yossarian. Yolanda handed Yossarian a picture she had drawn of her family at school that day. In the picture, everybody was smiling. They were standing in a field with large, colorful flowers and a rainbow in the background. Angela smiled at Yossarian, and he realized that he could not give up hope. He had so much to be thankful for already, and so many reasons to keep doing everything he could for his family.

The next day, Yossarian wandered into a restaurant and asked for an application. Even though he had a feeling that he would not be hired at the restaurant, he gave the girl he'd talked to a warm "thank you" and left the place with an optimistic smile. He would try again in a few days, and even if things didn't work out, he had a feeling they would work out just fine.

Monday, February 15, 2010

New Hair 'Do= Lots of hiding places for SECRETS

Since the true mysteries of my city seem to be staying in during this cold weather and in doing so are preventing me from finding any inspiration for storytelling, I'm going to change things up a little with this post.

I originally wanted to write about one of my coworkers, but decided that that was too risky (even though the story would have knocked your socks off!). Then I had a bad night and wanted to vent about management and poor tippers. Thank goodness my mom has good sense and convinced me that this would only come off as whining. FINALLY, I watched the newest episode of Undercover Boss, which targeted the Hooters franchise. I was dismayed to see how tame the restaurant came off, knowing all too well the things that really go on behind the scenes. SOOOoooo, I thought I would let my audience in on a few things that they might not be aware of. I think these things hold true for most restaurants:

1) We do NOT spit in your food, no matter how much we dislike you. I've been tempted, trust me. But I, as well as other servers, am generally much more creative about how I choose to get my revenge on a rude table, and it NEVER involves germs or gross things like that. One night, I had a girl at a large table that absolutely hated me. I have no idea why. I think she was just a little ball of anger that needed to lash out at someone. She and her friends stayed there the whole night, and while they were nice to me, she was AWFUL. She made rude comments and gave me mean looks; she was difficult in general, all the while waiting for me to say something that could get me in trouble. I never said a word. The ruder she was to me, the more polite I was back. She stiffed me on an $80 ticket, and I smiled and thanked her, asking her to come back again. As she left dumbfounded and frustrated, her brother handed me a twenty dollar bill.

2) Being nice to your server really does pay off. It might not get you what you want (free tortilla chips!!) every time, but every once in a while it'll pay off. Ex: If you order something and it comes out wrong, but you're polite about it, I'll leave it on the table for you to snack on, get you a new one, and try my best to get the manager to give it to you for free. If you're an asshat (as Mary would say), I'll get you the right thing, but I'll take away the other one and let you sit there hungry. And unless you raise hell with the manager, you'll be paying for it.

3) Yes, we talk about you in the kitchen. A lot.

4) A server is just as likely (if not more) to remember a bad tipper as they are a good tipper. If you stiff a server, expect that server to tell all the other servers about it, and expect bad service next time you go to the restaurant. No, we don't have most wanted pictures up in the back, but we might as well.

5) Underneath your sweet and cheery server's thin outer shell lies an angry, impatient bitch. Nice people don't fare well in the restaurant industry.

6) In a good restaurant, you won't be able to tell how stressed out your server is or how unorganized and chaotic the system really is. If you are noticing these things, blame the company, not the management or servers. Chances are, things won't improve until there is some reorganization; there is a pretty significant amount of pressure on management, and that trickles down to the rest of the employees.

7) The garnishes that go on your drinks (lemons, limes, cherries) are COMPLETELY INFESTED with germs and bacteria. Even if the person cutting them uses gloves, servers don't have time to go get gloves every time you order a refill, and there really isn't any way for us to get that lemon wedge on the rim of your cup without using our fingers.

That's all I've got for now, kids.