1/31/2024 0 Comments Charlotte gay bar shooting![]() Thrown in at the deep end I’ve worked it alone since my ‘induction’ shift. 1 person to serve, clean, take food orders, change barrels (though I have managed to escape this so far) and pour drinks for restaurant too. ![]() Although my nervous disposition for this is purely acquired by the fact that I the bar attached to my restaurant is manned by only 1 bar person at a time. I am also sometimes a bar maid too – even scarier that waiting. Or a weirder note I even had a woman give me her tooth! There are worrying people out there. Understandably the kitchen can be stressful, yet after a difficult customer it does make you question Do people do this on purpose? I have heard some tall complaints but the worst has to have been ‘This ice cream is too cold’. Hitchman says they’ve got to have a system where they can detect most of these terrorists without putting everyone through the security procedure. But being hounded down by the kitchen for simply being swamped with other orders is a daily occurrence. Sandwich bar owner Paul Hitchman, 54, of Charminster Road thinks sample checks are the way forward to reduce queues. Character building? Yes, I have certainly had to toughen up my emotions – I used to get teary as soon as easily as someone making an offhand comment. Waiting is a lot harder than people initially think. Luckily, though there are breakfast shifts regularly offered to me, I have been able to justify my preference for evening and weekend shift with my ‘college get out of jail free’ card.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |