Saturday night I was working the bar with another server. She’s been with the Chef for a long time, and I knew once I was splitting the bar with her, she would decide what section of the bar I got. She told me that she had a special request party that night in the bar, so she would take the front half of the bar, and I could have the back half of the bar. No problem, I would make the best of the situation. I had a 2 top at 5:15 and they ate and left the restaurant by 6:00. Her party started coming in around 6:30 and she handled all the people that came in – drinks, taking food orders, etc. The only problem was the way the party was sitting/standing, anyone who took a look in the bar upon first walking in would think that the bar was completely crowded, when in fact my half of the bar was completely empty.
By 8:00 – with two hours since my last table and three hours since I arrived with no tables, I went to the host stand and told them that I was leaving. The GM said “the bar is hopping – how can you leave?” When I explained that all the people were part of the other servers private party, he shook his head and said “wow, sorry about that – that doesn’t seem to be fair.” And it isn’t. This server seems to get all the parties, the big tables, etc., and I just can’t compete with that.
The Saturday before that I had two 2-tops, and then had an 8 top coming in that ended up being a party that was booked by two separate people, so my 8 top didn’t exist. The weekend before that I was in the back dining room, and watched the hostess seat a section in the front room 5 times before I even got a table, while I walked around for an hour and a half filling water and clearing plates off of tables that were not my own. It has no longer become profitable for my time to work there, so I quit yesterday.
With seconds the GM that I talked to on Saturday replied and said that he is sorry for my decision, but gave me his personal email and phone number if I needed a reference. A few hours later I got an email from the Chef asking to talk to him personally on my last shift which is Saturday before I make any decisions. But my mind has been made up – it’s been a downward run for the last couple months, and Saturday was just the straw that broke the camels back. I’ve decided that after we get back from the Mayo Clinic I’ll look for another second job.
So I was home by 8:45 with $14 in my pocket on Saturday night. Tony made me a delicious pepperoni and hot giardiniera pizza bread, and we watched Django Unchained – great Quentin Tarantino movie!
Sunday I met up my Mom for lunch and a bit of shopping. She’s going out of town for a few weeks, then we are gone so it was either see her Sunday or not see her for over a month! We all know I am her favorite! And that is a poster outside of a Marshall’s – it’s like the blonde is doing a photo bomb!
I made a grilled chicken on Sunday night – so good! The secret to that awesome mahogany skin? Butter! I just take about a tablespoon of soft butter and rub it all over the bird – you just have to make sure that after you rinse your chicken (I always do) and that you pat it completely dry. This just had salt and pepper and butter. I added BBQ sauce later.
One of the things my Mom gave me when I saw her on Sunday was a microwave egg McMuffin maker. She said that she first used it at my Aunt’s Lake house and loved it. She came home and it was hard to find, but she just found them at Bed Bath & Beyond –
While you know I do love my McMuffins, I usually just cook my eggs on the stove at home and put it together on a toasted English muffin when I get to work. I decided to give it a try – I brought a container of egg whites, a handful of baby spinach, bacon bits and cheese. I put the spinach, egg whites and bacon bits in the container, nuked that for 1.5 minutes, then added the cheese and cooked for 30 more seconds. Done! I have to say, this worked really well – the eggs were nice and fluffy, almost as if they steamed in the container?
Yesterday began Week 3 of my Strength Training! We were back to chest – two new exercises to me? The high and low chest fly on a machine. I watched a video on how to use the machine so I had it in the right spots for the chest fly – I only did 10 pounds but I felt it! Then finished off with a 1.5 mile run.
I’ve been dying to share my lunch recipe with you since I made it over the weekend. But I have to tell you, I am calling this a hot/cold salad. It was meant to be a cold salad, but I didn’t like the texture of the noodles for some reason cold, so I picked the noodles out, heated them up for a minute, then added the cold chicken and cucumbers back in – topped with a little crushed peanuts – delish! I also originally thought this would be two servings, but it turned out to be a lot, so I made this three servings.
[amd-zlrecipe-recipe:55]
I love Daikon radish – it doesn’t have that same bite as a regular radish – and it blended in so well with the pasta it felt like I was eating a lot more pasta than I really was – that’s why the carbs aren’t too bad on this pasta dish.
Warmed up for lunch withy my klassy plastic fork:
Last night for dinner was another his/hers seafood dinner – salmon for Tony and shrimp for me! Since I didn’t use all the coconut milk in the dish above, I decided to make a Thai coconut milk shrimp marinade.
Spicy Thai Coconut Shrimp Marinade
- 1/2 pound shrimp
- 1/4 cup light coconut milk
- 1/2 teaspoon sesame oil
- 1 teaspoon sriracha
- pinch of red pepper flakes
- 1 teaspoon mushroom soy sauce
- 2 tablespoons grated jalapeno pepper
- pinch of salt
- 1 teaspoon minced garlic
- juice of half a lime, zest of whole lime
That marinated overnight. Tony took charge of his salmon and I grilled my shrimp.
I served mine over 1/2 a cup of cooked white rice, with Parmesan zucchini chips. And if inquiring minds want to know, the fryer is back on the kitchen counter. The secret to my zucchini chips? After I bread them, I stick them in the freezer for 10-15 minutes – that way the breading stays on, they are crispy on the outside, yet soft and creamy on the inside. No dipping sauce required!
I got all my steps in yesterday too!
And I am happy to report that I drank water last night – not wine. #winning!
Alright, time to get this show on the road – I made salsa and a dried guajillo pepper sauce over the weekend that is amazeballs – you’ll just have to come back tomorrow to see how they turned out! Make it a great day!
I echo the other comments and agree that it was time to bid the restaurant farewell. However, it’s a shame they let it get to that point. Their loss for sure! I experienced something similar as a waitress during nursing school only the worse part about my story is that it was a restaurant managed by my aunt and cousin. I love them dearly, but in an attempt to not show favoritism they typically gave me the short end of the stick. Fortunately the restaurant changed hands and we all left at the same time so it didn’t really cause any major family problems.
Sounds like you made the best decision for you. Do I dare say I will miss seeing their delicious food pics though???
Catching up….sounds like it was a good time for you to leave Vat! Everything happens for a reason!! (I truly believe that)
Biz! You’ve got mad skillz, so I’m not worried you’ll find something else.
Also, I make this easy 90-second Egg sandwich *often* I usually use Everything Bagel Thins, but sometimes English muffins. I vary the cheese and sometimes I top with spinach. But the best part is that it is SO EASY and quick out the door! http://www.theleangreenbean.com/90-second-breakfast-sandwich/
I don’t blame you for quitting. Maybe the chef will want you to work with him…sous chef!
Food service is tough for a second job because you just cannot predict it and your time is so valuable for the short time you can work. You need to be paid for that time!
I hope you find something that suits you better, although having to have a second job sucks in general.
You made the right decision, this isn’t working. Spending a free Saturday night for $ 14 isn’t worth it. I still don’t get it how it works in the USA with tables, making money and so on but I do get that this is frustrating especially since you did it for the extra money.
I loved Django too, most of his movies are great. Have you seen Inglorious Bastards? That was a great one too.
Correction on the mcmuffin maker. The first one I bought at BB&B, but when I went back last week to get more, my store doesn’t carry them anymore 🙁 I found them on Amazon and ordered five! One for each of my beautiful daughters, one for my beautiful daughter-in-law, and the other two for unknown Christmas recipients! The brand is Nordicware.
Sorry the job didn’t work out; you made the right decision!
Good job on lots of water and no wine! I lost about 10 pounds in the last year, and I think it’s mainly due to no more wine. It’s not only the calories in the wine, but when I don’t drink any wine, I don’t eat extra food I don’t need…
Your grilled chicken makes me hungry! 🙂
I know that the restaurant has been frustrating for awhile – their loss!!! I know that you will be able to get another job – you are an asset to any place that hires you!!
Sorry the job didn’t work out, but it really doesn’t seem right how they handled seating. And you were there to make money, not waste your time and gas. I’m sure you’ll find something else, they’re losing an excellent employee.
Some great looking food in this post, and just say Thai and I’m in…
You did the right thing Biz. I’m proud of you for standing up for yourself. I know you’re a huge asset no matter where you go, so I’m sure you’ll find another gig in no time 🙂
Sorry about the job thing. That sucks. I make my egg mcmuffin patties in a small round glass pyrex container. I spray it with pam, and microwave on 50% power for 1.30. Full power makes it explode.
Well…..their loss, your gain. There are many more fish (restaurants) in the sea. You’ll find the best place that fits your needs. But at least now you can focus on Tony and his needs for a spell.
That chicky looks delish….I will have to remember to flatten my chicken next time…oh and butter and salt and pepper…..sounds good. Have a great day.
You’re smart Biz. When that 2nd gig becomes a non profit event, get outta Dodge! Good going! That Thai peanut salad looks so good! Nice on a hot summer day! And that bird! Wow. I am so jealous! we have a gas grill and I do not think my chicken will ever look like that!
Sounds like management at the restaurant could be better. In any case, you are moving on. Not quitting. I can’t wait for that salsa. And I’m still working on your post. Good things come to those who wait! Whoever said that must not know the forest from the trees!
Good for you for quitting – you have to do what’s right for you and if it’s not working out anymore then that’s their loss. They will be sorry to see you go, I’m sure. But maybe this will help you find something closer to home! #thinkpositive
Sorry to hear about the job, but I think you made a good choice!
That muffin maker is pretty cool! That looks like something I’d have fun playing with. I might have to check out our local BB&B.
I was feeling like you were getting the short end of the stick! Glad to hear you’re doing whats best for you. That chicken does look perfect. Love the idea of that little mcmuffin maker. What a great gift.
Sorry to hear you had to quit, but I totally understand. They just didn’t treat you right, and you’re a hard worker. Again, I’ll say, Put that fryer in the basement!
Driving to work today I was thinking, I wonder how Biz got those chips to turn out so perfect and the breading stayed on. Kid you not! Nice trick, want to try to make some pickle chips soon, and I will try that. Sorry the job did not pane out, onto something better!
Yeah, it’s time to move on–that place wasn’t doing you any favors! Good for you!
Sorry the job didn’t work out, but good for you for making the decision that was right for you. I’ve never worked in a restaurant, but it sure didn’t seem fair the way that tables got assigned. It’s their loss – they should have taken better care of a good server – I think they’re hard to come by 🙂 I made zucchini chips last weekend for the first time – we loved them. I don’t have a fryer, so I baked them on a rack and they came out nice and crispy. It’s nice to have different recipes for summer squash. It’s a beautiful day – enjoy!
I think now was a good time for you to quit. You can focus on the trip to Mayo and look for something else maybe closer to home. I still think you could make a go of your own food truck or maybe start off with a home food business of some kind. I cannot seem to do the whole microwave cooking thing. Foods just taste different to me. Call me silly it is probably in my head.
OOOOOOH I want that Egg McMuffin maker. Must put on my wish list!
I don’t blame you for quitting – you took the job for a reason and it has never quite lived up to what they told you it would. Hope you find something better when the time comes!