"Furniture with a soul"? Where's it made? Is it made here in the USA or is it perhaps made overseas by cheap child labor and people who work for indentured servant wages?
I happen to freelance in my spare time (when I'm not too tired anyway) but it still annoys me when people ask when I'm graduating.
"I graduated 4 years ago Gary, but funnily enough as you've noticed I'm pretty good at my job so I'm sticking with it mate."
And it's not small talk, servers are legit the main people asked this question because people see us as part timers, that because we work evenings and weekends we have sooo much spare time or that we sleep too much because unfortunately we don't always get to bed before 4 am so naturally miss the morning.
Thank you! I knew the question before I even clicked on the article. "Are you at the college?" I used to lie just to give them what they wanted.
We need for Congress to ante up the money to nip this in the bud. We have been financially ignoring public health in this country and the good people in health departments and the CDC are hanging on by their fingernails to protect us. We have Zika, Dengue and Chikungunya virus in the wings to cause a disaster. (Apparently we don't worry about the epidemic in Puerto Rico). The US needs to get serious about this and appropriate the money CDC and the NIAID need to manage these with 21st century tactics before its too late. But I guess we can always finger point when catastrophe hits.
Philip, thank you for writing this. I am sharing it, so I may read it as a guide to step up my game. I am a professional server, and, I know my food very well. I do not know the sources for ingredients of our crafted cocktails, and I do not know our 100 bottles of wines to the degree you have learned. When I advise my guests in their choice of wine, I speak more generally.
You, sir, are the consummate professional, and I intend to work at your level of expertise. When my guests are paying more than $50 per person, they deserve more than a generalist with a pleasant demeanor.
I am proud of my chosen profession, and I am more than competent. Thank you for your written contribution, so I, and others who care, will continue to raise the bar.
For years I got the "are you in school?", then it turned to the, "Are you in a PhD program?"
It's bittersweet now, I must look too old to still be in school, so now I get " Do you live around here?"
Still all the same questions around the same theme..."you could not possibly be a productive, profitable, home-owning member of society by working in hospitality" Little do they know.
Maybe they just want to know if you're in school or wanted to make small talk? If you're working with the public, aren't questions--sometimes bizarre, expected? If someone asking those questions offends you, you certainly would be offended by corporate America.
Everyone was run out of tent city. Some given bus tickets. The rest of us...still in the same situation. They just pushed everyone into North Charleston. No longer the city's problem. I don't know one person that was actually housed.
who gave you your first job in the industry and where was that? and do you play golf?
Well said, Phillip. You've got a bright future... Once you graduate school. ;)
I think the vast majority of people have worked in f&b, realized it is hell, and decided that they would never ever touch it again unless they had to do it while being in school or working on a slowly building good career. More power to ya if you wanna do that for life, but most people would not be able to come close to fathoming your motivations, and so will ask those questions, naturally.
"The reality is I’m making about double what we pay public school teachers in this state."
And just how far does your pay outstrip the wages of the kitchen staff who make your job possible?
Don't believe it - Charleston's not friendly enough to be a party town.
Entertaining, enlightening and informative. Well done.
People just need to think before they open their mouths. Myself included....
Only a mere nod after beating out FSU? Bruh, we won, top 15, lets party.
Amen. I have friends who serve by choice. They are making double and triple what their degree in history or marketing would bring them, either teaching or in the marketing field. How about the turnover at the Peninsula Grill? There is none. Someone needs to die before a spot opens up. Why? Because they can actually afford to live downtown very comfortably on what they make. A good server is a highly skilled profession that is not as easy as people seem to think. I always leave a generous tip, I like to be remembered by my servers and bartenders as a friend and not as a cheap asshole. I wish I could of been diplomatic enough to do this but my bad language, bad attitude, short temper and the inability to know when to shut up kept me in the back where I could be amongst compadres. Kudos Philip for making the right choice and will you be graduating soon?
This is just fabulous.
Bravo! Albeit I have to say there are very few restaurants that have the in depth staff that Fig relishes. That is because management is doing there job with training staff to perfection & staff are happy to be a part of this program it seems. I was at Fig a couple of weeks ago & was overwhelmed with our server who could not have delivered any better service. She was an expert on wines, preparation, details of the cooking of certain dishes & knew exactly how long to linger.
Brilliant Phillip, loved every single word. Bravo, friend.
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