work in one? what one, and what section if you do? Like it? I'm curious how many other crazy bastards do this, besides my self.
myself:
currently at the Cactus Club, working a flattop grill. Some of the people aside, I officialy hate it now. Been in kitchens for 4 years now. Now you.

I used to work as a banquet server while in school. It was okay.

never did the food thing. And i'm damn proud of it.

lol GOOD FOR YOU! after the past 3 nights at work, I have to conradgulate anyone smart enough to have never done this lol. I beleive that my metaphorical ass-hole is officially bleeding after the raping i've received in the past 72 hours(ya, it's gross-and apt, too..)

never did the food thing. And i'm damn proud of it.
:werd:

I will shovel shit before I shovel burgers.

I will eat shit before I eat burgers.

In Soviet Russia, burgers eat YOU!

http://i23.photobucket.com/albums/b398/Onlyonthurs/girlchop.jpg

Buffalos Cafe...2.5 years...

Did it all...fryer side....grill and flattop...it all sucks...

Mark

Tell me if I'm wrong but in the food service industry, don't waiters make more money then positions like fry cooks and maitre'd?

including or excluding tips?

:werd:

I will shovel shit before I shovel burgers.

Yeah me too. I've never done anything like that.

I worked at Carl's JR. for three weeks while I waited for my application to process at a better job.

The vent shrouds were so low that if I stood up they were at chin level. I worked opening shift, which meant showing up at 5:30.

Did it for a few months... definatly like the schedule of working in the evening/night.

I like being able to show up whenever I want to (within reason, i think they'd get a little worried if I didn't show up till 930) and leave whenever I want. Also, lunches. If I want to take a 1h30m lunch, i'll tell my supervisor (tell, not ask) and he's cool with it.

I don't think I could work anywhere on set shifts.

waited tables for about 6 months. worst job i have ever had. customers were assholes, bosses were assholes, and the pay was shitty.

BUT


one of the part time managers went to college with me, so when the last customers would leave at night, we would open up the bar and get hammered while we cleaned up, then stay and party with the other workers til 1-2 am (closed at 10 pm) upper management never figured out why the liquor disappeared so fast when the bar tabs werent going up at all...

that part was ftw, but i would never go back unless i knew that that guy would be managing...

lol those are good times, right there. I used to work on an open kitchen on a patio ontop of a really nice restaurant on the beach, here, and after the line was almost done closing, the bartender would just shoot us drink for like n hour. Made the close by sooo much smoother:bigthumb: