When Charles Dickens wrote, "It was the best of times, it was the worst of times," he must have worked in a restaurant that used to be booming, but had come crashing to a halt. Time cannot be crueler, than time standing still in an empty restaurant. I've noticed that restaurants have busy and slow seasons. Yes, there are some restaurants that are busy 365 days a year. Spago in Beverly Hills is one of those places. But for the rest of us peons who couldn't get hired at one of the cash-cows, we work at places that suffer from great highs, and extreme lows. When it gets close to tax time, my restaurant is slow. When the holidays roll around, business picks up with parties and bosses acting like they care by paying for the company to have a 3-course meal. Right now I am in the midst of the slow season. School just started. Families are adjusting to their fall schedules. Whatever! This in turn has given me ample time to reflect on my life and how long I hav
I am the leader of the server revolution! Taking the power away from the customers and putting it back in the hands of the bartenders and servers. Yelp off!!!