I thought I'd update, since I haven't for a few days. Yeah, I'm not dead. But when I got home last night from work it sure felt like I was (and sorry, Maxine, but it's the Owensboro's TGIFriday's, not Evansville's). Ugh ... I was a food runner last night - and I'm proud to say that I can now make a house salad in under 20 seconds ... and three in under 30 seconds. Does that make since? If you were working Expo and Salad, it would make sense. Oh yeah, Expo is where they prep the food to be taken out, in case you didn't know. The kitchen is where they cook it, but Expo is where they put it all together, load the potatoes, put the toppings on, etc ... The General Manager, Perry, he's cool. He's head of the kitchen. He was in awe of my classic rock knowledge (we talked a lot because he was working Expo and I was on Salad and running food out, so we were about two feet away from each other for most of the night). He was impressed with me - not only with my salad speed, but my memory as well. I feel so ... so ... accepted! Like part of the family. It really is a postitive and family-like atmosphere. I think of Perry as the uncle you love, you know? I mean, he was always with the "good work expo! we're on top!" Which means that nothing's running late getting out to the customers. And yes, all of you restaurant goers out there, we do have timers in the kitchen on each order - so we know when it's starting to take too long for one order. We also don't utilize trays at Friday's ... which means that it's hell for me to carry more than three glasses at once - unless the fourth is a kid's cup. I usually can't carry more than two plates, unless they're salads, and then I can carry three. Main reason being because they're hot. I've finally learned all of the tables and numbers. But it still throws me off a bit when the tables are pushed together for large groups ... and I still have to count them from time to time. My first night there, for the first three hours, I was unsure of whether or not I wanted to work there - because one of the cooks, Ian (pronounced I-an, not eeyan), who is maybe one or two years older than me, he was giving off negative vibes - and being pissy that there were no hands out (servers to take the food out to the tables - all available hands) - and I was just supposed to be shadowing Mark, you know? And Ian kept rather loudly saying things like "Don't want any standing around! Come on people, Hands out! Don't just stand there doing nothing, take this food out." After hour three, Mark finally witnessed this and told him that I was a trainee - obviously, since Ian had never seen me before - and to stop being brash (yes, he used the word brash) because that might discourage me, and not only do they NEED servers, but he'd had to see me pass up an opportunity to make such good money. A co-worker of mine - and a new friend - Angie - she's two months pregant - I know this because she's pretty much mentioned it every time she had a problem that she couldn't do on her own - like reaching things over the counter, or carrying four plates of food or drinks. She made me laugh. I was filling up drinks and she came over, trying to reach the pineapple wedges, and she said "short and pregnant, short and pregnant. Could you hand me a pineapple? I'd get it myself, but I'm short and pregnant." So I got it for her, and told her, "you're petite and precious." And she laughed and said, "Petite and precious? I think I like that better. I'd give you a hug, but my hands are full." You know, when Ian finally lightened up, it turned out to be a pretty good night. I got the feel for serving and running food and all of that. And last night, with Perry in charge of the kitchen - I had a GREAT time. And when "Goodbye Yellow Brick Road" came on the speakers, the entire kitchen was singing along. You know ... I got confused on one of the orders ... I mean, it was the grilled veggie platter ... but those zuccini strips looked a lot like fish, so I thought it was - and when I brought it out to the woman who ordered it, I called it that ... and she just laughed at me. She told me I'd learn all of the food eventually. I'm still learning. Give me a break. Tonight, I get to learn the art of the Micros system - which is the computer system that handles checks, orders, timing in the kitchen, clocking in and out, ect - everything. I also get to run food again tonight with Perry. This will be fun. I'm going to have a good time. We're moving into the new apartment next weekend. We got a unit on the second level of Wesleyan Village - which is a nice, quiet complex ... and right across the street from my campus - so it's oh so convenient. The doors are not on the outside, but on the inside, surrounding this BEAUTIFUL courtyard with a pool ... and it's oh so quiet and friendly there ... I love it. I still can't believe we actually got an apartment at the Village. This is way too good to be true. And $435 a month really isn't all that bad, especially with my new job and all. And if Angie can make $91 in tips in one night on a THURSDAY ... then I can work my butt off and do it, too. Right ... well ... I think that's all I can think of to write about ... except that school starts for me on the 19th. Oh God ... school starts on the 19th ... that's a little over a week away. Fuckin eh. I can do this. I can do this. I CAN do this. At least there will be no more radio for me, that's for sure. _____________________________________________
You're Melissa! You're the "brains of the
operation", so to speak. You set
everything right in your group of friends and
in life. You're mature, and intelligent, but
you still know how to have fun. Go Melissa!

which Home Movies character are you?
brought to you by Quizilla _____________________________________________
You are Peter Gibbons.. and you just don't give a fuck.

Which Office Space Character Are You?
brought to you by Quizilla