When I fell asleep at a quarter past five this morning, I was exhausted from working a double shift as a waitress at the new Red Lobster in Times Square. As I woke mid-afternoon, I contemplated gravitating towards coffee downstairs but passed out again before I could move. This dream crept into my brain as a result of the herb I smoked many times over after work to medicate.
And so, the dream begins, and ends even more abruptly:
The Service Manager, Nick, and the General Manager, Jeff, of this particular restaurant began to explain why Red Lobster's business was relocated to a gigantic storehouse a few blocks away to the heart of New York City. The three hundred hosts and hostesses, servers, bussers, food runners, and entire Heart of the House, including pantry and expo food preppers and production staff, were patiently seated around these two men in an incredibly uncomfortably small space, though the area seemed less crowded due to the nearly non-existent ceiling which was almost entirely out of view.
Before the two delved into the core of their motivational discussion, detailing how the crew was supposed to suddenly pull off a day's business as usual, when it took the kitchen almost two months to run smoothly at our original location, I decided this was the most appropriate time to quit because the stress of ridiculous adventures today certainly couldn't be worth monetary payment.
So I left; a few bystanders questioned me on my way out the main entrance, but before I reached the door, I convinced myself to keep my position, which, in reality, took a month from the hiring and application process to a two-week training period to the opening of the restaurant on July 22, 2003. I swallowed my pride to "Share the Love" and returned to the managers' location for a second chance. They weren't aware why or that I had left in the first place and seemed pretty devilishly eager to watch the staff and I run around like chickens without heads. Suddenly it was time to deal with whatever situations presented themselves while serving guests, even afer the missed explanation.
A man at a table next to the bar, which consisted of what looked like nothing more than a couple of stools found at a Crate & Barrel placed near a piece of fiberglass a few inches thick, four feet wide and thirty feet long, supported by two filing cabinets at either end, ordered a drink with me; the only problem was, there were no more bar glasses of any kind behind the bar or in the bartender's possession. After promising I'd bring him back some sort of glasses, my excursion to the back of the storehouse began and lasted for what seemed an eternity. No other servers seemed to require glasses or would even help me search for them. At the end of a chain of desperate attempts, I discovered some paper cups which resembled the miniature cone cups the Front of the House servers use to chug caffeine into our faces as quick as possible before being re-sat at tables. A cone cup doesn't stand unless you are dreaming, so I was satisfied with my selection in order to end my search and return to the bar.
After taking some crap from the bartender, I told him to "hurry up and make the damn drink-" a Remy and ginger ale- while I held the cup for him in my hand. I received forty bucks cash without hesitation and was requested to keep the change when I handed off the drink to its orderer. I did as I was asked and soothed myself with the gratefulness that this day was business as usual.