theavondon wrote:I was about to say, places I'll never be able to eat at.
dang son u that broke
i spend 20 on a samich
Mizuna is expensive compared to most restaurants, especially if you start ordering beer, wine or cocktails.
Congrats on the bar backing job LifeH20. Keep those ice bins filled and the glasses clean and stocked and you'll be golden. Hopefully your bartenders and waitress tip out,..so that will be a little extra coin. If anything a free beer or two is always nice.
Not trying to play the dad role here but if it suits you; think about getting your permit to serve liquor (if your area requires) and learn all that you can from your bartenders and you could potentially pick up shifts pouring drinks or even just pitch in and help out if the bartenders start getting swamped. The most valuable employees in the food service industry are those that are willing to go above and beyond (provided that they are working for an establishment that appreciates hard work and treats their employees well).
Also, if you're good at what you do, Bartending can be a ridiculously well paying part-time job (always nice if you're in school or whatever). Hours suck, but that comes with the territory.
ya, if it works out ill probably end up bartending, i know all the bartenders and used to go there often when i could actually afford it., and one of my close friends started bar backing and a few months later he started picking up monday nights as a bartender and now bartends a few nights. if the bar backing job goes good, ill see about them teaching me some stuff. they do tip out so thats good. also this is the bar that don mclean talks about in his song american pie, fun fact
I could never really be a bartender cause I have a hard time dealing with drunks while I'm sober but if you got the patience go for it.
As far as hours,..yeah,...I gripe about not getting home till 11pm-Midnight but then I think to myself,...could be worse,...could be a bartender. (Honestly though; I'm a vital cog in a well run and well respected restaurant,....working with people who are cool as fuck and pull their weight [rare in this business]. I've lucked out and in reality,...I have nothing to complain about.)
That said,...in this town,....if you are bartender downtown; you are pretty much a local celebrity. Everyone knows you and (if you are a good bartender and lets face it,...if you suck you won't last long) everyone loves you. It's definitely a good in to the social life and as Deluge says,...you can work minimal hours and pull good pay by way of tips on good nights.
ya, everyone at my school goes to this place, and i figure being friends with the bartenders will make it more fun, this place is always a good time, im really hoping it works out.
dubkitty wrote:plus if you're a musician it's the same hours as a bartender, right? so you won't have problems with staying up late and fucking up your body clock.
It sucks a little though when after years of that you end up doing the normal job thing where you are on a opposite timeframe then what your body is trained for...
Schlatte wrote:picked up my shure sm57 today as soon as my basement is dry and fully renovated I will finally be able to record my snare through such a great mic!
after spending 2 and a half weeks trying, i was finally able to get in touch with my ex's Mom on the phone today. i've always been very close with her parents, and was terrified they didn't want to talk with me any more. it turned out that they've been spending most of their time away from home helping out friends in their elderly age cohort as they often do, and that Dad dyslexically reversed 2 digits on his cell-phone number when he gave it to me. i was copying contacts from the home phone to my celly today and discovered this, called the correct number, and finally got to talk to Mom and we still love each other. i'm so happy...losing Kim is awful enough, but the idea of losing Mom and Dad too was truly heartbreaking since my own parents are dead and they're the only parent figures i have now.
In girum imus nocte et consumimur igni
FIFTY YEARS OF SCARING THE CHILDREN 1970-2020--and i'm not done yet
theavondon wrote:I was about to say, places I'll never be able to eat at.
dang son u that broke
i spend 20 on a samich
Mizuna is expensive compared to most restaurants, especially if you start ordering beer, wine or cocktails.
Congrats on the bar backing job LifeH20. Keep those ice bins filled and the glasses clean and stocked and you'll be golden. Hopefully your bartenders and waitress tip out,..so that will be a little extra coin. If anything a free beer or two is always nice.
Not trying to play the dad role here but if it suits you; think about getting your permit to serve liquor (if your area requires) and learn all that you can from your bartenders and you could potentially pick up shifts pouring drinks or even just pitch in and help out if the bartenders start getting swamped. The most valuable employees in the food service industry are those that are willing to go above and beyond (provided that they are working for an establishment that appreciates hard work and treats their employees well).
that is like cheap compared to australia its like double mizuna prices if im feeling fancy at those prices we would eat yall restaurant dry, we roll large and with a pittless gut
dubkitty wrote:after spending 2 and a half weeks trying, i was finally able to get in touch with my ex's Mom on the phone today. i've always been very close with her parents, and was terrified they didn't want to talk with me any more. it turned out that they've been spending most of their time away from home helping out friends in their elderly age cohort as they often do, and that Dad dyslexically reversed 2 digits on his cell-phone number when he gave it to me. i was copying contacts from the home phone to my celly today and discovered this, called the correct number, and finally got to talk to Mom and we still love each other. i'm so happy...losing Kim is awful enough, but the idea of losing Mom and Dad too was truly heartbreaking since my own parents are dead and they're the only parent figures i have now.
I'm not your father, but I'll be your daddy.
Fer'reals, that's great to hear, homefry. I assume things are going well on the looking-forward front?
theavondon wrote:I was about to say, places I'll never be able to eat at.
dang son u that broke
i spend 20 on a samich
Mizuna is expensive compared to most restaurants, especially if you start ordering beer, wine or cocktails.
Congrats on the bar backing job LifeH20. Keep those ice bins filled and the glasses clean and stocked and you'll be golden. Hopefully your bartenders and waitress tip out,..so that will be a little extra coin. If anything a free beer or two is always nice.
Not trying to play the dad role here but if it suits you; think about getting your permit to serve liquor (if your area requires) and learn all that you can from your bartenders and you could potentially pick up shifts pouring drinks or even just pitch in and help out if the bartenders start getting swamped. The most valuable employees in the food service industry are those that are willing to go above and beyond (provided that they are working for an establishment that appreciates hard work and treats their employees well).
that is like cheap compared to australia its like double mizuna prices if im feeling fancy at those prices we would eat yall restaurant dry, we roll large and with a pittless gut
