There’s a first for everything right? I opened my first casino and I’m alive to write about it. Three weeks of training leading up to hell week. I’m tired, just came down with the flu in the middle of summer, and my big toes hurt. Jesus take the wheel, into a wall please.
I’ve opened up a few places before but never stuck it out long enough to see it through. Nothing this massive either. It’s hard, exhausting, and an emotional rollercoaster. Kind of like your last toxic relationship; super high off excitement and momentum. Then out of know where a sucker punch to the chin. But you get up, shake it off and keep coming back for more. Call us crazy.
Since I’ve been a cocktail server for, my whole life (impressive I know) I think I’m going to write a book on cocktail etiquette, for co-workers that is. Not the drinkers. At least not right now.
The first lesson starts off like this : When ordering drinks stay to the right side of the bar, not on my left, not on top of me the friggn right side. Pretend it’s Wawa or any check out line. Wait, not Wawa , that line sucks. People literally pile on top of you, no personal space, and I always feel rushed. How about the 4th grade lunch line? Keep your tray to yourself and only move up when it’s your turn. You may be gorgeous and have nice rack but find some common sense if you want this to work.
We’re all human we make mistakes, we forget one or two drinks. Use your kindergarten skills and ask nicely “Hey Susan, I forgot a Heineken can I grab it real quick ?” Cocktail etiquette.
Number two: Clean your station for the next server before you leave and please don’t try to squeeze another few rounds out. You had your shift go home. I cannot wait for my relief after 6 hours in heels slinging glass ware from here to China. Plus you’re taking money from someone who needs it as much as you do. Which leads me to Cocktail karma ; any shady shit you try to pull will come back to you in this business quicker than you can say, “Coffee, soda, juice.” Just play nice and work well with others, sound familiar? Plus you never know when your going to need help or a favor. Duh.
Lesson three: The flow of our service bar is basically the glue to the operation. We’re all here for the same thing. To make money. So it’s crucial to have some type of system to keep things running smooth. Hence lesson one. Take care of your bartenders and barbacks. Be nice, say please and thank you and tip out!
For all my fellow cocktail servers new and old hope this made sense. Three lessons is all for today. We have enough on our tray this week 😉 (yes I’m corny)
To everyone one else hope you laughed or have a stupid confused look on your face.