Earlier in the week, I had sent a note to a friend, Trott, asking if he or anyone he knew might be interested in dropping by to act as “guinea pigs” for a little drink mixing experiment. I figured I should give making these drinks for other people a shot.
Trott brought along the lovely Humuhumu, upping the ante a bit. When I sent him the drink list, he assured me I would be making a Queen’s Park Swizzle.
Unfortunately, after a bout with food poisoning, Humuhumu was not up to too much imibibing. Nonetheless, we ordered pizza, Nepalese food, and had a good evening of it. Of course I did see them again on Saturday, at which point they asked for the same again, so I guess it didn’t go too badly! In fact, I think I may have Trott addicted to the Carter Beats the Devil.
Speaking of making drinks for people, one of the things which worried me most about bartending was the service aspect of the job. I’d mentioned to E. that I was a bit nervous about the job.
But then I thought about it a bit…
Earlier in this series of posts, I’ve mentioned that my first job in food service was at a Brat und Brau. My first actual job there was taking orders at the counter. I would take the orders, accept the cash, and then the patrons’ food would be delivered to their tables. At the end of my first, or maybe second, night it was noticed that the till was off by a ridiculous magnitude. Now, a little would be OK, as I was just starting out, and never have been that great at handling money. But this was a couple hundred dollars! Needless to say, I was quickly moved off of the till. However I have always suspected, even then, that the manager was using my green status to steal from the till. Sorry dude, wherever you may be, but there is no way I was that far off. In any case, I was a sincere, hard worker, so was given a job doing set up and prep. The job payed the same, was less stressful, and I was better at it. No big deal. The experience, however, soured me a bit on working with money and customers.
On the other hand, the next time I did work with money and customers was at the coffee shop. If it wasn’t that busy, we would work both the cash register and the espresso drinks. Now that I think about it, this is probably the closest I’ve ever gotten to bartending and I remember quite enjoying it. We had some regulars who we got to know. They would come in to chat and make small talk. We’d make them their order or ring it up without them really having to tell us what they wanted. It was nice. And I remember no unfortunate accidents or incidents involving my till being off by a ridiculous magnitude.
I mean, sure, the drugs bartenders and espresso jerks serve are a bit different. At the coffee shop, you don’t usually have to eject a customer because they are getting too jittery or wired!
Still, the jobs aren’t altogether different, and I remember it being the highlight, (other than meeting Mrs. Underhill,) of that period of my life. So maybe I do make too much of that first experience at Brat und Brau.