Last night I had to fire a young man. It was just my luck to be
working at a client's restaurant when an incident occurred that immediately
changed this fellow's status with the company. As fate would have it, a few
hours before firing this server I was asked by my client (who as usual was
spending his money and time lounging on a beach in Maui) to conduct interviews
of a few prospective servers.
June 2006 Archives
At the risk of
being sued or pummeled head to feet with brass knuckles and shoved in the trunk
of a late model Buick, I have to spill the beans about my friend Nick Wineriter
and his recent run-in with the bar from hell. Prudence dictates that I change
the name of the offending establishment, a well-known Washington, D.C.
restaurant to which I will refer to as "Blank's on Blank Street."
-- I've been
studying cocktails for a while now. One of the things I've learned is that
given access to the finest drinking making products--spirits, aperitifs,
bitters, that sort of thing-- magnificent glassware and a clientele with plastic
in their wallets and fifties in their pockets, that crafting fabulous cocktails
is a cinch. What's really challenging is making well-executed specialties on a
budget and catering to a clientele who aren't so loose with a buck.