Sunday, May 23, 2010

Working Brunch Is Hard.

I work Sunday brunch and often earn dinner money. Alcohol doesn't move like it does in the evening- the occasional mimosa or bloody mary isn't the same thing as dinner where you're looking at at least one alcoholic drink per table on average. The money comes from turnover- and diligent servers up-selling pricey side dishes. I frankly believe we deserve it. Brunch asks you to not only deal with pre-caffeinated customers, but to be at the top of your game from the time you clock in.

I like being busy at work, but I don't like doing it early in the morning. By 10 it's moving at a steady clip and by 11, mobbed. I know it doesn't sound early- but think of it this way. In order to be perky and pert upon interacting with the customers and staff beginning at 9 AM, I wake up at 7 AM so I can fully adjust to life before arriving at work. Again, not awful, but it does mean I don't do much Saturday nights. I'm usually tired Saturday nights anyway because I get home from work between 2 AM- 3 AM Saturday morning from Friday night dinner service. It's a weird life where you go to work at 4 PM, sleep it off and then wake up early the day after. Now I'm experienced with coming in early, but I'll never get used to it. (Remember when I was regularly clocking in at 7 AM?)

Things get spilled on me a lot during these busy weekend brunch shifts. Today: Hot coffee, cold coffee, ketchup, water, and jam. I didn't know jam could spill but you live, you learn, you experience projectile fruit product.


  1. I'm curious to know which upselling techniques you've found to be most effective. Like,mmm french toast... you know what would make it even more scrumptious, some nice crispy bacon!

  2. That sort of the idea.


    Did you want an order of bacon with your french toast?


    Did you want any toast or bagels with those eggs?


    So that's three coffees, any juice?


    It's officially 11 am, which means the bar is open- can I start you off with some mimosas?