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.