Worth Waiting For. A Tale of Good Luck In A Bad Economy.

Dear readers (if I even have readers after this horrific pause) my life is about to change in a big way. A lot has happened since my last post.

-I got my evaluation from the restaurant. Super positive.
-I applied to be an office manager for one of the most succesful restaurant groups in New York.
-I interviewed with said group.

Yesterday I did a trail in their offices. Only an office run by former waiters would think to "trail" an administrator. I can't say I learned a ton yesterday, but I definitely got the feel for the personalities in the office. An added bonus was around lunch time the office ordered delicious pizzas. Just as we each pick up a slice, in walks the head chef of this organization: A frequently photographed, notoriously assholic and unequivocally gifted chef. And I ate lunch with him, an experience that the average food writer would kill a puppy for.

I've referenced "Kell on Earth" on this blog before. I'll soon be living it. Or The Devil Wears Prada. Whichever seems scarier. The position I accepted is to be their office manager. Part personal assistant, part reservationist, part secretary/receptionist, part Girl Friday, I'll be busy and won't have the same day twice. It's a full time job. And I got it. Almost.

Employers who are growing or can afford new hires are really holding the cards. They offered me the position through Sept. 30th, at which point they will evaluate my relationship in their company. Only in a time of epic underemployment can an employer make a position like this a temporary try-out thingee.

I know I took a risk giving notice at the restaurant that I've been working at for a year. My managers have all been supportive, however, and they know that I have nothing but gratitude for the opportunity they gave me when they took a chance on a newbie. Hopefully, the risk will pay off and I'll land a full time job with a salary and benefits. If not, at least I will have great war stories about working for one of the hardest core chefs in the country. And you'll all get to read 'em.