(original post-date: November 10, 2010)
It is perhaps an understatement to say that I have always approached employment with a certain amount of fluidity. The fact of the matter is, I have never really worried about it. Within that context, I’ve had two primary “careers.” The first was in the restaurant world of New York City, and the second has been in the nonprofit sector, beginning in New York, at the Ford Foundation. The nonprofit work has lasted quite long – it’s now been 23 years. Ironically, had I not been sent to Ford as a temp, I may never have discovered the sector.
Regardless of my good fortune in that assignment, I’ve always contended: you don’t necessarily need to know what you want to do for a living; just be really clear about what you don’t want to do. And be prepared to run like hell when things don’t work out.
I’ve run like hell on many occasions. And regarding a few of them, I distinctly remember the red flag that pushed me into a new job…
One of my two dozen waitressing gigs was at a Hungarian restaurant on Manhattan’s upper west side. It was more lucrative than anything I could have imagined then, but that income came at a price. The work was nonstop, Mondays through Saturdays. I amassed a weekly average of $350 (in the early 80’s, mind you!), and I didn’t reach that total because I was serving high-end entrees to parties of well-dressed theatre-patrons; rather, I was running my ass off, collecting $2.00 tips here and $3.00 tips there. Do the math.
There were three of us “on the floor” at that restaurant: the two Hungarian waiters and me (me: the native-born; born, for that matter, in Connecticut and to a pair of WASPs). The kitchen was run by guys from the Dominican Republic, and the owner and owneress were Hungarian. As you can imagine, I learned several Spanish and Hungarian phrases while working there. And as you also might imagine (particularly if you are familiar with restaurants as a workplace), most of what I learned contained words that children should not hear.
One morning, about eight or so months into my Hungarian stint, I woke up with one phrase in my head: bazd meg. This, my friends, means “fuck it.” In a language I do not speak.
Red flag: if you wake up in the morning thinking “fuck it,” you are in a bad psychic place. If you wake up thinking “fuck it” in a language you do not speak, consider a job change. Seriously.
…Years later, after I had moved to L.A., I accepted a mid-management position at an area nonprofit. Having done some consulting with them, I thought it’d be a good fit. It wasn’t. I was becoming increasingly unhappy with the administrative details of my responsibilities, and the bureaucracies of the organization disturbed me particularly. I think I had to fill out about three forms to request a legal pad, and six weeks later, I remained without one.
At the same time, this organization’s mission statement included the following phrase: “the elimination of racism.” I became bitter as I watched what was going on around me. All I could think was this: if it takes six weeks to get a legal pad, then good luck with racism!
One day, as I was driving to work, I took a quick glance at my speedometer. I was going eight miles per hour.
Red flag: if you are holding up traffic while driving to your job, it is not the right job for you. Make a u-turn and find another gig. It beats being rear-ended.
About a half-dozen years after that slow drive to resignation, I was once again settling into a new staff job. This time, I had gone through an arduous interview/writing sample process as I vied to become a certain nonprofit organization’s first-ever development director. I landed the job and a nicely competitive salary.
But the challenges became apparent early on. The executive director, who was a lovely person and passionate professional, had some issues with delegation. Issues? Okay, I’m being kind.
As an example: one day, she said to me, “Send an email to the program officer at XYZ. In the subject line, write ‘introducing myself,’ and then tell her who you are and let her know…”
And on it went. I was being told how to write an email. I was being dictated the entire contents of that email!
A week or so later, the executive director was away on business, leaving me to put together the type of funder report I had been responsible for five years earlier, when I was the next-to-the-lowest paid person in a development staff of six. Which is to say, it was an assignment I could have done with my eyes closed.
I put all the documents together and then set out to write the cover letter.
I began by typing, “Dear.”
Just then, the cartoon paper clip appeared on my screen.
“Looks like you’re writing a letter!” its balloon said. “Can I help?”
I practically leapt from my chair and stared down the paper clip. Then, using my outside voice, I screamed, “I KNOW HOW TO WRITE A FUCKING LETTER!”
Red flag: if you are audibly yelling at Microsoft icons, you are wasting your time. And if that yelling has been incited by the micro-managing behaviors of powers-that-be, your time is being wasted. Move on.
And that was the last staff job I ever held.
Go figure.
Showing posts with label Hungarian restaurant. Show all posts
Showing posts with label Hungarian restaurant. Show all posts
Monday, November 7, 2011
Monday, August 1, 2011
Monday Reruns: At Your Service
(original post date: July 28, 2010)
Several years ago, I was having dinner with a friend at the Louise’s here in Los Feliz. The waiter approached our table, and as servers now do, de rigueur, he introduced himself.
“Hello,” he said. “I’m Jan [pronounced YON], and I will be your server tonight.”
My first thought was to share with him, Oh-my-god, that’s the name of the workstation I just bought at Ikea! But I held back. Instead, I smiled and politely said, “And I’m Katie. And I’ll be your customer!”
And so we went on from there. A lovely night, complete with fresh ground pepper and shaved parmesan until we said “when.”
… Such a different world from my waitressing years in Manhattan. Back in the 80’s, nobody knew your name. I spent seven years waitressing in NYC, and in those years, I worked at 24 restaurants. The last five of those years I spent at ONE restaurant. Do the math.
Yeah. So there were some years of hopping around, looking for the place where I could hang my apron for a while.
At one point during the drifting phase, I was working a lunch shift in the Wall Street area, and my friend and neighbor, who had a non-stop station at a family-owned Hungarian restaurant in our Upper West Side neighborhood, had persuaded that establishment’s owner and owneress to allow me to fill in for her on Wednesday nights. (I would later take over her full shift, after she was fired, but I’m getting ahead of myself.)
Okay, so I’m working Wall Street lunches, Monday through Friday, and on Wednesday nights, I’m at the Hungarian place in my own ‘hood. Money’s good enough, but I’m always looking for a new venue. For this reason, I’ve consistently combed the environs, dropping off -- to restaurant owners and managers all along the west side of Manhattan -- my home-made, so-very-low-tech, 3x5 index cards. The cards indicate my availability as a waitress. They also provide contact information.
By about the fourth or fifth Wednesday at the Hungarian place, I’m getting a sense of the drill. My station comprises nine “deuces” (that’s restaurant lingo for a table for two) and three “rounds” (which can seat up to eight per table). And if that sounds like a lot of station, your sense of empathy is commendable. Add to that sheer person capacity an acute absence of trays. The acrobatics I learned at that restaurant are a subject for another essay, and so we’ll come back to that at another time.
Regardless, on the Wednesday evening in question, I’m running around like usual. I’m wearing one of my mix ‘n match waitress outfits (“Restaurant Garanimals,” as it were). In this case, the combo started with a straight-lined beige skirt that falls just below knee-length but has sassy side pleats. Topping it off, above my tie-in-the-back, two-pocketed, standard issue waitress apron is a raw linen, short-sleeved, tailored plaid top whose primary color is red.
With harried energy, I approach a young couple sitting in one of the deuces. I smile as I ask if they’re ready. They are. And after they place their order, I move on. Within two or three minutes, I return to deliver their drinks. Thereafter, in sequence, I deliver their appetizers, their main courses, their desserts, and their coffees.
Just as I do for the other 20 or so couples I wait on during a four-hour shift that night.
Just as I do for the parties of six or more that take up the larger tables in my constantly turning-over station.
By the following Saturday, I’m ready for a weekend off, but I also know that my index cards are out there. Anything can happen.
Sure enough, late Saturday evening, I get a call from a local restaurant owner named Augie. His Sunday brunch waitress has phoned in sick. He’s wondering if I can fill in. I accept the offer.
I awake that Sunday morning just before eight. Shower and put on my beige skirt and red plaid top. Head down to the local eatery. (Augie’s is just west and south of my apartment; about the same walking distance as the Hungarian restaurant, which is east and north.)
When I get to Augie’s in time for the nine o’clock set-up (no one is expected before ten – this is New York, after all), I wrap the apron around my waist and introduce myself to the bartender.
The bartender is relaxed and kind. He shows me where I can find everything for set-up (creamer pitchers, all the sidestand stuff, coffee makings). He reviews the menu with me. He introduces me to the kitchen staff. He makes it clear that I can call on him if I get in a jam. (Oh, and yeah, he shows me the jam…)
Customers filter in, and while it gets a little busy at times, it never feels out of control. (After the Hungarian place, I can handle anything.) The bartender even comments on my cool at one point. He is clearly impressed by my capacities as a “guest-waitress.”
I am in the rhythm of Augie’s when I approach a couple in the corner.
“Ready to order?” I ask, smiling, my pad held in front of me, my pen primed to record their needs.
There’s a pause. The man in the pair stares up at me and adapts a dumb-founded look.
“Hey!” he says, “Didn’t you wait on us at the Hungarian place on Wednesday?”
Sure enough.
That same couple.
And me, in the same outfit.
Were it fifteen years later, my approach might have gone something like this:
“Hello, my name is Katie, and I will be your server for the rest of your life!”
* * *
Aug 2011 NOTE: Dear Readers, Followers, and Passers-By: I’m happy to direct you to Get Busy Writing, where blogger Emily Rittel-King has a weekly feature called "Blogger Mentor Mondays." I am her guest today, and so I hope you'll drop by and check out our interview as well as some of her past posts. And, thank you, Emily!
Several years ago, I was having dinner with a friend at the Louise’s here in Los Feliz. The waiter approached our table, and as servers now do, de rigueur, he introduced himself.
“Hello,” he said. “I’m Jan [pronounced YON], and I will be your server tonight.”
My first thought was to share with him, Oh-my-god, that’s the name of the workstation I just bought at Ikea! But I held back. Instead, I smiled and politely said, “And I’m Katie. And I’ll be your customer!”
And so we went on from there. A lovely night, complete with fresh ground pepper and shaved parmesan until we said “when.”
… Such a different world from my waitressing years in Manhattan. Back in the 80’s, nobody knew your name. I spent seven years waitressing in NYC, and in those years, I worked at 24 restaurants. The last five of those years I spent at ONE restaurant. Do the math.
Yeah. So there were some years of hopping around, looking for the place where I could hang my apron for a while.
At one point during the drifting phase, I was working a lunch shift in the Wall Street area, and my friend and neighbor, who had a non-stop station at a family-owned Hungarian restaurant in our Upper West Side neighborhood, had persuaded that establishment’s owner and owneress to allow me to fill in for her on Wednesday nights. (I would later take over her full shift, after she was fired, but I’m getting ahead of myself.)
Okay, so I’m working Wall Street lunches, Monday through Friday, and on Wednesday nights, I’m at the Hungarian place in my own ‘hood. Money’s good enough, but I’m always looking for a new venue. For this reason, I’ve consistently combed the environs, dropping off -- to restaurant owners and managers all along the west side of Manhattan -- my home-made, so-very-low-tech, 3x5 index cards. The cards indicate my availability as a waitress. They also provide contact information.
By about the fourth or fifth Wednesday at the Hungarian place, I’m getting a sense of the drill. My station comprises nine “deuces” (that’s restaurant lingo for a table for two) and three “rounds” (which can seat up to eight per table). And if that sounds like a lot of station, your sense of empathy is commendable. Add to that sheer person capacity an acute absence of trays. The acrobatics I learned at that restaurant are a subject for another essay, and so we’ll come back to that at another time.
Regardless, on the Wednesday evening in question, I’m running around like usual. I’m wearing one of my mix ‘n match waitress outfits (“Restaurant Garanimals,” as it were). In this case, the combo started with a straight-lined beige skirt that falls just below knee-length but has sassy side pleats. Topping it off, above my tie-in-the-back, two-pocketed, standard issue waitress apron is a raw linen, short-sleeved, tailored plaid top whose primary color is red.
With harried energy, I approach a young couple sitting in one of the deuces. I smile as I ask if they’re ready. They are. And after they place their order, I move on. Within two or three minutes, I return to deliver their drinks. Thereafter, in sequence, I deliver their appetizers, their main courses, their desserts, and their coffees.
Just as I do for the other 20 or so couples I wait on during a four-hour shift that night.
Just as I do for the parties of six or more that take up the larger tables in my constantly turning-over station.
By the following Saturday, I’m ready for a weekend off, but I also know that my index cards are out there. Anything can happen.
Sure enough, late Saturday evening, I get a call from a local restaurant owner named Augie. His Sunday brunch waitress has phoned in sick. He’s wondering if I can fill in. I accept the offer.
I awake that Sunday morning just before eight. Shower and put on my beige skirt and red plaid top. Head down to the local eatery. (Augie’s is just west and south of my apartment; about the same walking distance as the Hungarian restaurant, which is east and north.)
When I get to Augie’s in time for the nine o’clock set-up (no one is expected before ten – this is New York, after all), I wrap the apron around my waist and introduce myself to the bartender.
The bartender is relaxed and kind. He shows me where I can find everything for set-up (creamer pitchers, all the sidestand stuff, coffee makings). He reviews the menu with me. He introduces me to the kitchen staff. He makes it clear that I can call on him if I get in a jam. (Oh, and yeah, he shows me the jam…)
Customers filter in, and while it gets a little busy at times, it never feels out of control. (After the Hungarian place, I can handle anything.) The bartender even comments on my cool at one point. He is clearly impressed by my capacities as a “guest-waitress.”
I am in the rhythm of Augie’s when I approach a couple in the corner.
“Ready to order?” I ask, smiling, my pad held in front of me, my pen primed to record their needs.
There’s a pause. The man in the pair stares up at me and adapts a dumb-founded look.
“Hey!” he says, “Didn’t you wait on us at the Hungarian place on Wednesday?”
Sure enough.
That same couple.
And me, in the same outfit.
Were it fifteen years later, my approach might have gone something like this:
“Hello, my name is Katie, and I will be your server for the rest of your life!”
* * *
Aug 2011 NOTE: Dear Readers, Followers, and Passers-By: I’m happy to direct you to Get Busy Writing, where blogger Emily Rittel-King has a weekly feature called "Blogger Mentor Mondays." I am her guest today, and so I hope you'll drop by and check out our interview as well as some of her past posts. And, thank you, Emily!
Wednesday, November 10, 2010
Red Flags at Work
It is perhaps an understatement to say that I have always approached employment with a certain amount of fluidity. The fact of the matter is, I have never really worried about it. Within that context, I’ve had two primary “careers.” The first was in the restaurant world of New York City, and the second has been in the nonprofit sector, beginning in New York, at the Ford Foundation. The nonprofit work has lasted quite long – it’s now been 23 years. Ironically, had I not been sent to Ford as a temp, I may never have discovered the sector.
Regardless of my good fortune in that assignment, I’ve always contended: you don’t necessarily need to know what you want to do for a living; just be really clear about what you don’t want to do. And be prepared to run like hell when things don’t work out.
I’ve run like hell on many occasions. And regarding a few of them, I distinctly remember the red flag that pushed me into a new job…
One of my two dozen waitressing gigs was at a Hungarian restaurant on Manhattan’s upper west side. It was more lucrative than anything I could have imagined then, but that income came at a price. The work was nonstop, Mondays through Saturdays. I amassed a weekly average of $350 (in the early 80’s, mind you!), and I didn’t reach that total because I was serving high-end entrees to parties of well-dressed theatre-patrons; rather, I was running my ass off, collecting $2.00 tips here and $3.00 tips there. Do the math.
There were three of us “on the floor” at that restaurant: the two Hungarian waiters and me (me: the native-born; born, for that matter, in Connecticut and to a pair of WASPs). The kitchen was run by guys from the Dominican Republic, and the owner and owneress were Hungarian. As you can imagine, I learned several Spanish and Hungarian phrases while working there. And as you also might imagine (particularly if you are familiar with restaurants as a workplace), most of what I learned contained words that children should not hear.
One morning, about eight or so months into my Hungarian stint, I woke up with one phrase in my head: bazd meg. This, my friends, means “fuck it.” In a language I do not speak.
Red flag: if you wake up in the morning thinking “fuck it,” you are in a bad psychic place. If you wake up thinking “fuck it” in a language you do not speak, consider a job change. Seriously.
…Years later, after I had moved to L.A., I accepted a mid-management position at an area nonprofit. Having done some consulting with them, I thought it’d be a good fit. It wasn’t. I was becoming increasingly unhappy with the administrative details of my responsibilities, and the bureaucracies of the organization disturbed me particularly. I think I had to fill out about three forms to request a legal pad, and six weeks later, I remained without one.
At the same time, this organization’s mission statement included the following phrase: “the elimination of racism.” I became bitter as I watched what was going on around me. All I could think was this: if it takes six weeks to get a legal pad, then good luck with racism!
One day, as I was driving to work, I took a quick glance at my speedometer. I was going eight miles per hour.
Red flag: if you are holding up traffic while driving to your job, it is not the right job for you. Make a u-turn and find another gig. It beats being rear-ended.
About a half-dozen years after that slow drive to resignation, I was once again settling into a new staff job. This time, I had gone through an arduous interview/writing sample process as I vied to become a certain nonprofit organization’s first-ever development director. I landed the job and a nicely competitive salary.
But the challenges became apparent early on. The executive director, who was a lovely person and passionate professional, had some issues with delegation. Issues? Okay, I’m being kind.
As an example: one day, she said to me, “Send an email to the program officer at XYZ. In the subject line, write ‘introducing myself,’ and then tell her who you are and let her know…”
And on it went. I was being told how to write an email. I was being dictated the entire contents of that email!
A week or so later, the executive director was away on business, leaving me to put together the type of funder report I had been responsible for five years earlier, when I was the next-to-the-lowest paid person in a development staff of six. Which is to say, it was an assignment I could have done with my eyes closed.
I put all the documents together and then set out to write the cover letter.
I began by typing, “Dear.”
Just then, the cartoon paper clip appeared on my screen.
“Looks like you’re writing a letter!” its balloon said. “Can I help?”
I practically leapt from my chair and stared down the paper clip. Then, using my outside voice, I screamed, “I KNOW HOW TO WRITE A FUCKING LETTER!”
Red flag: if you are audibly yelling at Microsoft icons, you are wasting your time. And if that yelling has been incited by the micro-managing behaviors of powers-that-be, your time is being wasted. Move on.
And that was the last staff job I ever held.
Go figure.
Regardless of my good fortune in that assignment, I’ve always contended: you don’t necessarily need to know what you want to do for a living; just be really clear about what you don’t want to do. And be prepared to run like hell when things don’t work out.
I’ve run like hell on many occasions. And regarding a few of them, I distinctly remember the red flag that pushed me into a new job…
One of my two dozen waitressing gigs was at a Hungarian restaurant on Manhattan’s upper west side. It was more lucrative than anything I could have imagined then, but that income came at a price. The work was nonstop, Mondays through Saturdays. I amassed a weekly average of $350 (in the early 80’s, mind you!), and I didn’t reach that total because I was serving high-end entrees to parties of well-dressed theatre-patrons; rather, I was running my ass off, collecting $2.00 tips here and $3.00 tips there. Do the math.
There were three of us “on the floor” at that restaurant: the two Hungarian waiters and me (me: the native-born; born, for that matter, in Connecticut and to a pair of WASPs). The kitchen was run by guys from the Dominican Republic, and the owner and owneress were Hungarian. As you can imagine, I learned several Spanish and Hungarian phrases while working there. And as you also might imagine (particularly if you are familiar with restaurants as a workplace), most of what I learned contained words that children should not hear.
One morning, about eight or so months into my Hungarian stint, I woke up with one phrase in my head: bazd meg. This, my friends, means “fuck it.” In a language I do not speak.
Red flag: if you wake up in the morning thinking “fuck it,” you are in a bad psychic place. If you wake up thinking “fuck it” in a language you do not speak, consider a job change. Seriously.
…Years later, after I had moved to L.A., I accepted a mid-management position at an area nonprofit. Having done some consulting with them, I thought it’d be a good fit. It wasn’t. I was becoming increasingly unhappy with the administrative details of my responsibilities, and the bureaucracies of the organization disturbed me particularly. I think I had to fill out about three forms to request a legal pad, and six weeks later, I remained without one.
At the same time, this organization’s mission statement included the following phrase: “the elimination of racism.” I became bitter as I watched what was going on around me. All I could think was this: if it takes six weeks to get a legal pad, then good luck with racism!
One day, as I was driving to work, I took a quick glance at my speedometer. I was going eight miles per hour.
Red flag: if you are holding up traffic while driving to your job, it is not the right job for you. Make a u-turn and find another gig. It beats being rear-ended.
About a half-dozen years after that slow drive to resignation, I was once again settling into a new staff job. This time, I had gone through an arduous interview/writing sample process as I vied to become a certain nonprofit organization’s first-ever development director. I landed the job and a nicely competitive salary.
But the challenges became apparent early on. The executive director, who was a lovely person and passionate professional, had some issues with delegation. Issues? Okay, I’m being kind.
As an example: one day, she said to me, “Send an email to the program officer at XYZ. In the subject line, write ‘introducing myself,’ and then tell her who you are and let her know…”
And on it went. I was being told how to write an email. I was being dictated the entire contents of that email!
A week or so later, the executive director was away on business, leaving me to put together the type of funder report I had been responsible for five years earlier, when I was the next-to-the-lowest paid person in a development staff of six. Which is to say, it was an assignment I could have done with my eyes closed.
I put all the documents together and then set out to write the cover letter.
I began by typing, “Dear.”
Just then, the cartoon paper clip appeared on my screen.
“Looks like you’re writing a letter!” its balloon said. “Can I help?”
I practically leapt from my chair and stared down the paper clip. Then, using my outside voice, I screamed, “I KNOW HOW TO WRITE A FUCKING LETTER!”
Red flag: if you are audibly yelling at Microsoft icons, you are wasting your time. And if that yelling has been incited by the micro-managing behaviors of powers-that-be, your time is being wasted. Move on.
And that was the last staff job I ever held.
Go figure.
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