ive decided.
to do my sip at iggy's.
well, ive heard a few times about people saying that im staying at my comfort zone? just because ive worked there for quite sometime? i chose to laugh it off.
if being a part-timer working once or twice a week will learn everything a full-timer knows, then why do you need a full-timer? part-timer does all the wine inventory? stock check? billing? reservations? host? pr? recommend wines? serve with that flair? duty roster? staff salary? and decides who sits where and which courses to substitute for the guest with dietary restrictions?
there are so much more to just... service. which im only halfway there. i still cant forget the cocky face, full of himself, LA trainee who burns his main course in what seemed to be quite a prestigious competition.
humble is the word. learn from the girls, dude. now you are at the bottom, and being in good hand of such an established company, the only way is UP!
