last hurrah

This was such a good BC weekend. Everybody who is still in the States came up to stay at Dans/in 66. It was hot as balls but we all managed just fine. This weekend was a classic example of decision-making on the margin. Usually, I would skip work in a heartbeat to do...well almost anything, but I'm in desperate need of money to pay for my Parisian adventures and I can no longer put off the saving of the money. So every cent I can save in the next two weeks will be saved. I'm working one last catering shift, then Dzen's for 2 days.

Ended up doing the Schlesinger study. Some dude came to 66 and videotaped me studying for 30 minutes. Then he asked me questions about my study habits to figure out what the likelihood of my using a tablet for school would be (zero). I get 50 bucks for not even an hour of doing what I would normally be doing anyways. Success.

The wedding I catered yesterday was absolutely stunning. The bride and groom were both simple and down-to-earth. There were maybe 50 people, and everybody knew everybody else. It was in a beautiful garden, with ivory tablecloths and simple, white with turquoise and gold trim Tiffany plates. For guest-bags, we just put out to-go containers and people packed away the desserts (Toscanini's Mango Sorbet). Instead of having 7 different glasses for champagne, white, red, and water, and 7 thousand forks she chose to have just a fork and knife and family-style plating (which is super annoying, but makes sense when one of the three dinner options is an entire seared Snapper...like literally they caught the fish and didn't filet anything, just seasoned it and thew it on the grill). Delicious. Even if I didn't get paid it would probably still be worth it since the food is so consistently stupid good.

Audubon Society site for the wedding, kind of reminded me of the Secret Garden.

Tonight's event was a entirely vegan (down to the coffee creamer and apple-butter). Now I feel really healthy...but I kinda really want a fried egg.

It's such a simple concept: be nice to the people who work for you and they'll be nice to the people they're serving and everybody's happy in the end. Most other companies don't get it, but it makes total sense. If the servers are fed and watered, then we're able to last the entire 10 hour shift and the guests notice that we're happy. Then STT gets a good reputation and oh look everyone wins. Such an awesome job. Such an awesome company.