Friday, October 15, 2010

The Interview: Third (and last) Course

While waiting for my 11am interview on Thursday, I caught a glimpse of the life I'm walking back into...

A mother comes out of the bathroom, wheeling her stroller with 2 year old son in tow. She makes a beeline to the host stand. She paces and asks the Maitre D how long it will take to make an order of pasta for her son. The Maitre D looks at the clock, and kindly tells the mother that the kitchen will open in 5 minutes (it was 5 to 11am) and then the carry out staff will be able to place her order. The woman insists, "But it's for my son! Can't you order it now?" 
Lady, the kitchen isn't open....which means the staff can't log into the computer....which means you need to wait a few minutes and THEN you can get your pasta. Oh what's that? You need gluten-free pasta? Well then it's going to take 15 minutes longer because they have to make the special pastas to order. 
No, that's not the kind of treatment she received, but I'm positive it's what went through the Maitre D's head. After 5 minutes of discussion (the kitchen is now open), the mother decided she could get home in the same amount of time to make the pasta and cancelled her order. Go figure.

The General Manager greets me at the host stand and escorts me into the bar area. We talk about the Orange County Bloggiano's I worked at (in 2005-2006) because she worked there in 2008. I try to remember the names of managers and staff that she might know in hopes of impressing her, but luckily there's a lot of turnover in management. Rule #4 of the interview: Take an interest in your interviewer. I remembered that at our group interview, she'd mentioned heading to Las Vegas for the weekend, so I made sure to ask how her trip went. Everything went well, and I am sure I sold myself as the friendly, family-oriented server who LOVES Italian food and making big sales. She told me she was sure it would all work out, as long as she received a positive report from OC Bloggiano's. Gulp.

Ok so maybe I wasn't completely honest about how I left OC Bloggiano's. Yes, I did leave because of scheduling conflicts while I was in school. However, I may have quit without giving two weeks notice... I think it was more like 5 days... Ok, it was 1 day! Whatever, I was young and careless! If you're going to judge me for the things I did when I was 21, I have much bigger things to worry about. 

Anyway, the GM told me I would definitely hear back either way by Friday night. Saturday morning, I began to worry. Not being able to even get a serving position at a chain I have previous experience with = Low Point. Luckily, I received the call that I was hired on Saturday afternoon! I am officially a server....again. 


  1. Don't worry about leaving the restaurant in 06, everyone has jobs they probably could have left in more responsible ways.. but we all learn from it and become better people. Plus, everyone loves you!

  2. Thanks for visiting my blog; I added you to my blogroll!

    Ah, the joys of Brinker slavedom. I think I'm actually going to be leaving Chili's in favor of Olive Garden either this January or next summer, depending on if/when they're hiring. I know they're hiring right now, but I'm in the middle of a killer semester so I don't want the trouble of learning a new menu and all that jazz. I'm just not making the money anymore at Chili's...sorry Brinker, but you don't treat me well enough to justify staying there for crappy tips.

    If we had a Macaroni Grill or Maggiano's in my city, you can bet I'd stay within the Brinker company just because it's easy...but we don't!


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