John Chalke still has one Job

I realize that I haven't posted in roughly a week. Unfortunately, this is not due to a lack of time from having a second job ie i didn't ge tthe second job. I am disappointed, definitely. I will eventually get a second job I know, but this job seemed like a good starting point. Either way, I am still waiting tables.

For this job, the scheduling manager is going on a vacation, and therein did the schedules ahead of time. This leads us to understand that I cannot start a job until after that is up, otherwise it would be far too difficult to schedule.

However looking for jobs will begin again shortly. I will put together numbers and whatnot. In the meantime, I will talk about my other job, my waiting job. I will leave you with three quotes from my last night shift I worked.

First customer:

To understand the lunacy of this instance you must realize that this customer had been looking at the menu for a while, and that we are not an Italian restaurant.

Customer: "I am looking at your appetizers menu and I see that you have fried calamari. Do you also have bruschetta?"

Me: -utterly confused pause- No.

Second Customer:

For this to work, know that the restaurant does not have a dessert menu, but rather a dessert tray with actual pieces of desserts on them so that the customer can see exactly what they look like. It includes mostly cakes, and every now and then one dessert that switches up. One of the desserts is a three layer white cake with buttercream frosting. It looks like your average cake. We are required to present this tray to every table, and describe each dessert, including that afformentioned one.

Me: finishing up the dessert tray presentation. This is a key lime pie.

Customer: looking over the dessert tray and eventually pointing to the above mentioned yellow cake, specifaclly at the frosting. So... this is frosting?

Me: Yes. In a dead tone.

Customer Three:

This customer actually committed the least of sins out of the three, but just confused me as to where he has gone out to eat.

Customer: You have calamari that's fired, and then served with marinara, tell me about that, i've never heard of it that way.

Me: Well, sir, we prepare it exactly like roughly 90% of all restaurants that serve calimari.

Thus concludes this installment. Hopefully a second job (and more posts) will come soon.