Slow

Last night, I worked from 5 until 9. I had one table, and they tipped me $4 (on a $19.53 bill - they only got drinks and dessert).

Today, I worked from 9am until about 1. I made about $40 before tipout, and that will be about $30 after tipout. That's only because people were ridiculously good tippers; my total sales were only $170.

Eight hours of work, walking away with $33.80. That sucks. Yup, it's the time of year when the restaurant slows down.

Today was the chef's last day. He's a great guy, and I'll miss him. He was tired of the 90-hour workweeks, and I don't blame him for leaving. Being the chef of a small restaurant has to be one of the more stressful jobs around. The man worked harder than anyone I know, except perhaps me.

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