The Key To Making Money is All in Your Mindset

When I started serving, I'm pretty sure my focus was on not getting in trouble and getting out of work asap. It took years to hone my craft and learn how to entertain and be good at my job as well as not be shy to ask for the upcharge or extra desert. Sounds ridiculously easy, I know. But for someone with massive anxiety and a fear of rejection (which never helped my dating life) I had to learn how to serve the hard way. Granted, if it hadn't been for my experience at Cracker Barrel, I never would have made it (especially for my friend Sheila*, who taught me almost everything I know!).

But it took eleven years before I would meet my friend Que*. The first lesson Que taught me was "learn to love the job you hate". At the time we met, I was intent on using serving as just a means to get by and not as a long-term investment. It was a stop-gap measure, but my only other option at the time was management which was where certain people were pushing me and I certainly did not want to go. So began a stint in misery, I slowly grew to love the people around me. But it took going to another job (in management taking a $15 hour pay cut with really crappy hours and not-so-great other factors that tanked my mental health) for me to learn what I actually needed in life. I'd enjoyed serving but my perspective on it was dismal. So when I came back to the restaurant I'd left, I was welcomed back with open arms. As much as I struggled initially, my coworkers had bigger plans for me. Honestly, I'd never felt so loved in a workplace in my life.

So it began, I worked more closely with Que because out of of my coworkers he has a flair and talent for managing every situation and it's damn impressive. The second lesson Que taught me was to hustle: take every opportunity and stop complaining (I'm not sure if he knows he taught me this one, but I'm giving joint credit to him and Jay who I will explain a little later). Que and Jay could do circles around everyone else at work. Que is charming, and a fantastic server. Jay is a hustling bartender who knows no bounds and can take not only the bar, but the 3 four-tops, 3 booths, and 8 top party table without missing a beat and still getting everyone's drinks out fast. I have no clue how he does it. But don't let that detract from Que, because Que will take all the other tables in the restaurant and still get the hot food out fast. These guys were who I looked to when I came back on board. I was determined to follow their example and be a better co-worker to everyone. Frankly, the first time I was there I don't think I was the best to work with.

Between Que and Jay my attitude changed, I started to recognize how good I had it and how much more I had to learn. My regulars started coming back and every day my managers were getting compliments on my work and the quality of my serving. Which, while this feels good, was not the main focus of my work. Sure, I want my guests to be happy, but what I really wanted was for my co-workers to be happy. Guests are wonderful, but the key to a happy workplace is balancing what your guests need and expect with what your coworkers need and expect. You have to walk the tightrope that is the two. After a few months, if Que was covering my shift, he'd hear my name from my guests and then one day he followed up with me and told me as much. That's how I knew I was on the right track.

I still work at the restaurant. I feel as far as my craft goes, there's always room for improvement, but as far as my coworkers go I like to help the new guys. You never know who's just starting out and needs a helping hand. I keep my attitude positive and in check, work to maintain a friendship with the grill line, and above all else keep working to improve my balancing act between running side-work, guest expectations, and co-worker needs. I couldn't be happier.

Much love to my coworkers,

Ellie/TBM