12 December 2012
I cook for thousands over the weeks.
I have been doing it for years.
A restaurant(s)loves its regular customers!
The waiting staff come and go,as do the bar staff and some managers!
The recession was hard for all of us.
But I stuck with it and pushed through.
I get to know the regular orders.
Fillet steak m/r ff - cut up
Sea bass - no dressing mayo instead.
Penne instead of tagilitelle on the Alfrado.
The list goes on.
I have been out and seen the customers buy staff drinks, get phone numbers and other things!
I don't get tips or you would know me if i passed you in the street. but I am the guy who has been feeding you and probably you family for an age now.
But let's face it I like the anonymity .
When I hear you talking to your friends about the restaurant it's worth it as you wouldn't do it if you recognised me!
Who? • Opuss № I