So I'd been outta work for a couple months and was getting very discouraged. Got hired on a new place and did my first shift off training tonight.

Some background, I've been in the industry for 13 years, server, bartender, FOH mngr. This also means I'm not a spring chicken anymore. I've been a victim of ageism recently and it really got to me. Even though I always go hard and usually run circles around younger coworkers.

So my first solo shift tonight:

I made 2 mistakes but caught them before they went to the kitchen, didn't get in the weeds at all, AND made $102 in a four hour shift. 😊

Altogether a good night. I think it put me back in the groove.💜😎

My restaurant is BYOB but the tables are too small to leave an ice bucket for wine, beer etc. Where do you guys suggest I put it? Should I ask my boss to buy a lil stand thingy for it?