I haven’t had much time to cartoon since I became a manager of the Drift Inn in January, but that doesn’t mean I haven’t had lots of laughs. Sometimes I feel as though I’m in the middle of a sitcom and Candid Cameras must be lurking somewhere. Take this exchange from the other evening:
“We need more corkscrews,” Tamara, one of our servers said to me during a dinner rush.
“How many do we have?” I asked.
“Shouldn’t a restaurant that has a storeroom filled floor to ceiling with wine bottles have more than one corkscrew?” I asked.
“We had two,” Ernie, the bartender said. “But one broke.”
I rolled my eyes and texted Gretchen, the daughter of the owner, that we needed more corkscrews.
“There are some in the safe,” she texted back.
Just when you think things can’t get weirder, they get weirder.
All I could do was laugh.
Before this I didn’t know much about the restaurant business—I couldn’t even spell restaurant without the aid of spell check—so not a day goes by that I don’t learn something. What I learned that day? In addition to making a weekly inventory of the wine, I should make a daily inventory of the corkscrews.
Thank God the bottle opener is bolted to the wall.
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