It goes without saying that I've never worked anyplace so fancy as this.
The manager introduces himself, French, a proper Sommelier, young, perhaps early 30's, the other staff range in age from early 20's to what I might guess at as late 60's or 70's. I'm paired with a girl working a private party - 25 people.
And I'm schooled. Here, what with the 120 page wine list you don't open the wine. Take the order, let the Sommelier know. They will take care of it.
Absolutely no modifications to food orders without Chef's permission.
You don't touch the food. There's expeditors for that.
You don't make drinks - the bartenders do that.
And I could go on.
Suffice it to say, I'm in over my head - there's more "standing around" and being available than there is actual serving.
The table - they spend approximately $6000, with an automatic gratuity of 15%. For 2 servers - not bad - but - I don't count as a server, I'm on "Observation", unpaid apprenticeship as it were. And even for 1 server - well, factor in the abundant support - Bartenders, Hostess, Bussers, Expeditors, Sommeliers - you get it.
Wait and see.
At the end of the night I'm offered the job. I don't even know what the job is - merely get told precisely what i have to do and do it. This will quite possibly the longest apprenticeship I've ever had in a restaurant. Worth it? I don't yet know. Fingers crossed. But - one down, now to deal with housing and wheels.
And - worse come to worse I can always throw on my resume that I got a job offer from ... - which alone should be worth it's weight in gold.