Like a bird up in the sky

I never could have imagined that I would one day return to the hospitality industry after a 30 year career as a school librarian. I mean, hadn’t I become a teacher to leave the restaurant life behind me for a place that promised an eventual pension, good quality healthcare and holidays and summers available to spend with my in-the-plans-still future family?

Plus – wouldn’t I be way too old at that point in my life? Like almost 60?!

Yet, here I am…

Monday night concluded the extended Valentine’s Day weekend aka 4 nights of intense service in the hospitality industry. Kitchen, dining room and bar staff have all just come off of a marathon stretch of prepping, cooking, serving and cleaning, all in the hopes of providing guests with a positive and delicious experience.

It is not easy.

Especially in heels. 😊

This new, old life is one that I have quickly fallen into rhythm with, almost as if I had never left it.* Having my days to myself and filling them with yoga, cross country skiing, long walks and long delayed chores and errands, has been really nice. While it’s sometimes hard to wrap things up to get to work in the late afternoon, my hostess shifts are pretty finite and generally last only 5 or 6 hours. There’s also the bonus that I can walk to work in three minutes.

After more than a year at the restaurant, I feel like part of the family. Working four consecutive nights brings me a stronger sense of belonging to the team – and make no mistakes, restaurant work is very much a team sport. Debriefing at the end of the night with the folks you worked along side of, is the ultimate closing sidework.

Thanks to my decades of experience in Albany’s restaurant business, I generally know at least a few of the guests each night, which I really enjoy. I have literally taken care of some guests for close to 40 years and I always appreciate seeing familiar faces.

I’m looking at you, Pat R!

My understanding of Nicole’s, its idiosyncrasies and the role I can play in how it functions, has clarified and I’m honestly having a great time. I’ve always loved this crazy business and being able to be in it, on my own terms, is truly a delight.

Coming full circle doesn’t simply mean returning to where one began, at least not in my mind. It’s so much more than that. During the years when I was only peripherally in the restaurant business, I was traveling, dining out and preparing meals – all of which contributed to expanding my knowledge and skills about food and restaurants. I think it’s safe to say that I bring a lot to the table.

Although it may seem that I am back to where I started, I know that I am actually miles ahead – and happy to be exactly where I am.

*I guess that isn’t really a surprise since I’ve had a restaurant side hustle for most of the past quarter century.