at the point i pinned the name tag to the pocket of my dress shirt, it symbolically represented movenpick's ownership of ol' avers' life. following that initial shift, i'd shudder at the sight of my name on the schedule forever more.
in theory, tending the bar would offer valuable experience. in the unique 'marché' theme, patrons would follow mock cobblestone paths connecting colourful kiosks offering world fare. essentially, a glorified food court meets buffet, overpriced and overcrowded. with so much traffic, i expected to pocket a healthy gratuity for uninterrupted service. indeed, an endless stream required me to fetch beverages, but there was a catch: upon arrival, guests were given a passport upon which they accrued corresponding stamps to the items they selected. upon departing, the stamps were tallied at the cashier. thus, tips were left out of the equation, and my meagre wage wasn't bolstered by any incentive to be polite or efficient.
although the pressure was off to squeeze extra cash from the consumers, the obligation to perform properly remained. from the first day, i was thrust into a crash course in expectations of distinct drinking societies. very quickly, i learned the basics of serving nuances that each libation required.
my most familiar category was the beer enthusiasts, most often crew cut men dressed as preppies. apparently, simply flicking the tap and filling a glass wouldn't impress even casual draught drinkers. my indefatigable mentor exemplified techniques of tilting the glass and avoiding contact with the tap, among other subtle aspects i never imagined existed in the simple concept of pouring ale. usually i'd engage in a battle with foam, scooping and measuring with a scientist's instincts to present the perfect head.
when the tap began to sputter, my stomach would turn, indicating i'd have to venture to the cellar to exchange kegs. keeping the customers waiting while i'd struggle with a steel barrel in a claustrophobic space could have caused an ulcer and hernia combo.
the wine clientele were naturally the most sophisticated, and thus the most fastidious. well-dressed aesthetes with proper postures would speak in hushed tones, expecting the full rigamarole from a trained specialist in fancy dining experience. i'm positive my service left these elites unfulfilled. when asked to match a red with their meal, i'd randomly recommend a merlot, perhaps, to appear knowledgeable. while the connoisseurs leisurely swirled and sniffed, i sensed the accumulation of customers beckoning my attention.
most complicated of bartending procedures was the martini madness. smart suits and sleek dresses would mingle post work, and sip tasteless or fancy mixed drinks, respectively. in an apparent performance piece, my cocktail showmanship and garnish selection was scrutinized each time i shook or stirred. at first, i'd secretly consult the mixer's bible when an unfamiliar order arrived (which was practically every one), but eventually i learned to shamelessly ask the patron to describe the ingredients. more often than not, they wouldn't know, so i'd consult the bible in full view.
my job description encompassed these disparate styles of serving, but i was unprepared for the most tedious and degrading duty of all: shucking oysters at happy hour, which of course was a most unhappy three hours. i'd don an apron and a chain mail glove, and stand in the public booth surrounded by stinky clams, appearing like a medieval michael jackson chef. naturally, shucking the shell is particularly difficult, especially while the action attracts the attention of anyone in a two-metre radius. when a parched crowd is assembled, holding hot entrées on a tray and requiring me to serve them beverages immediately, their glare impedes my zen-like shell removal. offering oysters in the midst of a busy bar area was a phenomenally bad idea.
my lowest point in my three week stint, perhaps in my history of crappy jobs, occurred on new years eve. as the countdown began to herald the celebration, i stood exhausted in the oyster station, surrounded by intoxicated revellers wearing plastic top hats and blowing shrill noisemakers. at the moment the new year arrived, champagne glasses clinked in the air while lovers kissed, and i bent over an uncooperative shellfish, defeated in my lot.
a week later, i examined my paycheque at work. my scrimpy salary was like a slap in the face with a chain mail glove. i immediately served my two weeks notice, before two weeks of unbearable service. it was not a happy new year.
