Here we go again...

So another year is already underway and I have yet to get in my rhythm. The restauraunt that I was employed at, the Clubhouse (where you belong...) for almost 3 1/2 years closed on Dec 31st due to the lease being bought out by the Darden group (corp that owns Red Lobster and Olive Garden). They are splitting the giant expanse of the Clubhouse into two restaurants: Capitol Grill and Seasons 52. I guess if you have the means then go for it. Every single employee was forced to seek new employment, this sucks in part to 1. the current economy and 2. the huge drop off in business that most restauraunts encounter come Jan and Feb. Way to pick an opportune time Darden/Clubhouse !
After a lazy, mostly earned, month off and a handful of applications blanketed around the area without response or real interest, I finally got a bite on a job thanks to my good friend Lisa. All the bar positions were full but I think a rest from doing more for less will be a nice change. I filled out an app on Wed along with my good friend Daniel in a cold parking structure because the store itself was still under construction. After an aptitude test and a brief interview with one of the managers I felt I was a shoe in. They informed me that we would be notified by Sat if we were hired. Lisa and Daniel both got calls Thurs but my phone never rang. I also joined a second band (www.myspace.com/readyforvegas) since I had so much down time. I told them that I was commited to play but was waiting to see if I was going to be hired or not. Sat night rolls around and at 5 pm I emailed our lovely bass player, Beulah, and told her I was in for the band. My phone rings at 6 pm and I got the job. Way to wait til the last minute! I was still happy but had to work out both training for the new job and training for the other band together with current shows/practices with Stupid Flanders and school starting a week after that. The new job is great. The place is called the Catch (www.catchanaheim.com) and is a semi-upscale steak and seafood restaurant. They were forced to relocate from their old residence a few blocks over and after two years of planning, they reopened earlier this month. Everything is brand new! Everything! The whole layout is beautiful and almost everything had to be taken out of plastic and a home found for it. The training was condensed down from two weeks to five days! My brain almost trickled out the side of my head. Too many ingredients and names for one brain to recall. We all barely made it through training and are now in the midst of finding the flow of day to day traffic. I have high hopes for this place and the staff, so far, is very easy to get along with.