Wanda was managing the club while I was cooking. She go the axe about a year after I left, "restructuring" is what she was told, but they gave the job to her assistant, for a lot less money, I heard.
Hours wise, it has been really nice. 50-55 hours per week, max., usually. They are a small chain and believe in their managers having a life, so that is nice. The transition has been all right. I found that I can be "diplomatic" when I really have to, but it has also reinforced my belief that the majority of people in this country are stupid. Yes, bitter and cynical, I know, but that has been my belief for years. Dealing with these idiots, who try to get anything they can for free, any way possible, just proves my point. What I have rediscovered though is my total love for the bar (and not just sitting at one
). I really love bartending and being creative behind the bar. If I were to ever step out of the kitchen permenantly, but still stay in the restaurant business, I would seriously consider being a beverage director somewhere.
I also have to admit that, for the most part, being out front has just strengthened my beliefs about servers, generally. I have come to understand just how difficult their job is, but I still find most of them whiny little cry-babies (sorry, I know that is not PC, but it's how I feel). And it has proven to me that they will use the kitchen for any excuse to their tables even when I know it was their fault. Don't get me wrong, I have some awesome servers, but I also have many more that fit the above descriptions.
Overall, I am glad I have made the move. It is good to explore all sides of the business, especially if I want my own place one day. The one thing I can't get used to though, is all the standing around. Just overseeing, watching and waiting to solve or head off problems. In the kitchen it is much busier, there is always something that needs to be done, out front, not so much.
I Miss the Kitchen but my Wife is Thrilled 
