waiter, catering - November 27, 2015
Private Club with a long tradition but not anchored in such a way as to prevent the Club from staying current with the times.
I once told my boss that if she fired me I would have to move out of Milwaukee because seeing this building without an ability to go inside would be devastating. That sounds dramatic and I intend it to be. I love the place and as some coworkers would concur there are days when I love it too much and display a short fuse for anyone who does not love it as much as I do. To my managers (there are several) credit, they have taught me to soften my enthusiasm and lead by example. A definition of example is left open by default.
As a waiter I have the enjoyment of coming into contact with many of the Club's members, as such I can say, the Club is the reflected greatness of its membership. For me the challenge and the fun of the job is trying to become familiar with patterns of the members, therefore applying the knowledge in future interaction. I especially love high maintenance members, its like playing chess.
If there is a down side to the job of waiter at the MAC it may have more to do with a societal disregard for traditions of the past. We are after all a private club. The private part should impart the image that staff will appear professional in dress code and demeanor as defined by the station one serves in. That enforcement is best carried out by management making its will known, not management hoping particular staff members will catch a clue. It does little good when I ask other waiters if they know how an iron and an ironing board can be used together.
Other downside, don't look for multiple opportunities to rise within the established hierarchy. Not that it bothers me. Having read my prose contained herein, would you want me as a manager? Thought not.
Helpful hint to employees (current and future), what happens at the Club, stays at the Club.