livin the dream thirty floors up

It's hard to believe that four years ago tomorrow I will have been at the Grill for 4 years. Such anniversaries aren't typically cataloged in this brain of mine, but starting work in the tallest building in Portland on 9/11 had a way of sticking out.  It's been an eventful 4 years to say the least and my relationship with the joint has been one of the love and hate variety. Working with the general public, especially in the food industry, can be daunting and tiresome, but all in all I feel really lucky to be employed by such a prestigious restaurant. This is my 9th year (10 if you count an old folks home) working in the food industry. I've spent plenty of time moping about it and even gave a desk job a go last December. Despite the hardships that come along with serving tables, you really can't beat the pay, and I couldn't ask for a more perfect schedule to coincide with my work as a massage therapist and school. It's certainly helpful that I've adored every coworker I've had there. The fast pace can be exciting and even though I've bordered on being burnt out in the industry, I'll admit there are still plenty of nights I have fun doing my job.

I read a quote from an actor not too long ago about a project he was given grief for working on, his response was "It's not what I do, but I take pride in doing it." This had quite the impact on me. I've "been over" waiting tables for quite sometime, but needed a kick in the pants to help me see how lucky I really am.  

Portland City Grill is an upscale, Asian influenced seafood and steak house. With a gorgeous view from the 30th floor of the US Bank Tower, (known as "Big Pink" due to it being a large, not to mention slightly hideous, pink building) it's a destination location for locals and tourists alike.  Although we get our fair share of the famous folk, which can be exciting, I get the most enjoyment out of knowing I can help create memorable experiences, such as the couple last week who were celebrating their 25 wedding anniversary and the wife beating cancer after a 5 year battle. I'm not doing the work of a saint or changing the world, but I can suggest the best of the best desserts, find a perfect wine pairing for your meal, and crumb your table like a ninja!

Considering some of the other restaurants I've worked in (microwaved pasta and bread sticks, anyone? *gag*) I have just about made it to the promised land of the culinary world. It's refreshing to work with actual chefs (whose creations I happily get to sample and expertise I constantly call for in my own culinary adventures) and the sushi menu alone is enough to keep me motivated to stay on the payroll (read: employee discount!). I don't know if I can say in all honesty that I'm ready to commit to another 4 years, but I can say I'm proud to be among the staff and even though waiting tables isn't who I am, I am pleased to say I take pride in my work.

my awesome uniform
(minus my white jacket equipped with shoulder pads... because no one needs to see me, or anyone else for that matter, in shoulder pads.)

yum

views from the office: (stolen from online)