where it all began

Diary excerpt, 2006:  

“Oysters!” she screamed. This was the very first remark I hear upon my entry. I anticipated that this was a one-of-a-kind job. Applying to Big Daddy’s Crabshack was one of the best decisions I’ve ever made. From the moment I stepped foot in our restaurant, I knew it would become a second home for me this summer.

Besides the fact everyone I met that afternoon greeted me with a warm smile, I noticed that it was a happening place, a fast-paced atmosphere.

The manager, who took my resume, struck me as a laid back but straight-to-business kind of guy. He was willing to give me an opportunity in the exciting restaurant industry as a waitress, despite my lack of experience. I assured my managers that I would not disappoint them, as I was extremely grateful.

Our restaurant is a Louisiana-style seafood and oyster bar. Since working there, I’ve experimented by sampling various creatures of the ocean; catfish, mussels, crocodile bites, crawfish, oysters, crab and escargot. I love them! Other than simply being curious as to how these dishes tasted, I find that as a server, it helps to have tasted menu items first hand. Becoming familiar with the menu is something that will take me some time, but even after only a few weeks, I’ve grasped a lot.

I am in the process of mastering the triple-plate-holding and the one-handed-drink-balancing on a tray. It is funny how, as with many other things in life, one grows to respect an ‘art’ only after experiencing it for themselves.

           

Being a student, my intent upon my application was to make money for my tuition at Ryerson University. As time has passed though, I realize that this is more than simply a full-time job. It’s a fun way to make some cash while being surrounded with many quick-witted characters. I had a feeling it would be my kind of place when I saw all the Mardi-Gras beads and bras hanging from the bar.