Server Name: My given name is Eric, however, people I work with affectionately call me OG
Years in Industry: 13
What is your favorite dish at Linger?
Sesame BBQ Tacos, when they show up in your dreams you know they are good!
How did you get into the business?
My parents told me if I ever wanted to get my driver's license I needed to help pay for my own insurance. My first job was dishwashing at a nearby golf course restaurant in Colorado Springs during the summer. I enjoyed the people and the environment. Honestly, I was scared to death to serve. That fear was faced later on down the road.
Toughest challenge in your field?
Knowing that no matter how much attention to detail you have, we are still human and mess up from time to time. You have to own it and try and make it right.
I met my wife while working together up in Boulder. There is a different camaraderie established when you are getting your butt kicked on a daily basis. You build so many relationships in the service industry and to date some of my closest friends are my co-workers past and present.
Most embarrassing moment?
Right after we opened in 2011, I managed to really piss off a group of ladies that were out for dinner. I don't remember the intimate details, but they suggested that we should take care of some of their bill. I jokingly said something to the tune of "well you should have come last week" (referring to our soft opening where the food was complimentary for our friends and family). They did not think my attempt at making light of the situation was funny and I had a difficult time removing my foot from my mouth. The management helped to put that fire out. I usually like to deliver a light hearted experience to my guests. There is humility in finding out that there is a time and a place for table-side jokes.
Secretly desired food/ingredient?
My guilty pleasure are nachos…not the stadium melted cheese sauce and stale chips setup. I enjoy crafting a delicious bite of mixed ingredients on each chip. It's a science.
Person in your business you most admire?
Any one who takes their job serious and knows their stuff. I rarely feel like I receive the kind of service that I deliver when I go out. I can empathize with the job description. However, when people care about what they are doing, no matter the job at hand, that is something to marvel.
Is there a secret dish not on the menu?
If I told you then where would we be? Just kidding. We have these ridiculous crispy Brussels sprouts with bacon, curried granola, and aged parmesan that moonlight on the happy hour menu but they are for the people in the know at dinner as well!
What advise do you have for servers wanting to be well recognized for excellent service?
It's not about the recognition. Your guest will give you the accolades you deserve from just doing the right thing by them. The biggest thought I can pass on is to treat them as you would want to be treated when you go out. People do make our jobs more difficult sometimes, but they also make our jobs possible. If you created that memorable experience for a guest, the likelihood for them to return significantly goes up. Repeat business is just as important as new business.
You can now view the latest edition of Confetti online via "flipbook". Scroll to the bottom of the page on the... http://t.co/NdvQzKD4GL