“Here you must be smiling and friendly all the time — there is nowhere to hide,” De Souza says. “If you are tired, you won’t give the best service. This is not a place you can stay in the background.”
There is no doubt that being a waiter is exhausting. However, to my surprise, after my crash course I have realized it is not the physical side that poses the greatest challenge. I lack the forensic eye for detail needed at Le Gavroche, the intuition to instantly gauge the mood of diners at the Sportsman, while the outgoing nature of Jose’s staff made me wonder if I am more of an introvert than I realized.
As I slip to the other side of the bar at Jose’s, it is testament to the atmosphere that I find myself in immediate conversation with my neighboring diner.
Scoffing the delicious tapas, I realise that while I may not have been offered a job anywhere, at least I can finally sit back and experience the pleasure of good service.