Journal 3 Eric Irby

From the day I was told I was promoted to a manager, I was as happy as a child on Halloween evening with the best costume on who was about to win a contest. I would get up some mornings and go to the bus stop to get to work. I would wait wholeheartedly at the bus stop just as if I was on my way to claim a grand prize at a casino; I had nothing to lose and everything to gain.
I would step off the bus at 8:00am wondering what my day would be like. I would step onto the parking lot to see that the night manager did not have the night shift clean the lot. The parking lot was full of evening trash as if the lot was the garbage can itself. There would be trash hanging out of the cans outside as if there were no bags inside to change the dumpters. It didn’t matter to me because the store manager would be by shortly to check-in, so I had to make everything perfect for inspection.
The lighting I really didn’t have to turn on because it was daylight and I didn’t want to cause any extra expenses to the store such as gas and electric. I knew that once I turned all the other appliances on, that would take plenty of electricity. My job was to make money, not use it.
I would have my first worker in at 9:00am to start prepping food for the day. I would always double check the prep to be sure that I was feeding the customers the best food possible. The actual hot food cooking would start at about 10 minutes before we opened because I would never want to feed the customers anything that was cold or over done. That’s the purpose of management, to keep customers coming back for more.
Once 10:00am arrived, my second worker, (my cashier) would show up. I would have to be sure that whoever my cashier is would be on time so they do not lose their job or position for the day. There are times that I would not want a particular person working a specific station because of their lack of work ethic.
The main reason for the position of management is to earn a profit, so that I can say that I did it. The upper bosses always love a good worker, even though at times it seem they work you under a table. I didn’t mind working under the table because it was the reason I received the promotion in the first place.
I turned this particular restaurant from being closed down to it’s first profit in three years by working myself and my workers who were with me under the table. It’s the customers that I cherish on a regular basis. If it wasn’t for them, I would not even be needed. I made sure that when my customers came to my store, they left happy and wanting more.
The establishment is what set us apart from everyone else. The reason that I had so many customers is whenever you go somewhere and want something special, I made sure it happened. I maybe had a customer who came in everyday during the week and ordered the same thing without the drink. On Friday when they came in, I would give them a free soda because I seen them everyday during the week. That’s how they came back for more. It’s natural.