Today seemed so seamless
I have a great meeting with Dewey at Brava; one of Calgary’s finest dinningest restaurants.
He and I are connected through Corinne Johnson, our commonly adored artist.



Finally I have been given the opportunity to do what I’m able… able and willing, I cant wait to serve there.
There are two aspects to every environment that a server considers, weather conscious or otherwise; The feel the of the environment, which is a direct result of the energy placed there by the owners, management, and employees. The emphases on General overall feeling is less and less as you view the contributions of each person down this company family ladder, but what increases in the attention to detail to ensure that the General overall feeling remains consistent on an even more empirical level. So one must observe each level of worker in a business to determine their own personal FIT into the environment. I had the opportunity to address most of the staff over time, including one owner/operator, and a lady whom I believe to be the accountant or something office related. All were beautiful… beautiful wonderful souls in a charming and sublely electric space.
The second thing one must consider is the pace
How busy is your restaurant?
As servers, we understand that the nicest restaurant will have its down times, its busy times, its unpredictable times, its shows and events, its art parties, its industry nights, its “should have closed early” nights, its overbooked nights, its corporate lunches, and so on.
Dewey (owner/operator) seems to have taken these things into consideration and offered his fair solution of dividing the shifts among staff so that all servers presumably have their equal share of the aforementioned shift types.

I start on Wednesday