My
career as a professional server was almost over before it began. It was
my third week working at Piccolo's--the first as a cook trainee and
then a waiter trainee for three days before I was given my own station.

I
had the left side of the lower floor on the outdoor patio which
consisted of 6 tables. I had a party of two, a party of seven and a
party of four. I was coming from the kitchen with 7 plates of veal parmigiana with pasta for, naturally, the party of 7 plus a basket of garlic rolls for the party of four and two antipastos, 2 bowls of minestrone and another basket of garlic roles for the deuce.
the main courses were covered with heavy, metal covers divided into 4
piles. On top of each was one of the other plates and the baskets were
on the side.

Coming out of the dining room I turned the corner to my station and slipped!! The seven plates of veal parmigiana,
2 soups, 2 antipastos and 2 baskets of rolls slipped off the tray right
on the party of seven. I had absolutely no idea what to do so I did the
obvious--to me! I put the empty tray on a stand, continued walking,
went out the back exit of the patio and went home!

I
was sort of stunned at what I had done, especially the leaving part,
but the next day, after staying out most of the night drinking, I
decided to go into work as if nothing happened. I said hello to
everyone I passed in the dining room, including Dorothy and Vince, on
the way to the kitchen to see what my station was or even if I was
still on the schedule. I was and had the same station I had the evening
before. I went to Dorothy to get my check book and all she said, or
anyone else for that matter until a couple of years later, was that the
cleaning bill would be deducted from my pay check and that no matter
what happened I was never to walk off the floor again without seeing
either her or Vincent first.

Why
I was never fired that time and/or given a second chance I never did
find out but I did learn that mistakes can be made and forgiven. In 38
years of waiting on tables that was my most embarrassing moment though,
yes, I would spill food and drinks but never that many at one time nor
on that many people at one time--well, I really don't recall my
spilling food/drink on customers though they may have caused spillage! 
:O)

Over the years I found out that a
waiter/waitress was on the bottom of the totem pole--they had to answer
to the boss, the cooks, the chef, if there was one, had to depend on
busboys to get their tables turned over and, of course, the dishwashers
ruled if you wanted equipment to owrk with. More than one boss had the attitude that 'servers were a dime a
dozen' and, needless to say most people/customers looked down on the
waiter/waitress. I worked less hours and made more money per hour than
many of my friends and/or people I knew but most thought, "Only a
waiter". I never felt inferior to my friends whether they were doctors,
college graduates, lawyers or whatever. I was proud and happy to be a
waiter and make a good living in a rough business.

Over
the years I found in most restaurants that I had more call parties than
other servers, made a higher percentage in tips, won more contests for
selling more of an item than anyone else, received commendations such
as employee of the month and many other rewards.

I was a professional waiter, proud of my work and really good at it!

Next:  my leaving and coming back to Piccolo's over the years, 'good old days', places I've worked as a waiter and how to get good, maybe better, service.