Description Essay

Applebee’s Bar and Grill

            “Hello, how are you folks doing tonight? My name is Kayla and I’ll be taking care of you. Can I get you started off with a drink such as a Heineken or Strawberry Lemonade?” “Would you like to try one of our appetizers such as crunchy onion rings or mouth-watering chili cheese nachos?” “If you need anything else, just let me know.”
            Most of you know Applebee’s as a family outing for dinner, or half priced appetizers after 10 pm, but to me, it’s much more. Applebee’s is my place of business. It’s where I earn my money to pay off my tuition, where I made friendships and relationships that will hopefully last a lifetime, and where I have put my hard work and time into for the past year. Applebee’s may not be my favorite place to be, but it is where I spend most of my time.

            40 hours a week. Some people say I’m crazy to be a full-time student and work as much as I do. I’d say I’m pretty crazy too. 5 pm is the start of my shift. Dressed in black from head to toe, my uniform is as dark as the night sky.  With my long, thick, hair pulled back into a tight ponytail, I strut over to my first table. Whether there are four ladies out for Wine Wednesdays or a group of teenagers for Half Priced Appetizers, maintaining an ear-to-ear smile is what gets the job done. Keeping a smile throughout the night is important because it helps the guest feel welcomed. The better the guest feels, the better they will feel about tipping you. In the restaurant business, tips are all servers make.

            As I walk through the kitchen I inhale all the different foods being made. There are the spicy boneless wings being tossed in a hot sauce. Next to them is a Cedary Salmon topped with a creamy artichoke spread. By the grill is 4 steaks cooking, all with different colored toothpicks based on how the guest would like it cooked. And lastly, the crowd favorite: the Quesadilla Burger. A burger topped with mexi-ranch dressing, pico de gallo, shredded lettuce, and sandwiched between two soft tortilla quesadillas.

            Walking back into the dining room I hear the car-side to go specialist on the phone with another guest. “Will you be needing plastic silverware with your meal this evening?”  I hear the bartender asking to see ID for the underage looking young man with a 5 o’clock shadow sitting at the bar. The hosts are at the front asking the incoming guests if they would like a table or a booth. As I watch them seat table 4, I go to check on my table.

            “Can I interest you folks in any desserts tonight? Salted caramel drizzled pretzel bites? A hot fudge triple chocolate meltdown? No? Well here is the check for whenever you are ready. There is absolutely no rush and be sure to check out the survey inside to let the mangers know how you liked the service here tonight.”