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Jane’s World - Two Weeks With The Queen

A Diary by Jane for July 2007

It all began a couple of months ago, I offered to cover for Toby (the bar and beverages manager) whilst he was sunning himself in Portugal. At the time, Al laughed and said you don’t want to do that, do you?? (Bearing in mind I would be using my holiday days from my full time job.) So we left it at that. As time went by, it became increasingly obvious, due to staff problems/shortages, I would be needed. The night before my first shift I thought, “Oh no! What I have let myself in for??!!!!!”

The first evening, despite working here before, I was extremely nervous. I didn’t want to let Al and Steve (the head chef) down as they were doing the kitchen for two weeks straight with absolutely no time off.  They wouldn’t want an amateur like me messing it all up for them. The first few nights were fairly quiet. I think “someone” was watching over me - then Friday night hit us!! There were just the three of us behind the bar and out serving food. Emma has quite a bit of experience but Tina and I were both novices so the evening was quite nerve wracking and challenging, but we did it. All I kept thinking about was the big fat glass of red wine that would be waiting for me at the end of my shift, but not until I had balanced the till - not an easy task when you are exhausted and your feet are killing you. It is a very surreal feeling once the doors are closed and we all sit down for a couple of drinks; you are exhausted but need to wind down before even thinking about bed.

People think working as a bar person/waitress is a doddle - I did. But trust me, it doesn’t end when the doors close. There are the napkins and tea towels that need washing, drying and pressing before the doors open again at 5pm. There is the silver cutlery and glasses that need polishing – no smears or streaks welcome at The Queen!!!

The best part of the job is the variety of people you get to meet, families out for lunch, couples having a quiet meal catching up etc, old friends meeting up again and then the really fantastic times of celebrating a birthday or something equally as important, such a lovely buzz when the pub is full of people chatting and laughing . And then there are the locals, each a different character what with Fred offering me his one-to-one riding lessons and lovely Basil, John and Tony - welcome faces at lunch times.

I have to add, it does help that the food we serve is always terrific. I feel proud when I  bring out the dishes. Yes, I maybe biased but I have also tried most of the menu so I know what I am bringing out (hence my ever increasing waistline!!).

Another of my “fears” was being asked about what certain dishes consist of, but being nosey, I ferret about in the kitchen asking Al and Steve twenty questions whilst they are doing “the prep” (chef talk!)  probably driving them mad.

At the end of the day, nothing is foolproof. On the very rare occasion that something has not been to complete satisfaction, I have had to ask Steve or Alan to come out and talk to the customer. Once they see we take everything here so seriously and care about comments whether good or bad, they really appreciate it. We all try to be so professional about what we do. The customer is also appreciative of advice that Steve can give with cooking. Everyone is after his sauce recipe, a closely guarded secret, I think, but lovely all the same.

The worst part of my two weeks was the cleaning of the pub. Luckily I only had to do it five times but, to be honest, I would have traded it for anything else in a heartbeat!!!!

You’d be amazed how dirty everything gets on a daily basis, the floors, the tables, the carpets etc. I have to say though, the cleaning of the toilets is something I prefer to forget about. I did say when I offered to help that I would do anything apart from that but, with Alan being so busy, I felt a bit of a let down had I asked for help. So, like everything else at The Queen, you just roll up your sleeves and get on with it.

The phone - our one piece of communication with the outside world. It never stops ringing. I have taken call upon call for tables, enquiries for future functions and people wanting to sell us untold amounts of advertising. As always, you are polite and try and give as much information as possible. If I do not communicate properly with the customer at this first point of contact, then they may not choose to come to us or will have a different idea as they arrive.

Alan has had to pop upstairs to check e-mails. More advertising requests and reservations. It never stops. Then it’s outside to do the lawns. Is there no end to the work load? I always thought he was exaggerating when he said how busy he was or how hectic his day was. There is always something to do here at the pub.

All in all I have enjoyed the whole experience, the highs and lows, the “oh-so-aching feet” and the tiredness. Don’t tell anyone though but, to be honest, I am kind of looking forward to getting back to my swivel chair and my comfy office; back to the routine I know I know so well; think I’ll stick with the old day job for now …….

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