Café 1505 Blog
For years people have asked me, “Why do you do what you do?” While I could offer some deep philosophical reason about my beliefs that the world is intertwined and there are no chance encounters, or that the journey is more important than the result, or that understanding the importance of being is true understanding. But what I think people mean is, “Why do you run a restaurant?” That is a far simpler and perhaps less thought provoking answer. I love it.
For over 20 years I have worked in the restaurant business. I started like many people who are now managers and owners, I bussed tables. I worked tirelessly in a 550 seat restaurant lugging bus tub after bus tub. I poured coffee and water constantly. I swept the crumbs on the floor and wiped more tables than I can remember. When I was really good at my job, I was promoted to night busser where I got to stay late and vacuum. I loved it. Then I moved to host, server, room director, expediter, prep cook, line cook, kitchen manager, manager, GM, owner. What I have learned is that the job is simple and there is no secret, work your tail off. You know what, I still do, and I still love it.
There is something about the buzz of a busy restaurant; the busyness of the staff, the groove, the zone. There is something about seeing a guest that you have seen so many times before and shaking their hand like you are long time friends. There is something about seeing a guest for the first time and making sure that he/she walks out of the café so blown away by the service that they have to come back.
I am a person who is driven by making other people happy. I know that sounds cliché, but I have been married for over 10 years and have spent a lot of it working on being happy every day. What I have learned from my wife, Julie, and our two kids, Owen and Jake, is that it makes me feel good to make others feel good. Selfish, perhaps, selfless, perhaps. A combination, most likely. I give love through acts, I receive it through seeing that I have done something good. I love making a difference with my staff, making their lives a little better, making the café a place that they want to come and work. I am wholly invested in my staff and guests. I was made to be in a business like this.
People used to ask what I was going to do when I grew up. Probably this! I went to Marquette, Go Warriors, and I studied history and psychology. Not only was I made for this, I went to school for this. That is a running joke with my super intelligent and successful MU educated engineer wife. Who is the smart one, I say?! I worked at restaurants through high school, college, after college, and now. I like it. I like my guests, I like my staff, I like tinkering with menu items, and I am proud of the Café.
So, why do I do what I do? I love it.
Enthusiastically,
Bill
