Not so bad eh? Well, that's essentially the entire menu.
Oh, and this is a close up view. And it's been photoshopped.
So without further ado:
Part One: How I Was Roped In
I have a confession to make. I was originally going to call this series of articles "How I Survived Working at the Worst Restaurant in Vancouver". The hyperbole seemed to fit the case study in question, however, I decided against it. The reasons have to do with me not wanting to feed my bitterness and resentment after such a long and futile experience. Despite such bitterness, I don't want to make it unnecessarily difficult for the people at the restaurant (and we know I'll be name dropping them in due time). And ultimately I feel like focusing on the one star restaurant aspect really drives home the feeling that 'if people could rate it any lower than one on Yelp, they would'. Yes, the Yelp reviewers are like the proverbial minimum wage employers, who we all know would pay people even less if there were no rules keeping them from doing so. That is exactly the case with a restaurant that has a one star rating. On the other hand, to call it the worst restaurant in Vancouver... I mean, it's the worst that I know about, however, I have integrity! I do not know for certain that this is the worst restaurant in this fine city, and furthermore, there's the possibility that my bitterness is making it worse for me than everyone else; although, I would point to evidence on Yelp to prove otherwise. Said evidence does however return us to the question of how many stars a restaurant deserves.
With all of this negative rhetoric being spewed from my general existence, the question of how I even got involved might also be posed. It's a simple question with a complicated answer on the one hand, and a complicated question with an easy answer on the other. The short of it is, I didn't like where I was when I got offered the job, and this job seemed to offer all of the things I had been working towards. I had a few good meetings with the hiring manager before the restaurant had opened and it seemed promising enough that I ignored all of the cues that showed up in the coming weeks before the grand opening.
As for the long answer, that will be the subject of the entirety of these articles from herein out.
As soon as I started to interact with the person who this restaurant was the brainchild of, I realized this restaurant was not going to be a hit, to say the least. I had at least hoped that the cocktail menu I'd make would help drive business, and that it would be my chance to shine. Everyone at the restaurant realized the potential of the cocktail menu I put together.
Everyone except the owner and his wife.
The Smoked Hawaiian. I made this
drink completely at the request of the owner
for sweeter and more colorful drinks.
I'm actually happy with how it turned out,
but it was a complete waste of my
What I had hoped for was to have the opportunity to put together an edgy cocktail menu for an up and coming Chinese Fusion restaurant. What I got was 7 months of disaster control. There was no fusion. The promises were not lived up to. And the food was ultimately, beyond terrible.
This is how everything is served.
Pay attention to the lack of plates.
These would have been the sort of cues that would have kept me from applying to this job at all in the first place. Sadly, I can't even blame the person who hired me; she also had the wool pulled over her eyes and was gone from there much earlier than I was.
Thus concludes part one! Stay tuned for the next update; Part Two - Liquor Laws Were Definitely Broken.