Tough Stuff:  Tiny Diny

Alabama Mobile In the first part of our new series Tough Stuff I Chad Petri tackles the grueling job of waiting tables and cooking food. This is a lesson in humility and humidity.
by Chad Petri
Published: Mon, May 19, 2008 - 5:59 am CST Last Updated: Thu, July 31, 2008 - 1:06 am CST
Customers come first in the food service industry. Of course I'll need a lot of help here waiting tables. Patricia Kuzia has been waiting tables at the Tiny Diny for 20 years. She says her customers keep her coming back. You almost need psychic powers to be on the wait staff.

“Somebody that comes in and you know they like sweet tea and they don't want a lot of ice or and they want extra lemon when you come in and remember what they like everybody wants to be remembered,” says Pat.

Next you make your way through the computer system and wait for the order to come up. Back in the kitchen, it's a matter of timing and talent.

“Getting people to like your food you know, everybody not going to like this food or that food, both other than that, it's pretty easy,” says Chef Jacques Rogers.

It's probably easier for Jacques; he's been here for 15 years. A short stay around these grills get you sweating fast but you keep on cooking.

“Just man power, telling myself I can do it,” says Jacques.

The kitchen staff has to be conscious of the dozens of orders coming in and getting them all on the right plates!


Watch the other stories in Chad's Tough Stuff series:

Tough Stuff: Zookeeper

Tough Stuff: Auto Mechanic

Tough Stuff: Firefighter

Do you have a job that you think is Tough Stuff? Email us at mornings@wkrg.com. Chad may try his hand at your job in a future Tough Stuff series!
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jello biafra
jello biafra Says:
Mon, May 19, 2008 at 11:27 pm

One of Mobile’s Best..

Crystal Teeny
Crystal Teeny Says:
Mon, May 19, 2008 at 7:32 pm

Good food, good service and being remembered makes a very pleasant dining experience.  Thank you Patricia Kuzia, your special service is what keeps us coming back for more. grin

carl
carl Says:
Mon, May 19, 2008 at 6:17 pm

Sounds like you’re cooking up one of my favorites. A large biscuit with alight coat of miracle whip on one half,smoked sausage, a egg over easy,and a slice of chesse. Mercy! I’m getting hungry again. Now you know why I’m out there pushing this 230 pounds through the tread mill,jogging and bikeing! I have some will power on food but not much.

BamaBob
BamaBob Says:
Mon, May 19, 2008 at 3:49 pm

Kewl!  Could you add some bacon and eggs to that burger and maybe hold the beef and change out the bun for a large biscuit?  lol

Mobilegirl82 Says:
Mon, May 19, 2008 at 3:43 pm

i’ll cook you burgers for breakfast! and eggs for lunch

BamaBob
BamaBob Says:
Mon, May 19, 2008 at 3:31 pm

Not sure.  I wasn’t making a joke.  I was just thinking about traditions.  Some people like steak and eggs, but most like bacon, sausage or ham in the morning and then beef or chicken at lunch.

Why not have hamburgers for breakfast and eggs for lunch?  Who made up this rule????

Mobilegirl82 Says:
Mon, May 19, 2008 at 3:26 pm

WHY BOB??

BamaBob
BamaBob Says:
Mon, May 19, 2008 at 3:18 pm

Ever wonder why people like pork in the morning and beef in the afternoon…........

BamaBob
BamaBob Says:
Mon, May 19, 2008 at 3:13 pm

Carl - I was typing on the fly and dropped a few words. lol

But, there are some things you would just rather not think about when it comes to eating out.  Sweatin’ fast is one of those things and irate teenage boys putting together a burger is another.

carl
carl Says:
Mon, May 19, 2008 at 3:09 pm

I love it ,BAMABOB. I got to get me some of those little smiley faces! they say more in a glance than a thousand words.

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