Working at a resort hotel in season can be a lucrative venture for a young person. Tips can be significant if you are smart and know how to cater to the guests. On the other hand, you are often catering to people with outsized opinions of who they are and what they deserve. And of course, some people are just plain cheap – you cater to their whims for an entire week and earn a ten-dollar tip. Navigating their wants and needs can be a stressful experience.
It’s one of the reasons why who your boss is is so important. The summer I worked at Poland Spring Hotel in Maine, my boss was a fantastic Maitre’d named Jerry Goughins. He made work life bearable with little things.
Treats
The huge main dining room had several smaller alcoves that could be closed off when not being used for special reservations. The least elegant of these was an informal staff lounge. If we had an opportunity for a break, we didn’t have to take it in the kitchen, and we were not allowed to leave the dining room. The break area was a place where we could breathe easily, while keeping an eye on the dining area.
Staff dining rooms, in my day, were rather inelegant and bare bones sort of places. The food was indifferent, and sometimes less popular items that had failed to attract the attention of the visitors. They were called the “zoo”, which gives you an idea of the atmosphere and the quality of service. Jerry knew this. With the connivance of one of the chefs, he would divert an extra tray of pastries or cheesecake into our little getaway.
We could slip away for a moment, unplug, have a treat. And for a moment, savor some of what the paying guests did.


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