He was promoted from Dining Room Assistant (a.k.a Bus Boy) to Server (a.k.a Waiter) just in time to rake in some impressive tips.
Tim studied the Masters menu with all the diligence of a pre-med major cramming organic chemistry.
And what a menu! Their premiere Masters entree? Fennel dusted elk. Yes. Tim painstakingly wrote out flashcards detailing the dishes, the sides, the appetizers, and a lengthy list of wines in all their varieties. Black Angus tenderloin with shiitake Madeira emulsion, raspberry infused duck breast with chambord glaze, and, of course, the fennel dusted elk.
"You should feel right at home," I told Tim. Oddly, meatloaf and macaroni and cheese are not on the menu at the Augusta Country Club.
I think Tim cleared over $200 in tips last night. I wondered if they're still hiring.
Up the street at the Augusta National, Kolbe is making some serious bank as a veteran member of Litter Patrol. The hardest part would be the hours. Kolbe clocks in at 6:00 a.m. and clocks out between 6:00 and 7:00 p.m. If you're attending the tournament, be sure to drop some trash in the vicinity of the second hole. Kolbe's got you covered.Meanwhile I am part-time Uber driver and
full-time director of laundry. Completely unpaid, largely unheralded, but mostly appreciated by the gainfully employed who really are thankful for clean polo shirts and aprons.
Tim is in the market for a reliable used car. Call, text, or message him or me with any leads. I will happily wave goodbye to half my Uber duties.
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