Dimanche.
- I handed in my 2 weeks notice yesterday, but my last shift is next Sunday.
- I clock in at 9:25 am and start setting up the tables and chairs outside. I’m actually inwardly quite proud that I can do this (though after I set up the table for 24, I almost feel like taking a picture with the lined up cutlery and champagne flutes, lol!). However, B is always the one who puts the brollies in their stands because they weigh a ton and once, I almost fell over trying to carry one. Ever since I switched to day shifts, B has taken over this responsibility. It’s nice to be a girl (who is lazy and doesn’t go to the gym)!
- We open at 10 but because I don’t like dirty tables and insist on wiping down every table. At 10:10 am, I am almost done setting the tables with cutlery when the first two customers are at the door. They want lattes and share a chocolate pudding. When I try to tempt them into having one each, they explain that they’ve just had breakfast. Talk about having a complete meal! B offers me a coffee which I accept immediately; he knows I love my skim lattes.
Soon, almost everyone, including kitchen staff, is running on caffeine.
- When Ella arrived to start her shift, she was so enamoured with the sports car parked outside that she retrieves her phone from her bag to take a picture. For some reason, there were three outside the restaurant today. She took a photo of me and B as well. I need to remember to take photos with people before I leave. I begin thinking of places to apply besides that Australiasian fusion place in the city and I am suddenly gripped with slight panic that I won’t find a job, people won’t hire me or that I will simply not enjoy it. Sigh.
- There’s a new staff incentive to up-sell a certain Chardonnay and score a $50 shopping voucher. The description of the wine was taped to the door but to me, these wine companies speak a completely different language. We derived our own interpretation through having a mouthful each. Ella got so excited when a customer wanted to try the wine, until we explained that the incentive is for July.
- B asked me if I’ve had the wagyu meatballs for lunch and told me that they’re phantasmagorical. I order ed them too! Later, I discovered that wagyu meatballs. are. so awesome. Oh yum. Oh my. Hello cheese! Ahhhhhhh.. I couldn’t help but take a picture of it! It’s a shame Dimanche doesn’t have a reputation for serving great food besides sweets. I also thought about future staff meals and I’m willing to bet that I will probably never get such lovely food and get paid to eat them. Awww…
- One of the chefs asked me if I can carry three plates and I replied that I can, feeling slightly confused. She laughed and told me that Jay can’t, and goes hysterical everytime they insist he has to try. I carried three to the table which placed their order with me in Mandarin (whilst I replied in broken Mando) because they didn’t speak English well and… the baked cheesecake landed on the floor. I apologised to the customers and swept up the mess with Liv’s help. When I asked for a replacement, the chef apologised for jinxing it. :/
- Liv is studying English and she asked Lucas to describe a certain type of tea. When he replied ‘herbal’, she replied, “But I can’t say that!” He was surprised until she said, “I can’t tell them it tastes herr-e-bel.’ He bursts out laughing and clarifies that it’s herbal, not HORRIBLE. We all have a good laugh about it, though I did tell one of my friends later that one of the menu items is plain. Its saving grace is the accompaniment of the smallest spoonful of decadent chocolate mousse.
- I remember the crazy night shifts with queues that go on till forever and us finally sitting down outside an empty restaurant after our shifts, accompanied by wines, beers, cigarettes, whatever was our poison of choice. Last Sunday, B and I were stuck with a high tea for 24 with too many other tables to handle that we whined the whole time. There’s usually a steady pace of customers coming in and out, but then, today was so different as there was so many of us working and I had time to clean the shelves and polish little wine glasses that are rarely used and gathering dust. I’ve had a variety of days and nights at this place.
- I’m gonna miss it. The people, the food, the drinks, the laughter, the customers.


















