1. What’s your job title?
Cook. More accurately, emmerdeur, débrouillard and factotum. I’ll even put that on business cards. 
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2. What ratio of Hate/tolerate/love for your job do you experience over time?**
25/35/40. Used to be a lot more hate in the old days, but there are some aspects of my job that I genuinely enjoy, like holding down the dinner rush all by my onesy back there in the tiny kitchen. It’s exhilarating. I whirl around the kitchen like a dervish in a mad culinary frenzy.
3. What level are you? (worker, supervisor, manager, director, or something else)
I suppose somewhere between supervisor and worker. Like, I actually do work, but I have minions under me to do my bidding as well. The dishwasher is my underling, and that’s about it. Waitstaff don’t exist in my world, except as objects to be yelled at when they screw up.
4. Loosely speaking - what size is the company you work for? (small - 1 - 10 employees, medium - 10 - 50 employees, large - 50+ employees)
Medium - about two or three dozen employees. Peaks during holidays, and troughs during the summer slow season.
5. How many levels are there between you and the top man/men? (if you are the top man, then technically it’s -1. as zero is one below top man because there’s nobody between)
Zero. I report directly to my boss. When he’s not around, I report to the manager, who reports to the boss. So, between zero and one, depending on where Number One is.
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6. How transferable are your skills? (this is just a pure interpret the question however you want, just talk about it - how easilly could you find a similar job if brown coloured matter got terminally near to a rotating wind generation device)**
Very transferable. Restaurants only really care if you show up on time and do your job, and I do both very well. And there are plenty of restaurants in Tampa.
7. Seven is where you make up the question and answer it.
How much should you tip your waitron? Depends. Most of the waitstaff are whiny prima donnas who think they’re entitled to a high tip just because they took your order. Waitstaff compare favorably to Vogons — they’re stupid, inefficient and half of them can’t even spell. You should tip them as much as you feel charitable, much in the way you give a homeless man a fiver so you can go home later that night and not feel guilty. But, there are a select few, an élite, who deserve the coveted übertip. Cherish them, and sit in their section often, for they are gods among mere mortals like myself, and I am honored to cook their offerings back in the greasepits of the kitchen.
