![]() Dean Fogg is described as portly, balding and quite pasty in Grossman's world in McNamara and Gamble's, he's played by the wildly compelling Rick Worthy. And not for nothing: just about every character is lily-white in Grossman's books, while SyFy's The Magicians boasts a beautifully diverse cast. They're all so funny and tragic, wonderful and awful, and most importantly, they're real. And Hale Appleman's Eliot, Arjun Gupta 's Penny and Trevor Einhorn 's Josh dance circles (sometimes literally) around their book counterparts. Jade Tailor 's Kady doesn't even exist in the books, though her closest corollary is probably the two-dimensional Poppy, but on the show she's crucial, the one person who understands Penny, who doesn't buy into Brakebills and Fillory as the end-all and be-all of existence.Įven the women who aren't cast regulars offer more substance than even leading characters on other shows, like Kacey Rohl as Marina, and Mageina Tovah as The Librarian. Janet's a lot of nothing in the book, and in the series, she's renamed as Margo (with a few winks to her source material name), and thanks to Summer Bishil, she's reborn, too, as one of the best characters on television: loyal and terrifying, hilarious, brilliant, at once glamorous and foul-mouthed. Olivia Taylor Dudley has an internalized fierceness that never feels put-upon or performed, and she gives Alice an almost frightening strength at times. ![]() She's angry and focused, powerful, talented, vulnerable, good. Julia, Quentin's childhood friend and first love who isn't accepted into Brakebills and therefore forges her own formidable path, is raped (by a trickster god, no less) in the second book of the series, The Magician King, and the rather pat way the author uses this trauma to define Julia for the rest of the series feels like an injustice to the character.Īlice is the most well-written non-Quentin character in the books, but she's still framed as his prize, his regret and his redemption, and on the show, she's much more. Josh, Eliot, Janet and Penny feel even less realized. While Grossman attempts to give us peeks into Julia and Alice's points of view, both are wan reflections of humanity next to the messy reality of Quentin. Everyone else is seen through Quentin's myopic perspective, especially when it comes to the women in his life. He's also the only character in the entire series we can describe that way. Quentin's a bit of a mopey asshole, yes, but he's a wholly actualized character, rich with motivation and color. So what makes the television series better than the novels, an almost sacrilegious statement among bookworm circles? Grossman writes Quentin with a remarkable amount of nuance and texture.
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![]() If the restaurant has toxic fumes and no ventilation, how the hell do you get customers to come in? What kind of dipshit managers do you have? Why don’t you report this to any number of government agencies who would require them to fix this problem? If tripping is a hazard, then there is no job on this earth that is not a hazardous job. “Running into people” is not a freaking hazard. Hazards… what a whiny bitch! Work in construction, and complain about hazards. Yes, in one sense, it takes some kind of skill. Guess what? THAT IS THE DEFINITION OF UNSKILLED. Any job listing will list it as “unskilled.” You said “Sure, you don’t have to have a degree or apprenticeship in order to wait tables”. Senior servers have the most stable schedules, but not everyone has the luxury or desire to slave away in a place for 15 years in order to get to that point.Īll of your descriptors sound like you’re describing an office job, rather than one in a restaurant. We were all essentially laid off for a 3-week period last fall, due to a massive business decline. Sometimes it evens out, but sometimes you don’t get many shifts for a month and you really feel the pinch. Some weeks are slim, which hurts come bill/rent time, some weeks are packed. This is true for all restaurants in which I’ve worked, and especially so for the places with 40-some servers on the payroll. What regular hours? What restaurant did you work in? I never know what my schedule will be like the next week, or how many hours I’ll be working. I mean, you kind of make this easy for me. Currently, I’m working in a place with an ancient cooling/heating system, so from May to September, I will be sweating to death in my uniform. just because you’re seated and cool doesn’t mean we’re comfortable. But that’s not all it’s cracked up to be. Yeah, generally we work inside in places with heat and a/c. I could go on, but you get the point.Ĭomfortable environment? That’s fairly subjective and I’m not sure what your criteria for ‘comfortable’ are. When I had a heavy wooden table fall on me in a storage closet, I quickly caught it with my right arm and pulled the tricep muscle so badly that I was still in pain months later. Not to mention the lasting physical damage we inflict on our bodies. I know people who have suffered lasting damage from chemical poisoning - where I work now, they use all sorts of toxic chemicals to refinish floors and such and there is no semblance of a decent ventilation system, so we all are breathing in fumes. I permanently injured my back at age 19 after some idiot left a mat flipped up, I tripped, and then fell on the tile. Slippery floors, chemicals, heavy trays, having to dodge other people, etc. Secondly, no hazards? WHAT? Yeah, we’re generally not operating heavy machinery, but there are plenty of hazards in food service. ![]() Not to mention the customer service aspect of it. It does take skill it takes patience, organization, quick math, juggling tasks, and physical and mental stamina, for a start. People think we’re no better than trained monkeys and it irritates me. The experienced servers are infinitely better. Sure, you don’t have to have a degree or apprenticeship in order to wait tables, but compare those who have served 5+ years as opposed to those just starting out. Unskilled job? Really? You say you’ve worked in food service, so you should know that this is not true. I can easily rebut all of the points made, second paragraph, first sentence. Look, I learned in my second year of college that sweeping generalizations are tantamount to a fallacious argument. * Most importantly, if you have a large group, always consider the amount of work it takes to handle such a group when determining your tip. ![]() * If you had excellent service, leave 20% or more. Most do not receive a paycheck and rely on tips alone. * Most servers make precisely the average amount it takes for that employee to pay his or her total income taxes. Leaving someone no tip it all may seem gratifying (is that ironic?), but all it does is rev up the apparently “rude” waitress for her next unfortunate customer.Īnd just a friendly rule of thumb for all restaurant-goers: ![]() Perhaps your server was skating on thin ice to begin with? Most likely, you’ll walk out happier than you would had you merely stiffed the employee, unless you’re the kind of person who enjoys such things. Not only will you feel better telling someone about it, but the feedback will be made aware to management and get back to the employee. Explain your situation and that your service was unsatisfactory. 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