Short memory, or just battle hardened?

To many people with regular jobs, the prospect of working in a restaurant might seem exciting. It's a social job, with the added perks of food and beverage. Don't get me wrong: it IS exciting. It's just not for everyone. I'm going to talk you through it today.
The job as such never really changes. You might serve different guests, different plates of food and different wines - it's like changing the constellations in a starry sky; it's still dark, still night, still starry - same setting, different pinpricks of light. Regardless of what your serving to whom, you get a lot of the same questions (that's why waiters can come off as short-tempered: it's the first time the customer asks, but the millionth time the waiter answers the question). Sometimes I think the Pope would be the ultimate waiter: all those virtues do come in handy, especially if you've got the higher aim of sainthood. Most of us, just like most of you, have the small concern of paying the rent spiced up with all those little ticklers of getting on with life. Also, the achievements are less obvious on a day-to-day basis. If you think about it, what happens after the ultimate service (customers crying tears of happiness, tipping galore, making further bookings years in advance)? Well, you clean up, polish plates and glasses, have a talk, maybe a drink, and then you go to bed. Only to get up the next morning to do it all over again. It never ends. It's the same four walls, the same procedure. That's why restaurant staff are such a migratory folk: the variation lies in change of milieu. It takes a special kind of person to not only love your restaurant job, but to stick to that same restaurant job for any period considered "normal" in the outside world.
So, to conclude, because I'm the type of person who loves working at Bloom and who will probably continue to work at Bloom even after I'm a docent, I have a small truth to share with you. Life is not one damn thing after another, it's one damn thing over and over. And we love it.