Outdoor eating

The Italian restaurant that I work at is mostly outdoor eating – we have roughly seven outdoor heaters to disperse throughout the patio. They are fueled by propane – the tank gets stored and hooked up underneath on the bottom of the heater and covered with a built in cover. They have a ignitor switch and are typically pretty easy to light – you just hold a button down and make sure it is set to the “lighting” setting – but we have two of them that are absolutely impossible and my boss has to use a blow torch to start them. You would think that since we are located down south, we wouldn’t even need these heaters but sometimes it gets so chilly for southerners to sit outside for an extended period of time. We have them basically just to be safe, but sometimes when it is busy and us servers can’t start them ourselves and have to interrupt our boss, who is typically cooking pizzas, to come start them with the blow torch, they are almost more of a hassle and cause more trouble than they are worth for us and take significant amounts of time away from us actually taking care of our customers – sometimes I just want to tell these people to put on jeans and a jacket instead of being dressed like they just left the beach! My bosses finally ordered two more to replace the real bad ones so I am hoping that they are going to smooth the process for everybody involved.

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