On the Job with Amy Danielson

It's easy to spot Amy Danielson when she's on duty at the Edina Grill: She's wearing a Rolex. That's the recognition for 10 years of service at the Blue Plate Restaurant Company, which owns the Edina Grill and several other Twin Cities eateries.

Danielson didn't plan on a career, now in its 11th year, at the Edina Grill. Right out of high school, she recalled, "I needed to do something where I would have fun and make money quick." She literally drove by the Edina Grill, thought it "looked cute and fun," ran in and got an application.

"I was like every other young person --I didn't know what I wanted to do. Seeing how passionate [company founders] David [Burley] and Stephanie [Shimp] are -- they're so good. I wanted to be that good."

She waited on tables at the old location, which served only beer and wine. After the move, she started bartending. "I've built a lot of relationships," she said. "I've seen marriage, divorce, babies, deaths. Over the years you just get to know all those things."

Although servers are often stereotyped as low-wage jobs, Danielson says she definitely makes a living wage working from 10 a.m. to 4 or 6 p.m., five days a week. "I think working for such a good company helps a lot," she said. "They make sure we're busy and everyone is happy. I'm not worried about a dry spell."

The company provides ongoing hospitality training that Danielson takes advantage of. "There's constant change, new trends. They offer wine classes, and we can sign up and go," she said. "Every time they serve something new, we get to try it. Before every shift, we huddle for a few minutes and find out about new drinks, new food."

Over the past 11 years, Danielson has seen lots of co-workers move into management, go back to school, or move into other careers. For herself, she said, "I still love my job. I'm having fun -- why mess with it?" The Blue Plate Restaurant Company may need to start planning a 20-year service award.

I try to take really good care of my people. I try to remember what we talked about last time they came in. I introduce the regulars to one another. Anyone can learn to pour a drink. It's learning to read them, to read their body language, to know when to leave them alone or when to show an interest.

How often are you stumped by people asking for an exotic drink you don't know how to make?

If you don't know something, that's what Google is for. Or I can just ask, "How would you like me to make it?"

How do you handle customers who give you a hard time?

It becomes a challenge: "You're not leaving here until I've made you smile." I can deal with my own stuff later.

I'm both more forgiving and harder, because I know what's going on. If I hear the phone ring too many times, I want to get up and answer it.

What tip would you give someone thinking about going into hospitality?