Life Behind the Bar: A Day in the Life at Carnys Restaurant

Before the Doors Open: 2:00 PM

Long before the first guest arrives at Carnys Restaurant on Ventura Boulevard, the magic has already begun. At 2 PM on a typical Friday afternoon, the team is deep in preparation for what promises to be a busy evening in Encino's premier Mediterranean dining destination.

This is the story you don't see from your table—the dedication, teamwork, and passion that transform fresh ingredients and empty rooms into unforgettable dining experiences. Through the eyes of three team members, let's explore what really happens behind the scenes at one of the San Fernando Valley's most beloved restaurants.

Meet the Team

Alex Rivera - Head Bartender (3 years at Carnys)

"I've worked in hospitality for ten years," Alex shares while setting up his bar. "Bars in Hollywood, high-end restaurants in Beverly Hills, dive bars in Silver Lake—I've seen it all. But Carnys is different. Here, we're not just pouring drinks. We're creating experiences."

Jasmine Williams - Server and Training Coordinator (2 years)

"I started as a host," Jasmine explains, rolling silverware into linen napkins. "Within six months, I was serving. Now I help train new team members. The growth opportunities here are real—they promote from within and invest in your development."

David Chen - Sous Chef (4 years)

David's been cooking professionally for 15 years, with experience in French, Italian, and Asian cuisines. "Persian and Mediterranean food is my passion," he says, prep-checking tonight's specials. "Chef Ali gave me the opportunity to really dive deep into these cuisines. Now I can't imagine cooking anything else."

2:30 PM - Pre-Service Setup

In the Kitchen

David and the kitchen team are in full prep mode. Every sauce, garnish, and component needs to be ready before service starts.

"We make everything fresh, every single day," David emphasizes, stirring a pot of ghormeh sabzi that's been simmering for hours. "The tahdig? We start the rice at 4 PM so it's perfectly crispy by dinner service. The hummus? Made fresh every morning. There are no shortcuts."

The kitchen operates with military precision:

Cold station: Preparing mezze platters, salads, and appetizers
Hot station: Managing the grill for kebabs and the stove for stews
Sauté station: Finishing dishes, sauces, and special preparations
Dessert station: Fresh baklava, Persian ice cream, and daily specials

"The choreography is insane during a rush," David admits. "But we've worked together so long that we move like one organism. Chef Ali calls out orders, and everyone knows their role instantly."

Behind the Bar

Alex is meticulous about his setup. Every bottle, every garnish, every tool needs to be exactly where it should be.

"Bartending is 80% preparation, 20% performance," he explains, slicing fresh mint for tonight's botanical drinks. "If I'm organized now, I can make 50 cocktails during a rush without breaking a sweat."

His prep list includes:

Fresh juices (pomegranate, lemon, lime, grapefruit)
House-made syrups (saffron simple syrup, rose syrup, honey-cardamom)
Garnish prep (mint, basil, edible flowers, citrus twists)
Kava and botanical drink components
Glassware chilling and polishing
Ice preparation (clear cubes, crushed ice, spheres)

"The botanical bar is what makes us unique," Alex notes. "We're one of the few places in the Valley offering kava drinks, functional mushrooms, and adaptogenic cocktails. People come specifically for these—it's not just about alcohol anymore."

On the Floor

Jasmine and the front-of-house team are transforming the dining room from a clean space into an inviting atmosphere.

"Details matter," she says, adjusting a table setting. "Every table gets fresh flowers. Every water glass is polished. The lighting is adjusted throughout the evening to match the mood. We're setting a stage for people's special moments."

Her checklist includes:

Table settings (each place setting takes 3 minutes to perfect)
Lighting adjustments (different moods for different times)
Music playlist curation (matching the evening's vibe)
Reservation confirmations and special request preparations
Team briefing on daily specials, 86'd items, and VIP guests

4:30 PM - Pre-Service Meeting

The entire team gathers for the daily briefing—a crucial 15-minute meeting that sets the tone for the evening.

"Family meal comes first," Jasmine explains. The staff eats together, sharing a meal prepared by the kitchen. "It's not just about eating—it's about bonding as a team. We share stories, joke around, and remind ourselves why we're here."

Then, the meeting:

Reservations overview: How many covers, any special occasions, VIP guests
Daily specials: The chef explains new dishes and flavor profiles
Wine pairings: The sommelier suggests pairings for the evening's menu
Team assignments: Station assignments and table sections
Special requests: Anniversaries, allergies, dietary restrictions

"These meetings keep everyone aligned," David notes. "When a server knows exactly how a dish is prepared, they can describe it authentically to guests. That knowledge makes all the difference."

5:00 PM - Doors Open

The First Guests Arrive

"Early birds are usually regulars," Jasmine observes, greeting familiar faces at the door. "They come for happy hour, sit at the bar, and Alex knows their drinks before they order."

Alex confirms this with a smile: "Mr. and Mrs. Thompson—Manhattan for him, pomegranate martini for her. The Rodriguez family—they always start with the mezze platter and a bottle of Assyrtiko. Knowing your regulars makes them feel special."

The Kitchen Fires Up

The first tickets start coming in, and David's team springs into action.

"Early service is manageable," David shares, expertly skewering lamb koobideh. "But we use this time to get into our rhythm. By the time the rush hits at 7:30, we're already in the zone."

The kitchen communication is fascinating:

"Ordering: Two mezze, one koobideh, one ghormeh sabzi!"
"Heard! Mezze two, koob one, ghormeh one!"
"Fire the koobideh, two minutes on ghormeh!"
"Firing! Two out, two behind!"

"It's like a symphony," David explains. "Every person knows their part, and the music flows."

7:30 PM - The Rush Begins

This is when Carnys comes alive. The dining room is full, the bar is two-deep, and the energy is electric.

Jasmine's Juggling Act

"I'm responsible for six tables right now," Jasmine says, somehow managing to be attentive without seeming rushed. "That's about 25 people, each with their own needs, preferences, and expectations."

Her mental checklist is constant:

Table 12 just sat—greet within 60 seconds, offer drinks
Table 15 needs their appetizers fired—coordinate with David
Table 18 is celebrating an anniversary—arrange for complimentary dessert
Table 22 asked about wine pairings—bring the sommelier over
Table 14's entrees should be ready—check with the kitchen
Table 11 needs their check—process payment and thank them

"The key is anticipation," she explains. "I'm always one step ahead. When I drop appetizers, I'm already thinking about when their entrees will be ready. When they're finishing their mains, I'm preparing the dessert pitch."

The skills that matter:

Memory: Remembering faces, orders, preferences without writing everything down
Efficiency: Every trip to the kitchen accomplishes three things
Communication: Clear, precise information to kitchen and bar
Emotional intelligence: Reading the table's mood and adjusting service accordingly
Problem-solving: Handling complaints, mistakes, and special requests gracefully

Alex's Controlled Chaos

The bar is the heartbeat of the restaurant, and Alex is the conductor.

"I'm making drinks for the bar guests, the dining room, and the lounge all at once," he says, simultaneously shaking three cocktails. "Right now I have 15 tickets on my rail."

His movements are pure muscle memory:

Pour wine for table 8
Shake martinis for the couple at the bar
Build botanical drinks for table 15
Make espresso martinis for table 23's dessert course
Pour beer for a regular
Mix the Persian-inspired cocktail special

"The trick is batching and prioritizing," Alex explains. "Bar guests get priority because they're right in front of me. But I also coordinate with servers so I'm making table drinks in logical sequences."

What makes a great bartender:

Speed without sacrificing quality: Fast but precise
Product knowledge: Understanding every ingredient and technique
Personality: Engaging without being intrusive
Stamina: Standing for 10 hours straight, constant motion
Creativity: Ability to make off-menu drinks and accommodate requests

David's Dance in the Kitchen

The kitchen during peak service is organized chaos. Tickets are streaming in, the grill is blazing at 600 degrees, and every second counts.

"Right now we have 40 entrees working," David reports, not even looking up from the lamb he's plating. "That's across four stations, each timing their dishes to be ready simultaneously so the entire table's food comes out together."

The precision is astounding:

Kebabs hitting the grill at staggered times based on cooking speed
Rice being plated with perfect tahdig at exactly the right moment
Sauces being finished seconds before plating
Garnishes being added with tweezers for perfect presentation
Every plate being wiped clean before it leaves the kitchen

"Chef Ali taught me that every plate is a representation of our craft," David explains. "Even during a rush, we never compromise on presentation or quality. That discipline is what separates good restaurants from great ones."

9:00 PM - The Second Wind

After the initial dinner rush, Carnys transitions into lounge mode. The lights dim slightly, the music shifts to something more upbeat, and the hookah service begins.

A Different Kind of Service

"Lounge service is its own skill set," Jasmine notes, now working the patio area. "People are here to relax, not rush through a meal. They want hookah, botanical drinks, maybe some mezze to share. The pace is different—more about creating a vibe than turning tables."

Alex agrees: "This is when I can really have fun with cocktails. People are more adventurous later in the evening. They'll try the weird botanical drinks, the creative mixes, the stuff they wouldn't order at 6 PM."

David's kitchen crew gets a brief reprieve, but the work continues:

"We start breakdown and prep for tomorrow," he explains. "Clean as you go is the rule. By the time we close, the kitchen should be spotless and tomorrow's prep should be started."

10:30 PM - The Home Stretch

The last dinner guests are finishing up, but the lounge crowd is still going strong. The team is tired but energized—there's a satisfaction in a service well done.

The Final Tasks

Kitchen:

Deep cleaning all stations
Breaking down the line
Starting prep for tomorrow
Chef's final quality check
Staff meal preparation for tomorrow

Bar:

Last call at 11:30 PM
Breaking down the bar
Inventory and restock
Deep cleaning
Prep fresh juices for tomorrow

Dining Room:

Resetting all tables
Polishing silverware and glassware
Restocking service stations
Cleaning and organizing
Preparing for tomorrow's reservations

11:45 PM - The Debrief

As the last guests leave and the doors lock, the management team gathers for a quick debrief.

"We talk about what went well and what we can improve," Jasmine explains. "It's never about blame—it's about growth. Maybe we were slow on table 9. Why? What can we do differently? That commitment to constant improvement is what makes this place special."

What Makes Carnys Different: The Team's Perspective

The Culture

"I've worked at places where management treats you like a replaceable cog," Alex shares. "Here, they invest in you. They want you to grow, to develop skills, to build a career—not just work a job."

Jasmine adds: "The promotion-from-within policy is real. I started as a host making $16/hour. Now I'm a senior server and trainer making $30-40/hour with tips, with benefits and paid time off. That trajectory happened in two years."

The Compensation

Let's talk honestly about money:

Servers: $15/hour base + 20-30% tips = $35-50/hour on average
Bartenders: $16/hour + tips = $40-60/hour on average
Line Cooks: $18-25/hour depending on experience
Sous Chef: $65,000-75,000 salary + bonuses
Host: $16-18/hour + tip pool share

Plus benefits:

Health insurance after 90 days
Paid time off (2 weeks year one, increasing with tenure)
Meal discounts (50% off when dining as a guest)
Flexible scheduling
Professional development opportunities

"I make more here than I did at fancy West LA restaurants," David confirms. "And the cost of living in the Valley is way more reasonable. I actually bought a house last year. On a cook's salary. That's unheard of in this industry."

The Growth Opportunities

Every team member mentions this:

"They sent me to a bartending masterclass in San Francisco," Alex shares. "Fully paid, plus hotel. They invest in education because it makes the restaurant better."

"I'm working on my sommelier certification," Jasmine adds. "The restaurant is covering half the cost because they want me to become their in-house wine expert."

"Chef Ali has taught me techniques I never learned in culinary school," David explains. "Persian cooking requires patience and precision. He's been mentoring me for four years, and I still learn something new every week."

The Challenges (Because Every Job Has Them)

The team is honest about the difficulties:

Physical Demands

"I walk 15,000-20,000 steps per shift," Jasmine admits. "My feet hurt. My back hurts. You need to be physically fit for this job."

"The kitchen is 95 degrees in the summer," David adds. "You're on your feet for 10-12 hours straight, constant motion, high stress. It's not for everyone."

Emotional Labor

"You have to be 'on' all the time," Alex explains. "Even when you're tired, even when you have personal problems, you smile and provide exceptional service. That emotional labor is real."

Weekend and Holiday Work

"Fridays and Saturdays are our busiest nights," Jasmine notes. "That means while your friends are out partying, you're working. Holidays? Same thing. Thanksgiving, Christmas Eve, New Year's—those are huge service nights."

High Standards

"There's no phoning it in here," David states. "Every dish has to be perfect, every time. That pressure can be intense, especially during a rush."

But the rewards outweigh the challenges:

"Yeah, my feet hurt, but I make great money doing something I'm passionate about," Jasmine summarizes. "Yes, I work weekends, but I have Monday and Tuesday off when everyone else is working. The trade-offs are worth it."

What Makes a Great Team Member

Based on four years of experience, here's what David looks for when interviewing kitchen staff:

Coachability: Willingness to learn and take direction
Reliability: Show up on time, every time, ready to work
Passion: Genuine interest in food, hospitality, and excellence
Teamwork: Understanding that you're part of something larger
Resilience: Ability to handle pressure without breaking down
Attention to detail: Caring about the small things that create excellence

"Technical skills can be taught," he emphasizes. "Attitude and work ethic can't. We'd rather hire someone with the right mindset and train them than hire an experienced cook with a bad attitude."

Join the Carnys Team

If this day-in-the-life resonates with you, Carnys might be your next career move.

We're currently hiring:

Line cooks (experience required)
Servers (hospitality experience preferred)
Bartenders (craft cocktail knowledge a plus)
Hosts (entry-level, will train)
Dishwashers (no experience necessary)
Bussers (great starting position)

Apply now: Visit carnys.org/careers or email your resume to [email protected] with the position you're interested in.

Come for the job, stay for the career. Join the team at Carnys Restaurant & Lounge—where hospitality meets passion, and every shift is an opportunity to create memorable experiences.

Carnys Restaurant & Lounge
16101 Ventura Boulevard
Encino, CA 91436
(818) 489-2557