Happy birthday to who? 🎂
You and you and you and you
I see them in the distance while deep into an overflowing plate of food that should never be eaten together in one sitting (Peking duck, french fries, sushi, mofongo, and a dried-out piece of pizza). The ever-smiling staff at Majestic Mirage Punta Cana descends upon us—the güira, Tambora, and random pieces of cutlery clanging their way toward our merry band of vacationers. We’re bloated on banana mamas and beer, here in the Dominican Republic for birthday cheer.
And we’re not alone.
With more than 500 suites, the all-inclusive property attracts a revolving door of mostly adult clientele looking for easy beach access, poolside cabanas, swim-up bars, and multiple on-site dining options. From beach weddings to Olan Mills-style anniversary glamour shots taken on the dramatic lobby stairs, the sprawling resort’s dedication to celebrating life’s special moments is unwavering.
Our merry band of travelers—a mash-up of longtime college friends, housemates, and family of choice—includes two birthdays. We pass the baton mid-week, the staff intuitively appearing at each meal with another slab of cake impaled with a bottle-top sparkler.
We sing. We laugh and sip endless shots of mamajuana, the country’s signature spiced rum. We sing some more.
What strikes me is not the staff’s front-facing enthusiasm. That’s part of the job—what happens when the curtain goes up. But because of the frequency of these birthday shenanigans, I’m privy to their exits and entrances, and that’s where the real magic happens.
A lingering smile or fraternal clap on the back as musical instruments are discarded in exchange for a heaping service tray of grilled steaks and stuffed baked potatoes. An impromptu merengue as they retreat to the next table. I struggle to understand what I see, knowing firsthand the demands of hospitality and the service industry, then realize they’re providing the one thing you can’t pack: joy.
IMC takeaway: I was a server for years, and while excellent at the logistics of restaurant multi-tasking, I didn’t have the temperament, once being told by a customer, “I don’t think you’re into it.” I couldn’t agree more.