Productive work and a sense of belonging environment
Waitress (Former Employee) – Cincinnati, OH – October 26, 2016
When I arrived at work I had to clock in and start on my before jobs. Depending on what section I was on, I would either make salads and fruit bowls, serve up dressing, cut up dessert, and fold napkins. Once residents came down for dinner, each server took drink and food orders for the tables in their section and took the order back to the kitchen. Once the order was ready for a specific resident, you took it out to their table. After a resident was finished with their main plate, they usually got dessert. Once the residents were completely finished and leaving their table, we were allowed to clear off their table and start wiping down. Once all of the residents left the dining area, we began our after jobs. These could include washing dishes, cleaning the front line, vacuuming, and setting up tables with glasses and silverware. Once that was all finished we made sure the rest of the kitchen was clean, took out the trash, and took out the linen. Before we left the building we clocked out of our shift.