A typical day consist of clocking in setting up the tables. Look at the floorboard to see your section and take charge.
I learned a more efficient way of serving so that when it gets very busy I can stay on top and still provide great service to my guests.
"team work make the dream work"
Hardest part would be having to bust the tables when restaurant gets very busy.
The enjoyable part is knowing that even though you are in the "weeds" your customers are happy with your service