Hostess/Trainer - Prep/Line Cook, Rexford, NY - June 7, 2016
This was a great place to work because it was a restaurant, so people were coming and going and there was always something to do, but we didn't have the pressure of relying on tips, which allowed us to learn about the people we served, and allowed us to make mistakes in what was, for most of us, our first job. We served about 200 people each night, but it was always the same people coming to dinner. They were the best part about this job. Many of them had been overseas during various wars, some had immigrated here, and they all had great stories. Some co-workers were better than others, of course, but until one new manager came and became a bit power-mad, this really was a great job. The hardest part was that we'd get to know these people and to care about them, but they were elderly (several were over 100), and from time to time one would pass away.