Pros: half off on meals while on shift, free beverages, positive atmosphere
Cons: no breaks, sometimes shifts can be a little too overwhelming
Friday thru Sunday are our busiest shifts which I rarely miss out on. You can have 4 to 5 hours of non stop work. It is quite stressful on the weekends. When I work cashier and curbside, we handle all to go orders. This is typically a small staff with only two or three people taking orders and packing them. We must all be on top of our games to succeed. When it comes to serving, you have a bigger staff with 12-20 servers and bartenders on shift. You will have a 40 to 50 name wait (sometimes more especially in the dead of winter) which can last for hours. You have 2 to 3 people just food running while also keeping supplies stocked. There is always one manager on the food line making sure you can always get what you need. In total we have 2-5 managers on shift helping anywhere they can. You also have multiple bussers across the restaurant working different sections. When it comes to my co-workers, they are amazing to work with. Without them we could not succeed. We must always work as a team. The reason I like the job so much, is because I enjoy talking to new people. I believe that everyone out there has something they can teach me. When you show people kindness and listen to them, they open up to you. It's a wonderful thing. I'm always smiles around my guests. When it comes to the rest of the work week, Monday and Tuesday are definitely our slowest days. It picks up again on Wednesday and Thursday to lead us into the weekend.