A typical day at work is to first set up the bars; set up bar stations, fill ice, fill fruit with ice in the bottom and fruit in trays, fill cups, fill salt trays, unlock beer tappers, unlock beer coolers, stock each station with bloody mary mix and pineapple juice and other mixes. Make extra bloody mary mix. Stock liquor and beer as needed. Cut fruit for the next day.
The best thing I have learned is how to look at everything I need to do and see which items are the priority. And then work as fast and efficiently as possible so when the night crew comes on everything is stocked fully.
Management does a good job letting me know extra things they need done and overall supervision is good.