Pros: Good insurance
Cons: They stopped serving hot lunches
I would start my evening with getting my bar bank from EV. I would then set up my bar by filling the ice bin, preparing my fruit tray, and take a quick inventory to make sure I had what I needed to operate my bar with, I would mix drinks for the restaurant servers and close out the dinner checks. At the end of the night I would clean up my bar and turn in my bank.
During my time at Horseshoe I learned how the Hotel Desk, The Diamond Lounge and Jack Binion's Steakhouse operated.
Management was was great as were the co-workers.
The hardest thing about my job was having to 86th a guest from the property. Which happened only once.
Of all of the positions I have worked at the Horseshoe, bartending was my favorite.