Working at OTB was like being part of a family. Majority of the employees were there for each other thru hard times as well as good. Most of the management team was respectable and did a great job in managing the restaurant as well as the employees. I would start my shift by saying hello to everyone, and looking over my section to make sure it was presentable to the customers. When my first table would come in, I would introduce myself, ask what type of beverage they would like (also suggesting certain beverage to up my sales), suggesting appetizer, giving information on the different types of entrees, and then taking an order if the customer was ready. Preparing the customers drink and delivering the beverage/food. I waited on customers like this until my shift was toward the end. I would then check out the other server on there closing duties, while also preparing the restaurant for the next day. I have opened and closed OTB throughout my employement. The hardest part of my job would have to be on the busiest days when I would have to work 13 hours straight, lifting trays, bending, cleaning, and standing with no break. However even though there where hard and long days, each day was enjoyable for the most part because I not only was able to build a certain clientel that would come in and ask for me, but financially I saw the reward when i would count my tips.
tips, meeting new customers, building a clientel
no breaks on busy days, no benefits, work tends to become redundant