Pros: Discount food, great co-workers, fantastic management
Cons: No full-time employment opportunity
I arrived at work almost an hour early for the majority of my shifts just to pre-check that everything was running smoothly and give a quick 'hi, how are you today' to everyone I worked with, servers, bartenders, cooks, dishwashers, management, and everyone else included. The crew I worked with a Red Lobster 551 was fantastic from the General Manager down to miss Bertha who rolled silverware in the back five nights a week. I learned how to work quickly and efficiently while still having fun and keeping a light, pleasant manner about myself. The hardest part of the job was when I was assigned to a large party (30 or more with one or two other servers assisting) and everything was so crammed in the back with all the servers running around prepping 30+salads and soups, bread and plates, in addition to getting the drinks was just hectic and stressful. The most enjoyable parts were when the guests talked about how wonderful I did with them and even told the hostess or a manager on occasion how great of an employee I was. It also helped that more than one of those tables left a $40+ tip.