Good over all, very early morning or late night job
Restaraunt Waiter (Former Employee) – Phoenix, Arizona – August 10, 2017
If I was a morning shift I would arrive to the restaurant at 5:30 or earlier to begin setting up the buffet, after I would set up tables and pull liquor from the back, count the bank to ensure we had enough cash for change through the day. I Learned mostly about customer service since most of my pay was in tips, but overall it taught that the customer is always right. Management was a bit stern, sometimes ignorant., while the General Manager was typically in his office he would occasionally check on the restaurant, while the restaurant manager would make big scenes in front of customers.