Pros: great health care, great food for employees, vacation pay, a solid amount of hours, raises
Cons: the only con i can think of was in the beginning, learning the strict rules and expectations, while in the end i exceeded expectations
a typical day at work is opening procedures such as obtaining guests preferences, cover counts, beo's for large parties, private dining room reservations and set up, memorizing vip guests. making sure all menus are counted and clean, distributing line ups, pre shift, creating floor plan. Next would be seating guests in a rotation in order for each server to be equally assigned the same amount of covers, answering phone calls, confirmation calls, communicating to concierge so the guests get exactly what they need for their day. I also made decisions on when to cut the floor based on guests arriving and the need for a certain amount of servers so that servers are not standing around but guests also get the best service possible. I learned how to communicate with the best speech, keeps vip's and famous guests experience as normal but exceptional service and atmosphere. Management was wonderful as they were hands on but trusted me to make decions based on guests needs and demands without having to always bring a manager into a situation. My co-workers were great, some being there for many many years teaching me every little secret there is to know so i can be successful. the hardest part of the job was organizing large parties as the restaurant is set up for smaller parties. the most enjoyable part of the job was the trust put into me by management, servers, and guests.