The restaurant business is definitely my "Family business". My single mother raised me as a waitress, so I spent a lot of time "rolling silverware at 9 years old. lol
Got my first Busboy gig at 14, went to prep cook then line cook from about 18-22. Horrible pay, the worst work(besides dishwashers), but great eating and you are on a higher status then servers and such. Kitchen guys tend to get respect.
Then from 22 to now it's been all server, I'm 35.
ANYWAY, sorry about the auto biography.
I've spent 95% of my time at a fast pace, mid-level, usually Italian or American restaurants. From table clothes to placemats, from trays to hand, from high volume/low check to vice versa.
But only about 5% the catering thing.
I just starting. Worked one day(trained i guess)
what's the differences in:
and the balance of the two. Thanks for the help.