A Typical Serving Job with Below Average Pay
The most enjoyable part of this job are the people that you work with. The cooks, servers, bartenders, hosts, and occasionally managers, all work together very well and I've had comfortable and casual relationships with most everyone that I've worked with here. The hardest part of the job are the customers that come through, usually not due to the speed of the kitchen, but the (unrealistic) expectations for the delivery of their food. Overall, the customers are generally fine but the menu prices are so low that often you will find yourself at the end of the week with only a couple hundred dollars in hand- this is after working several back-to-back 'double shifts' including the weekends. Management is fairly good, and most recently has been improving tremendously. I've learned a decent amount about the realities of customer service and how to operate within a high-paced and hectic environment at this restaurant. I also believe that these skills themselves have improved as a result of my employment here, and I believe myself to be better equipped to deal with a variety of customer interactions to ensure satisfaction.
Workplace environment and culture
Pay, limited breaks, unclear scheduling, limited to no benefits