A nice small fine dining place
Waiter (Former Employee) – Cincinnati, OH – February 9, 2016
I was a waiter there, all the wait staff prepared the dining room, the bar area, etc. The usual things with opening for dinner. We would them be instructed by the owner and head chef about the evenings specials. Then be assigned sections. The chef worked with as many local ingredients as she could get. So, outside Cincinnati there were many local producers of beef, fish, greens, and herbs. This was a great experience; getting to see this variety of food that literally come right of the farm a few hours ago.
My one great contribution to the Restaurant was that I opened the establishment for Sunday brunch. I was the first to arrive to open the doors, I prepared the coffee and tea, and washing down a long patio floor.
It was a non-formal fine dining place so it was about team work and helping each other out. And like any restaurant it can be stressful, orders can mixed up, but I got to work with really great people, and at the end of the day, if everyone who ate were happy, and the wait staff made tips and the kitchen had less problems than usual then it was a good day.
An individually owned establishment
Lacked the strict rules and levels of management that a chain would have