Anthony McCarthy

After a few years of bussing, the manager decided I was ready to start waiting tables. Having worked at the restaurant for years, I was comfortable interacting with the staff and customers. However, being nineteen I was a little unprepared for the focus and multitasking the job demanded. It was also a solo operation opposed to bussing. The more questions I asked and the more practice I got, it wasn't too long until I could take on four or five tables. During peak season on Cape Cod the restaurant can reach up to a four-hour wait. I had to learn to keep my cool, provide excellent customer service, and perform my job with a smile on my face no matter how hot or tired I became. I learned how to read people's demeanors, for example, some tables enjoy a fun waiter who cracks jokes and has a nonchalant demeanor, however, other tables appreciate the opposite. People love when you offer to take family photos or hand out little games for their kids to play with. Overall I learned to create a enjoyable and memorable experience to increase the likelihood of a second visit to the restaurant.

• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
• Collaborated with kitchen staff to ensure timely delivery of orders, resulting in positive feedback from guests.
• Managed multiple tables simultaneously while maintaining high levels of accuracy on order placement and delivery.
• Promoted restaurant specials and upsold menu items, increasing overall sales revenue.
• Developed strong rapport with regular customers, encouraging repeat visits and loyalty to the establishment.
• Adhered to company guidelines and safety protocols for proper food handling and presentation.
• Contributed to efficient restaurant operations by assisting in bussing tables during peak hours.
• Demonstrated knowledge of diverse menu offerings, guiding guests toward optimal meal choices based on preferences or dietary requirements.
• Informed customers about daily and seasonal specials.
• Checked customers' IDs to verify age in compliance with minimum age requirements for consumption of alcoholic beverages.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients, and cooking methods.
• Inspected dishes and utensils for cleanliness.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Maintained a professional demeanor under pressure while managing challenging situations involving dissatisfied customers.
• Answered customers' questions, recommended items, and recorded order information.
• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Used cash registers and credit card machines to cash out customers.
• Supported fellow waitstaff through teamwork during busy times, sharing responsibilities as needed.

I worked at Starbucks during the off-season of The Skipper. Having worked at the same job since I was fourteen, I learned how to make new friends among co-workers and showcase my work ethic. This was also my first time making the product the company was selling.

• Enhanced customer satisfaction by efficiently preparing and serving high-quality beverages.
• Maintained a clean and organized workspace for optimal productivity.
• Assisted in inventory management to maintain adequate stock levels and reduce wastage.
• Consistently met or exceeded daily sales targets, driving revenue growth for the cafe.
• Kept up-to-date with industry trends, incorporating new ideas into drink preparation and presentation.
• Managed time effectively to balance both front-of-house tasks and back-of-house responsibilities during busy periods.
• Handled customer complaints professionally, resolving issues promptly to ensure satisfaction and foster loyalty.
• Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
• Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
• Controlled line and crowd with quick, efficient service.
• Listened carefully to customer requests and created personalized beverages.
• Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots, and other equipment.
• Recommended products based on solid understanding of individual customer needs and preferences.
• Prepared specialty drinks such as cappuccinos, lattes and mochas.
• Restocked display cases with attractive arrangements to promote specialty food items like bagels and muffins.
• Cleaned counters, machines, utensils, and seating areas daily.

I began bussing tables during my second year working at The Skipper. Being on the floor was much different from working in the ice cream window, bussing requires a stronger work ethic and is more physically demanding. I quickly realized that hustle is everything. The faster you move, the quicker the tables turn, and the more money everyone makes.

• Enhanced customer satisfaction by efficiently clearing and resetting tables for a smooth dining experience.
• Collaborated with servers to ensure timely delivery of food and beverages, resulting in improved service quality.
• Assisted team members during busy periods, ensuring seamless operations and excellent guest experiences.
• Trained new bussers on restaurant procedures, standards, and safety protocols, fostering a strong team dynamic.
• Managed inventory of tableware and linens, guaranteeing sufficient supplies for daily operations.
• Adhered to strict sanitation guidelines when handling dishes and utensils, maintaining a hygienic dining environment.
• Supported the waitstaff in taking orders from customers as needed, demonstrating flexibility in job responsibilities (running drinks and food).
• Pre-bussed tables
• Ensured timely replenishment of condiments at each table, keeping all necessary items readily available for diners throughout their mealtime experience.
• Handled high-pressure situations gracefully by remaining calm under pressure while addressing customers'' concerns swiftly to maintain the flow of service within the establishment.
• Assisted management in opening/closing duties such as sweeping floors and preparing sections which helped streamline processes.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Kept a close eye on customers to quickly spot leaving guests and clear tables for future patrons.
• Greeted customers and provided menus upon arrival.

I started working at The Skipper Chowder House on Cape Cod when I was fourteen. The restaurant is open seasonally from April until October.

• Developed effective communication skills by interacting with diverse clientele daily.
• Created visually appealing displays in the front counter area to attract customers and promote sales.
• Managed time effectively during peak periods to provide fast service without compromising product quality or presentation.
• Utilized strong multitasking abilities while taking orders, completing transactions, and answering questions simultaneously.
• Operated cash register, taking payments and issuing customer receipts.
• Explained ice cream flavors, toppings, sundaes, and other frozen concoctions to customers.
• Monitored amounts of each ice cream flavor and replaced when depleted.
• Maintained cleanliness of the store through sweeping, mopping, and sanitizing workstations for an enjoyable environment.
• Assisted in inventory management by restocking ice cream flavors and supplies.