Blake Vuyovich

Very busy byob restaurant with anywhere from 35 to 55 covers in my section per shift, 6 to 9 table sections depending if we had 3 or 4 servers. Very fast paced, restaurant was always full. I learned more than I could've asked for while I was there.

Extensive menu knowledge, wine by the glass knowledge for recommendations and upsells & proper steps of service while remaining professional. New specials changed daily - App, Entree & Desert, with numerous ingredients to be explained in detail. Emphasis on upselling food we we're known for to steer guest away from Burgers that we offered, which were very popular. I learned a different style of describing food here that will set me apart from other Servers

High-Volume steakhouse that gets very busy during the Winter season, with typically 300 covers with 9 Servers on the floor on Friday/Saturday. I learned how to sell food here and acquired a lot of steak knowledge that I use for Sales and tailored recomendations. Specials on weekends are verbal, no cards to read from.

Lively bar with live music on the weekends. Was sold and closed in the Summer of 2023. I worked here before expanding to Monmouth County and becoming more professional.