Gabriel Muller

during the job, we are required to present the dining guests with hospitable service, while making sure our time management is on point. at olive garden, we have a maximum table requirement of four tables, so we check on each table and make sure none of the customers are left out to dry. lastly, we must ensure that we are properly taking down their orders accordingly, if you mess up on one thing they can become very angry. as for food running, you are also put on your toes. Ensure you take as many of your co-worker's tables as possible to their guests. you must ensure you are doing everything perfectly. if not, sometimes another customer might receive their food by mistake.

any job at a restaurant will require you to be on your toes, I will start with bussing. firstly you must be quick, at sadies we were also required to help one to two servers at a time, which results in making sure you are quick, you must get drink orders, get the drinks, and help with any other requests the customers need then going on to clean your tables that would appear dirty. typically sadies of New Mexico got very busy resulting in six to eight-hour shifts with no breaks or sitting down, and constant moving. following up with food running. As stated previously you are constantly moving. you are in the back with the grills so it is very hot. on top of running around and surviving the heat, you must be able to think clearly and be able to read the tickets, plate the proper food, and run them out to your memorized table. the food runners at Sadies would consist of two to four food runners running food all around the restaurant, we had four if we were lucky. the serving was different yet similar. being a server meant you either had one busser helping you, or you shared a busser with another server. serving at Sadies was tough because we would be required to serve as many tables in our section. When I was serving there, I typically had a section called the two hundreds which consisted of about ten tables that all sat four people max. if my section was full and we needed somewhere to put a large party referred to as a big top, they would put it in the section behind mine while I took that table's order. I am grateful however, it helped me learn how to think quickly, move fast, be attentive, and work strongly with another individual. lastly, I hosted for a little bit because my managers needed help, although it wasn't as stressful as the previous jobs stated, it still required me to work with a group, come up with solutions, and move quickly around the restaurant.