Jessica Wilson

At this particular salon we usually worked alone. So I would check guests in. Sell products, retail and tanning packages. Clean tanning beds/spray tan machine. Clean the floors and bathroom. Answer the phones. Make appointments. Restock and organize retail. Run the register. Lock everything up for the night or in the mornings open everything up.

At this particular salon we usually worked alone. So I would check guests in. Sell products, retail and tanning packages. Clean tanning beds/spray tan machine. Clean the floors and bathroom. Answer the phones. Make appointments. Restock and organize retail. Run the register. Lock everything up for the night or in the mornings open everything up.

I was a server in the main dining and in the bar table top areas. If I was in the dining area my job would consist of taking orders. Running food and side work would be to make sure the area was vacuumed. Tables were cleaned and when the restaurant was closed stacking the chairs, emptying the soda stations and restocking them for the opener in the morning. If I was in the bar area my job would consist of taking orders. Running food and drinks from the bar and kitchen. Setting the TVs for which ever sporting event was on for the evening. Running promos on which ever specials we had for the evening events. And when closing I would stack the bar stools, sweep and mop and help clean the bar. In both places I handled credit cards and cash and would have to print out my sales for the day and tip out accordingly.

I started off as a hostess and worked my way up to a server. We had to memorize the menu and take a test on it. Once I passed my jobs were to take orders. Help customers understand the menu and choose something according to their liking. We usually had a buser and if we didn’t then we would clean our tables to be ready for the next customer. We would have side work and what we did depended on when our shift ended. It could be anything from filling the salad station to breaking it down and putting it away. Vacuuming the floors (they were carpet) and making sure our section was clean and well stocked for the next server or for the next day. We handled credit cards and cash and would have to print out our totals at the end of our shifts and divide percentages up to tip out bartends, busers and food runners.