John Hannah

Server at a live jazz venue. I took food and drink orders, ran food and drinks, gave information about the shows and show schedules to customers, and helped with small tasks behind the bar such as moving glassware, stocking bottles, filling the wells with ice, and garnishing drinks. On busy nights each server would be responsible for sections of up to 40 people. I was notorious for being the only server who refilled water to the point where customers referred to me as “that guy that refills water.”

Server at a busy, understaffed family owned restaurant where I was usually the only person working in the front of house. I was responsible for greeting the customers, taking orders, running food, making drinks, cashiering, bussing tables and more. I would often serve 40-50 people by myself so I have a lot of experience multitasking.