Julianna Kinter

• Have three table sections
• Run all drinks, salads, chili’s, appetizers, entrees, bar drinks
• Side work (fill ice, run bread plates, make tea/coffee, get glasses from dish, replace beverage napkins, keep ranch, lemons and creamers stocked, make sure bar has glasses)
• Closing work (Shutting down each side of the kitchen, drink stations, stocking all lids and straws, cleaning and marrying all A1 bottles, wipe down all silver/satin shine, clean big and small trays, clean tray jacks, set up your three table section, stock and wipe down all POS stations, stock server caddies)

Servers are responsible for assembling all salads and soups, and also grabbing and making breadsticks. We usually take about three to four tables. We also run our own food

Count the money drawer, cashed out customers, took orders, prepped food, prepped orders, bagged orders, took phone calls, and keep store clean for a good close by the end of the night