Madison Nightlinger

Celeste opened up in the month of March, 2024. I underwent a week-long course consisting of in-depth training. I learned and became familiar with the wine, liquor, and food menus. I set up my section for success at the start of every shift, wiping down the tables and chairs, polishing the silverware, etc. I familiarize myself with the specials for the evening before guests arrive. I greet my tables with a smile and introduce myself, always remaining polite and helpful. I write down the orders, notify the chef of any food allergies, and continue to get my customers any items they might need while they are at dinner. I clear empty cups and dishes from the table throughout the experience, avoiding any unnecessary clutter. Towards the end, I bring the check over and process their payment on our POS system whether it be dealing with cash, credit, or gift cards. I let them know it was great getting the be their server and wish them a goodnight. I clean my section thoroughly, complete my side-work task for that evening (cleaning the coffee station, prepping the server stands, etc.) and fold linens before leaving the restaurant. Celeste is located near the water, and is a high tourist spot, especially in the summer. I am used to a fast-pace environment and not relying on support staff for help.

At Fathoms Bar&Grille, I was the first person to greet customers that would enter. I always made sure to be welcoming and accommodating when seating them at a table. On weekends there would be around fifty reservations, and I would need to strategize and think quickly in order to maintain reservations as well as "walk-in" customers. I also worked in expo at this restaurant. Sometimes I would have a partner, and other times I was by myself. When working by myself, it would be fast-paced with tickets crowding the board and food constantly appearing in the window. I was able to remain calm and continued to get out all of the food on time. This is because I remind myself that if I let stress take over I will not be able to work my best. When I did have a partner, I made sure to communicate well and keep the same work ethic with whomever it might have been. I was kind and always willing to help with whatever my partner needed (ie. following them to a table if they could not carry the food all on their own.) At the end of the night I made sure the station was deep-cleaned and always asked the servers and bartenders if they needed anything else before leaving. I've learned that it is beneficial to maintain healthy relationships in the workplace. After working support-staff positions for about three years, I moved up to serving and bartending. I gained knowledge on our food and beverage list, as well as being taught how to be a good mixologist. I studied hard and underwent a couple weeks of training when learning how to bartend (I had already been serving for a couple of years). I brought friendly, excellent service to my customers every time I worked. I was attentive, answering any questions they had and always making sure they had everything they needed. I am comfortable working with POS systems as well as dealing with checks and handling either cash, credit, and or gift cards. I made sure my tables were clean, set, and swept and helped my coworkers prepare and restock the restaurant for the next day.

At Laura's Bar&Grill, I am a waitress. I am given a certain section for the night, and make sure to pay attention to all of my tables to ensure they having everything they might need at all times to keep them pleasantly satisfied. I greet customers in a polite, welcoming manner and begin taking their drink orders as well as reading aloud the specials for the night. Everyday there are new meals to be presented, and it is the servers job to study and write them down in order to relay to the customers. We do this to try to save paper since the dishes are always rotating. I use the POSitouch POS System when starting a tab for my table and then at the end checking them out. I also prioritize my time by restocking the servers stations, rolling silverware, and refilling the ice container whenever I can. I am also able to help my coworkers whether it might be restocking the bar's fruit, or helping the food runners run out a dish when needed. I am definitely a team player, and love seeing my coworkers and customers happy.

While waitressing at Centredale Revival Co., I first greet customers in a friendly, outgoing manner and strategically place them at a table. I keep customers satisfied, making sure everything they need is at their table at all times (ie. Menus, utensils, napkins, drinks, food, etc.). I've had quite a few people come back to Centredale and ask me to wait on them, some even come as my regulars every Saturday night! I think it's important to have a positive, kind, personable attitude when waitressing, because it makes the customers feel welcomed and increases chances of them returning if they were satisfied with their time spent. Aside from waitressing responsibilities, I also buss tables and serve food. I work well with my coworkers and help them in whichever ways I can whether it be washing the bars' glassware, and or getting supplies for the kitchen if they are busy and don't have the chance to. Although restaurants can sometimes feel overwhelming, my work ethic enables me to always put forth my best effort and keep the same hardworking habits throughout my shift. I used the system "Toast" when creating my customers' bill, and am able cash them out no problem even if I need to get change or split the bill multiple ways. Whenever one of my tables is getting ready to exit the restaurant, I always let them know it was lovely having them and to come again soon!

Acushnet Creamery was my first job, and I loved it. There was always hundreds of customers being served per day (especially in the summer) and I learned to perform well under pressure. I worked there for roughly five years, and I eventually took on a shift leader position. I developed a strong sense of responsibility when working at a shift leader level, because I was in charge of my coworkers, the ice cream shop, and keeping customers satisfied. It was a position that required far more effort, but I developed skills necessary to be successful. For example, I learned to administer tasks to my coworkers without gaining a strong sense of power. It was important to ensure that I was both being respected and giving respect, because mutual respect is key to any healthy relationship. This came with time, and of course I dealt with problems that occurred amongst employees in the workplace. I developed communication skills that allowed anyone involved in the argument to talk out their feelings and come to a resolution. I welcomed customers and took their orders, making sure I knew the menu well (ie. every flavors' ingredients, gluten-free ice creams, etc.). I was able to come out of my shell and be personable with customers. If a customer had an allergy (most commonly gluten/nuts) I followed a strict procedure to ensure the ice cream was allergen free and safe to eat. I take allergies very seriously and would never give anything to a customer that I didn't believe was safe. After taking orders, and dealing with money and or credit cards to cash them out and retrieve their change, I often prepared the order as well. I worked hard to get the orders out a reasonable time, while also making sure that the order was correct and servable (ie. not melted, clean cup, etc.). If a customer was unhappy, I was in charge of fixing the situation. I often had to kindly calm the customer down and redo the order myself so that it was to their liking. This gave me experience when working with angry customers, and how to turn the situation around and make them satisfied so that they will hopefully return.