Madison Oh

Before I moved to NYC, I was an hostess for about 8 month's. And my grandfather had a small restaurant and was a server for him for at least 8 months moved.

I then came to NYC and I was an bussier, hostess and server all together. I had to work double from opening to closing most days. I also had to provide any alcoholic drinks such as beer, and wine and or sake. We had to make all the drinks that were non alcoholic. I took orders on the phone and had to pack any uber,doordash, and grubhub orders or online orders from our restaurant website. Most important was counting the register at the end of the night and giving the cooks the money that was earned from the day for their part of the pay. If we had a big party, I would have to take their name and number th reserve a table or reserve multiple tables for the guests.