Samuel Ortiz

• start of the day clocking in at 9:30pm and getting ready to open the restaurant (clean specific area of the restaurant, broom and mop floors, and wiping down tables).

• Working under pressure (busy hours) making sure I write down and order the correct plates and drinks my customers orders, that they are satisfied with everything and getting them whatever they need, and giving them the best service I can

• Having to communicate with the food runners and cooks making sure the food comes out as they ordered and that the food goes to the right place

• at the end of day (10 or 11pm) clean up whatever area boss tell me to clean up, making sure all my tables are clean and ready for tomorrow, and printing my report for the day.

• Would clock in at 5:00pm and get my area of work ready ( refilling salsas, chips, Togo plates, desserts, and more).

• having to under pressure (busy hours) making sure the customers get there food on time and how they asked for it for.

• Having to communicate with kitchen staff and waiters about orders and questions the customers have

• packing Togo orders making sure nothing gets left behind and making sure they get what they ordered no matter what

• End of day clean up my area (wipe everything down, broom and mop floors, and make sure everything is ready for tomorrow).