Sidney Frank

As a dealer I:

• Dealt all games quickly, according to house rules and state law.
• Maintained a friendly and welcoming attitude for all guests.
• Communicated with my floor supervisors about all aspects of gameplay.
• Paid all winning bets quickly and accurately.
• Took losing bets politely and quickly.
• Kept a trained eye out for advantage players.
• Maintained a clean and balanced rack.

As a supervisor I:

• Monitored all games to ensure that all state, federal, and house rules are adhered to.
• Maintained a friendly atmosphere by helping the guests and dealers have what they need.
• Replaced cards and fix mistakes in any game, such as dealer errors or shuffler malfunctions.
• Kept an accurate record of high-action/suspicious play while also relaying all important information to surveillance.
• Ensured that the dealers stay organized while helping to maintain a structural roadmap.
• Opened and closed tables with speed and paperwork accuracy.
• Maintained a high degree of confidentiality.

• Open the restaurant with other staff, and begin preparation in anticipation of the day's reservations.
• Prep would include sauces, soups, dressings, butters, steaks, chicken, noodles, seafood, etc.
• Work in cooperation with the sushi chef and wait staff, attending to the customers' needs as quickly and efficiently as possible.
• Cook complicated meals simultaneously and perform sometimes dangerous tricks in front of customers, with a large focus on speed and entertainment.
• Work with other chefs throughout the day, ensuring the restaurant performs as expected.
• Kept a strong line of communication with the owner or G.M.
• I ordered the food supply and other needed restaurant equipment for the next week.
• Put away food orders, and put together new equipment.
• Wrote menu items in accordance with the head chef's expectations.
• Closed, cleaned, and maintained the entire restaurant to a high standard.