Silvian Pascaru

The restaurant is specialized in Pacific North West food including oysters, clams, mussels multiple crab dishes and different types of fish like salmon, cod, halibut.

I have worked here 4 seasons(may - oct), this is my 5th one. Worked in the beginning as a busser, food runner, expo and in the last three seasons I served.

Our restaurant is close to the ferry landing so in the middle of season we get really busy. Handling many tables while making people feel comfortable and relaxed, guiding them through the menu, being friendly and answering their requests are few of our responsibilities.

• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Bussed and reset tables to keep dining room and work areas clean.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Explained menu items and suggested appropriate options for food allergy concerns.

This was my first job here, and I still do it when they need me. I expedite and run food, making sure all the instructions are followed and the customer is having a pleasant experience.

• Maintained speed of service for food orders while minimizing errors and complaints.
• Assisted preparation of food plates, overseeing quality and appearance.
• Confirmed proper placement of products and side items while implementing special instructions.

Worked here three seasons(may-oct) as my second job. I was a busser in 2017 then 2018 - 2019 I worked as a server.

The restaurant is specialized in Pacific North West food. My duties here besides serving food included making drinks, as we didn't have a bartender most of the shifts.

Worked one season as a Busser and then they made me a server.

• Reset and cleaned tables quickly to prepare for new customers.
• Worked quickly, communicated with other staff and always looked for better ways of completing tasks to improve productivity and keep tables ready for incoming guests.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Transported dirty utensils, dishes, and trays to kitchen to help team stay on top of cleaning.