Tyler Srail

I wash glasses behind the bar, pre-bus as much as I can, and have been learning about cocktails and mixing drinks from the bartenders.

I maintained the flow of the kitchen, had control over the window and the food runners. I also knew all the allergens in each item. At the same restaurant, I also gained serving experience, more bussing experience, and food running experience.

I was the sole busser of the restaurant. I brought bus bins down the stairs, refilled the syrups for the pop machines, and help stock the bar as needed.

I sat tables, rolled silverware, and took online orders for guests. I also first started learning to expedite and bus here.

This was my first sit down restaurant experience. I would seat tables, wipe down menus, and deliver online orders to the guests at the front. This is where I got my first taste of bussing, as during my closing shifts I would help the closing busser.

I would take orders at both the front desk and from the window. I would work in the back prepping for the next shift, and I also made orders.