EXPEDITER, Richmond, BC - 24 August 2017
I would arrive 15 minutes before my shift starts to prepare and clean my workstation. As the shift starts you immediately start your job reading orders and preparing to give the servers the food to the guests. Leaders, and managers will standby if you need help, or if a rush of huge parties come in to increase efficiency. I learned to quickly adapt to face changing environments as it could be an empty restaurant one minute, but suddenly it could fill up. Prioritization and organization Is key, I would deem this the hardest part of the job. The most enjoyable part of this job would be seeing the guests leave with a smile on their face.