Pros: discounts at margaritaville restaurant and shop, flexible scheduling, one free meal while on break
Cons: short breaks, varying hours (depending on the amount of business per night)
My typical work day consisted of clocking in at 5:00 p.m, doing and inventory of my food station and stocking the food station along with my dishwashing station. As ticket counts increased I would work the food station and dish station alternately.
I learned how to take and keep inventory of my station, teamwork communication skills, and fast, efficient work pace.
Management and co-workers were all excellent and relate-able, but also efficient and productive.
The hardest part of the job was dish cleaning prior to the dinner rush (between 5;00 and 8:00) as well as wedding ceremony prep and cleaning.
The most enjoyable part of the job was working the rushes and serving appetizing and visually appealing food to customers.