Zoe Kane

Before opening the restaurant each night, I either prep the butters and bread for the evening, along with the tea, coffee, and sugars. Or I will fill up all the ice bucks and the ice container for the bar. Then I fill small buckets for wine bottles around the restaurant and fill all the water pitchers with ice and water and make sure all the ice containers are full for service. I also then Bring up the extra table clothes for the night, and make sure the floor has been swept. During service, I make sure all the guests' water glasses are full. I also clear the tables for every part of the meal making sure that I take everything off the table at once. I also bring the guests the correct utensils for their entree or dessert after clearing the table. And after every entree is cleared before bring the dessert menus, I use a tool called a crumber to remove the crumbs from the table. I also bring out drinks and do anything I can to assist the server I am working with. And at then end of everyone's meal I clear the table fully and switch the table cloth and reset the table. However, on a night where I am in charge of bread and coffees, I spend my night managing all the orders. I cut bread and make butters and bring then to all the tables. And I also make coffees, espressos, lattes, cappuccinos, and teas for the guests and bring them out. Also throughout service, if we are running low on glassware or silverware, I polish them to make sure we have them out on the floor. While also making sure the bussers on the floor have everything covered. At the end of service, I either mop or sweep the floor. Or I clean up the bread and coffee station. Then after I do one of those tasks, I assist the servers in putting the dinning room back together and polishing all the silverware and glassware and putting them back in their proper places. I also occasionally step in for the hostess if they need someone