A typical day working at the Guinea consisted of prepping everything you may need for the day including stock , cutlery and equipment. I learned a great deal starting from how change beer kegs to selecting and distributing fine wines in the silver service restaurant. Significantly understaffed a majority of the time i worked there which applied pressure to do more in order to ensure customer satisfaction.
The hardest part of the job was lunch. At lunch, it got very busy and i found myself torn between distributing beverages and delivering food. As the establishment was situated in a busy business area lunch time was full of meetings and people bringing clients to dine.
The most enjoyable part of the job was the customers, some of them were absolutely brilliant and o interesting.