The day always begun the most challenging before the restaurant opened, it gave us oppertunities to get all the demostic work compled, the fridges restocked and cleaned, stock checks completed, the dining area emptied, fully cleaned an re-set by the cleaner while the waitress' applied clean and pollished silver wear. Stock ordered; with the help off kitchen staff when completing their own stock checks. Menu's checked and re-printed according to the stock what was available in the kitchen and disgussion off offers available that day. Then the fun part began people pilled in, orders was placed, meals was going out. The busier it got the more fun it got, the stress levels was low because our boss made it clear to us no body is perfect and as long as we try the best to our ability that's all we can offer. The tackings was taken at the end off the shift and we was all acknowledged.
acknowledgement, free lunch, free drinks, meeting new people