A typical day at the three horseshoes was wholly dependent upon the position that I was required to take that day. As in the kitchen, we would start the day by prepping the food for service, and cleaning the surfaces and equipment. After this, the orders would come through consistently until the end of service so 4 hours all together then i would be expected to clean the kitchen ready for service either that evening or the next. On a different day, when i was placed on the bar and front of house the day would run fairly similar, although instead of making the food i would be the one taking it out and taking order from tables. At the bar, after the dinner service I would have to pour drinks, keep track of tabs and all together try keep the place positive. At the end of the day, if i was on the bar i would have to cash out the till and lock up the bar.
I took alot from this job as enabled to have experience of working in a fast paced environment, making essential that I was both organised and efficient, which were the two main skills i learnt in this job. As well as things such as communication, hygiene and cooking that were also essential if was going to be successful in my position.
The most enjoyable part of the job was the workplace culture, as if everything ran smoothly the environment would be very calm despite it being fast paced. However, i suppose the best thing about the job was you knew where you stood if you messed it was your own fault and you needed to take care of it yourself.
Workplace culture, free lunch and drinks