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Being a server is a high-energy, multifaceted role that acts as the primary link between a restaurant's kitchen and its guests.
Core Responsibilities
A server's primary goal is to manage the guest experience from start to finish:
Order Management: Taking accurate food and beverage orders, noting dietary restrictions, and entering them into a Point of Sale (POS) system.
Menu Expertise: Memorizing menu items, ingredients, and daily specials to make personalized recommendations and answer guest questions.
Service Coordination: Collaborating with kitchen and bar staff to ensure orders are prepared correctly and delivered promptly.
Table Maintenance: Keeping the dining area presentable by clearing dishes ("bussing"), refilling drinks, and resetting tables for new guests.
Financial Transactions: Processing payments, handling cash and credit cards, and accurately itemizing checks.
Daily Activities
A typical shift is divided into three main phases:
Opening/Pre-Shift: Setting up the dining room, stocking server stations with napkins and condiments, and attending staff meetings to discuss daily specials.
Active Service: Greeting and seating guests, running food and drinks, checking on tables for satisfaction, and managing multiple tables simultaneously during a "rush".
Closing/Post-Shift: Performing "side work" such as rolling silverware, deep-cleaning service stations, and reconciling the cash drawer or tips.
Wages: $7.25 + tips