You don't start out making 1000-1500 a week. But in the same instince other servers got double and triple sat. I was told that I wasn't being skipped in rotation because I was new, just because the restaurant was slow. If the table doesn't want to sit in your section you have to wait till all the other servers are sat twice before you get a table. The managers act like they care but unless you kiss butt they really don't. This results in a few people doing all the side work. None of the manager's make sure that everyone is doing doing their share of side work. For me this leads to tasks being done multiple times. You are not just responsible for your own section but others as well. They make so much money because they charge the server just to work there. They charge you a percentage of the credit card fees. You also have to pay for pens and a wine key.

The uniforms are pretty expensive, even when they are on 'sale'.

You have to pay for uniforms which need replacement after a month or so. Be ready to learn a whole new 'SPEC' lingo. The best part of the job was meeting new people.As an experienced server(6 plus years) this restaurant was very frustrating. The hardest part of the job was memorizing the daily features and prices. We practice team service where we took care of each other and each others tables.Everyone was respectful and cheerful. My coworkers were just as helpful as the managers. They are so approachable and will help fix any problem you have until you feel comfortable to get back to work. The management deserves an A+ because they care about their employees as much as they care about their guest. At the end of the day we all had specified cleaning jobs in the kitchen and had to reset our tables to perfection for the next day.Īt Coastal Flats I learned a lot about what to say and what not to say to guest, how to fix guests complaints, and my memory improved.

After a few minutes I would take and place their order into our POSI. On my return back to the table I brought all drinks and complimentary bread. Before I would leave the table, I took everyone's drink orders. Next I would greet the guests that were seated at my table and share the days features with them. While at coastal flats a typical day started off with checking my tables to make sure they were clean and set to the specific standards.

Coastal flats