Importance of early arrival

I worked at a mid to high end restaurant where we had a line up 10 minutes before every shift. The manager would go over sales from the day before and introduce ways to upsell. The manager would also take time to point out the server with the highest sales read the any guest compliments a server may have recieved. Towards the end of the line up the manager would inspect every server to make sure their uniform was ironed and clean. If you uniform was not clean you WOULD end up food running or get sent home.

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