Gianna Iannarelli

Opening morning shift consists of making iced tea and coffee and setting the server station up. During service, we adjust to the rotating specials that we have for golfers and guests. Keeping the restaurant clean and stocked is a must throughout our shift. I take accurate food and drink orders and deliver them at a timely manner. Refilling drinks and checking on what the guest needs also at a timely manner. After the shift, morning and night, I restock glasses and roll silverware. I also take the trash out, wipe down anything that needs to be wiped down, and completely clean the server station so nothing is left out overnight.

Setting up linens, silverware, glassware was required before the event. If the banquet was buffet style, arranging the buffet stations. During the event, I would greeting guests and help them get settled in, assist any special requests, and refill drinks and clear dirty plates. If there was no coffee station, go around with coffee after dinner to every table and offer it. After the event I would help break down stations and tables. If we had to reset the room for an event the next day I would help assist in that as well.