On October 1st I worked the closing shift at The Outback Steakhouse. The owner of the restaurant was the front of the house manger, which just means he was the manager who stays with the hosts and interacts with the customers. If anything was to go wrong with the customer’s food and they wanted to speak with a manger he would be the one to speak with them. Every Friday and Saturday night we have five hosts working. Two hosts will help servers bus tables (only if it is busy because that is not our job) and wipe the tables. Another two hosts will be in charge of hospitality food and sitting people. Lastly, the fifth host will be running the board. This consists of giving guests pagers, determining who to sit first and who had a call ahead (putting
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Since it is usually dead approximately an hour before we close the restaurant I help wipe tables, reset silverware, and sweep the floor. Although, this is not my job it helps the time go by faster and I am helping out my coworkers as well. Therefore, this night I was closing with this guy name Celvin. Celvin is a server and also a key manager. A key manager simply just helps out the managers in running the restaurant for the night. However, tonight Celvin was a server, so as I always do, I was helping him close out his tables. He asks me what my plans are for Outback. I said, “I don’t know, I do like it here, but I don’t plan on being here forever and being a host tips better than To Go” (To GO is the next step above hosting). He then explained how if I liked it, I should stay at least for now and look to move forward. I responded with I don’t want to be stuck in To Go forever though, because everyone always complains how much they hate it. He was not letting this conversation go so then he said “yeah, that is true, but if you work as hard as you’re working now you will be moved up in no time, plus I am a key manager I can put in a good word for you because I do know how hard you work.” This gave me a sense of satisfaction because I am working hard but not as hard as I can. Therefore, if I truly apply myself I could become a server in no time. In addition, I know I need a retail job. Nonetheless,
Since it is usually dead approximately an hour before we close the restaurant I help wipe tables, reset silverware, and sweep the floor. Although, this is not my job it helps the time go by faster and I am helping out my coworkers as well. Therefore, this night I was closing with this guy name Celvin. Celvin is a server and also a key manager. A key manager simply just helps out the managers in running the restaurant for the night. However, tonight Celvin was a server, so as I always do, I was helping him close out his tables. He asks me what my plans are for Outback. I said, “I don’t know, I do like it here, but I don’t plan on being here forever and being a host tips better than To Go” (To GO is the next step above hosting). He then explained how if I liked it, I should stay at least for now and look to move forward. I responded with I don’t want to be stuck in To Go forever though, because everyone always complains how much they hate it. He was not letting this conversation go so then he said “yeah, that is true, but if you work as hard as you’re working now you will be moved up in no time, plus I am a key manager I can put in a good word for you because I do know how hard you work.” This gave me a sense of satisfaction because I am working hard but not as hard as I can. Therefore, if I truly apply myself I could become a server in no time. In addition, I know I need a retail job. Nonetheless,