Extras · 1 of 4

A typical day

In at 10am. Count the safe, check last night's sales, place orders with three suppliers, fix the schedule because two people called in sick. Lunch service and you are on the floor. Afternoon is interviews, invoices and a supplier argument. Dinner service you are everywhere at once: seating, running food, handling a complaint table, watching the bar. Cash out, count, lock up around midnight. Twelve hours, and Saturday is the busiest one.