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A typical shift

In at 4pm. Polish glassware, fold napkins, learn the two dinner specials and what is out of stock. Doors at 5pm. From 6pm to 9pm you are running: greeting, taking orders, firing courses, refilling water, reading which table is ready for the bill. It is loud and you do not sit down. After last table you cash out, tip out to the kitchen and bar, count what you made and go home around midnight.