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A typical day

In before the doors open: check deliveries, count the safe, read last night's numbers, see who called in sick. Write or fix the schedule. Pre-shift meeting with the team about specials and what went wrong yesterday. Then service, where you are everywhere: seating, expediting plates, calming a table, jumping on a till. The rush ends, you cash out, count again, order stock, and write the log for the morning manager. You leave after the last guest, which on a Saturday is late.