cook

back of house supervisor

host/hostess

line cook

front desk agent

Kings Fish House

I guess the easiest way to write about a typical day would be to talk about a double shift, even though that's not necessarily "typical." But it does cover all of the angles of working in a restaurant (at least, my restaurant).

If you're on the morning shift, the earliest you'll come in is 10:30, which is before the restaurant actually opens at 11 am. So you come in through the bar side door, clock in, and start setting up for the day. You put silverware on the table; make all the ice tea and water pitcher for both sides of the restaurant (bar and lounge), get the butter and the bread, set up the expo station, clean off the patio furniture, etc. etc. It's a lot of work but you have another co-worker helping you. 

Then people start coming in. Since it's the day shift, there aren't food runners, so you (as a server) have to make sure you run food for the entire restaurant because Kings is all about teamwork and helping others out. When a guest is sat, you GBB (greet, beverage, bread) the, then take their orders, give them their food, and clean up after them. Help reset the table for the next group of guest, if the busy boy is busy because let’s be honest, you can busy your own table if you want to make more money, meaning, don’t wait around for a busboy because the longer your table is dirty the longer your table doesn’t get sat.

Eventually, you get "cut" from your shift. This doesn't mean you're done. It means that you won't be getting any more tables for the rest of the shift. Once the guests you're already caring for leave, you can start your side work, which in the morning usually consists of folding napkins and rolling silverware (a knife and two forks, rolled into a napkin). Once you've finished up, you check out, meaning you pay whatever dues you owe to the register (basically whatever bills have been payed in cash). If everyone pays you with a credit card, you can get your tips in cash from the manager, too. Then you get the last server on (the last server to come in for that shift) to sign your check-out slip. Once you've got that signature, you can FINALLY clock out. If you're lucky, you're either completely done for the day or you've got a couple of hours before your next shift starts, which can be pretty nice. If you're not so lucky (i.e. you get cut less than an hour before your next shift starts), then you've got to stick around. In that case, you can use your employee privileges and eat a meal for 50% off. You have to eat it in the back, where no customers can see you.

In the evening, you've got hosts and food runners and busboys, which ideally makes life a lot easier. When you clock in for the evening shift, you start to get tables, and you do your wonderful job of greeting your guests, taking their drink orders, pushing some fun appetizers (which they may or may not order), punching in their orders and picking them up (or making them, if it's easy drinks like coke or iced tea), delivering said orders, taking their food orders, punching in their salad orders, delivering bread and butter with the appropriate plates, delivering salad orders, punching in their main course orders, delivering main course orders (which the food runner will do if you don't come to pick it up from the expo line), checking up on the table's opinion of the food, asking them if they would like dessert, printing up the bill, picking up the bill if the customer needs change or has a credit card, and telling the customer to have a great night (with a smile, of course). All the while, you need to check up on the table periodically to refill their drinks, clear the table of empty plates, and just checking in in general to answer whatever questions they might have, etc. so that they feel like they're getting good service. 

But that’s not all, in addition to making sure your section is running smoothly and everyone is happy, you've got even more side work to do, which is dependent on what section of the restaurant you're working in. And, of course, since the restaurant business is all about working as a team, if you're ever bored, it's because you're not doing something. If you're not focusing on your specific tables, then you should be helping other servers out, or running food, or alcoholic drinks. But that’s the fun part about serving, you’re never bored because there’s always something to do and there’s always co-workers to talk to and at Kings it’s like one big family so really a day at work is always fun. Everyone is nice and generally want to help you out. 

Eventually you'll get cut from the evening shift, as well. Once you're cut and all your tables have left, you need to finish your side work, which if you're in charge of wine glasses, for example, you need to bring ALL of the wine glasses from the bar and buff them then put them back on the rack. Or if you're in charge of bread and butter, you need to make sure that there's enough butter in little plastic cups for the next day, as well as bring all of the bread plates from the kitchen to the wait station. Then you've got your silver duties, as before, but you've got a set number to do, like 2 stacks of 35. AND THEN, you've got to make sure that your section is completely clean, as well. In that case, you have to wipe down the tables, wipe down the seats, do your caddies, the sugar holders, and the bread plates. Of course, you need to check out, as in the morning shift. Before you go, however, you need to get a signature, one from the closing server, who checks your side work. Then you clock out for the night after you got your tips from the manager. No one can say serving life is boring, its anything but. Fast passed work environment filled with fun people, always a good time.

I am sharing this from a calm and disappointed place for Kings. I had high hopes working for what I thought was a great company but it is not.They will have you take 5 tests then a final test 26 pages long test! The "Kings Way" of Service is odd and confusing on the guests, you are given only 3 table station because every table is your table in the restaurant.You will buss,run food and great tables and order food for other tables. You will have to do a"menu tour" of the very long menu and hit all the points. You will be micro managed by a cluster $%&@ of first time managers on power trips( Dana,Haylie,Marina) that will tell you one thing and another will say something else and if corporate managers are there they to will chime in and give you direction.If you don't fit in as Marina said to me they will control your tables like Haylie and Dana did, having management sit at my 3 tables for the first hour and letting me go after 2 tables or only giving 2 tables and getting cut on a regular shifts. They will make up problems and write you up for them to push you out as well as giving you only runner shifts. If they have it in their minds they don't like you or "don't fit in"they will do what they can no matter how good you are. You will be expected to roll 120 roll ups and your closing duties with in 45 min. of being cut and when you don't get it done in time you will be written up. These are only a few examples of what I experienced, if I was not a former business owner I would seek legal council for the harassment and hostile work environment from management, but the owner should not have to suffer for what his under qualified managers do but should at least be aware this is NOT a 5 star work environment.

In general, a good company to work for. But don't expect to feel at ease quickly. A very large menu and many (detailed) steps of service make your learning curve and time to feel comfortable pretty harsh, for even the most seasoned servers. Some locations can get really busy while others can be quite slow. Busy nights can be pretty intense. While there are bussers on the floor, they do almost nothing to help servers (and, yes. You will be tipping them out at the end of your shift) They wipe down and re set your tables after guests have left, and thats about it. They do not get drinks. They do not help clear plates while guests are still there. They don't do refills. So on busy nights when all the rest of your coworkers are as busy as you are, the only person you have a chance of getting help from is a manager or supervisor (if you can find them)  
Management can be hit or miss. Some...most... are great. Some are truly bad. The good (and bad) news is that the chances of them being around for long are pretty slim- this company is the WORST at moving management around, which made it extremly hard to form any type of autonomy with your leaders.
Last but not least, side work here is plain nuts. All the servers complain about it. Once your tables are done and gone expect to spend a good hour and a half doing everything you need to do before you can go home... Filling all the condiments on all your tables, sweeping thoroughly under all the tables in your entire section, doing whatever station sidework you have been assigned, and then doing AT LEAST 40 rolls (on a slow night. Busy nights is typically double)

I have been a bartender for over 15 years and this is the first job where I have ever the felt that the day in day out expectations of a bartender are extremely unreasonable.  If you are a morning shift you will always walk into zero prep left from the night before and these are ingredients for 16 different craft cocktails.  This also includes juicing with a hand held juice press fresh lemons, limes, and oranges.  This can mean sometimes you have to juice upward of 250-300 fruits in one day with your dominant hand.  The hands that make you money must now get carpal tunnel.  You must also take all the phone to go orders and prepare them for the guest, serve tables, the bar top, and all the tickets for the restaurant, all while trying to complete the juicing your entire shift because there is NEVER enough.  There is zero support and if you speak up management will go completely silent and not even look at you.  You will leave your shift 2-2.5 hours past the time on your schedule every shift because the side-work is never ending.  Servers work on average 5 hour shifts and bartenders can run upwards of 9 hour shifts making the exact same amount of money OR less.  I was left sore daily from juicing and stressed out at the thought of never getting it all done and having to walk into the exact same situation daily.  The pros are that fellow coworkers are nice, but unfortunately aside from the servers every other position seems extremely overworked and tired.  

Their kitchen will mess up your food consistently, you have to watch them like a hawk! Management knows the problems and has refused to fix them for years. Will not readily adjust your availability for school or other jobs, you really have to put up a fight. Guests are generous if you know how to deal with them but can be very demanding. There is money to be made here but only for those willing to put up with the madness. When I left, they were massively over staffing (because people CONSTANTLY call out and they are left short staffed so now they over staff just in case of call outs, but if there aren’t any, no one makes money). Turn over is very high because new hires don’t want to deal with it, but the people who’ve been there for years are jaded and will not lift a finger to help anyone but themselves. When I left, there was a mass exodus of people quitting and just walking out on their shifts because they were so angry. Good luck. 

I started out as a dishwasher, and the dishwasher before me would leave the entire table a mess. I felt like I was the only one working hard. Our managers would insult us in front of our faces, and make jokes about us, and expect us to work harder. One manager asked me if I could work full time over the summer, and I said yes once I was done with finals. He instead, scheduled me 5 days a week right after I told him that. I barely passed my finals. Then the employees there are all unprofessional, drug addicts. A lot of them would get fired for walking out, or doing no call no shows. A majority of them got laid off for not being eligible for working in the United States. The workflow was ridiculous, and extremely fast paced. We would get customers walk ins a minute before we would close, and the managers would allow them to eat for as long as they wanted. I had co-workers get yelled at for doing a good job. Would not recommend working here to anyone.

This place was fun to work for at first. They make alot of promises that make you feel like you can make a difference and be successful. After training, you realize that’s not the case. They are by far the most hypocritical  company to work for. Literally everything they preach, they don’t do. They also just reduced our benefits that we agreed to contractually. Avoid this place at all costs unless you want a company who refuses to ask guests to leave even hours after closing, being micromanaged, being talked down to constantly, and sides with any crew member who complains about the pettiest things. Also be prepared to have every co worker, including managers, telling on you for everything little thing you do. 

The best thing about this place is the management. They go above and beyond to make sure you're going to be successful. They will tell you everyday that you're doing a good job and if you need help with anything they are always more than ready to help. The second best thing about the job is food you can stand behind. Inventory is very fresh, healthy and delicious. The menu is always changing but it provides the guest with something new and exciting therefore creating a unique dinging experience. Coworkers are young, but fun, happy and hardworking people. They will always make you feel welcome and teamwork is huge here, so everyone is very helpful.
If you're hardworking and have a good attitude, there wont be any negatives to working here. You will love it just as much as I did.

AS A SERVER I WAS RESPONSIBLE FOR COMING TO WORK LOOKING SHARP AND BEING READY TO SERVE WITH CASH AND CHANGE FOR GUEST CHECK PAYMENTS. THE START OF A SHIFT INCLUDED STOCKING ALL THE AREAS SUCH AS WHERE DRINKS ARE FOUND AND TO-GO ITEMS ALONG WITH SILVERWARE AND PREPARING MY TABLES FOR SERVICE ASSURING THE GUEST COMPLETE SATISFACTION. IN THIS POSITION I LEARNED HOW TO PROPERLY SERVE WINE AND CHAMPAGNE IN ADDITION TO EVERY INGREDIENT IN ALL THE DISHES AND DRINKS SERVED. THE MANAGEMENT WAS VERY PROFESSIONAL AND CUSTOMER FOCUSED. THE HARDEST ASPECT OF THIS JOB WAS MEMORIZING EVERY INGREDIENT IN EVERY DISH. THE BEST PART WAS SERVING AN AMAZING PRODUCT AND FULFILLING GUEST EXPECTATIONS.

My coworkers and (some) of the management would have to be the best part of the job. They got me through the rough patches, whether it be a difficult customer or a rough day in general. The majority of my coworkers were really helpful and seemed to be there around every corner, whether I needed them or not. Not only would they give me a second pair of hands, but they would also teach me things I did not know. This job really helped me open up and become less shy. It really helped me learn how to take charge of a group of people, juggle a lot at one time and handle difficult people/situations. The majority of the people who visited were fun to engage with. Being a server was a great way to interact with people and even get to know some regular visitors.

Top Job Titles	Average Salary
Cook 1 salary reported	$20.50 per hour
Back of house supervisor 4 salaries reported	$22.50 per hour
Host/hostess 2 salaries reported	$16.90 per hour
Line cook 3 salaries reported	$20.50 per hour
Front desk agent 10 salaries reported	$600 per week

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