BRUNCH - DURING.

• Greet guests as soon as they arrive; if guests are waiting to be seated, greet them and let them know someone will be with them right away; if there is no wait list, seat the guests at the table.
• Once guests are seated, pour water and take the drinks order.
• Deliver drinks, and take the food order; if unsure of special requests, ask a Chef, Manager, or a co-worker.
• Always be aware of food waiting to be delivered in the kitchen window; if unsure where certain items should go, ask the Chef; inspect the food on the plate against the written check to make sure you are delivering the right order; check plates for spills prior to delivering.
• Once the food is delivered, after two bites/two minutes, check with the guests if they're satisfied with the food they ordered; if there is a problem, inform the Chef and the Manager immediately. 
• When water glasses are half empty, refill them with iced water; offer free refills on Iced tea, Iced coffee, hot coffee, sodas (when half empty); upsell by offering a second drink (juices, alcoholic drinks, etc.)
• Pick up empty glasses and plates from the table, but always ask the guest prior to doing so. 
• Clear the table of all food leftovers, drink garnishes, dirty napkins, straws, etc.
• After guests departure, pick-up all dirty glassware from the table.
• Wipe off tables, chairs, and banquettes, repositioning them to the initial spot; set-up tables with napkins, forks, knifes, and water glasses. 
• Polish clean glasses and silverware, as they are delivered from the dishwashing area in the kitchen.
• Refill all juices and mixes, as needed.
• Brew coffee. 
• Replenish ice, as needed. 
• Keep the bar work area clean and organized at ALL times. 
• Always use serving trays when carrying glassware, cups, mugs, tea pots.