Day 1

Today was the first day of our project and it went exactly as I had expected it to go.  Our sponsor let us know we would do some work at the front of the restaurant so this first week we stayed away from the kitchen just until we learned the ropes of the front and what goes on with being a 'bus boy'.  At the start Adam Berry was a host, Adam Wolf shadowed a waiter, and I was with an expo guy, the bus boys.  There is much more to it than just cleaning tables.  Florian, the expo guy who I was shadowing, showed me everything that we had to do before the restaurant opened.  This was folding napkins, taking clothes for tables to shelves and unpacking, cutting lemons, and keeping the back of the restaurant clean.  Once the guests started to come in, it became a matter of speed.  We had to clear the tables and replace the linen before new guests arrived.  I learned the first day that speed was a very important factor in the business, and also neatness.  Things needed to be neat in order for Florian to not hang over my shoulder saying the napkin isn't straight.