Since it is a smaller establishment, servers will take on roles of hosting, bartending (if legal), and cleaning as well.

During my time working there, it was relatively understaffed so I had to be trained in a separate location which may be inconvenient for others. Staff who were trained at this location did not have as much support.

It was hard to grasp a sense of working culture since there was a high turnover rate at the time that I worked, and I'll be honest the back of house staff and management were often intimidating to the newer front of house staff.

I appreciated that they respected my availability and that the restaurant hours did not go on for too late, so that I could maintain a work life balance working part-time.