What I did
- +Bar service and table attention.
- +Supervising order and cleanliness of the premises.
- +Setting up the space for service.
What it taught me
Hospitality is a real-time system: orders come in, priorities change and physical capacity has a limit. I learned that the interface matters, but the queue and response time matter more.
[10] let's talk
Is your operation falling apart?
Tell me where it hurts: parallel spreadsheets, stock that never matches, processes that depend on one person. You get a diagnosis, not a blind proposal.