Have a good attitude, be honest, communicate well, and be respectful to everyone...

Not writing up my boss for being mistreated

The biggest mistake I made at Ganir is is over charge by customers and short of money.

i WAS APPLYING FOR WAITER OR FOOD RUNNER AND ALL HERE ARE TRUCK DRIVERS... THANKS

Waiter - Food Runner or Food server Work for more than 10 years in Different Restaurants and Cities...West Hollywood - Hollywood city and San Fernando Valley

I love cooking and waiteing on people I'm friendly and love to be around good people and I've to learn new things

The establishment, like most, isn't what it once was. It had such a magical quality during the private club years and throughout the 80's and 90's. Still, I'd advixe them to take advantage of the rare experience of being somewhere that will call-in all of your talents and sharpen your 'game'. It will come in handy anywhere else you might work, if unlike me, you don't hang around for 43 seasons. Besides talent, the investment is basically a wine opener, a bow tie and acting ability. If a waiter isn't an actor in a place like that, he/she woun't last two weeks.

Other than one spill mishap of a martini tipping over on a tray and showering a bald customer's head and eyeglasses, (in 1975) about all I ever did was foget to charge wine twice. Policy was to pay cost the first time and full price any time thereafter. I insisted both times to pay in full because of a personal belief that the more expensive an error is the better it prevents re-occurance. The expensive one was $72.00, but that was in the 1970's.

Waiter cleaner