UglyMonsterFace
Arize from Azulon
So I'm applying at a fine dining restaurant and I would like some pointers from anyone who has worked in a place like that. How is the training? How many tables did you have? Etc. I have only worked in unprofessional awful casual Asian restaurants that barely trained you (I was "trained" by a trainee at one of them). I want to be prepared for all the differences so let me know please? Even if you worked casual, as long as it was a professional atmosphere, I'd like to know.