I worked at this location 13 years prior to being hired.

I worked as the main dinner server for Copper Creek restaurant at Marriott Denver West. I worked closely with the Sous Chef, Bartender, Food Runner, and Micros to provide brilliant hospitality to guests. Ninety percent of the dinner shifts only required one server; therefore, I was in charge of all the tables. If there was no food runner, I would handle that function as well. I was also in charge of bussing the tables. The supervisor, bartender(s) and I worked very well together. We were in charge of coordinating with the team in order to provide seamless and flawless service for all guests. We greeted guests as they came into the hotel; the newly remodeled dining room is open and contemporary, this provided an awesome atmosphere for both employees and guests. The openness of the front desk and dining room allowed us to connect with guests right away. If we saw anyone, even if they were waiting for various reasons, we would offer them some fresh water. The guests would often times decided to stay with us at the hotel instead of going out for dinner; even further, they would keep returning for all of their needs once that trust was built. When it comes to naturally up-selling: I am awesome. When it comes to changing gears quickly: I am awesome. We were able to provide the same brilliant service whether we had 1 person or 50! Juggling appetizers, soups and salads, entrees, and desserts plus drinks with perfect timing! Thus, we were able to establish lasting relationships with people. This naturally allowed the total revenue to be very fortunate. When things are right the money just takes care of itself. At that point the mastery over the work becomes fun and it is a beautiful thing.