Mostly helpful because failure is not an option.
Quick enough, started out as a host but it worked out.
It's a restaurant so we put our best face forward and quietly groan in the back of house.
Being able to do my job and not feel like I'm struggling to make the dining experience a failure.
Understaffed, even before COVID shut down, meant that more cleaning and sidework is required for no extra payment. Longer hours and no support staff.
Value your employees time, make it fair wage and benefits so I can comfortably do the job, not depend on the customers to pay me fairly.