Luna Ramos

As a server at American Girl Cafe, it is a huge responsibility to ensure that the families and children have a memorable, positive, and magical experience, which has raised my skill level in customer service greatly.

The restaurant moves at a very past pace and it is crucial to maintain good energy and an ability to multitask. Servers there are not only servers, but we are also responsible for the entirety of birthday activities/games with the guests, food running, bartending, bussing, resetting, making desserts and coffee drinks, etc, all in the span of the strict 60 minute service with multiple tables at a time, all while connecting and engaging with each and every guest.

Collaborated with a skilled band to provide an elegant and exciting atmosphere for dining guests matching the elegance of the fine dining restaurant. It was incredibly rewarding and such a dream come true.

Lunetta is a high functioning, elegant, fine dining restaurant that requires employees able to handle fast paced rushes, multitasking, excellent customer service, and elite organization skills.

The flow of a restaurant depends on the host's ability to rotate the tables fairly, so that each server gets an even split of the tables, while also ensuring that they have enough time in between getting sat to comfortably provide the best service and properly attend to each customer. The host's skill levels determine the flow of the restaurant.

One of my favorite parts of my position at Lunetta was the mild personal assistant side work, such as, taking work messages for my boss and making color coordinated notes of said messages. There were times the voicemail count went up to 300+, so this side work made things a lot easier for my boss, which I was more than happy to do. Not only was it helpful and productive, but in addition to that, it was a lovely way to improve and express my organizational skills.

My position at Lemonade dealt with many fast pace rushes, which sometimes meant having to jump from serving, to food prep, to cashier, while also making sure that our third party orders such as Uber Eats, Door Dash, and Postmates are finished and ready in time for pickup. We did a lot of catering during the morning shifts, which would entail making up to 200+ sandwiches and prepping them in their lunchboxes along with our Chef Bowls and Marketplace sides. Quite often, during night shifts, I’d either work alone behind the counter or with 1 other team member, which challenged me to learn how to put all my focus and responsibility into maintaining the flow of the restaurant, whilst keeping customers satisfied with their orders and experiences. I also made a lot of the tips!