What does a typical day look like for you, between waiting tables and setting up banquets?
I start with an early arrival, clock in, and go over the event schedule for the day. We usually kick things off with a quick team briefing—discussing floor plans, menus, guest count, and timing. Then it’s straight into setup mode: arranging tables, laying linens, folding napkins just right, and setting silverware and glassware with precision. There’s always that last-minute change from an event planner or manager, so flexibility is key. From there, I might transition to waiting tables—welcoming guests, taking orders, and making sure service runs smoothly. It’s a fast-paced, hands-on role—but seeing an event come together and guests enjoying themselves makes it all worth it.
What is the most important detail when setting up a perfect banquet?
That will be smart space planning and seamless flow. Table Placement & Spacing: Ensuring guests have enough room to pull out chairs comfortably, move around without bumping into others, and allowing clear pathways for servers, especially those carrying trays. Emergency exits must always remain unobstructed. Guest Flow: The layout should feel intuitive. Whether it’s buffet stations, bars, or stages, everything should be positioned to avoid bottlenecks and crowding, particularly at entrances and high-traffic zones. Service Efficiency: A smooth service is just as important as the setting. That means placing server stations strategically—with quick access to water, napkins, and other essentials—so staff can refill, serve, or clear promptly without disrupting the guest experience. In the end, flawless banquets are built on precision, foresight, and flow.
What’s your secret move for carrying multiple plates like a pro?
It’s all in the practice—and a bit of technique. Carrying three plates at once might look like magic, but it’s really about balance, grip, and confidence. Here's my go-to method: Plate 1 – The Base Plate, held securely in your left hand, palm facing up like a tray. Your fingers act as the support, keeping the plate steady. Plate 2 – The Arm Plate rests gently on your left forearm, just above the base plate. Slide the edge toward your body for added balance and control. Plate 3 – The Top Plate, pick this one up with your right hand and place it on top of Plate 1. Angle it slightly if needed to prevent sliding, especially if there are sauces involved. Once you’ve mastered the rhythm and weight distribution, it becomes second nature. It’s like choreography, only the dance is with plates and precision!
If setting a table was an art form (and it is!), what would your style be called?
Functional Elegance. Why? Because for me, it's not just about making the table look beautiful—it’s about ensuring every piece placed has purpose and flow. From the polished cutlery that catches the light just right, to the precise napkin folds and glassware aligned like a quiet rhythm, every element must balance form with function. Guests should feel the warmth and sophistication without having to think about where to place their bread or water glass. The elegance draws them in, but the thoughtfulness in the layout makes them stay comfortable and feel well cared for. That’s the true art—graceful, intentional, and effortless.
What is the funniest guest request you’ve ever received?
This one still cracks me up! I was in the restaurant one morning during our buffet breakfast service. We had the full spread laid out—continental and local dishes, pastries, fruits, you name it. A guest strolled in, took a good look at everything, then walked up to me and asked—completely seriously—if he could get corn and coconut. 😅 Now, don’t get me wrong, everyone has their cravings, but it caught me off guard. Out of all the options available, that was his pick! It just goes to show you can never predict what someone might want—even at a buffet designed to cater to almost every taste. His request was so specific and unexpected, I almost asked if he brought his own farm produce! 🤭🌽🥥Moments like that definitely keep the job interesting.
Plated service or buffet setup?
Plated service — hands down! There's a certain elegance and precision that comes with it. From the intentional presentation of each dish to the seamless flow of service, it allows for better portion control, consistency in quality, and a more personalized dining experience. Plus, it gives you the chance to really wow the guest from the first glance to the last bite.
Napkin folding or glass polishing?
Napkin folding—every time! There’s an art to turning a simple square of fabric into something elegant and eye-catching. It’s where creativity meets presentation, and it adds that extra layer of detail that elevates the entire table setup. Plus, it’s one of those small touches guests always notice and appreciate.
Uniforms or aprons?
Uniforms. They bring a sense of identity, professionalism, and unity to the team. There’s something about stepping into your uniform that shifts your mindset into work mode—it’s not just clothing, it’s representation. Uniforms set the tone, show guests they’re in capable hands, and speak volumes without saying a word.
What’s a song that instantly gets you in work mode?
“Mockingbird” by Eminem. It’s more than just a beat—it’s a mindset. The raw emotion, the storytelling, the steady rhythm—it gets my focus sharp and my energy locked in. That song reminds me to push through, stay driven, and show up with purpose, no matter how tough the day ahead looks.
What’s your go-to meal when you’re off duty?
Pizza, hands down. It’s the ultimate comfort food—warm, cheesy, and endlessly customizable. Whether I’m crashing on the couch after a long shift or hanging out with friends, a good slice (or three) always hits the spot. It’s simple, satisfying, and never disappoints—just like a perfect off-duty moment should be. 🍕✨
