Master's WeekMen's Grill

For sure need atleast 2 servers, 1 bartender and 2 dra's for dinner shifts. Atleas starting Wednesday night. We had that for most of the week and it worked well with the nice weather. The perfect weather was a real game changer for us this year. It kept members and guests where they were supposed to be instead of pilled up inside due to rain or cold. We used Saturday to start setting the bar up on the floor. Sunday was fairly slow even with Easter. Monday/Tuesday-very slow breakfast. Only a handful of buffets sold each day. Lunch picked up a bit but never busy. Dinner was also slow with a few walkins welcomed. Wednesday- Breakfast still not very busy. Lunch begain to pick up a bit later in the afternoon closer to 2:30pm. Dinner time we had a few reservations for the mg. All went well first night things picked up. Bar was well used by for overflow from outside. Thursday- breakfast picked up a bit. Buffet makes it easy. Some drinks were served as well. Lunch was steady. Nothing unlike a normal day on a normal week. Dinner had resurvations and afew tables moved over from the Th. Bar was wide open. I walked through the line and did bottle and can service for the one waiting for beer or high noons. Friday/Saturday- pretty much a copy paste of Thursday. Busy evening. Some resurrections and extra tables. Continued to work the crowd for bottles or cans. Sunday-slow all day. The beautiful weather continued to keep people on our golf course or at the National. Had a small flow of lunch orders. Room had several people just sipping drinks and watching the final match.