The crew at Texas Roadhouse in Waco, TX - all 120 of them - used to have to deal with all kinds of phone calls and scraps of paper and drive-bys to deal with staff scheduling issues. In fact it was such a pain for Kassy Wagner, the service manager, that she pays for Schedulefly personally. That's right...watch here and she'll tell you why:
And by the way, how many softwares do you know of that people use the word "love" to describe? How many softwares do you love? Our awesome users love Schedulefly.
We didn't ask Kassy or her crew to say any of this. We just mailed them a Flip cam and asked them to send back some clips of what they think about Schedulefly. And you know why they were happy to do it and why their videos are so clearly genuine? It's simple. We're making their lives easier, and in the hectic world of working in a restaurant, you can win friends quickly when you do anything to make their lives a little bit easier.
Thanks to Kassy and the cool, fun crew at Texas Roadhouse. We love you too!
Last week Wes sent me an email with no subject, and no text. It simply contained the pic to the right. But I smiled wryly when I received it, knowing exactly what it was about. We had just passed a cool milestone for our business, and he was having a late afternoon celebratory drink. That's his favorite drink there...a Knob Creek.
I love this aspect of our business. We don’t go overboard to celebrate, wasting a bunch of money. Rather we just do stuff like sending each other pics of our small batch whiskey drinks, and move on. Sure, we're stoked about the milestone, but only enough to take a few sips, lend each other a congratulatory nod, and then re-focus on the next milestone. Remember Barry Sanders, who was one of the greatest running backs in NFL history? When he scored a touchdown, he didn't dance, jig, jive, or make a big scene. He smiled, handed the ball to the ref, and jogged to the sideline. He was glad to have scored, but he wasn't done yet and he was already thinking about how he would do it again. I always liked that approach. Humble, confident, and easily re-focused on what's next.
We've noticed an interesting trend recently. Our customers tend to attract Presidents!
President Obama ate at Corner Kitchen while visiting Asheville, NC last Spring. And he loves the Chicago-style pizza from Pi Pizzeria in St. Louis. Meanwhile, former President Clinton and Secretary of State Clinton have twice visited Red Hat on the River in Irvington-On-Hudson, NY.
Any of you other Schedulefly customers had a past or current President dine with you?
Want your customers to return, again, and again, and again? Want them to proactively tell people how awesome you are? Then be like Zappos. Any way you can.
Yesterday was a Sunday, and yesterday at 10:30am I clicked to purchase a pair of the shoes from Zappos. Again...on a Sunday. The box pictured below arrived in my office at 2pm today. It's Monday. The next day. Just over 24 hours later after I ordered them, which, one more time....was on a SUNDAY! And because I have purchased a few things from them before, I got free overnight shipping. Yes, that's right, FREE overnight shipping. And if they don't fit or I don't like them or, heck, just because...I can return them with free return shipping. And I have 365 days to do it.
Now why in the world wouldn't I buy stuff from them? And why wouldn't I write a blog post about them? In some ways it’s a sad state that what they do is such a big deal. But it is. Barely anybody else "gets it." It's incredibly rare that a retail store or a restaurant or a software business or a bank - or any business in any industry - gets the simple concept that if you "Deliver WOW Through Service," your customers will just keep on coming back. Again, and again, and again. And maybe they'll even blog about you.
I listened to a really interesting presentation this weekend on living your life with "margins". It seems most people don't have margin in their life - or extra space or time or money that is not used. They push themselves to the edge - financially and emotionally and spiritually etc. Some even squeeze the healthy margins out of their kid's lives by encouraging them to do 10 different activities - one after another - every day - all week long. Why not allow them to focus and get really good at just one or two? The intentions of exposing them to a bunch of things are good - but the consequences can be bad on the kids and the parents. He said, and you can't help but agree, most people don't have extra space between their current performance and their limits - like the white space margins on a 8.5 X 11 sheet of paper. Have you ever seen a sheet of paper with words all the way out to the edges? That would be weird and difficult to read for sure.
The presenter told us to think about this: you are probably making the most money you've ever made in your life and you are the most stressed you've ever been about money? Why? No margins likely - there is no extra money hanging around...so we need more money vs backing off a tad and simply creating more margin.
Back to it. This post is about margins in our business - and not in the normal sense of the word. While I listened to the presentation about margins in life - I started thinking about our business and a wave of calm came over me. A calmness that can only exist with margin. We have margin in our business and it is because we intentionally create it by having a focus. Our unique focus creates space that we can use to further focus and get better at what we do and make our product even more valuable for a very specific kind of customer. Often, and I mean almost every week, someone suggests another industry for us to sell our product. It is usually a friend or a family member or maybe a customer who sees the value and sees the opportunity. Whoever it is - they look at me like I am crazy when I say we choose to focus. We choose to keep blinders on and ignore retail and health care and countless small niche markets that need software similar to Schedulefly. While they do understand that having a focus does make our product better for everyone - they don't understand why we don't spin off a version for these others industries. It seems so easy to them. I've stopped trying to explain because it is such an unconventional mindset and such the opposite of what the average business minded person thinks. But before I stopped trying to explain - I used to say - Ok, then which one would we really focus on? So we hire more people to focus and market the different products. So then we get in the business of having to grow faster and generate more revenue because we now have more expenses - more people, more offices, more overhead. So our products start to suffer and get more mediocre because our focus has shifted to making more money and meanwhile the fun has been sucked out of the business and the margins (financial AND otherwise) are disappearing. No time for family, no time for activities we love to do and no time to think about growing our business the way we originally planned. We travel all the time, we work day and night and we are stressed because we need more money, more people and more products. Gross!
Our focus on restaurants creates margins - in more ways than one. It allows us to do what we do with less people and less products and less overhead - so our financial margins are strong. It allows us more time to think and to blog and heck - even to write a dang book about our customers! I don't know too many companies that are growing like a weed and one of the 3 owners is focused on writing a book. And lastly, margins allow the 3 of us to actually enjoy what we do and to focus on scaling our business in a sustainable way.
Just yesterday a buddy asked me about spinning off our product and serving another industry and I did the old thing you use do to your friends as a kid....stick your fingers in your ears and say "la - la - la - la - I can't hear you". I then said "Come on man - don't mess with my margins".
Since last Sunday (7 days ago) at Schedulefly, the following events happened - most of which likely stopped a few phone calls and interruptions from happening:
1. 109,550 people logged into Schedulefly (11,736 were on our mobile site). Many of these logins were staff helping themselves to information that, in the past, would been phone calls that interrupted someone doing something more important. People are logging in to check schedules, read messages from managers, request time off, trades shifts and more.
2. 2,978 schedules were posted online. These are weekly team schedules like Wait Staff, Bartender, Host, etc. Most schedules have at least 15-20 or more staff on them...so probably 40,000+ individual schedules were sent to staff via email and text. Again - lots of phone calls and trips to the restaurant that used to happen - didn't.
3. 4,605 schedule change requests were approved online. Many of these requests were made and approved using a mobile device. Think about that for a sec. Each schedule change involves at least 3 people - the person giving up the shift, the person who wants it and the manager who is approving or declining the change. Prior to Schedulefly, one single change would have likely meant multiple phone calls to and from the restaurant...and maybe even a physical trip to the restaurant by one or more involved.
These two magazines arrived in my mail box on the same day. It took me no time to realize it's time to cancel one subscription. Care to guess which one?
I am so thankful that a career that started out in banking, with visions of being CEO of a large bank and admiration for folks like the guy on your left, veered off into the world of start up businesses and dream companies. Which means that this morning, I don't have to hustle in to some office tower for a series of meetings, conference calls, and other high pressure activities in an attempt to keep my job and try to please some person who sits on the top floor and has unrealistic expectations.
Rather, I will spend some time with my three year old son, who is not going to preschool because he's sick today. We'll watch the Superheroes DVD you see there in this pic, and I'll call Fortune to ask them to stop sending me magazines I can't relate to any longer. Meanwhile, I'll devour Inc. while my son devours his breakfast, and most likely I'll start my work day with an idea or two that I got from Inc. that could help our business in some way.
Thankful Every Day for Being a Part of a Small Business,
It's so much fun to check out our indie restaurant customer's web sites. They are often so full of life and unique and fun and, well, they make us wish we could go visit every single one of them! So here's a link to new customer Moonlight Pizza's site.
Check out this quote on their home page: "We have the best pizza you will ever taste, and mind bending margaritas." Try to find a large chain that would make the same kind of claim. You can't. Some person in "legal" would stop them even if they tried. In fact, all you'll find on most large pizza chain's sites is big messages about price cuts and cheap pizza.
Another fun (and unique) link on their site is the "Staff" link - click it and you'll see cool pics of some of their staff members. I mean really - how cool and unconventional is that? (See photo/description below of one of their team members) Most businesses put tired photos and boring bios of their big shot executive team on their site - not fun photos with fun descriptions of the staff that actually make the pizza and actually speak to customers. Clearly the owners love their staff and believe giving them tools like Schedulefly is important. It is important because it makes the lives of their staff easier - so they are happier - and they smile more. Customers like smiling staff and yes - really tasty pizza.
We don’t know owner Kim Bouldin's story, and how they got started. But it's clear from scanning their web site that it's an interesting story about somebody who has genuine passion for her business and is not afraid to be herself. We're going to find out and let you know.
Having Fun Serving Fun Customers,
The Schedulefly Crew
Coffee shops often have relatively young, web-savvy staff members and managers. They Blog, they Twitter, they Facebook, etc. And their customers do too - it's all part of the experience of getting stuff done while you hang out in a coffee shop and not in an office. Been in any coffee shop lately that did not have 4 people on Macs, 3 on iPads, and always a few cool people wannabes (like me) on Dell laptops? Point is - these businesses are technology hubs - makes sense their staff would rather check their schedule online vs on an Excel sheet or worse - hanging on the wall! It seems coffee shops also find value in simple tools - just like their products. They typically don't need fancy software with complicated rules that require end-user training - just easy tools with a friendly, familiar interface.
Just like the folks at Elevate Coffee in Phoenix, AZ and Casablanca Coffee in Nashville, TN. As of a few weeks ago, life got a little easier for their staff and managers who, no doubt, have loads of other things going in their life besides work. Last thing they have time for is making phone calls related to their schedule or driving by the shop to see when they work. Just like many of their customers who swing by each morning to say hello and grab some caffeine - they hop online each morning, read messages from colleagues, trade shifts, request time off etc. It just make so much more sense for the staff. It fits their life.
Ok, this is random for this post but all this talk about technology and social sites where people communicate made me think of The Office episode where Ryan describes his new site called Woof. Did you see it? Hilarious. Check it out.
So far I've spoken to ten of the twenty restaurateurs I'm interviewing for our book. And honestly I'd like to stop now just to get these conversations in a book right away, because these interviews are overflowing with wisdom and knowledge and advice and amazing stories.
One cool trend is how unique each story is. Unlike a series of interviews with corporate executives, who would no doubt have almost all attended a well known college or university, and would have taken relatively similar career paths, these folks have come from all kinds of different backgrounds and have taken all kinds of different paths to get where they are today.
Scott Maitland was in the Army and then went to law school before starting Top of the Hill Restaurant & Brewery in Chapel Hill, NC. Chester Kroeger started Fudpucker's as a snack bar in the back of a bar in Destin, FL and had never intended to own a restaurant. Joe Johnston got an engineering degree at Stanford and then went on to start The Coffee Plantation, which he later sold before starting Joe's Real BBQ and several other very successful restaurants in Gilbert, AZ. Meanwhile, his partner, Tad Peelen spent seventeen years at American Airlines before getting involved with Joe's. Mic Heynecamp was on track to be a geologist and his wife Molley had an accounting degree, and they enjoyed doing home brewing and traveling. They wanted to figure out a way to live in a cool little mountain town. So they now own Eddyline Restaurant & Brewery in Buena Vista, CO as well as Socorro Springs Restaurant & Brewery in Socorro, NM and they bought a single engine cessna to enable them to travel between the two. Scott Liebfried started bussing tables as a teenager .... and never looked back. He and his partners Jeremiah Higgons, who attended film school and wanted to be a movie producer, and Cobi Jones, a former United States National Team soccer player, just opened Arch Rock Fish in Santa Barbara, CA. When Chip Bair bought BeauJo's in 1973, it a tiny pizza shop in Silver Springs, CO. He slept on the floor for a few months until he was able to barter a cabin to live in from the local dog catcher in exchange for $25 pf free pizza every month. Chris Sommers spent seven years at Salesforce.com in San Francisco before returning home to St. Louis to start Pi Pizzeria.
And while their stories are very different, and they each have unique philosophies on how to run successful restaurants, a few common threads are emerging. They all have a passion for their restaurants that is palpable. It oozes out as they tell their stories and talk about why their restaurants are successful. None of them are in it just to make money. There's much more to it for all of them. They each believe their purpose is to be doing what they are doing, and they view their restaurants as important institutions in their communities.
I've learned something highly valuable from each of these restaurant owners, and most of it has nothing to do with owning restaurants. These folks are dishing out important and meaningful business advice, not matter what business you are in. We're bursting at the seams with excitement about this book. I hope to wrap up the interviews by the end of October, and we'll keep this series updated as we progress.
I'm up this morning having some coffee and watching GMA. They did a cool story on Chipotle - a now nationwide Mexican restaurant with a huge cult-like following. Their customers follow them for the four items on their menu, Four. Burritos, tacos, burrito bowls and salad bowls. That's it. Ironically, their CEO opened his first Chipotle as a vehicle to fund a bigger, full-service, high-end restaurant. The simple concept was such a big success he opened another. Then another. Each was more successful than the last. Now 1000 are packed with burrito loving customers every day.
ABC News asked the CEO, Steve Ells, why just burritos? Why not dessert or anything else? I knew what was coming and I snapped quickly at my wife (who snarled at me for snapping) and said "Watch watch watch...listen...listen to this answer..."
Ells said....
"People have been asking me for years now why don't I expand the menu. I think it's simple. If you can focus on just a few things and do them better than anyone else, people are going to recognize that quality and they are going to come back again and again."
I smiled and my wife and I then talked about how cool it is to focus on something simple and do just that - really well. Ignore people who want you to do more. Do what you do and and do it well and while you may turn some potential customers away - your going to make the ones that like it really really happy. Your going to create loyalty. They are going to tell their friends and family about it - because they love it. Key word is love. People love Chipotle - for its simple menu and its focus.
Chipotle - what most consider a fast food chain - does not make its customers feel like they are a fast food chain....and I think this quote from the article is a main reason why. Ells said when hiring they look for "personality over experience". He goes on to say...
"To provide great service you need great people," said Ells. When he hired his team of 25,000 employees, he considered a strong work ethic and positive outlook over the need for work experience. "We hired for great personality, people who are infectiously enthusiastic about serving great Chipotle food and making people happy."
I love this story and ones like it. Businesses like Cliff Bar, Five Guys Burgers and Fries and the Flip Video Camera. They have a relentless focus. People likely ask them to do more all the time - add more features, add more products. They don't. They leave the complicated, less focused, more featured packed products to someone else. They let others deal with trying to make everyone happy.
Pi Pizzeria has been a great customer for a little over a year now, so we are happy to welcome their new Pi Pizza Truck to the family! They have this cool pizza truck that uses new technology from the founder of Twitter to process pizza orders on the streets of St. Louis. They use Twitter to let people know where they are going to be each day, and they use Square (and an iPad) to let hungry people on the street pay for pizza with their debit cards! And of course - they use Schedulefly to keep the pizza truck drivers informed on when they need to gas up the truck and hit the road. Check out this cool video about the truck.
Pi Pizzeria is a phenomenal restaurant that has been wildly successful since opening on 3/14/08 ("Pi Day"). We interviewed the owner, Chris Sommers, for our upcoming book, and he is one smart, creative, passionate business owner who is on the cutting edge while also serving up absolutely fantastic pizza. Spend some time on Pi's web site and check out the cool stuff they are doing.
One of the really cool by-products that is surfacing here at Schedulefly is the unique opportunity to shine a light on thousands of sharp entrepreneurs that have decided the restaurant industry is where they want to hang their shingle. Some knew a whole bunch about running a restaurant and some had no clue - but they all had passion and reasons for starting their own small business. Our focus on independent restaurants is not only allowing us learn exactly what they need and fine tune our product to serve them - but it also allows us to meet the entrepreneurs behind the business, speak to them and hear their stories. It is inspiring!
Seems like all we read about these days are the technology companies with a bunch of VC money and a bunch of high paid employees and tech veterans taking the world by storm with some new product that is a must have - but I am here to tell you that there are some amazing success stories and passionate business people in the restaurant industry too - and most had no money and no help when they got started. I learn about new ones every single day. They are everywhere and you've likely never heard of any of them! If someone could create a publication like Inc. magazine for the independent restaurant industry - that would be cool. Heck - I would think the WSJ could talk less about the Twitters and Facebooks and more about the chefs and business savvy restaurateurs doing cool things that, while risky and not easy, are likely more repeatable and more achievable for their readers. I guess many restaurant owners might disagree and say a truck load of money from an investor would have made things a lot easier.
So finally back to the main reason for this post - I was reading more about a cool new customer - Mas Mexicali in West Chester PA. Yet another great story about 2 amigos - John and Dave - with a unique and fun concept and the passion to do their own thing. They just opened back in May and we are stoked to be helping them stay on top of communicating with their 70+ staff! Check out their story.
Wes
P.S I just moseyed over to Inc. magazine's website and I'll be darned if there is not an article on the home page about starting an organic restaurant! That story led me to some articles and tips from restaurant industry people. That's cool.
Over 1000 restaurant job seekers have applied for the 150 or so jobs that have been posted so far at http://jobs.schedulefly.com. Each week - more customers are using our job posting tool - available to them inside Schedulefly. Job web pages are created by a restaurant manager or owner and then posted and shared wherever they like - often on Twitter, Facebook, Linkedin and their own blogs - sites where quality candidates are following them. Of course restaurants were already telling their social networks about new job openings, many just lacked a good way to manage the flood of applications that came in. Emails and phone calls mostly. Now its much more organized.
When someone applies online - we store their contact info, any comments they've entered and their resume inside Schedulefly. We also send the management team an email alert when an application is submitted with the details and resume attached. Job openings can also be toggled on/off - so a job that is filled can be taken down and then put back up if the position needs to be filled again. This is helpful since the history of job applications (old or new) are always available to review - and easier to deal with than looking back through old emails or paper applications in a folder on a desk.
Here are a few of the latest venues to post open jobs...
When I first wrote Schedulefly 5 years ago, I also created a simple API for it. An API allows other systems to easily pull in Schedulefly data - like employee schedules, employee information etc. At the time we did not have a customer that was interested in using the API - I created it just in case. I had come from a previous business where an API was important for many of our customers. Our customers were large banks. Banks are usually big and have big IT departments with software people whose job is to integrate systems in an effort to make the lives of their bankers easier. Our API allowed them to gather our data and present it in their systems however they liked...in a really easy way.
So anyway - the Schedulefly API allows this same kind of integration. I'll be honest though - most small businesses don't care about this - and would rather not complicate things by trying to integrate systems. Sure - integration is supposed to make life easier, but when it doesn't work as expected it can be a pain. Plus, even if they did want to integrate stuff - many don't have the time or the resources to implement it. So my point is - our API is kind of lonely and does not get used much. Independent restaurants love our software and don't usually care about integration.
There are a few exceptions and one is the trendy Drake Hotel in Toronto. They are a long time Schedulefly customer. They have a huge staff - around 200 employees. They have a super sharp guy on staff who helps them with web based software and internal systems. He and I hooked up awhile back regarding our API. He wanted to pull in Schedulefly schedules and other information so his staff would have it right there on their desktop. I sent him the URL to our API and within a few hours he was building some pretty cool stuff. He agreed to share a screen shot of their internal system with Schedulefly data displayed inside. It has sensitive data so most of it is blurred out but you can see staff schedule information in the first shot below - in the left sidebar. The second shot shows their employment section on their website. They use Schedulefly's job post feature to post open jobs and they integrated the open jobs into their own website and even integrated the application form in there as well. Pretty cool. Anytime someone visits their website and applies for a job - their info and their resume get stored nice and neat inside Schedulefly...and they also get an email alert with resume attached.
Yesterday we stuck a note in the Schedulefly app asking people for a minute of their time to tell us how we are making their lives easier. It's really helpful for us to share comments like these with owners and managers that are thinking about trying Schedulefly - so thanks a bunch y'all! We intended to leave the note up for a few days - but after just 3 hours we had over 200 really amazing responses from all different types of restaurant industry professionals. People from both the front and back of house too. I've added a few below. Here are a few more.
Deseret (D&D/ Cocktail server) at Bex Grill in Lancaster, CA "I love the fact that I can check my schedule from pretty much anywhere! I really like the text message alerts. Schedule fly makes it so easy to pick up or give up shifts! I also like being able to see who I'm working with before I go in! I LOVE SCHEDULEFLY.COM!!!!"
Billy (Server) at The Beehive in Boston, MA "It just allows us to rearrange our schedules that much easier. It's great because there's often a lot of shift switching amongst us here at the Beehive, and this really streamlines all that."
Lauren (Hostess) at Arch Rock Fish in Santa Barbara, CA "Yes because it alerts me via email about any schedule changes or messages from my manager. Also, it's easy to look up my schedule online as well as everyone else's schedule for the week, and also for requesting time off, which is nice."
Rob (Kitchen Manager) at Boston Pizza Morrison in Niagara Falls, ON "Schedulefly is by far the best possible tool a manager can have. It allows my employees easy access to schedules and time off requests and allows me to plan and organize carefully according to budgets. I recommend schedulefly to all my friends in the restaraunt industry. It most defintely makes my life and job alot easier!!!"
Rachel (Hostess) at Boston Pizza Uxbridge in Uxbridge, ON "Schedulefly makes my life easier, because i can pick up or give up a shift with a click of my mouse. I don't waste time calling people and asking around. Plain and simple i love Schedulefly and i think all business's should use this scheduling tool."
Nicole (Runner) at Bex Grill in Lancaster, CA "Schedulefly is very efficient so that there is no mistake on what days you are suppose to work. And its nice when you want to pick up an extra shift or need to give one up. You can also confirm total hours you have worked."
Cory (Owner) at Pumphouse in Wichita, KS "This program has given me an extra hour a day to work on other important issues! I love schedulefly!"
Alison (Assistant Manager) at Thaifoon in Salt Lake City, UT "I love having all staff phone numbers and emails in one central location that I can access at home, at the office, or on my cell phone. Always comes in handy!!"
Daniel (Bus Boy) at Jose O'Shea's in Lakewood, CO "I can check my schedule anywhere anytime where I have internet connection and it all can be done on my own time."
Laci (Cocktail/Server) at Arch Rock Fish in Santa Barbara, CA "I can check it whenever I like, and the schedule is always updated instantly as well as changes. And it is very convenient to just go online!"
Joe (General Manager) at Hooters of Cocowalk in Miami, FL "Schedulefly makes it easier to communicate with all of your employees at one time. It is a fun and exciting way to keep up on all current events going on in your business."
Elizabeth (Server) at Boathouse Restaurant in St. Louis, MO "I love schedulefly because it makes it so easy and quick to pick up, switch or give up shifts. Without it all online, things would be much more difficult and take longer to get management approval, see my schedule, and get messages from any employee."
Jessica (Server) at Blackhorse in Clarksville, TN "Schedulefly makes my life much easier by taking away the stress of exchanging shifts. As soon as a shift is up for grabs, a text is sent to employees(who use this feature)- making it much more likely to be picked up."
Lisa (Server) at Buku in Raleigh, NC "I love having my schedule emailed and texted to my phone. I always have it with me and it's much easier to make plans."
Lisann (Server) at Romano's Macaroni Grill in Honolulu, HI "First, SF is my homepage. For instant action when I need to pick up a shift.There are alot of fast fingers out there and it is so easy when I can just be two clicks away from making some extra cash!!!I like how SF has the info relayed to you as soon as it is available. When I need to give one up, it is so easy. Its easier because I do not need to "call" the mgrs to ask them. I let SF ask them. Oh and i can change my availability and request off way in advance!! My life is manageable now with SF.. Thank you!!"
Jennifer (Server) at Hooters in Anaheim, CA "I am able to plan events and run errands according to my schedulefly set-up and I am able to quickly access my schedule through my iPhone application, which is amazing and a life saver :)"
Last week Wes sent me an email with no subject, and no text. It simply contained the pic to the right. But I smiled wryly when I received it, knowing exactly what it was about. We had just passed a cool milestone for our business, and he was having a late afternoon celebratory drink. That's his favorite drink there...a Knob Creek. 
Deseret (D&D/ Cocktail server) at Bex Grill in Lancaster, CA
Billy (Server) at The Beehive in Boston, MA
Lauren (Hostess) at Arch Rock Fish in Santa Barbara, CA
Rob (Kitchen Manager) at Boston Pizza Morrison in Niagara Falls, ON
Rachel (Hostess) at Boston Pizza Uxbridge in Uxbridge, ON
Nicole (Runner) at Bex Grill in Lancaster, CA
Cory (Owner) at Pumphouse in Wichita, KS
Alison (Assistant Manager) at Thaifoon in Salt Lake City, UT
Daniel (Bus Boy) at Jose O'Shea's in Lakewood, CO
Laci (Cocktail/Server) at Arch Rock Fish in Santa Barbara, CA
Joe (General Manager) at Hooters of Cocowalk in Miami, FL
Elizabeth (Server) at Boathouse Restaurant in St. Louis, MO
Jessica (Server) at Blackhorse in Clarksville, TN
Lisa (Server) at Buku in Raleigh, NC
Lisann (Server) at Romano's Macaroni Grill in Honolulu, HI
Jennifer (Server) at Hooters in Anaheim, CA
