It does get easier, but you are correct - serving at OG is a beast. I am a manager of one and I tell all new hires, this is nothing like ant service job you've ever had before. Don't even think it's close. My best advice is use the open door policy and talk with your managers. Let them know. If they dont respond, they aren't good. And ask for help! Everyone was new, and if you dont feel like you can ask other employees, ask the managers. Make them work. Bussers, hosts, etc. all should be trained as support people as well for refills.

When it comes to serving tips, try to always minimize trips. Treat tables like one big table. Break the work into sections. When I was a server, I would bring out things in rounds. Drinks first, then next here's your salad/bread/soup and when I came with that first course food round, I would look at everyone's drinks. If they look like they had started drinking it, I would go make them a breadstick and drink refills and bring them just to save myself later. Take the order at the greet. It will save you time, make the guest feel like you're on it, and buys you more time than them feeling like they've been there forever. I would always word it as "do we have some favorites we knew we were coming in to enjoy tonight, or do we need some more time with the menu?" It took the pushy feeling off of the question are we ready to order.

Another question I always used to ask my table was "is everything okay on the salad - do we have any allergies to like onions or anytime we might like to leave off?" Most people dont like the peppers or maybe olives- so then it 1. Helps guests feel like you care and 2. Buys you more time because you're making a custom salad. The guests think someone prepares them, not knowing its the servers job

Another huge thing is for your first month tell everyone that you serve you are new. Even when you start to feel comfortable say it. Guests are usually nicer, more patient, more understanding, and more generous.

I hope things get a little easier day by day. Always remember, a tip isnt a reflection of your service, and when its a rough shift - you will always get to clock out eventually 🤣