12:45pm When I get to work I call into the food and beverage office to check in with my manager. We catch up on anything that's happened the night before or during the day. I check for any feedback forms and updated rosters-and on my way to the restaurant I pass by the boardwalk cafe and ask the staff about the amazing sweets in their cake window. I'm wondering which one will be a staff reward for my team this evening!
1:30pm I make my way to the Thai Pearl Restaurant, say hello to my staff and check on their day and how they are feeling in the heat. I remind everyone to drink as much water as they can. Then it's a quick check of my e-mails before returning to help my team with poolside service.
3:00pm My team and I set up the restaurant changing it from daytime poolside service to a more formal setting for dinner. It takes a couple of hours to set the restaurant.
6:00pm I hold a quick staff briefing to explain any special tables or requirements for the night. I let my team choose which section they want to work in so they don't become bored doing the same thing every night.
A few of the guests who have been around the pool all day arrive for their booking - and sit at the ever popular poolside tables for two. I take their drink orders and answer their questions about our menu. My guests often ask me about things to do around Broome - and I like to tell them about the things I have done myself and the feedback I've received from guests doing some of the things I haven't done yet. While I am checking a table, a guest asks if they can book again tomorrow night as they've had such a fantastic time. It's little things like this which make me smile at the end of every shift.
9:00pm After the last meal has been served, it's time for my dinner break. I must be the luckiest staff member at the resort because I get to enjoy Thai meals every night! Tonight's treat is the ever popular crispy pork belly. I appoint one of the staff to be in charge whilst I'm on my break.
11:00pm It's time to cash up while the rest of the team finishes off their checklists for the night. In the office, I find a manager from another restaurant and we swap stories for the night. I hand in my cashiering and my keys, sign off my staff and wait with them for the resort’s porter run to take us home. I wonder what dinner will be tomorrow? Massaman lamb would be nice!