I was a full service food and beverage intern in Fall 2006. It took me forever to find information on the role before I went- so I understand completely. I worked at Old Key West at Olivias. I started out as a seater- meaning, I would get a ticket with a family name and a table number and I took them to their table. After a week or so of that, I was trained as the assigner. In this role, I worked on the computer, greeted guests and got their information, and assigned their table. Basically, this meant that the servers blamed me if they felt they werent getting the good tables or that I had skipped them. Its really just working with personalities- and I loved it. I typically worked 3 pm to close (11 pm).
Since my location was the same kitchen as quick service- I cross-trained to work there. And I also worked Bell Services. And just to make things more complicated- the resort I worked in was associated with Saratoga Springs and Port Orleans. During a busy time, a bunch of the CPs at OKW went to work at those locations. In one week, I had to wear 6 different costumes. I constantly had the costuming ladies confused!!
Let me know if you have any other questions!
