Now waiters get their station assignments. Restaurants organize service in many ways. None of Neil's restaurants are pooled houses. He wants customers to know they have a server of their very own. Your server is not yours alone, of course, but no waiter ever waits on more than four tables at a time.
Some servers have staff dinner.
Brent Stanton makes his rounds with a napkin, checking each table, giving this or that one another wipe. Good advice for any server. Chef Terence Feury goes over the menu. But there are always changes from yesterday, and servers are told how to describe dishes. As much as possible, Feury lets servers familiar with the dish describe it.