That is the week they had me at a different location inside the Caribbean beach resort. I was sent to Banana Cabana which was a table service restaurant. I was more nervous about it being table service as your catering to each individual table. I had to pay more attention to detail and plating as every plate needed to look great.  The recipes were easier to remember, the hardest part was the tickets all coming in at the same time. You had to organize yourself in a way you would know where to look at everything at the same time. I was there for an entire week one thing I did like was they closed earlier than other locations. I learned at the end of my shift that they had a meeting where the overall service from that night as well as how we could improve from today was discussed.