Everyday restaurants have a pre-shift meeting where management gives the servers somewhat of a motivational speech of what to do, what needs to be worked on, etc. But servers are either not listening or tired of hearing the same old speech from the same old manager. Well, I am Sommelier who happens to be a full-time server who’s in a position where they hope to one day be; which is working in fine dining. I speak on why it is important to do your very best no matter where you are because it will help you get to where you want to be.