On a busy day, we get into work 15 minutes early and start serving our tables if we already have tables in our section that just got sat. We do all of the steps of service and ensure that our guests are satisfied. At the end of our shift we do all of our sides and finish by doing our cash-out. On a quiet day, we get into work 15 minutes early and do roll-ups until tables come in.
When I got moved up as a server it was difficult to manage my time correctly to ensure that no one waits too long, but that comes with experience and now I developed a routine that works well for me, and my guest are always satisfied with my service!
Management was really respectful and they were always there to help with any issues that us servers could not solve.