My biggest challenge at my last job, which would have been a serving position seasonally at a golf course with a restaurant, would be being able to manage your time and your space wisely. It became difficult for me. They didn't really have a system on how the flow should go when you took a table. So I kind of went back to my old serving days and made out my own system on how I should do things and when I should do things and how I should carry things when I'm able to take a rest and just took step-by-steps from my last serving jobs to make a more efficient way of me being able to take care of my guests.