Featured Server Amanda Harwick
Amanda Harwick is a Senior at the College of Charleston, majoring in Business Administration with a concentration in Entrepreneurship. She is a Lowcountry native. When she is not studying, she is a Food and Beverage workaholic. When she is not working, you can find her at the beach, daydreaming about her future business ventures.
EAT THIS! What is the #1-selling item on the Sette menu and what is your personal favorite dish?
Amanda Harwick: Blackened Salmon Salad. My Personal Favorite? It’s a toss-up between Chicken Piccatto
and Eggplant Parmigiano.
ET! What do you think makes your restaurant excellent and unique and separates Sette from other restaurants in the area?
AH: That we cater to a small amount of people, so each dish gets more attention. All details from start to finish for a complete dining experience.
ET! Which cocktails and types of wine are most popular right now?
AH: Rocca della Mace, “Sasyr”, a Sangiovese-Syrah blend and Luna di Luna, a Chardonnay-Pinot Grigio blend are our top selling red and wine wines. Great picks for these hot summer nights. Martinis are also top sells.
ET! What is your biggest pet peeve in your work as a server?
AH: Aside from awful tippers (jokingly)? Servers who forget to look at their restaurant from the customer’s perspective. They need to sit down at a table and see what their guests see.
ET! Do you find that — due to your line of work — you are extremely evaluative of service when you go out to eat in your personal life?
AH: Yes, to a fault! I find myself working (stacking dishes and cleaning the table) when I dine out.
ET! Some people say that everyone should work as a server for a little while in their life because it is a valuable experience … do you agree?
AH: Yes, it makes you appreciate the work that goes goes into any dining experience.
ET! Do you think most servers would rather work at a restaurant where they make decent tips and have great management or work at an establishment where they make outstanding tips but have to deal with management they do no not care for or respect?
AH: Definitely better management! I’ve been at Sette for seven years for great management and I have
known people in the industry who’ve left great paying jobs due to bad management.
ET! Do you aspire to own your own restaurant or manage a restaurant someday?
AH: YES! (enthusiastically and with an ear to ear grin).
ET! If you did have your own restaurant, what would the concept be and what would the menu look like?
AH: A swimming pool bar. No utensils, finger foods-tapas style with great entertainment and special events.