Line Server – set up hot and cold serving stations, serve customers properly sized portions at sufficient rates, remove or refill hot and cold items, communicate with cooks, food runners, and supervisors when items get low or run out. Sanitation/Custodial – sweep, vacuum, and/or mop flooring, empty trash cans and deposit trash in appropriate receptacles, clean ground-level interior and exterior glass windows and doors, restock paper products and soap and refill all other dispensers.