Has anyone here bartended at Olive Garden? Just started my first bartending job and looking for tips on specifically bartending there/chain restaurants

Hi. I am very new to this. Did a bartending class in November and got my first serving job at OG in December. I’m now transitioning to bar (which is what they initially hired me for but they wanted me to serve first to make sure I could handle stress).

I know the beef about classes vs real world experience, and I’m definitely experiencing the discrepancy now. I learned some stuff in the classes, so they weren’t totally useless, but I wouldn’t recommend anyone pay $500+ just to play around with free pouring water and reading about liquor. Anyway, you all already know that.

So has anyone bartended at an OG before? Any tips and tricks specific to that or another chain you’d be willing to share? I’m totally overwhelmed because on most nights a week one bartender is responsible for the entire bar, three tables, and the service well. Add in the fact that OG does endless soup and salad and now never ending stuffed pasta has you running back to the kitchen constantly for food on top of making drinks. It’s just really overwhelming. Is it just me being green? Any advice?