When I worked in food service, the earliest I would go in was about 10:30 to open the restaurant for 11. Some days I’d put in a 12 hour day with both lunch and dinner, some days I would go in at 4 for the dinner shift and work 6-8 hours. My favorite was probably when I was a bartender at a chain restaurant. I worked the lunch shift Tuesday-Saturday and waitressed Saturday night, sometimes bartending Saturday night if one of the regular night bartenders needed the night off. I made an ok base rate as a bartender, got tip out from the servers and still made my own tips from people lunching at the bar. Most days I was in at 10 and out by 5, and on Saturdays, I made extra cash waitressing. I still got one weekend day off. It was great.