A typical day at work included opening the restaurant. My duties were to clean out the fryers and grill, prepping all condiments and supplies, counting the cash tills and assigning my co-workers with a position for the day. During the day I would switch between cashier, garnish and grill, depending on how busy it was at each station. I would also close the restaurant. My duties including cleaning all machines and tools, packing and storing all condiments and supplies, counting the cash tills, making the bank deposit and locking up the restaurant. Although, I would usually open and close the restaurant for most of my shifts. This job taught me how to be fast on my feet and gave me extensive leadership skills. The hardest part of the job was the conditions I had to work in. When the restaurant got very busy the environment got very hot and humid which made it difficult to work in. The most enjoyable part of this job was the amazing and outgoing guests I would meet everyday.
The challenging and fast-pace environment.