Cook, Winnipeg, MB - 19 December 2016
I would do a little bit of everything from washing dishes to portioning appetizers to making all of the moods offered on the menu. I learned to be good with my timing and the importance of presentation. Lots of the kitchen people were pretty quiet but all were nice. The hardest part of the job was working in a confined space. The most enjoyable part was receiving compliments on food and learning basic kitchen skills.