CAS Student Central is a membership program for university students interested in pursuing an actuarial career.

5B Events, founded in 2002, is a boutique event planning and production company specializing in non-profit fundraising events, as well as private, corporate and political special events. Tasks include front-of-house management, such as guest check-in, traffic coordinator, communication with venue, fundraising efforts, and other assignments as needed.

Bruin Actuarial Society serves as the undergraduate student organization associated with the Actuarial Program at UCLA. Led by our board of officers, comprised of undergraduate students, we host events throughout the school year to develop our members academically, socially and professionally. We also maintain the Actuarial Program's connections with insurance and actuarial consulting firms and keep our members updated on internship and career opportunities.BAS hosts the Actuarial Program's largest events of each year, including our Annual Career Fair in the fall, Actuarial Case Competition in the winter, and Spring Banquet. Our Career Fair is one of the largest in the nation, with over twenty firms attending annually. In addition, we host firm representatives for information sessions, resume workshops and mock interviews, professionalism workshops, and technical workshops to teach programming skills.

I have worked at Fisherman's for 3 years, and was promoted from Food Runner to Server once I turned 18. As Food Runner, I had to have in-depth knowledge of the menu items, as well as information about the restaurant. Food runners assemble the trays with utensils and various condiments before delivering to the tables, make salads and desserts, and clear tables after customers. Once I was promoted to Server, I was tasked with greeting and taking the orders of 5-10 tables and entering the orders into a point-of-sale software. Servers garnish and promptly deliver drinks from the bar to tables and assist Food Runners with delivering the food. At the end of each shift, we reconcile the cash sales and tip distribution to bartenders and the kitchen.

At Moulin, I was in charge of delivering food and maintaining a clean cafe for customers. I was also required to be able to operate an espresso machine and prepare crepes with French equipment. I operated a point-of-sale software system and reconciled the cash drawer at the end of each shift. Providing exceptional customer service to every guest was highly valued and expected of all employees, so knowledge of all menu items was required.