*Cash handling*Customer Service*Knowledge of local beers and breweries*Knowledge and making/pouring drinks including beers, wines, and cocktails*Knowledge of POS system*Quick problem solving and crowd control

* Setup and breakdown of event * Communication between event coordinators, other event staff, and vendors to ensure efficiency* Communication with patrons to answer any questions or concerns they may have* Managed security gates, checked patrons with valid identification* Crowd control

In the fall of my senior year I enrolled in a service learning class called CDAE 250: Applied Research Methods. Throughout the semester the entire class gained research through interviews, surveys, and observation in to assess sustainability involvement throughout the UVM community. A detailed research paper including an extensive literature review, methods, findings and results was submitted at the end of the semester written by myself and three others. This research paper was submitted to the University of Vermont's Sustainability Office for future use to promote sustainability efforts on campus.

During the fall semester of my Junior year I participated in a service learning class called CDAE 166: Intro to Community Entrepreneurship. Throughout the semester myself and seven others created and sold our product "Pretti-Dillas" outside of the UVM library. The creative play on "Pretti-Patties" were multicolored cheese quesadillas that were sold to students who needed an on the go snack on their way to classes. Our team marketed through various social media outlets to promote our cheap product towards the typical college student. All of our earnings were donated to STEPS to end Domestic Violence, a nonprofit dedicated to helping those affected by domestic violence.

*Knowledge of FileMaker Pro Advanced*Researched and reached out to possible venues and festivals for artists*Data entry*Took inventory and mailed out label and artist merchandise*Updated webpages for label and artists

Throughout the course of two summers I volunteered at the VYCC barn located in Richmond, VT. During this volunteer experience I was able to plant and harvest vegetables that went to multiple coops and to families in need through the Vermont Food Bank.

*Customer Service*Knowledge of local beers and breweries*Knowledge and making/pouring of drinks including beers and cocktails*Knowledge of POS system*Cash handling