Over the past two years, I have been employed part-time as a food runner at the Point Grey Golf and Country Club. This experience has provided me with valuable insight into a professional work environment. It has taught me the importance of professionalism and reliability, showing up on time, and being willing to do my job to the best of my abilities. As a food runner, my role extended beyond delivering food to tables. My position acted as the bridge between the front-of-house staff and the kitchen staff. Having the dialogue run through one voice established a sense of consistency to minimizes confusion for both sides. This also meant that I had to be able to communicate clearly and effectively to minimize mistakes and mix-ups and make sure that everyone was on the same page. From food allergies to steak temperatures, communicating even the smallest details mattered for not only the satisfaction of the member but also their safety and well being. Working in a busy restaurant has also taught me the importance of efficiency. Juggling multiple tasks in a fast-paced environment has given me the skill to multitask and the ability to thrive under pressure.