I started in the service industry at 16 at Chili’s, and matured learning the importance of a strong work ethic and effective customer service. I found that working in a restaurant required a combination of many talents and skills and that becoming an exceptional employee would not simply happen by accident. I applied myself and sought to become the absolute best in all my roles, and this led to a management opportunity as soon as I was of age. Eventually I moved into fine dining and after applying these same principles, I worked my way from a server to the top of the totem pole and another management opportunity. Throughout my restaurant experiences I learned the level of service that guests and customers require, and continually improved at my craft until my own standards surpassed those of my managers or guests.Today, I have carried those skills and lessons with me into the business world. Logistics is surprisingly similar to the service industry in that they are both very fast-paced, hiccups may arise at any moment, and ultimately you are dealing with people. I believe that the number one priority is providing your customers with exceptional service and that in doing so you will create and foster an environment conducive for growth.