I started here at the beginning of September, hired as a bartender/server, but reduced to busser, prep, and delivery due to COVID-19, and business being slow.

At this job, I was able to grow my auto body repair skills, from grinding and welding to fiber glass and painting, our shop did it all. I were apprentice under the owner, Don Nash, taking on various old vintage and insurance jobs. I would also pick up parts from hilo and deliver them to the shop. My employment was cut short due to Covid-19, I was let go.

I started off here working as a bartender and my responsibilities included:Mixing and serving drinks, cocktails, beers, and shots.Memorizing guest/regulars names, drinks, and food orders.Taking food orders on notepad, and food running.I worked on weeknights, weekends, concerts, deal days (like 45 cent wing night every Wednesday), and holidays. I worked Christmas, my birthday and the St. Patrick's Day parade where we served thousands of people on a 17 hour shift. I was able to manage numerous tables as well as the bar rail to near perfection, able to keep up in all kinds of fast paced bartending.A few weeks in and I was offered to work in the kitchen as assistant cook, later getting assigned as the only chef every Thursday for Burger Night, where we served 25 different burgers as well as a full open menu. I was able to manage all the food orders on the grill, fryers, and prep station (including salads and pizzas) during a steady, nearly overwhelming dinner rush and was in charge of opening and closing the kitchen on Thursdays.

This fine dining brewery taught me how to give proper customer service to up to 10 tables at once. Serving in that large high class brewery, helped remind me how important teamwork is for the restaurant industry. Through training I learned the differences in beers, how they're made, and what meals they paired with in order to best serve my guests. I was an occasional expeditor and prep cook, making flatbreads, desserts, and salads.

I was hired, by this golf course on the lake restaurant, as a bartender, by the restaurant manager that quit before I started. My first week I was bartending for less than 20 hours so I began to pick up serving shift. Two to three weeks later, on the day of a banquet, all of our kitchen staff, except one, quit. With our limited staff, I stepped up to cook the burgers for the open bar on hole 6. Later on, I took on the duties of assistant kitchen manager, incharge of food order, scheduling, employee questions, and inventory. By this time I was working 50 hour weeks between bartending on the weekends and running the kitchen throughout the week. I am now adapted to the busy hours in both the kitchen and behind the bar.

This job has brought me up from no experience, teaching me things like how to serve multiple tables at once, effectively and efficiently. I learned how to serve during parties, business and casual, midnight glow bowl, and tournaments. I was the closing server on Saturday and opener on Sunday. Here I learned all of the basics as a beginning server and worked my way up to trainer.

Throughout my years spent at Buffalo Wild Wings I have learned how to work fast and efficiently under stress as a cashier, expo, food runner, take-out specialist, and host. I was able to handle customer concerns and learned how to multitasking easily. I worked as a team with my coworkers for so many years that they became like family and I am good friends with many of them today.