As a bartender, it is my role to make sure the customer has a satisfactory experience at our winery by providing them good service and a nice personal connection.When is comes to attention to detail, as a bartender I make sure that everything I craft comes out in an appealing and eyecatching way. I formulate my cocktails to look post-worthy when it comes to designing them, it's one of the few ways I help promote and market our products and ensure future customer experiences.I work alongside my teammates to make an overall elevated experience for our customers, in both the drink and food aspect. Some customers travel from far way to try our wines and plates.

My main role in this position is to make sure that teams of 300+ employees recieve their proper compensation according to the amount of hours they work and wage set.I work with my team of managers who keep track of exployee information and send me detailed checklists of earnings and hours worked in order to provide accurate payments.I mainly use the apps Excel and EZcheck printing to perform my work. I have gained the knowledge of using shortcuts and equations to simplify my work load and keep everything organized.

My role as a Bar-back/Bartender at Baily's is based off of a large amount of charisma, great customer service, and teamwork. Whenever I'm there my job is to work well with customers as a bartender because bartending in itself is a form of entertainment and social working. This aspect is definitely important during late-night nightclub hours, handling conflicts is also a quality. I have to memorize drink recipes and favorite drinks of regulars, along with taking food orders and serving tables. Other duties I have besides attending customers is stocking the bar and making sure everything looks presentable both during and after my work shifts. Restocking beverage closets, taking inventory, and preparing fruit juices and slices are also side duties.

Havana Kitchen was an amazing place to work for because at one point it felt as if I was the one running the business. I started off working on the line preparing casual cuban food and sandwiches, where I learned more about running a kitchen. When I became a barista I had to memorize the coffee recipes on the espresso machine and execute them at a fast pace when times got busy. Toward the end I became a bartender for the restaurant and memorized the recipes for those drinks as well and learn bartender etiquette while at same time running the barista station when needed. When needed I would go to the store for ingredients and fill in spots in the kitchen.

Working at Hollister mainly consisted of helping customers find their desired products while at the same time offering other products they would like instead. I would also have to take customers on POS and answer to their questions and concerns. When it came to the stock shifts I had to receive shipments and store them according to their placement.