Everyone should work at a restaurant at some point in their formative years. There is no better place to instill a sense of urgency and work ethic.My first job was as a busboy and by the time I left that restaurant 7 years later I had been a server, bartender, assistant manager and finally Restaurant Manager. No small feat for a 20 year old kid.That experience put me on a path of upward trajectory. Anywhere I worked I would push to be at the top, and I always achieved that. I immersed myself in anything related to the job and pushed to become an expert in those things. My current role at Mastercraft Decorators & Dejabrew allows me to keep striving to do more. More for the employees & clients alike. Planning for growth we will achieve in the near future and beyond, and executing the plans needed to get there.