Michelle Springston Email & Phone Number

I was the opener of the of the establishment and began my shift by counting register. Then I began clean-up as needed to work in clean enviroment. When this was complete the process of taking inventory began so I could best serve my customers and make list for owner of needed products. I would then start to stock everything as needed. At the end of my shift I began the above process for the next person coming to relieve me for the night.

I helped my fellow employees open the restaurant for the days work. I began by counting the money in my register to be sure it was accuret then began making sure the night shift had restocked the proper things to start. When we opened I than began taking orders and checking the product to make sure sure the order was complete and all the needed items were on the container before moving on to next customer. It was a fast paced enviroment which made me happy with the job. At the end of my shift I would restock as needed and do clean up for person replacing me for the day. Me and the supervisor would then count out my register for accuracy and fill out any needed paper work to confirm.