Patrick Betteridge Email & Phone Number

New Orleans, Louisiana, United States

• Quickly promoted from server assistant to server within a month, based off of merit and exceptional performance. It normally takes years to achieve this. • Memorization and recall of the intricate history of the establishment. • Expanded knowledge on food science and techniques learning such as how to serve the Café Brûlot Diabolique table side.

Mackinac Island, Michigan, United States

• Sustained the reputation of a longstanding staple on a world renowned resort best known as an exclusive destination for weddings, vacations and other events that brought in clientele with specific criterion for service. • Established Mis En Place in preparation for a smooth and effective service where-in synchronization was required for a 5 course menu. • Adapt service per guest’s individual needs based on the occasion and personally see to my guests in such a way that assures… Show more • Sustained the reputation of a longstanding staple on a world renowned resort best known as an exclusive destination for weddings, vacations and other events that brought in clientele with specific criterion for service. • Established Mis En Place in preparation for a smooth and effective service where-in synchronization was required for a 5 course menu. • Adapt service per guest’s individual needs based on the occasion and personally see to my guests in such a way that assures them that their needs will be anticipated and exceeded. • Memorization and fluid delivery of advanced and innovative culinary techniques curated by a team of talented modern chefs in a way that makes them accessible as well as providing a detailed description of each of our five courses on our Prix Fixe menu that changed seasonally. Show less

Avalon, California, United States

• With thousands of guests arriving to the island daily, and in the throes of the COVID pandemic, it was at Harbor Sands that I was able to utilize my conflict resolution training both frequently and with continual success. By making the guests feel heard and cared for I was still able to maintain a service standard that could transport the guests to the normalcy of the year prior and also, a standard of service I could be proud of. • Continually, and successfully, adapted to the ever… Show more • With thousands of guests arriving to the island daily, and in the throes of the COVID pandemic, it was at Harbor Sands that I was able to utilize my conflict resolution training both frequently and with continual success. By making the guests feel heard and cared for I was still able to maintain a service standard that could transport the guests to the normalcy of the year prior and also, a standard of service I could be proud of. • Continually, and successfully, adapted to the ever changing rules set forth to protect the guests and staff. Masks. Temperature checks. Vaccination Cards. (And handling with care the difficult conversations that often followed). • Worked 12-hour shifts, 7 days a week with limited breaks, in 95o+ heat for several months. This was literally one of the most exhausting and stressful serving positions I’ve held, and I loved it. Maybe it was the beautiful view? Show less

Big Sky Meadow Village, Montana, United States

ne Dining Server • Worked closely under celebrity Chef Ming Tsai and gained invaluable knowledge in an exclusive and challenging resort environment. • Made use of prior knowledge in order to establish and maintain a set of procedures in an entirely new facility. • Praised by management for always maintaining professionalism among renowned patronage, and as such was routinely stationed in VIP areas where service was intimate and carefully curated to seamlessly fulfill… Show more ne Dining Server • Worked closely under celebrity Chef Ming Tsai and gained invaluable knowledge in an exclusive and challenging resort environment. • Made use of prior knowledge in order to establish and maintain a set of procedures in an entirely new facility. • Praised by management for always maintaining professionalism among renowned patronage, and as such was routinely stationed in VIP areas where service was intimate and carefully curated to seamlessly fulfill specific wishes and requests. Show less

New Orleans, Louisiana, United States

I worked at Peche, one of the most renowned restaurants in New Orleans.

Lauderdale-By-The-Sea, Florida, United States

• This is where I learned Fine Dining. I started as a busboy and worked my way up through all of the FOH positions to become Assistant General Manager • Head server on the floor, responsible for overseeing training procedures and controlling the flow of service.

Boulder, Colorado, United States

Worked on customer computers to problem solve, both in person and over the phone.