I am currently a first year sheet metal apprentice through Detroit's Local 80 Sheet Metal Apprenticeship program and am a Sheet Metal fabricator at Mcshane Mechanical.

I did a wide variety of work ranging from property/land/building maintenance (floor scrubbing/sealing, detail cleaning, construction cleaning, moving, power washing, landscaping, and more). Clients ranged from Ascension St. John Detroit, Cambria Hotel/Detroit Taco Company, Village of East Harbour, and many many more.

During my 2 years working for Ichiban, I started as an entry-level dishwasher and worked my way up to BOH Habachi cook, taking care of both carry-out and dine-in orders as well as doing prep for the FOH Habachi cooks.

I came here to work full time after working at Five Guys for about a year and I here I worked similar shifts as Five Guys only with the addition of a Drive-Thru. I worked both BOH and FOH, sometimes back-to-back if we happened to be particularly short-staffed. I was a main closer but would work open-to-close shifts somewhat often and would also open a couple times a week. I would unfortunately have to leave this job due to financial reasons causing me to have to move back to Michigan but this job taught me a lot about multi-tasking and taking responsibility for things by prioritizing accordingly and doing everything possible to help make the shift run smoothly.

I was employed here full time after working my way up to being scheduled 40 hours regularly, and I worked both BOH and FOH sometimes simultaneously if we were shorter staffed. I was a main closer and closed almost every night with the exception of maybe 2-3 opening shifts per week, and would do a lot of open to close shifts which I enjoyed as they really helped rack up hours. I wound up leaving after getting the opportunity to make higher pay at Captain D's, which I would work in contingency with mid-to-close shifts for two weeks before going full time at Captain D's.

This was my first truly full-time job as well as one of the first jobs that taught me how to multi-task and self-motivate in high-volume/high-stress scenarios. I only worked BOH and could run the line by myself during rushes, and I knew how to do prep and keep the line and BOH clean, stocked, and well-maintained for each meal time. I also opened a lot and although I didn't close often, I always made sure the crew checklist for what cleaning and preparation needed done for each shift change was taken care of.

I worked here as both an in-house crew member and a delivery driver with varying hours per week, and this job gave me a good platform for learning how do things quickly and efficiently whilst on a very deliberate time crunch. I mostly worked open and mid shifts but would close maybe once or twice a week.

This was my first job and although I didn't last very long, it taught me the basics of food handling and customer service. I worked almost exclusively mid-shifts, and I was mostly doing simple maintenance such as keeping fresh coffee brewed, cleaning lobby, cleaning bathrooms and behind the counter.