Each week my role was to order beer, liquor, wine, and other ingredients to craft cocktails for guests. I created the bartender schedule for a two week period and worked with the other bartenders to be flexible around their availabilities. Every Thursday, I would organize the bar, create new simple syrups for specialty cocktails that we would serve on the weekend, and update new drink specials. By creating an efficient bar staff and meeting with my fellow bartenders on a weekly basis, we created an atmosphere that made sure our customers kept wanting to return through our doors. As a neighborhood bar, I wanted to create a space that not only people felt comfortable drinking and eating at, but a place that felt as if it was their second home.

Friendliness and cleanliness were the standard. Each day started off by greeting new customers who traveled from all around Indiana and the midwest to try the new beers on tap. I kept up on my knowledge of craft beers that we had on tap, created new craft cocktails for the location, and found new ways to engage with each customer to ensure that they had an experience that would bring them back.

When I took over as the General Manager, it was supposed to be for a month or two until a full time employee was found. I was running the bar and did not know how to run the entire restaurant. After a couple of weeks, I fell in love with the chaos. Everyday presented a new challenge. I was no longer just ordering supplies for the bar but for the entire restaurant. I kept a food catalog and ordered fresh meat, produce, and spices twice a week. I set up meetings throughout the week in order to maintain a high standard of cleanliness, a better ordering system for food, or to better promote the business. On Sunday's I had to step in and cook as the head chef which was a new experience. I learned the supply chain of the restaurant business, the kitchen aspect, and was able to improve on my skills as a bartender in the process. Each week I was responsible for making the kitchen schedule, scheduling hosts and food runners, and making sure the servers and bartenders were knowledgeable about the tasks ahead. I built an indoor stage to keep live music throughout the winter, scheduled local artists to play throughout the weekend, and hosted sponsored events to keep customers engaged. Each day was a new challenge, and it was an experience that I am glad I took on.

I researched patients’ length of stay after a revision total hip or knee arthroplasty and compared complications between patients that had the same measurements. After the initial data collection was completed, I then recorded and collected data from their after care treatment and performed statistical analysis on the results. After months of data collection, research, and statistical analysis, I authored a final study that was accepted for publication in The Journal of Arthroplasty.