I started my own blog, Stay Alive and Cooking, where I share recipes and restaurant reviews. Next to this I also share personal stories and experiences. I am active on a wide range of social media to reach a bigger network.

Mainly working as hostess of my own part of the restaurant: welcoming the guests, taking their orders and creating a hospitable experience. I also worked as food or drink server, and occasionally worked behind the bar. Teamwork was very important here, we supported each other in every way.

F&B intern, mainly working at the Glass Breakfast restaurant in the Hilton Hotel in Sydney. We were trained to provide guests with the best possible service and would go out of our way to create positive experiences. I learned a lot and worked both as waitress and as runner. We worked with a small team, which created a strong yet friendly working environment.I also worked at the Executive Lounge and in Roomservice.I completed my placement with a grade of 9.4 out of 10.

Waitress at Centerparcs 't Meerdal, mainly working as a seller with my own area. I was given a lot of responsibilities after completing my internship succesfully: I had proven myself to be a valuable employee. As a seller I welcomed guests, took their orders and more importantly I was in charge of their satisfaction with the restaurant. We were given a lot of freedom for small talk with the guests when possible, and I learned many ways to entertain kids as well.

Internship of 4 weeks in the restaurants of Centerparcs 't Meerdal, where I learned about all parts of the restaurant. This was my first real experience as a waitress and I learned nearly all there was to know because I was given a lot of responsibilities. I was mainly employed as seller, with an own area.I completed my internship with a 8.7 out of 10.

Allround employee in a selfservice restaurant that focusses on selling home-made food and drinks. I mainly attended the cash register, but was also often employed at the juices and desserts station or dishwashing area. I learned a lot about hospitality and working as efficiently as possible.

I worked in a greenhouse during spring and summer.

I worked as food and beverage attendant in the restaurant of a hotel and holiday park. I started working in the dishwashing area, was quickly allowed to help in the kitchen itself and later on employed as breakfast waitress. This mainly included restocking the buffet and preparing the food, as well as clearing tables and helping guests.