I started as a cashier at lunch time to ensure customer received the right order. I have learned that quality,fast service and knowing the customer expectations are the key for a successful restaurant business. My boss trusted his employees in every tasks assigned to us. I was working in a diverse culture co-workers which I learned to embrace in a creative approach. I picked up something useful for my personal growth as a professional. The hardest part of the job is being by myself at night. The most enjoyable part is talking to different people.
Free food at any time
Not feeling safe working at night time by myself alone.