Abigail Zaslav

- Intensive Front of House apprenticeship program at 2 Michelin Star farm-to-table restaurant and associated agricultural center.

- Perfected skills in each category starting from polishing glassware to becoming a food runner, to back waiting and then to front waiting.

- Ensured efficient service by running food from the chefs to the guests in the dining room in sync with my fellow co-workers and making the food call at the table.

- Swiftly and confidently back waited the dining room floor, ensuring water glasses were always full, tables were crumbed and linens were flipped effortlessly while the guests were on their "movement" throughout the restaurant.

- Maintained detailed knowledge of the 30 course menu that had changes daily.

- Had weekly wine sessions with top sommeliers studying the intricacies of wine analysis and culture.

- Conducted research projects working towards developing a regional and ecological future for food.

- Partook in weekly educational programs on campus learning about our greenhouse, animals and crop rotations.

- Prepared the campus space for event buyouts including 300 person weddings and private business dinners.

- Delivered high level customer and table service to guests ensuring a memorable and enjoyable time.

- Enhancing guest satisfaction by personalizing their experience

- Engaged with guests regarding wine and spirits menu knowledge.

- Communicated with customers and processed payments in full-service establishment.

- Answered calls and emails, providing frontline customer assistance with products and catering events.

- Trained new employees and supervised during their training period.

- Prepared coffees, sandwiches, protein bowls and salads using quality ingredients and tailored to customer requests.