Aidan Chudley

• Service Champion

As a Taco Bell Service Champion, I would pretty much do everything besides actually assembling the food on the line. This entailed working the drive-thru and the front counter mainly, as well as doing the dishes, frying food, switching out drinks, restocking, taking out the trash, packing to-go/online orders, and cleaning the lobby and kitchen. My Taco Bell happened to be one of the most popular Taco Bells in San Diego, which made for a very fast-paced environment, on top of our three-minute timer we had to get orders out by. A lot of my time there, we were understaffed, which taught me a lot about working and persevering in a fast-paced, stressful work environment. A lot of the time, I would be the only one in charge of the drive-thru and front counter during rushes, the drive-thru already being a two-person job. I would have to take orders, make drinks, pack online orders, cash out drive-thru and front counter, and get the food out all simultaneously without mixing anything up. It took me a little bit, but eventually I was excelling, finding my own ways to do my job efficiently, and when we finally weren't understaffed, I was able to train the newcomers on how to excel in the same ways I did. From here, I was trained to be on the line, and I became a Food/Service Champion.

• Food Champion

As a Taco Bell Food Champion, I still would do all of my old Service Champion tasks, but I would hop on the line whenever I was needed. Being on line taught me to be better at focusing, memorizing, and speed. Taco Bell has a very big menu, meaning there were a lot of items that I was required to memorize how to make. Not only that, but they had to be made quickly so they could be handed out in less than three minutes, and we had some big orders. I was able to learn pretty quickly, and eventually, I was on the line most of the time. I was able to do my part and be skillful during rushes, as well as train other people how to assemble the food on the line.