Anthony Padron

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Being at the front of the restaurant, I was placed to greet and provide directional and informational service, as well as my expertise in our food and drink service.

As well as ensuring the cleanliness of all our equipment, we maintained clean, regularly to irregularly used items and covers.

I made it a clear goal of mine to execute the recipes for alcoholic and non-alcoholic beverages for the patrons.

Each person who walks into the bar is from far different parts of life; sure, some are good, some are bad, yet as the bartender, I have heard and occasionally wiped up those experiences.

Giving a person a drink based on their preference is much their choice; I have the tools and knowledge to make their dream drink a reality.

The craft bar at which I am employed makes all mixers from scratch. Knowing basic measurements and liquids has become second nature.

As a server, speed and accuracy are key to guest enjoyment; much more so is the communication of slower prep or cook times. Even if I myself made a mistake, I would be quick and efficient in resolving any issue that may arise.

The point of sale machine became a critical factor in many of our guests' requests; the more specific the request, the more I had to communicate with the line cooks and even my manager if an allergy was present.

The service industry and serving an array of people from all over have given me such patience to deal with obstacles that I or my team may face.

Cleaning duties come with any position in the restaurant; I started as a busser, moved up to an alley, and food expo to train in the plating and look of food to present.