Anthony Soares

My day begins at 9 am and I prepare and set up the grill and begin cooking so to be ready for 10 am opening.
The work is hard, fast paced and demanding, and throughout my shift I work with 2-3 other people in the kitchen to make sure the food is ready for the roughly 250 customers per our shift.

Before my shift ends at 4 pm, I re-stock and ready my station for the next shift.

My shifts varied throughout the week working 4-6 hours. During that time I made pizza, cleaned dishes and the restaurant, and worked the register.

I set up forms, poured concrete and removed forms. It was the hardest work I’ve done and I thoroughly enjoyed it. Unfortunately, work slowed and a couple crews were let go.

My shifts were 6-7 hours and I cooked, cleaned, and worked the register. Work went well and I received 2 raises. Because of my car situation at that time I needed to find a work closer to home.