ASHLYN VEACH

Working on a cruise ship meant working every service for 12 hours a day. Guest were spending $12,000+ per guest and with servers being the one in front of the guest 90% of the day you had to make sure they were getting their moneys worth. They business flew me out for 2 days of training to make sure service was done right. Coffee cups handles at 4 o'clock, salt and sugar caddies at seat one and the right amount of spacing between utensils.

I worked my way up from host to togo then a server I was also entrusted to work high level banquet private dinners up to 120 guest.

my skills include,

• Provided friendly, courteous service to create memorable moments for guests.
• Served appetizers, delivered entrees, and refilled beverages for banquet guests.
• Cultivated warm relationships with regular customers.

I worked in a fast pace and high volume irish pub in a college town. i worked days like st patties day, collage foot ball games and also worked frat/fraternity private events.

my skills include

• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Cultivated warm relationships with regular customers.

this was my first upscale server job and it really created a love for the small details of dinning. taking away the extra utensil, making sure drinks are flowing ,the importance of creating memories and interpreting guest needs

this was a family owned business ; I was their first employee. I worked where ever I was needed from making the food, taking orders and being dishwasher.

skills i acquired were,

• Counted money in cash drawers at beginning and end of shifts to maintain accuracy.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Served food and beverages promptly with focused attention to customer needs.