Ava Chrisman

As server at First Watch, expectations require going above and beyond with teamwork and guest experiences. We are required one utility shift every two weeks, which would include hosting, togos, expo, and bussing. I was also able to learn about professionalism with food service, and I got to "making each day brighter" by providing hospitality and a positive experience for guests and staff.

With being a server, I learned how to provide excellence and hospitality for all of my tables. My responsibilities include greeting tables, scripting, taking orders, running food, cleaning tables, and side work. Cracker barrel is very fast paced. Therefore, I have gained the skill of time management and efficiency. I am also a trainer, so I teach new hires how to serve. As a Togo specialist it is my job to receive phone calls, place orders, package orders, prepare catering, and occasionally delivery.

Amerigo's is a high-end restaurant, so I was able to learn how to act professionally towards tables and proper presentation. My job entailed greeting guests, taking orders, knowing about and serving alcohol, bussing tables, and side work.

At Sopapillas, I had the opportunity to learn about the flow, pace, and service of restaurants. My responsibilities included taking reservations, greeting and seating guests, taking phone calls, and table maintenance such as bussing, wiping, and sweeping the dining room.

This restaurant was the sister restaurant to Sopapillas and was right next door. Many times I would come in for my shift and was told to walk over and help at the other restaurant. Flexibility was an important skill for this job. This job had many of the same responsibilities as Sopapillas.