Ayla Ferguson

Housekeeping Staff, and filling in wherever else is needed here at Camp-of-the-Woods. It's an ability to be flexible in where you're stationed, and following directions with efficiency.

I operated as Summer Kitchen Staff for Camp-of-the-Woods during the month of August. This involved learning to follow directions closely and learn new things constantly. It also required you to remember everything you were told in order to remain efficient. It also required a level of initiative to know what you were expected to complete, and doing so without being asked. We worked to prepare and create quality food in mass quantities for guests here at Camp-of-the-Woods.

I was the Opening Manager typically at Dominos. I would open on my own at 9:30am, with a Driver coming in at 10:30am when we were open to the public. I was in charge of running the store, preparing all food at company quality standard, properly dating and taking care of the store to remain up to code, until typically 5pm when more staff arrived. I was in charge of supervising people and ensuring everything ran properly. I was also in charge of any customer care cases that came in in order to satisfy customers and help them want to order from us again.

I was in charge of five music groups, with ages ranging from 5, through 12. I had three Young Strings classes, composed of children who had either never touched an instrument, or it was their second year, and I taught them the basics of how to play their instruments, music theory, and beginning note reading, along with rhythm. I also had two Intermediate String Orchestras, both of which we worked on furthering the playing ability, sight reading, speed in recognizing notes, and music theory. We also worked on playing in a group, while playing different parts.

Hospitality Support at Camp-of-the-Woods was a customer service oriented position. We were required to learn several jobs during the summer. We worked Hill Wait, and Buffet, Purdy Wait and Buffet, and TeePee. During any shift, you were in constant contact with guests, and if any issues or questions arose, you needed to be capable of resolving them or answering their questions, and serving them above and beyond what they expected.