Baley Culbert

Serving at Kpot was a fun and fulfilling job. Welcoming a guest to the experience includes:

• Explaining the concept of korean bbq and hot pot (especially how to enjoy cooking at the table safely)
• Getting drink orders
• Making sure all questions are answered.
• The rest of the time guests are at the table my job is to stay attentive to their needs whether they’re missing items, need help cooking, or just need napkins or a top off on their drink.

To sum it up, keep everyone’s space cleared, keep everyone happy, and keep everyone from burns.

Takeout specialist was a high paced but at the same time a laid back job. There were two positions you could be assigned to.

• Packers work in the kitchen, keeping track of orders from both online and in person and packaging and labeling them correctly and timely. Good communication with the other packers and the kitchen staff allowed everything to move much more efficiently. Keeping your station clean, stocking up all the necessities, and staying on top of sauces was our very easy side work.
• The person on Cash was the face of takeout. Your main responsibilities were triple checking orders, taking care of all guests and 3rd party delivery drivers, and making sure the POS system and money was all taken care of.

Working as a takeout specialist helped me hone in on my efficiency and teamwork skills.

Kikka was a display case style sushi place inside of Whole Foods. Responsibilities depended on the shift.

• Opening started at 7am and started out by tossing out all expired items and rolling out the case for the day. You had to work quickly while keeping up a standard and it was all worth it at the end when you’d see that beautiful, colorful case getting sorted through by hungry shoppers. The shift also involved prep of fish, vegetables, and clean up.
• Night shift started at 10 and consisted of prepping “hot bowls”, appetizers, rice for the next day, and a deep clean.

I also took on the role of walking with the health inspector and breaking down and organizing the pallet when our biweekly shipment would come in (which was a fun workout).

Micis was a fast casual, family owned restaurant located in downtown Denver. The location allowed me to meet so many fun people and also build relationships with the regulars. Server responsibilities included multitasking

• Taking orders
• Running good
• Bussing tables
• Climbing up high and crunching down low was also expected to stock and clean.
• Occasionally when it was busy you would help prep or cook, all with a smile on your face.

This job introduced me not only to the restaurant world, but the working world and was where I got to see that a job can actually be a home away from home.