Caleb Payne

Iron Hill promoted a strong sense of teamwork among servers while also introducing me to cultivating regular customers. With an ever-changing beer menu, menu knowledge was critical as regulars came in specifically for seasonal beers. I appreciated being able to go to other servers when needed and always having an extra set of hands. By everyone doing a share of pre-bussing, food running, and side work, I saw the strengths that teamwork brings to a restaurant's culture.

Management highlighted efficiency and attention to detail. During serving shifts, balancing customer service and flipping tables was key for satisfaction. Even on understaffed nights, I thrived under pressure. I learned teamwork is vital, especially during peak times, and asking coworkers for help ensures excellent service. I enjoy serving by meeting all customer needs. For instance, I prepared a sauce in the Outback kitchen that we no longer sell. Instead of saying we didn't have it, I gathered ingredients and made it using the manager's knowledge. I also did to-go shifts, gaining phone skills and understanding the importance of attention to detail. With to-go orders, accuracy is critical, so double-checking is essential.

At Chipotle, I developed teamwork skills as the 'front-line' setup is very transparent with the customers and requires lots of communication between coworkers. When one person was carrying all the weight, it was important to step up and help with their section of the line. This front-line setup also allowed a lot of control to the customer, which often meant many requests that I had to find solutions for. I also gained a lot of experience cashiering and taking inventory of food at the end of the night. We would sometimes be put on other small duties such as cleaning and cooking tasks, which encouraged me to be a fast learner as many I'd never done before.