Carys Moon

I first started as a server and have learn the trait of bartending from training. I have learned my ounces, imported/domestic alcohol and have became very knowledgeable on the safe use of alcohol. When it comes to identifying the customer that is the most important and crucial part of being a bartender.

While working at Cocina fuentes, I have further my knowledge on Spanish cultural and development cognitive ability to bartend and server. While serving I have made many happy customers and regulars always feel welcome in the restaurant.

Working at San Andreas, my responsibility was keep up with side work, learn the menu and overall leave a good experience for every customer. I also learned may social skill thats are required when being a server.