Chris Elkiswani

Started at Reyes on NYE of 2024 and have been there part time when schedule permits.

Server during lunch and dinner shifts at Harp & Fiddle, during which I expanded my knowledge of wines and cuisine, working with staff and management to better learn better customer service and table turning, while also increasing my knowledge of mixed drink and cocktail recipes.

Worked at Pasta D'Arte for 20 years where I learned the majority of what I know about fine dining. Worked several years as a bartender, working banquets, as a shift leader, and as a floor supervisor over the 20 years I spent there. As the restaurant grew to over 180 seats with expansion in 2017, I took on more responsibility becoming a shift leader, and floor supervisor at times when neither owner or manager were present. Had the opportunity in 2021 to take the food service management course in the city of chicago so currently my certifications include food service management, food handler, and basset.

Gained an extensive knowledge of Italian and American wines over the 20 years that I worked there, and also learned about grappa, amaro, and other small batch liquor.

Gained experience with larger scale family style events and food handling, taking parties of up to 40 people by myself and up to 110 with coworkers. Usually do to experience and trust, I was in charge of the other people who worked the parties with me.

Grew as a person and as a server over the 20 years there, including how to deal with complaints, injuries, falls, traumatic events, and emergency calls when necessary. First Aid trained and CPR certified.

Also gained immeasurable customer service experience in the 20 years spent hear, including personal relationships with many customers who I still keep in contact with to this day.