Cole Kubicek

This Job was located at the Chicago Cubs Spring Training Stadium so very fast paced work and at times chaos due to it being a very busy bar on game cay. Being very attentive to the customers and having to make decisions on the fly is very important.

This was my second serving job to branch out my experiences as a server to really get a feel of what its like in different environments. Cocos moved at a very fast pace and was always busy. Being efficient in what you do on a morning shift was very important

Moving from the back of the house to the front was the big transition here. I learned nearly all skills a worker needs to be successful in the front of house. From hosting, bussing, expo, bartending, and serving you had to put your skills on full display here every shift.

This was my introcustion to the food business, providing customer service by delivering there food door to door was the main objective. Also being able to work some parts of the kitchen when necessary.

Red Lobster was the first time working in a professional kitchen. Working on the line taught me the basics of closing a kitchen and the overall fundamentals of the restaurant industry.