Daniel Perez

I began working at Nobu Scottsdale as part of the opening team as a Barback, which involved prepping garnishes for the bar, making various juices and syrups, and keeping the bar stocked with inventory and glassware.

After Covid, I came back on as a Server Assistant, then began running food, and eventually working my way back into the team as a Barback. A short time after I began learning how to make cocktails and became a full time Bartender. As a Bartender, I would take care of the bar top, run the well, and make sure everything was stocked for service. I also would take care of produce orders and stock inventory in the liquor room. I then began my server floor training and began taking tables on the floor with a heavy focus on steps of service, communication with my team, and providing a great dining experience for my guests.

At The Vig I initially came on as a busser which is a Job title I am familiar with and do well. Like any bussing job, my main focus was bringing out waters, filling waters and iced teas as well as cleaning and resetting tables. With my experience at Mastros, I quickly moved up to expediting and running food, which mostly consisted of running the line when there wasn't a chef and bringing food out to tables. Soon after, I was given the opportunity to begin barbacking and doing inventory on tuesday mornings. Barbacking at The Vig is pretty similar to bussing there, just with a few more added tasks such as keeping the bar stocked with beer, wine, and spirits. I have a general knowledge of beer, wine, and spirits and I am always eager to learn more.

My job as a servers assistant at Mastros Steakhouse consisted of providing exceptional costumer service in a fast paced environment. I was responsible for keeping drinks full, serving sides, removing plates and getting the guests ready for the next course, as well as clearing and resetting tables for the next turn. I also would work Barista shifts periodically, mostly consisting of making cappuccino's, lattes, and espressos as well as polishing silverware, dishware, and glassware during dinner service.