Danny Schick

• Volume turn n burn with a smile. Smallest section I've ever had was 10 tables. You do less per table, but you are in fact running more overall than most restaurants. You make the appetizers, soups, and salads unlike most places.
• It's a different process here, the greet is crucial. You want to be at a table faster than any other restaurant. You're releasing them to the grill, so if they are stuck waiting on you they will be upset.
• Upselling is also very crucial here. There is no menu given to the guests, and you have less opportunities. Most guests won't even think that there are desserts, appetizers, or alcohol if you don't bring it up. Similar concept for drinks, people are just looking to get and go, so quickly spotlighting drink options you think they might not otherwise go for is big.
• You have to be fluid here because everyone has been going for a long time and they know what the standard is. I am the only new server in the last 3 years. I can think of 4 servers that have been here over a decade. Things are very tight knit and anyone that messes around does not last.
• I really love this restaurant.

• It's cooper's hawk lite. It's nearly the same type of process as cooper's hawk. Just without the wine club, and challenge of dealing with a high volume of guests and experiences.
• Here I get to shake my own drinks and poor them at the table for a few of our cocktails. So I can draw attention to the drink by shaking it like a professional and pouring it like I'm serving someone at my home.
• I'm really pushing appetizers and drinks because people are going to be full off their entree's, but based on talking to the customer I can always figure out some extra purchases they won't regret. The last time I checked, I had some of the best, if not the best numbers in the store as far as ticket averages.
• I'm really smart about my dessert upselling. If it's a packed house and we're on a wait, I'm pushing for desserts to go, spotlighting the ones that travel well. If it's later in the night or we aren't full, I'm telling how much I love each one.

• Introduce customers to the wine club and the restaurant in a positive way that would cultivate trust with the customer and lead to them coming back.
• I'm specifically strong at finding a meal or a wine that the customer is satisfied with. With my second priority being pushing the price of the bill up. But I want each customer to trust me and the store when they leave.
• I've been told by returning guests that I was extremely helpful when it comes to explaining the menu and making it approachable.
• One of the biggest hurdles you will encounter here is dealing with wine club memberships. Specifically, it can eat up a lot of time on the computer. So you have to be even more efficient when it comes up.

• Every new guest I took on a quick but fun tour of the menu, spotlighting our best items and explaining that we're a true scratch kitchen.
• This was very fast paced environment, there is always something to do whether it's running food and drinks, or bussing and flipping a table.
• This restaurant opened up January 31st so naturally there is a lot of welcoming and educating new guests, which I became very adept at without letting it affect the quality of service to other guests.
• Nearly every day I did anywhere from $1300-$1500 in sales in 6-7 hours. Selling very affordable meals and moderately cheap drinks.

• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Cultivated warm relationships with regular customers.
• Bussed and reset tables to keep dining room and work areas clean.

• Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
• Food running 4-5 plates simultaneously while making sure to take each plate to the proper seat, without needing to "auction off" the food, or asking guests who had what.
• Filling drinks, checking in with guests, boxing up food, filling in when the server was busy. Everything except taking the orders. While being mindful to always let the server take the lead and steer the situation.

I filled in the role of 3 guys that quit the "pipe room." That month we had a record month in production.

I would help form 150-200 cement pipes a day.

We did some pooling, but mostly forming and monitoring the machine to ensure quality.

I was told I saved us a full man's worth of labor every day because of my attention to detail on patching up the pipes after they were formed and set.

Also helped operate the forklift and other heavy equipment occasionally.

• Operated pallet jacks and material moving equipment to receive and transport items from various warehouse locations.
• I would move pick 1,500 to 1,800 pieces a day. This would result in lifting 10,000 to 20,000 pounds every day, and walking 5-7 miles. I was working 10 hour shifts.
• Used hand-held devices and computers to record and monitor inventory levels and completed audits to uncover and address inaccuracies.
• Inspected work areas for cleanliness and obstacles and removed cartons and boxes to keep work areas organized and hazard-free.
• Operated company vehicles and heavy equipment with focus on safety and risk management.
• Cleaned and maintained warehouse in compliance with OSHA safety standards.

• Installed and maintained landscapes at homes, offices and parks.
• Completed preventive maintenance on equipment such as lawnmowers, fountains and sprinkler systems to save money and prevent costly repairs.
• Cleared public and private areas of debris before and after events.
• Repaired ground structures regularly, sticking to schedules and meeting facility needs.
• Mixed and sprayed fertilizers, herbicides and insecticides onto shrubs, trees and grass.

• Consulted with customers to discuss available meats, different cuts and quality options.
• Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
• Conducted proper operations of tenderizers, injectors and smoking ovens.
• Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
• Unloaded merchandise and stocked cases with new merchandise.
• Followed proper safety, handling and cross-contamination procedures.
• Wrapped, weighed and filled product with efficiency to manage high volume of customers.

• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Worked with POS system to place orders, manage bills and handle complimentary items.
• Kept register accurate through correct billing, payment processing and cash management practices.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.

• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Worked with POS system to place orders, manage bills and handle complimentary items.
• Kept register accurate through correct billing, payment processing and cash management practices.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.

• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Worked with POS system to place orders, manage bills and handle complimentary items.
• Kept register accurate through correct billing, payment processing and cash management practices.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.

• Clean and restock supply areas
• Operate mechanical lift or fork lifts to access high areas
• Snow Removal with machine and by hand
• Completed daily, weekly and monthly checklists on building equipment to maintain records of scheduled maintenance procedures.
• Worked frequently with mechanical and plumbing systems to complete knowledgeable inspections and skilled repairs.
• Maintained restroom functionality by repairing leaking faucets, clogged toilets and other equipment.
• Completed partial or full dismantling of equipment to quickly repair or replace defective components and restore functionality.

• Balancing cash register for totals and completing bank deposits
• Balancing cash receipts for all driver employees.
• Routing of deliveries for driver efficiency
• Organizing, preparing, and delivering food.
• Opening and closing the store
• Promoting products, solving customer concerns
• Was Offered my own store in another state because of my performance, but was unwilling to move away from family at that time.
• Managed schedules, accepted time off requests and found coverage for short shifts.
• Trained and mentored new employees to maximize team performance.

• Delivering food orders
• Handling cash in store and on deliveries
• Helping with phones and customer service
• Supporting kitchen with food, cleaning and restocking

• Taking orders, on phone and in store
• Routing and delivering food orders
• Handling cash in store and on deliveries
• Restocking supplies and cleaning

• Providing CNA care for a variety of different resident needs
• Taking responsibility for a group of patients each shift, including being able to tend to their personal needs, transporting them to meals and activities in a timely, but compassionate manner.
• Utilizing equipment to document the health of each patient.

• Carrying out CNA duties in a caring and professional manner
• Documenting vital information concerning patient stats
• Observing and quickly responding to behavior changes
• Utilizing protective equipment on a regular basis

• Processing mail with heavy machinery.
• Monitoring the automated machinery and repairing it when it would break down.
• Timely transporting mail trays and bags to appropriate areas for dispatch
• Regularly doing heavy lifting while staying safe around equipment and machinery.

• Routing and delivering food orders
• Taking orders, preparing food
• Running cash register in store and handling cash on deliveries
• Cleaning and restocking