Daymian Carlos Mizgerd-Sprague

Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.

Followed the regulations that were required at my position, wear a mask, hairnet, apron, gloves.

Mopping the floors after the end of of my shifts.

Returning all and every dish, spoon, pot, pan, glass, back to their appropriate areas and close the kitchen with my manager.

I was a busser for Urbanos, which consisted of cleaning tables, taking dirty utensils and dishes back to the dishwasher, mopping the floors and cleaning the bathrooms.

I started serving plates to costumers who purchased food at urbanos.

Then finally, became a dishwasher at urbanos. Which consisted of taking dishes from waiters/waitresses, chef's and other utensils that were dirty. As well as closing up the restaurant with my manger.