Elliott Fife

I started working as a cook. After a year I hopped around cooking, prep cooking, food running, and serving. Over time I became only a server. Eventually got bumped up to a bar tender, then eventually managed. I personally like knowing every aspect of the restaurant so at any time I could fill any problem that would show up. I have done food orders, liquor orders, invoices, daily reports,and scheduling.

At 8th street I would serve half of my shifts and bartend the other half. I would take orders, run food, make drinks, and sell meat out of the case to the costumers.