Holly Orr

From the moment I was hired to now, I worked as the prep and the line cook of La Diosa Cellars. A small, private owned restaurant near Buddy Holly, I worked roughly 40 hours a week prepping food in the morning and making food for customers on the lines.

For four years, I worked for various Taco Villa locations on every station. From front register, to line cook, then morning food prep for the last year I was there. Often times working multiple stations at once, even offered manager position whenever I had turned in my two weeks. I cleaned the restaurant, took orders, cashed customers, and made their food.

During my time at Slin Chickens, I worked multiple stations. Mostly cashier at the front and drive thru until I was trained on line and the back. I never got time to fully do the prep, but I was dishwasher for a while and assisted.