Isabelle Velez

Working as a hostess can often be a high-stress environment during rush hours. My responsibilities were seating and organizing tables, preparing tables for large parties and reservations, and keeping the restaurant area well-managed and clean by sweeping, cleaning bathrooms, and wiping and bussing tables. Multi tasking with answering the phone and organizing tables was common, as well as honing in on customer service skills, and properly handling distressed guests.

Being a barista/cashier at Queen Tea meant learning up to 50 different drink recipes, as well as making said drinks in an efficient and timely manner. I was also expected to do other tasks, such as refilling ingredients and cleaning all sorts of equipment, including the restaurant area at large. Some of my responsibilities were, but are not limited to, refilling boba, making tea, sometimes making coffee, wiping down all visible surfaces, sweeping, mopping, and stacking chairs. During my time as a cashier, I focused more on customer service skills and general hospitality, always helping and assisting with any requests or questions posed to me. Multitasking and working in a high-stress environment were always common, and I learned most of my skills for operating under stress from Queen Tea.