Jack Zeblisky

I was here for a very short time, I did well, made a good amount of sales and genuinely enjoyed talking to the customers, however I quickly learned that a 100% commission based job was not something I enjoy for many reasons.

• Checked the prep list and prep all food before service from 7 - 10
• Prepared the line for service from 10 - 11
• Cooked food to order from 11-8
• Trained and monitored new/younger cooks
• Put away food deliveries.

• Thoroughly detailed vans interior and exterior
• Preformed small paint corrections/body work, mostly just claybar and light polishing nothing in the realm of restoration, would also do some PDR on smaller dents and dings.
• Took photos before and after and itemized the services for my boss so he could bill it.

This was my first job, I applied the moment I turned 15, and started a week later. I started as a dishwasher and was moved to be a line cook in, give or take, a month. The only responsability I had was to keep my station clean and provide quality food as it was called to me. It was hectic but fun, and while I may not have had much responsibility outside of myself while working there, I learned a lot. The most important thing being that no matter how small something may seem, one mistake can have a domino effect that leads to a castatrophe you didn't even consider, doing things the correct way is the only way and paying attention to the small things has saved me from learning many lessons the hard way.