Logan Clay

This was a trial job to just give it a chance. I worked with my friend to give it a shot and see if it was something I liked. Our days consisted of Monday-Saturday workdays, with hours being about 10 AM to 10/11 PM. From about 10:00 to 10:20, we would have a morning meeting at the house we lived at. From 10:20 to 10:45, we would head to the office, and from 10:45 to 12:00, we would have a morning meeting at the office. Then we would head from a 30-minute drive up to 2 hours to knock on doors to sell pest control contracts from 1:00 PM to 9:00 PM. It wasn’t a horrible job; however, being in Dallas, I was sacrificing a lot and was being forced to pay $600 a month in rent for a 3-bedroom, 2-bath house shared with 7 people, so I was sharing a room. I just decided it wasn’t for me; I prefer hands-on tasks and work.

I started by learning to grill and how to cook the burgers and prep meat. Eventually, I learned how to assist in every station, such as Bun, where you would build the burger bun with ingredients for the patties; Fry, where we handled French fries, fried pickles, and chicken; custard, where we handled shakes and custard bowls; drive-thru, where we handled drinks and bagging people’s food; or expo, where we ran the food. I could do everything and learned how to open the store and close as well!

It was a very good job with lots of friends; however, I was never paid much attention to as a worker and was avoided for promotion even when I requested to complete the necessary certifications.

I learned how to make pretty much everything on the menu. I originated as the cashier, just taking orders up front or on the phone, eventually learning how to make the pizza, strombolis, sandwiches, etc. It was a good job, but the drive from school was too far at the time.

I assisted in packing orders, preparing to go orders, taking orders myself, and prepping food as needed. I also would sometimes assist servers with food running