Maria Gonzalez

While working at Cardenas my job description was, cashier/ hot food server/grill. I’d serve hot foods by the pound, I’d make the fresh waters, put whole chicken/ribs on the grills.( I’d ring out the sells and go and cut the whole chicken and get its sides together and give it to the customer) the only orders we wouldn’t do were the ones the cook was in charge of but when they took breaks we’d help them out. So as a cashier you had to know the whole line

While working at tios tacos as a cashier meant we did a bit of everything, from taking orders to cutting and prepping what was needed for the meals we’d cook. My duties were to take orders, serve fresh waters and serve the meals cooked. Along those duties we’re making fresh waters, cutting and prepping all the toppings we’d use (cilantro, onions , radishes, cucumbers, limes and making the carrot/jalapeño escabeche. We’d refill the salsa bar as we saw fit, if anyone ordered a biónico or fruit salads us cashiers were in charge of that aswell.