Mary Ila Pickren

I work expo. I make sure the food the plates are clean and presentable, I do all the garnishes. And i am the mediator between front and back of house. I make sure the food is not only correct but that it's pretty and presentable to the eyes all while maintaining a clean and stocked work station.

I was a server trainer that helped the bar when short staffed. I would often run the whole dining side of the restaurant alone on my shifts. This would include large parties on top of having 10-15 2-4 top tables. We were responsible for clean and stocked drink stations, keeping a coldwell stocked with sauces celery and carrots, doing dishes and food running and helping the to go counter with calls and orders.