Max Diaz

Drosophila Handling: Ability to handle and manipulate Drosophila flies carefully to avoid injury or stress.

Fly Stock Maintenance: Proficiency in maintaining Drosophila stocks, including breeding, collecting eggs, and transferring flies between vials or bottles.

Genetic Crossing: Understanding of Drosophila genetics and experience in performing genetic crosses to generate desired genotypes.

Media Preparation: Skills in preparing various types of fly media, including food for larvae and agar plates for adults.

Microscopy: Familiarity with using microscopes to observe Drosophila anatomy, behavior, or experimental outcomes.

Data Collection: Ability to accurately record experimental data, including fly counts, observations, and experimental conditions.

Sterile Technique: Understanding and practice of sterile techniques to avoid contamination in experiments involving Drosophila cultures.

Data Analysis: Skills in analyzing experimental data using statistical methods and software to draw meaningful conclusions.

Communication: Effective communication skills to collaborate with team members, present findings, and write reports or scientific papers.

Problem-Solving: Ability to troubleshoot experimental procedures and adapt protocols as needed to overcome challenges in the lab.

Ethical Considerations: Awareness of ethical considerations related to the use of animals in research and adherence to institutional guidelines and regulations.

• Facilitated communication between caregivers regarding patient concerns or changes in condition.
• Recorded number input and output alongside verified proper identification and labeling.
• Performed patient assessments including vital signs, weight and height measurements, and medical histories.

• Inspected dining areas for any damages or defects.
• Helped service staff handle demand by distributing food and beverages.
• Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.

• Explained food preparation methods and ingredients to enable patrons with food allergies to make educated decisions.
• Processed payments on cash register and counted back bills and change to patrons.
• Wiped down tables and equipment, swept and refilled stock.
• Assembled and served meals according to specific guest requirements.
• Directed patrons to restrooms and other amenities within facility.
• Notified kitchen staff of shortages or special orders, prompting appropriate action and keeping wait times short.