Thomas Pelle

In my two years at Looney's Pub I was given a glimpse into the inner workings of how a restaurant/bar is run. I started as a food runner where I learned how to read checks, assemble dishes to have all of the correct sides and sauces, and how to deliver food to the correct table swiftly and safely. Six months after I started, I moved behind the line where I learned how to cook all of the food on the menu. I learned how to properly sanitize my station, how to keep my station safe, and how to manage orders during a rush.