When it comes to getting into the industry, consider this a launching pad. You'll cover every square inch of the restaurant, support the staff and have an intimate look at how the sausage (or whatever food your restaurant serves) is made. Smiling to customers and joshing with staff, you'll enjoy one hell of an education
Make drinks, conversation, and hopefully some regulars. From shaking craft cocktails to studying your 8-35 rotating beer taps, you're a master in all things behind the bar. An entire spectrum of folks will sit in front of you, and you'll be the member of their group they didn't know they needed. Anticipating their needs, chiming in with well-timed anecdotes, recommending a night-cap - you're the foundation of their good time. Best part. Through a...
You are the calm before the storm, planting every necessary seed so that the chef's magic can happen. A veggie chopping, meat grinding, ingredient weighing, food storing savant that shows up first and leaves...at whatever time you and the head chef agree to. Your firm grasp on meat products, sauces, fruits and the equipment that transforms them makes you the starter to the kitchen's engine. And you can make that baby purr
