Pros: free tickets, great management, fun environment, fast pace, high volume
Cons: traveling, no tips
Typical Work Day: Well I was in Charge of maintaining and making sure that my wing bar was set and my bartenders were ready to go. I was also a bartender as well so me and my team had to serve about 10,000$ worth of stock in the time span of 2 hr shifts. After the shift was over my staff and I would stock up what was needed and consolidate and try to reduce waste and get ready for the next day. I would then take my report to the Food & Beverage Supervisor for them to place orders of what I needed.
What I learned: I was able to work behind my first Circus and I was able to practice and develop my speed and accuracy for handling a high volume crowd.
Management: My managers were really great, although I was only in the Beverage Division if the other managers of the Cirque du Soleil Family is like my managers, its no wonder why they have such a successful company.
The Hardest Part: The hardest part of my job was probably attempting to handle irate customers due to our policies and safety guidelines of the fire marshal. Being in Miami the Culture was more I am rich so I can do what I want and even though I follow procedure to let patrons know what the can and cannot due I have no power to enforce that. Also Cirque Du Soleil has a no tipping policy.
The Most Enjoyable: I love the fact that I was working at a face pace environment and it had extremely short rushes which you will never find at a high volume bar. I was able to say I worked for the circus and I got to see so many talented people. Also that the managers really did care and take care of the lower level employees which you do not see much.
I would have continued with this job but unfortunately it was a contract traveling job and I was not ready to commit to such a journey.