Host, Buffet Runner, supervisory, New Paltz, NY - January 6, 2016
I had the most welcoming fellow co-workers as I was from outside the country. A typical day at work always started off with a roll call which is 15 minutes before the restaurant opens so that the managers could confirm that all workers on duty are present. I learned a lot about working with different people from different cultures and also working with people's different dietary meals. It made me realise just how different we are. The best part about this job is that I had the advantage of working closely with my managers, it made me realise that to be a perfect manager you do not need to be rude to the people working below your level. The minute you respect them they will respect you back and will do whatever you ask of them with a warm heart. When it comes to the hospitality industry, each and everyday has its difficulties only because you have to satisfy a whole lot of different people and not all of them are as friendly. When you find yourself having helped someone without even realising it, it is the best and enjoyable part of the industry.