A typical day begins very early and ends very late,
working up to 12 hours a day, making breakfast, lunch and dinner for the general
population and also those with dietary restrictions.
Maintaining the cleanliness of the line and dining area while being
safe and productive helping other stations when needed.
I've learned speed and patience and - more ... to make due with something you don't have.
To be observant and anticipate to what the chef will need.
The management was great, they were creative, detail oriented, and experienced, and gave encouragement for the hard work that you did.
T ... - less