Miami, Florida, United States
Currently Head Resident Assistant at Johnson & Wales University.
I first started out at Briza as an intern for 3 months, which then turned into a job afterwards. Briza is an event space that hosts things such as weddings, parties, barmitzfas, and other events. We prepped for anywhere between 100-400 people, and all the weddings were plated. This meant salad, entree, and dessert all had to be plated and sent out, averaging usually around 150-200 plates. High volume of prep and fast paced when it came time to serve.
I started out as an expediter, but my position eventually morphed into helping in every single part. I worked the fry station, salad station, dessert station, the dish pit, bused tables, ran food, and even was on the line for awhile.