Personal Statement: Working In A Restaurant Kitchen

Canada has many rules in place for all the crimes that happens throughout the country. However, people of different ages are treated differently. This is because of the YCJA, which gives youth who commit crime, under the age of eighteen, certain rights that adult criminals don’t get. This is a very debated and important topic because this act gives certain advantages to youth criminals because of their age and some people don’t think that this is fair.

I had the pleasure of attending the Broadway production of Waitress at the Brooks Atkinson Theatre in New York City, NY. Every time that I see a Broadway production, I am amazed by the level of talent and organization that goes into every show. The way that a show flows from scene to see is a spectacular sight to see, especially when considering all factors involved. Because Waitress brought acting, design and technology, directing and choreography, and stage management and technical crew together in harmony, I believe the show was a great success.

Brian Sztabnik’s podcast Talks with Teachers, episode 51 “Is Homework Helpful?” is a quick episode for teachers on the go. Taken from an article written on Edutopia, Sztabnik discusses five questions teachers should ask themselves when assigning homework. Sztabnik begins the podcast describing how much time his young nephew spends forty to fifty minutes up to double that amount when distractions and breaks are factored in on assignments. He cites that the National PTA recommends teachers assign 10-20 minutes of homework for first graders and increases that amount by 10 minutes each year. Consequently, by following this recommendation, students will spend at least 137,160 minutes doing homework from 1st to 12th grade. That equals 2,280 hours or 95 straight days of homework. Students in Finland get around a half an hour of homework but still score very high on International tests.

Hard working, reliable and personable individual with excellent teamwork, time management and problem solving skills as proven by employment history. Motivated by challenge and dedicated to achieving success. I have kitchen, food safety, food assembly and cleaning experience as demonstrated while working at Holmview Mcdonald's. I also have stock replenishment and customer service experience as demonstrated while working at Drake's IGA Rochedale.

I have worked in all aspects of Food Service and am ready for the next step in my career. I am a fast learner with great organizational skills and having to make things happen flawlessly

Based on her experience as a waitress, Belle believes that a server in a restaurant should keep the customers ' drink glasses full. When she goes to a restaurant where she has to ask to have her drink glass refilled, she automatically assumes that the restaurant has bad service. Several aspects that may contribute towards Belle’s attitude of the restaurant service expectations. First, Belle has a personal service philosophy which explains her general assumptions that her glass should always be full, otherwise, she is not receiving good service. Her previous restaurant experience as a waitress has helped shape her opinions and assumptions when she receives service in a restaurant. Customers who have worked in

As addressed above, I have developed strong skills in clerical-food service through my work experience in Centralia Elementary School District. For example, my command over English and Spanish combined with my excellent secretarial skills, makes me just the right candidate for this

I had so many different dreams about my future, it is amazing when you are a child, you have dream such as being a mother, a wife, becoming a pop star, creating an amusement park and writing story books. It was only later, that realize that was a fantasy. Life has taught me is valued and to understand my worth, qualities, and skills, which allowed me to be the person, I am today. Working at Taco Bell has taught me about being responsible and accountable for my action as well considered by others. There are many roles that make this job run smoothly: that being on time for work matter, and making sure I know my schedule, is what taco bell expected from me. I learned that the key to making customers keep coming back over and over is a warm smile,

The entrepreneur that I interviewed was Lydia Patterson. In 1989, Lydia and her husband, Lou, decided to start planning to open up a new Italian restaurant in Virginia. The restaurant industry, especially in the Washington DC area is very competitive. It is highly competitive with respect to price, value and promotions, service, location, and food quality.  There are a substantial number of restaurant operations that compete for customer traffic, some of which have significantly greater resources to aggressively market to consumers, which could result in losing market share.  Consumers are highly focused on value and if other restaurants are able to promote and deliver a higher degree of value, guest traffic levels

From my career interview I learn that line cooks sometimes have to prep food for that day and cook what they need to. They cook food to order like if I order a sandwich it has to be made but everything is already prepped. I will work weekdays, nights and holidays because I would want to make more money. I will take calls if I have to for part

The Making of a Chef was a fascinating book that alternated my perspective on cooking giving me a clearer view of working through a culinary program. Michael Ruhlman gave readers a glimpse of life within the Culinary Institute of America, which is the most critical culinary school in the United States. Nothing is left to instinct or assumed information, everything is shown whether it is with culinary maths or precisely how you lay out unresolved issues for the ideal stock. Everything was just striven to be excellent, not good, nor O.K., but miraculously perfect.

Renae Smith, MasterChef Australia finalist and a local resident of Sydney, takes MasterChef Kunal Kapur on a culinary trail of the city and suggests some of the finest culinary experiences that must be explored.

It was June 1967, when my father quit his job as a mechanic and opened a restaurant in Chicago. Being the youngest of eight children (one which died prior to my birth), everyone in the family had to help out in order to make the restaurant a success.

Once I stepped inside the restaurant I automatically could hear the music playing at a moderate level and the laughter of the customers. Right off the back the restaurant's ambiance had a positive vibe. Mindful, it was a Saturday late afternoon. Mary Jane Burger and Brew is a local restaurant trying to stay true to its past. The granddaughter of the original owner now runs the place with the intention of serving good quality food where the ingredients are fresh, mouth watering, and surely not filled with antibiotics and all that other genetically modified elements found in processed foods. The vintage, rustic looking place, holds a small town atmosphere with a big taste.

     Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.