With my daughter, 2011
Not only have I had the privilege of working in some of North America’s most renowned and respected restaurants, but I have had the pleasure of working and building relationships with some of the best people in non-management and management, who have continually nurtured both my professional and personal development. Hence, I have come to see them like family – Not to mention, the amazing guests, whom I have met over the course of my many years in the industry. Some of them, I have served so frequently that I could even call them acquaintances, knowing exactly what their orders will be, could be, or perhaps should be (based upon additions or changes to our menus).
Either way, it was through the many learning and human experiences in these restaurants that I developed my philosophy on serving practices. That is, what it takes for a server to have a certain “It” factor, or as I like to put it; the W.O.W. factor. It is this philosophy that has made me into a server-extraordinaire. Without the opportunities provided to me by the following restaurants, this philosophy may not have been developed:
Either way, it was through the many learning and human experiences in these restaurants that I developed my philosophy on serving practices. That is, what it takes for a server to have a certain “It” factor, or as I like to put it; the W.O.W. factor. It is this philosophy that has made me into a server-extraordinaire. Without the opportunities provided to me by the following restaurants, this philosophy may not have been developed:
- Atlantic Bay Seafood Grill
- The Butcher Shop Steakhouse
- The Capital Grille
- Cattleman's Steakhouse
- The Cheesecake Factory
- McCormick & Schmick's
- Ruth's Chris Steak House
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