Caden Gail

-When opening I arrived early to rinse and cook rice, heat peanut sauce, prep waters for each section of the restaurant, prep bleach buckets, heat water, select music, and unlock doors.

-During work hours I would welcome and seat customers, drop and refill waters, take orders, run food, plate food, take and bag online orders, and cash customers out.

-When closing I would refill depleted sauces, sweep, mop, and clear/set remaining tables.

As a solo dishwasher I would manage high amounts of stress (especially during rush) to keep the cooks and front of the house afloat. This was only done by keeping multiple dish stations - the server drop off zones and dish area itself - clear as possible during the 8, sometimes 12 hour shift. After deep cleaning and drying every dish, I would neatly stack and store the cookware in their respective spot around the restaurant.

When closing I would closely follow a 15 step system program that essentially ensured all dishes were put away, all trashes disposed of, floors sanitized, and all dish stations were squeaky clean.