Jakob Penberthy

At Little Brown Jug, my main job as a Promotional Representative was to go out to markets, events, and liquor stores, sampling and selling our beers and other merchandise. I would often set up a tent or table at each event and provide beer samples while telling potential customers about our wide range of products. Once a week, I would also do home deliveries, bringing people across the city beer and merchandise that they ordered online.

As a banquet server for the RBC Convention Centre, my main responsibilities were to set up events, either serve multi course meals or supervise the buffets we set up, and strip the room once the event was done. On a normal day, we would set up a room, usually accommodating up to 1,500 people, then I would lead a team of 2 or 3 people to serve around 6 tables of 10 people. After the event was over, we would normally completely strip the room and get it ready for the next event.

As a Fry Cook at Culver's, my main tasks were to come in an hour or two before the dinner rush, get the kitchen organized and stocked, and then lead the team through the rush, either from the grill, or in the set position. Once the dinner rush was over I would either go run the dish pit, making sure everything was clean for tomorrow, or shut down the kitchen, turning off all appliances and deep cleaning.

I worked as a furniture stripper for Verve Design and Workshop for around 3 months. My main daily job was to take pieces of furniture, mainly chairs, couches, and ottomans, and take all the staples out of them, remove all the fabric, stuffing, and padding, and get them ready to be refurbished. Other jobs I had included, marking fabric for imperfections, and cutting out pieces of padding to be put inside cushions. Occasionally I would have to move frames for chairs and couches around the workshop.

I worked at Jimmy's food and drink in Vadnais Heights as a busser, barback, food runner, and host. My basic responsibilities were to bring food out to customers, clean off and organize tables when customers were not there, seat guests, stock glasses and bring ice to the bar, and help the servers with any additional tasks they needed done. I would often train new people at my position and train servers when needed. I would also help close up, meaning I would sweep the restaurant and kitchen, move the tables to their original places, wipe down the counters, bring all dishes to the dish washer, and restock anything that got low throughout the day.

I was a cross-trained employee at Culver's Vadnais Heights restaurant. I worked up front, running the registers, packing and delivering food to customers, and making custard treats. I also worked in the kitchen, running the grill, fryers, and bread toasters. I cooked and packaged the food and sent it to the front line. I was also a closer, so I was able to shut down the machines, mop the floors, wash the dishes, and close up the store. Finally, I trained other employees at positions that I had already learned.