re: what is your food/beverage industry work history?

Mannnn you bringing back some great memories
*Bartender/DJ- the Foundry (the old Foundry in Thibodaux)
*bartender-Ft Walton Beach,Daytona Beach,Destin,cruiseship
*bartender- some hole in the wall places

Bakery counter person
bus boy
waiter
prep cook

I quit after two weeks at Stuckey's the summer between freshman and sophomore year in college. It just wasn't my cup of tea, but the milkshakes were good!

Dishwasher
Prep cook
Line cook
Saucier
Sous chef
Kitchen manager

Happy to be out of the industry

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3 years in the banquet department for a hotel/conference center, most of that time as a bartender. Thank god for gratuity included in the catering package because cash tips were crap in that gig. It was mostly fun, easy job though.

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That’s exactly why gratuity is added on to catering packages. I cringe when I see tip jars at weddings and other private parties. Your guests shouldn’t have to pick up tab/tip when you invited them somewhere. But working in private events and catering for 5 years, I saw plenty of people who thought otherwise. Even had a cash bar situation where the couple wouldn’t cover the cost of iced tea or other non alcoholic bevs because he had already reached his food and bev minimum with catering.

Never lasted long
Fired at superior
Firead from yogurtland
Lasted a week at capital city grill they said I was slow

Zilch.

About a year and a half at McDs, my first job, 07-08. The only job I they walked out on.. they were talking advantage of me being a hard worker and finally had enough.

About 9 months to a year at DeAngelos on Jefferson. 08-09 Dishroom for 2 weeks to prove I wasn't lazy and then pasta line. I was no good, inconsistent. I found a job at my current employer and I never actually quit DeAngelos but I stopped being put on the schedule and I stopped checking the schedule and I never got a phone call for not showing up .. so I'd say it was a mutual breakup



Hopefully never again

Cut my teeth doing catering in Pineville in High School for the Military at The Airport in Alexandria. We also did wedding and banquets.

Helped opened Monjunis on Highland Rd. Worked my way up from Line cook to GM. That was a fun crew and some great times in BR.

After it closed, i trained and was hired as a server at Ruth Chris in Baton Rouge. I lasted exactly 2 shifts when I realized Baton Rouge sucked when you finish at LSU and their are some entitled attention whores in Baton Rouge that wanted to be waited on hand and foot at a Steakhouse just to be seen.

Moved to the Gulf Coast and went from Bartender to GM of a very successful restaurant. The owner on my first interview in a new town is still my boss 11 years later.

Met a great guy who owned a house near the restaurant I was running that needed help expanding an oyster farm. Now I’m part owner of an oyster farm that serves oysters all over the Southeast including the restaurant I run.