My Experience in the Restaurant Industry

My first job was at El Monumento, a fine dining Mexican restaurant. My work experience was very limited, as I had never worked a “real” job in my life before. I began work in July of 2017 and ever since then I really have enjoyed the atmosphere it brings and the people I get to interact with on a day to day basis.

When I first began my job, my main responsibilities were clearing and cleaning tables, hosting, and maintaining the brunch buffet on the weekends. As I gained more experience in the industry I began training for other positions such as food prep, dessert specialist and eventually I became a chef which is my current position. The job can be very stressful at times; maintaining quality of the food we provide, presentation of dishes, troubleshooting appliances among many other things. Although I may have a lot of pressure during my shifts, I always have a great time and I love socializing with not only guests, but my co workers as well.

This job taught me so many valuable life skills. I also feel like my personality is very fitting for this industry. I like to consider myself a very patient person, and I genuinely enjoy having real conversations with guests outside of the usual small talk. I feel like I’m always trying to find ways to be more efficient and improve my quality of work and most importantly, my quality of service.

I absolutely believe that the main thing that allows me to have a passion for what I do is the people. My co workers, the guests, friends and especially the regulars in which we get a lot of. Just being able to brighten someones mood and make them laugh is what I find genuinely exciting about coming into work every day.

Now that I’ve been working at El Monumento for over a year I can take a step back and look at how diverse my skill set has become. Being in the restaurant industry has helped me learn how to thrive under pressure. I can say without a doubt that it has given me a strong drive to continue improving; not just to satisfy anyone in particular, but because it makes me happy to know that I’m not just stagnant. I can and will improve and become better than I was yesterday.

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