LiquidOxygen80: I'm a manage/sous chef at a family owned and operated pub 'n' grub that specializes in barbecue, event caterings and a sort of hybrid atmosphere. From 11 AM to 10 PM, we operate much like any other restaurant, serving food for both dine-in, carry out and even delivery. (Crazy for a full service restaurant, I know.)
After 10 PM, the age of admittance is 21 or older only. We operate solely as a nightclub, with stuff like karaoke, live music, DJs, etc. The business has been operating in this fashion for about six years now and I've worked there for almost seven.
I started as a line cook/dishwasher, worked my way into a head cook's spot in about a month or two, learned pretty much every job in the kitchen, then was promoted to assistant manager (Night shift.) After proving my abilities in that function, they gave me day shift to run as my own, as the sole supervisor. I handle customers, do money, work inventory, help with caterings, open the building every morning I'm scheduled to work, cook food, prep, handle vendors, deal with petty cash and pay outs, etc. I'm a certified jack of all trades, working towards a MASTER OF ALL.
Vagabond: So... you're Agent 47.
LiquidOxygen80: YOu know, Bruce Lee was a philosophy major as well. When asked about what he intended to do with it, he replied: "Think deep thoughts about finding a job."
Then...
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