Mountain View Hospital’s Post

My first job was washing dishes in a dive bar and restaurant called Mr. P's Playhouse in Ridgecrest, California. I was 16, eager, and willing to do anything to make extra money. I worked hard, kept up with the load, and felt good about myself. Then, the owner told me to clean the bathroom in the bar. The night before, someone drank too much and threw up all over the toilet and floor. Since I was the lowest person (dishwasher), I got the fun job of cleaning up the nasty bathroom. I did it. Here's what I learned: 1. No job is below me. I've cleaned toilets, scrubbed floors, sold cars, dug ditches. Work is what I do. 2. The value of labor. Jobs need to be done, and there is value in doing them well. I raise my worth when I commit to doing them to the best of my ability - no matter the job. 3. I have a choice. My attitude matters, and I have a choice as to how I see the world. I could have made a big scene when I saw the nasty bathroom, but I didn't. I sucked it up, held my breath, and did the work. Positive attitude. 4. I have empathy. I see people doing dirty jobs every day. I say thank you and help wherever and whenever I can. Nothing is beneath me. 5. I can do hard things. I have thick skin and can do difficult labor—sweat, dirt, and pain. I am not a wilting flower that needs protecting. I can suffer—for a while. I stayed at Mr. P's until we moved to Washington, DC, later that summer. I look back on the dishwashing job and am grateful for the lessons. What was your first job? What lessons did you learn from it? Please share your thoughts in the comments. I would love to hear about it. I love you all. ------ If you would like to talk about your career or life directions, please book a no-obligation appointment with me. I'd be happy to talk and help!

“Young people don’t want to do anything outside their job description” No one should be EXPECTED to do work outside of their job description. The job description tells you what is expected of you for the salary/wage offered. Expecting people to do work BEYOND that is essentially saying “here’s more work to do that we didn’t advertise and you should just do it out of the goodness of your heart”. It’s the same as employers expecting you to go “above and beyond” in your job role and frowning down at you when you don’t. Employers…stop this.

In a jiffy is an informal expression that means “in a very short time” or “quickly.” It refers to doing something almost immediately or without delay. Example Sentences: 1. I’ll be back in a jiffy, just need to grab my coat. 2. The waiter said our food would be ready in a jiffy. 3. Don’t worry, I can finish this task in a jiffy! 4. She promised to get the report to us in a jiffy, and she did. 5. I’ll make your coffee in a jiffy, just give me a second. 6. I can have the car washed in a jiffy, it’s a quick process. 7. The technician will be here in a jiffy to fix the issue. 8. It won’t take long, I’ll be done in a jiffy! 9. I’ll send you the files in a jiffy; just need to finish up one last thing. 10. They’ll have the problem solved in a jiffy, no need to worry. #InAJiffy #QuickFix #FastAction #SpeedyService #QuickAndEasy #InstantResults #FastDelivery #RapidResponse #NoDelay #OnTheSpot

How Can You Make Your Restaurant Server Resume Stand Out From the Crowd? How Can You Make Your Restaurant Server Resume Stand Out From the Crowd? What Customer Service Skills Will Make Your Restaurant Server Resume Shine? How Can Restaurant Server Communication Skills Make Your Resume Stand Out? Can Detail-Oriented Restaurant Servers Make Their Resumes Stand Out? How Can You Showcase Your Attention to Detail in Your Restaurant Server Resume? Can Restaurant Servers Demonstrate Their Multitasking Skills on Their Resume? When applying for server jobs, your resume needs to stand out from the pack. Restaurants need evidence that you possess outstanding interpersonal and food safety/prep skills that set you apart. Writing an effective resume is the key to successful job search. This means selecting an ideal layout and adding some personal style through stylistic elements. To read the rest of this article, please click on the link below: https://lnkd.in/emUrSBHv

I worked as a server and bartender for 13 years. Do you know the 1 thing all the restaurants had in common? The owner would burn out every 3 months. Because the owner was also - The chef - The accountant - Website maintenance - The social media manager - Marketing/advertising department It was insane. And this is why I work with small businesses. - I get it - I've seen it - I've lived in it Growing your business is scary. You have to spend money on things you didn't spend money on before. So you decide to do it yourself instead of spending the money. You think you're saving money, but you're not. Long term, this is costing you Time and sanity. There's no reason for a dentist to maintain her website and create social media content while keeping a full client list. But I've seen it. If this is you, can I encourage you to take a hard look at the value and the benefits of seeking help with things that burn you out? It will cost money now. But you'll save more than you can imagine later. __ And if that thing happens to be website-related, message me. 📸 One of the restaurants I worked for was Nola style. We always dressed up for Mardi Gras. So...Superman.

Things I'm doing today: 1) Building a fence today at my place in the mountains. 2) Cooking a chicken in a crock pot. 3) Puttering on a car I'm building for Laguna Secca. 4) Laundry. 5) Watching a Movie while hitting a 9 pm bedtime.

Restaurant openings are often full of hurdles—sometimes right as you get to the finish line! Last Monday, we were notified of an emergency with one of our new Dutch Bros projects in Frisco, Texas. The facilities team flagged us that the tap beverage machine was not carbonating their Rebel and lemonade drinks properly—just two days before their grand opening. Upon hearing this, we quickly had technicians on the phone with the store and the manufacturer to diagnose the issue. The conclusion? The machine would require a part that wouldn’t ship for 18 days! That answer was not good enough for us, nor for our customer. Within a few hours and a handful of phone calls, our team had a replacement unit from our local inventory delivered to the site and confirmed a technician crew to arrive the very next morning to swap out the broken machine. After the new unit was installed, I drove to the store post opening to verify the issue was resolved. I ordered a lemonade, inspected the machine, and shared my contact information with the crew so they knew I was available if anything else came up. Equipment failures are unpredictable, stemming from various factors in manufacturing, shipping, installation, or even initial operation. However, commitment to quick solutions is the difference maker for our customers. Our goal is to help minimize operators' stress during these situations so they can focus on serving customers, rather than worrying about the equipment they rely on to do so. #restaurants #grandopening #DutchBrosCoffee #restaurantdevelopment #vendor #5starexperience #restaurantequipment #Frisco #Texas

Everybody knows they stop serving Breakfast at 1030... Everybody also knew if the 1900 trucks leave late We're gonna be in for a long night Some Companies are spoiled They have doors just for Inbound They have doors just for Outbound They have ENOUGH doors They only have to stage a door once per day Then there are those more challenging You have to use the same doors For Inbound and Outbound To add more potential for error Each door will have multiple trailers leave each shift You get what you pay for and everyone can tell your haircut was free (no knock on those who cut their own hair) When you pay $11/hr You'll get $11 worth of strategy which comes with poor on-time departures Chevy Pontiac Oldsmobile Multiple companies under the same roof Multiple departments at the same time Meant alot of "as long as I got mine" Here's where I want the 1900 loads Here's where I want the 2100 loads Here's where I want the 2300 loads At 1030, We stop serving breakfast Here's where the transfers go Here's where Club Chef goes Here's where they can go At 1030, We stop serving breakfast Here's how the dock layout looks Here's how the you will stage the lane Here's how you will clear the land & load the trailer At 1030, We stop serving breakfast Here's which equipment is assigned to which area Here's where it should be parked Here's where they can't go At 1030, We stop serving breakfast We needed to audit orders Before they were loaded on trailers Prior to this, the product for Door 14 Could be ANYwhere on the dock And yes, we scanned pallets To barcoded staging lanes But guess what people did Say they scanned it to Aisle 9 While actually placing it in Aisle6 So we changed it Product for Door 14 Goes to Staging Lane 14 At 1030, We stop serving breakfast Here's who is assigned to Door 14 1900 Load Here's who is assigned to Door 13 1900 Load Here's who is assigned to Door 12 1900 Load I'm going to walk the Coolers I'm going to walk the Staging Lanes I'm going to verify the directions are followed You have pretty much been walked thru The basics of the outbound operation But that isn't what you should notice At the bottom of the image There are a DOZEN tabs A hand built dashboard We come in your Warehouse We figure out the failure points Come up with a quick way to track Once we use the reference tool and demonstrate it makes us quicker more accurate while reducing failures It can be given to a software developer and it becomes the training you have to do for AI Or you can simply use it as is Establishing expectation 101 At 1030, We stop serving breakfast Getting Warehouses MORE thruput using the SAME hours. I offer a complimentary 30-minute discussion to walk through what that looks like for you. #strategy #business #creativity #innovation #xpandurangeamotion

Everybody knows they stop serving Breakfast at 1030... Everybody also knew if the 1900 trucks leave late We're gonna be in for a long night Some Companies are spoiled They have doors just for Inbound They have doors just for Outbound They have ENOUGH doors They only have to stage a door once per day Then there are those more challenging You have to use the same doors For Inbound and Outbound To add more potential for error Each door will have multiple trailers leave each shift You get what you pay for and everyone can tell your haircut was free (no knock on those who cut their own hair) When you pay $11/hr You'll get $11 worth of strategy which comes with poor on-time departures Chevy Pontiac Oldsmobile Multiple companies under the same roof Multiple departments at the same time Meant alot of "as long as I got mine" Here's where I want the 1900 loads Here's where I want the 2100 loads Here's where I want the 2300 loads At 1030, We stop serving breakfast Here's where the transfers go Here's where Club Chef goes Here's where they can go At 1030, We stop serving breakfast Here's how the dock layout looks Here's how the you will stage the lane Here's how you will clear the land & load the trailer At 1030, We stop serving breakfast Here's which equipment is assigned to which area Here's where it should be parked Here's where they can't go At 1030, We stop serving breakfast We needed to audit orders Before they were loaded on trailers Prior to this, the product for Door 14 Could be ANYwhere on the dock And yes, we scanned pallets To barcoded staging lanes But guess what people did Say they scanned it to Aisle 9 While actually placing it in Aisle6 So we changed it Product for Door 14 Goes to Staging Lane 14 At 1030, We stop serving breakfast Here's who is assigned to Door 14 1900 Load Here's who is assigned to Door 13 1900 Load Here's who is assigned to Door 12 1900 Load I'm going to walk the Coolers I'm going to walk the Staging Lanes I'm going to verify the directions are followed You have pretty much been walked thru The basics of the outbound operation But that isn't what you should notice At the bottom of the image There are a DOZEN tabs A hand built dashboard We come in your Warehouse We figure out the failure points Come up with a quick way to track Once we use the reference tool and demonstrate it makes us quicker more accurate while reducing failures It can be given to a software developer and it becomes the training you have to do for AI Or you can simply use it as is Establishing expectation 101 At 1030, We stop serving breakfast Getting Warehouses MORE thruput using the SAME hours. I offer a complimentary 30-minute discussion to walk through what that looks like for you. #strategy #business #creativity #innovation #xpandurangeamotion

Kitchen staff assist with food preparation, and maintain the cleanliness of work surfaces, refrigerators, and freezers. Interview Questions for Kitchen Staff: 1. What measures would you implement to minimize food wastage? Reveals technical skills. 2. How would you complete multiple tasks within a short time frame? Tests organizational, time management, and multitasking abilities. 3. What safety codes should be adhered to in the kitchen? Highlights technical skills. 4. How would you communicate in a high-pressure situation? Assesses interpersonal skills and the ability to perform under pressure. 5. What systems have you implemented to promote efficiency in the kitchen? Shows initiative and industry experience