Derron Hall

Handling card and cash transactions whilst being able to create a friendly environment for both customers and staff gaining connections with regular customers. And described by the bar manager as "Impeccable with the customers". In addition to this also flexing my position to waiter, prep cook and kitchen porter when necessary with this leading to me working up to 15 hours in concurrent days.

As the bar functioned as a café this allowed me to use and refine my barista skills.

Taking on the challenges of working in a kitchen for the first time at a place with hundreds of orders a day helped me manage my time amongst the stations and keep them clean. Gaining an enhanced set of health and safety skills during my time here.

Learning how to become a barista at this job was a challenge that I learned to perfect in time, working with a great time in a new environment with this location being at a train station having the time management skills to prepare for rushes in due course with the trains arrivals and making sure my team was too was something I had to learn.

Working here brought its own unique struggles as the staff members were all related and had conflicting ethics. Apart from me this contributed to my early departure although this hostile environment helped me learn how to manage myself as well as others in different and creative ways.