Angela Collingbourne

As a chefs assistant I have many different responsibilities start before the chef even enters the kitchen. I start with his area. making sure his area is clean, has a sanitary bucket, the garbage cans, and safety none slip mats. I then move onto the wash area; filling the sinks and adding the proper chemicals to keep any cross-contamination from happening. I am responsible to the residents "village cupboard" which is a small convince store for the residents. In the store I have to check all expiration dates as well as the fresh food I prepare daily, removing after two days according to health code. I then restock the store with new sandwiches, soups, salads, dressings, desserts and milk. I then have many other things to accomplish through out the day such as making new beverages for dinner and other social gatherings, prepping ingredients for the chef, making daily desserts, soups or salads, or making sides for dinner. In between these different things i must also keep the kitchen clean by breaking down boxes, washing the counters, coolers, walls, sinks, floors and equipment. I can also double as a dishwasher cleaning dishes and re-sanitizing as they are used. I have many responsibilities as a Chef's assistant some little some more important then others like preventing cross contamination, but all i take with great pride and dedicated time.

As a kennel technician it is your responsibility to take care of the puppies health, happiness, and cleanliness. First thing you do as you get there before even the managers was to take each puppy one by one and do the morning routine. They were to be weighed, charted, given medications as needed, bathed, dried, groomed, played with, fed and put on the floor. Through out the day you needed to give them each attention to keep them as happy and playful as possible. You were also responsible for all the laundry that needed to be done and surprisingly there was always a lot. After every puppy had their morning routine you broke down their kennels to wash and sanitize them. As they were drying you had to clean and sanitize the rest of your room including the floors, their food and water dishes, the skin, and your tools you gave medications with. If you had any sick puppies every hour you would have to give them additional attention, more love and sometimes more treatments. At the end of the night you had to make sure that they all went back into the right kennel to prevent any puppies getting sick from another puppy. Started the wash for all the toys to be ready the next day and waited to start over again.

• While opening the first store that I worked at, I was asked to transfer to another location that was not doing so well. Going there I helped boost moral and get puppies happier and finding homes faster.

Working as a server you must make sure that the restaurant is appealing at all times. If the customer does not feel it is clean they will not want to work there. You must greet every customer as they arrive. If they are sat in your section you must go to their table within the allotted time and re-greet them and offer all new specials. Everything has a certain time limit so you have to make sure that it is done in that time, while keeping safety and cleanliness in mind. After their foods come out you make sure everything is okay and keep checking as they finish. After they have finished everything and left you must reset and re-sanitize you're table area. During the time that you are not running food or taking orders you have other work that keeps the restaurant functioning. Things like beauties to clean and keep fresh, side work to make sure that you and your co-workers have everything at the time it is needed and then closing work at the end of the night to make sure things are straightened and ready for the next morning. After all you're tables have left and you have finished your other work you must clean your section. This included moving the tables and sweeping, sanitizing the table, bench and surrounding area, refilling the salt and pepper shakers, counting the sugars and putting new ketchups out. If you were a "closer" that night you either were responsible for tables or the line. The person responsible for the tables checked everyone as they left but if something wasn't done they had to re-do it as well as re sweep no matter what. The person responsible for the line would have to tidy, sweep, wash, sanitize and shine the back line where the clients see as food comes out. It is important to make sure that all of it is always clean because if you let a different kind of food get into something like the dressing it could cause a problem if someone used it and was allergic to the item that fell in.

As a temporary bagger at office depot I was responsible for assisting the cashier in keeping her line moving. Back to school is a very hectic time for office supply stores and there is a high demand to get everything done quickly. If needed I could assist customers finding what they needed. I restocked inventory to make things easier and safer for customers to get to. I helped customers sign up for rewards cards and handled sending the information to the head office. Even though it is a small title it had a great satisfaction knowing I was helping kids get ready for school and keeping the lines short for customers to be happy.

Working at a clothing store is never busy. There are always people asking your opinion about clothing or seeing whats new. Every week when the shipment comes in you have to hang it all up or fold it the way the floor set says and re arrange the store. When people try on their clothing you have to always check to see if they need help finding a different size, color, or item all together. After they choose what they want and don't want you take the unwanted clothing and hang it on the return rack and check them out. When they check out you would ask them if they had the stores credit card and the coupons that go to only card holders. If they did have the card then you made sure you used the coupons and offered any additional promotions we had at the time. If they didn't you would explain all the benefits of the card and have them sign up. After checking them out and thanking them for coming you would have to put all the clothes that they didn't want back. As you did this if you saw something out of place you would always make sure to make it neat and tidy. If the store doesn't look nice then people aren't going to want to waste their time trying to sort through everything, they will simply find another store to shop at.

Working as a bed cleaner in a tanning salon is a really neat thing. There are always clients coming up to you asking questions about the products, so you have to be very knowledgeable about what you're selling. You must know how they work with different peoples skin types as well as how they will be affected by the beds. Our store had three hallways so as a room opened you would take your cleanser a towel to clean and clean towels for the client. then you would clean the room top to bottom, the bed, the door, the radio, under the chair, the garbage can; everything imaginable and some stuff you wouldn't think of. After you cleaned it you reset the bed, place the towel on it and a card that said the bed had been sanitized. If there are no customers waiting then you wash the laundry and clean the front of the store. Including cleaning the glass shelves, changing the garbage, filling water cups and inventory, and sweeping. Once a week we would go into each room and wash everything again with a very powerful cleaner while moving the beds to get under there. Being a bed cleaner isn't just to wipe off beds its too keep each and every person safe and clean by taking the time between clients to make it near brand new.

As a personal assistant and location manager so much rides on your shoulders. You are in charge every time the owner is not in. My responsibilities included opening and closing of the store on a daily basis. Hiring all new employees as well as training them, and if it came to it letting them go. I started new contracts as well and closed them out. Did payroll for the employees and accounts payable and receivable for the company. You always have to keep the store clean so people can look through but its even more important to keep the isles clear so no one fell and got hurt. I handled all customer service problems, via email, phone, in person and by letter. I assisted in shipping and handling. And the more basic things like taking the pictures for the clients. I launched our information on to the Internet and tracked all items. Paperwork is one of the most important things in a company. I was responsible for filing, tagging, revising and updating everything. Every time that someone called I would have to pull their file, date and write what we discussed and then refile it. I would buy new inventory and keep lists of what came in and what went out. I also opened new locations and closed old ones.

• I only started as an associate but then moved my way up to the owners personal assistant and a location manager.