Audrie Leib

Responsibilities

I set up and tear down before and after each event. They have many events going on at one time so I'm constantly moving event spaces around to fit the BEO. I serve plated dinners and do wine and coffee service for important groups of over 100. I work breakfast and do banquets which are similar because I set up the buffet line, restock the buffet line, and bus tables. I do room service for the hotel. I also do bar for banquets, which requires setting up the bar, knowing and serving drinks, and tearing down the bar.

Accomplishments

My greatest accomplishment is when supervisors and managers recognize me and saying I'm doing a good job. I was also able to lead my peers for three days with little supervision. It was uncomfortable at first since we are equals, but it was a good experience to have.

Learning experience

I've mostly learned how to serve guests and how to set tables, chairs, glassware, and silverware the proper way. Guests notice when an area isn't symmetrical so we try to make every table look exactly the same.

What advice would you give?

Do something out of your comfort zone. I don't think anyone who has done this internship has regretted the experience they've gained from it. Also do an internship with multiple interns because it makes it more fun!