My first job was working at the Carmike Cinemas at the Summit. My main duty, among others at the theater, was working the concession stands. It was an entertaining job. It took me awhile to learn the ropes, but once I did, it was smooth sailing. There were several times the concessionaires stands were run by only one person. While it is fun working in a concession stand, I couldn’t forget about my responsibilities. A rush of thousands of people is a daunting task, but it will go smoothly if my station is primed. The keys to a smooth operation are organization, attentiveness, preparation, and (as my manager put it) sell, sell, sell.
Before I could sell anything I had to be ready. The first thing to do after clocking in is open the concession stand. Opening consists of task that equip me for any customers I will have. The first thing I must do is make sure that the popcorn is popped and ready to serve. I must check that there is ice in the ice bins. The stock, such as cups, bags, and various other concession items must be within reach. I can’t sell anything if there isn’t anything r...
The next restaurant the customer went to was Steak & Shake, a burger restaurant. Here there was only one employee for the customer to talk to: the cashier. The cashier greeted the customer with “How are you doing?” the custome...
Running The Front End Day after day, I work at Home Depot. I’ve worked at Home Depot for 6 months. My position is cashier. A few months have gone by and all I do is show up and do my job as a cashier. The cashiers have someone who runs the front end along with every register in the store, and that person is a head cashier.
I used to work at my local McDonalds for three years during high school. At first, I thought I was there just to make an extra quick buck to fund my weekend adventures, but later would turn into a key cog at the store as the crew trainer and starting to be prepped for a managerial spot. It was exciting, learning how to place orders for the store, make the work schedule and cycle counts among other things. Soon however, I started to realize how replaceable my coworkers a...
I took up my first job sophomore year of high school and have stuck with it ever since. I currently still work there, Enchanted Beach Weddings. In this job I work labor and I am also one of the head photographers. We set up beautiful weddings on the beach and then I am in charge of directing them and leading the bride, groom and everyone else through the wedding. While I am doing that, I am also taking the wedding photography. It is a super stressful job to have couple’s wedding day experience in your hands and control, but I have never had a bad experience with it and am so priveleged to be a part of such an important day for couples about 75 times each year. On the side of this job, I have always had a fun job to make a little extra money by work...
My background in the fast food industry starts with my first real job. I began working at Wendy’s when I was sixteen years old. I kept to myself for nearly a year. I was working for one thing, and that was to satisfy the customers. After exactly three years, the choice to move on and change was a hard decision to make, my hours were steady, and the managers were pushing me to move up in the chain of power and become a shift manager.
Holiday World and Splashin’ Safari is a seasonal theme and water park located in Santa Claus, Indiana. This is also an organization which I have previously worked at for six seasons. Having a slogan of “Number 1 for Family Fun!,” Holiday World strives to provide for their guests two affordable theme parks with a fun and family oriented environment. They also pride themselves on having world-class rides and entertainment, free soft drinks, friendly employees, immaculately clean grounds, and providing outstanding service. Holiday World offers a variety of full-time and seasonal job opportunities which are broken down into different departments. Some of these departments include admissions, entertainment, food and beverage, grounds, lifeguards and slide attendants, maintenance, security, and rides. This report will focus on the food and beverage department. The work environment for food and beverage employees can often be hectic and stressful. Employees are expected to serve quality food to thousands of guests each day in a timely and efficient manner. At the same time, employees must also maintain Holiday World’s reputation as the friendliest and cleanest park in the world. Effectively being able to work in teams plays a huge role in this department.
I have worked in a shop, dealing with the day-to-day running of the business, attending to customers' needs and handling money, which has been a good introduction to the world of work and its demands - punctuality, reliability and honesty.
The topic for my real world negotiation is to come to an agreement with my supervisor for a promotion as well as an increased salary. I currently work as a student assistant at the student services Planning, Enrollment Management, and Student Affairs (PEMSA) department. My goal is to increase my hourly pay from $10.15 to $12.70, a 25% increase. Having worked in this department for three years, I have taken on tasks not part of my job description such as processing return mail, data entry, and supervision.
My first job was at a grocery store I was excited of meeting new people, making friends, gaining experience, but most importantly was excited to earn my own money. My pay rate was nine ten and pay day was every Friday. The first day I worked was on a Sunday afternoon in which I worked a heavy eight hour shift from eight in the early morning to four in the calm afternoon. It was a very productive day I did many go-backs, the hourly
I had eventually moved up in duties outside of the register. I began taking on responsibilities such as maintenance and working in the dairy department. These jobs would entitle me to stock various dairy products along with serving customers on a more personal level such as where to find an item. Also, I began sweeping the store along with removing the returned cans to the back of the store for storage and removal. These simple tasks allowed me to work at my own pace rather then take the next customer in line so it was a great confidence booster to work harder.
"Effective negotiation is not about conflict. It is not about deviance or dishonesty. It is not about posturing, or bullying, or threatening. Effective negotiation is about exhaustive preparation, utter clarity, heartfelt communication, and a sincere, demonstrated desire to fully understand not just your own needs, but the needs of the other party." Leigh Stienberg: Winning with Integrity.
Integrative negotiation is often referred to as ‘win-win’ and typically entails two or more issues to be negotiated. It often involves an agreement process that better integrates the aims and goals of all the involved negotiating parties through creative and collaborative problem solving. Relationship is usually more important, with more complex issues being negotiated than with Distributive Negotiation. Integrative negotiation is the process of defining these goals and engaging in a process that permits both parties to maximize their objectives.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
It was a clothing store for children. I enjoyed the job I had in the beginning; all I did was open up boxes and place the clothes in the racks so the store associates could hang them up on the store racks. I enjoyed the job because I did not have to deal with the customers that came into the store. In addition, when viewing what I value in the workplace, I realized that I find intellectual stimulation, security, and economic rewards to be the most important values.