Charlotte Scott

I mostly worked full shifts, so from opening until close (6:00-3:30). During my shifts I would operate the till, coffee machine, kitchen, FOH food, dishes and restocking. This all included team effort and cooperation. While I worked at the cafe I made a variety of coffees, and quickly learned the process of making coffees I was unaware of. I also managed the kitchen foods the cafe provided on the menu. Even in the peaks of our rushes, we worked to give the customers our best work in a timely manner.

During my week there I quickly understood how to use their technology so I could serve customers, receive scripts, process scripts and hand-out scripts. I worked with a variety of different people from the lady who ran the front of the shop to even the pharmacist himself. I was quick to familiarise myself around the store so I could offer effective advice to customers.