Clement Quelle

Our first season in Corsica was very painful and exciting at the same time.

Painful because we worked seven days a week with two shifts per day, which reminds me of my hard-working youth.

Exiting because of the standing of the place: Our customers were millionaires who had high expectations and came from all over the world.

So we had to adapt to every customer and practice different languages at the same time.

Since i've had enough of working in Paris, i've started seasoning as a waiter.

Strong of that experience i've upgraded my skills and learned a lot about specificities of French's South East gastronomy.

(Wine and food)

In the second season, I was in the French mountains in a small town with a lot of English customers (9 out of 10 living people were English tourists). Thanks to that experience, I've improved my waiter skills and my English.

We've been introduced to Haute-Savoie gastronomy, which is very prized by English and French people an it contains cheese and wine mostly.

In Generator Paris, I was supervising a bar on a rooftop where there were two coworkers who managed the bar. In that bar, we had to:

- Create a cocktail card to refresh the old ones.

- Manage the bar supply and organize the cave bar.

- Take the orders, and make the cocktails.

- Keep a clean bar, and respect hygiene obligations.

- Organize events and make upsells

As a waiter, i've learned new skills like :

- Taking orders.

- Preparation for the customer.

- Set up for special needs

As a bartender, i've learned how to :

- Manage a bar

- Learn the cocktails knowledge

- Keep the bar clean and respect hygiene

- Do an inventory

As a runner i've done tasks like :

• Collected food and quickly delivered to customers' tables
• Maintained clean and orderly appearance throughout kitchen and dining area.