Sherlan Dropsy

I worked 3 months during the summer season. I was in charge of starters, appetizer platters and dessert dressings. We had approximately 100 covers per day.

I worked as a waitress, so I took orders, I helped at the bar and I served customers.

I was in charge of making sandwiches, poke bowls, homemade sauces. We worked with local products.

I was in charge of starters and create appetizers that changed everyday in a gourmet restaurant.

When i was a student I served in a bistronomic restaurant during holidays and weekends.