What I liked
I liked that this restaurant did an variety of events, such as large holiday buffets, smaller private banquets, and a la carte service. Everyone who works there really wants to make you feel like family and will make sure to say hello every chance they get. The variety of exposure I got to different types of pastries, as well as making and rolling bread dough was very helpful because I needed to make bread for my labs and was able to do so confidently. It also taught me how to follow a prep list and meet deadlines, which is really helpful for time management.