It rained all weekend and guests were coming in all day. As soon as you got your role you were going to be there for a while. I was on Grill for both days and I had to make sure I was calling out the right number of orders to the Chef and kept the line moving. Thankfully, some floaters helped us restock containers and other menu items, so we did not have to leave the station when we needed things. For one of the days, I was on grill, and I kept putting in fries because they were going fast. I got better at being a fryer and once I got used to the pressure, I was able to restock quickly and make sure there were enough buns for Burger 1 and 2(they use the buns when putting in orders for the guests). This weekend taught me time management and how to work with Pasta when they would run out of chicken. I would make extra just in case which paid off when they would come in when they ran out and my stations were busy. I was memorizing orders whenever I was Burger 1 and kept track of how many cheeseburgers I had asked for from the Chef.Ā