When I was put on Grill, I knew what most of the items were because of Mobile Orders. the new dish that was recently introduced (Country Fried Pork). When we were training, they gave us food samples to explain our tastes to the guests and share our individual opinions. When it comes to the Dining Plan and Quick Service, I am still not confident with it since there are minor differences. I understand the basics and can explain it to the guests. However, when it comes to knowing if beignets count as a snack option, I had to ask my leader to make sure I gave the guest the right answer. I have gotten used to the bumping system which is when another coworker moves you from the current shop you are in and you either go on break or move to the station on the receipt. The coworker bumping you takes over your current position and you give them a rundown of what task you were completing as well as what may be missing. Someone had asked for help on how to close a station I had previously closed, and I felt proud to share how it should be done and how much they should restock for the next shift.