trudy brotherson

I started there as a salad cook / dishwasher in 2009. Within the year I had learned the prep and line so well that I was one of the main salad cooks at night. By 2010, I had worked my way up to the broiler side of the cook line and was working the morning shift by myself. It was a lot of prep, but mostly planning smarter food prep methods. When I had turned 21 in 2011 I wanted to work out front of the restaurant. The Circle D is a elegant, fine dinning experience. I worked two outside patio floors, a covered patio, and inside dinning in the mornings giving me about 50 chairs to 25 to 30 tables. With the help of a cashier/hostess to seat, greet, and take money. I also worked a espresso machine for the finer coffee lovers.

I was their main morning Barista in 2012, when I started. Escalante Outfitters is a small outfitters store, bakery, and coffee shop by morning, but changes its whole atmosphere at night to a fine pizza eatery. There everybody worked as a team because everything was done from scratch. I worked an espresso machine and warmed pastries up for early going costumers in a hurry, then stocked beer and made sure the night shift had what they needed to make it threw the shift. There I was given education on coffee grinding, serving, and milk frothing from some of my favorite and in my opinion some of the most talented coffee makers.

We ran an assemble line 8 hours a day. We specialized in production runs as small as one part to 100,000 parts. I assembled parts small, turned lathe parts, milled parts, or stamped parts as thin as .003 inch. We made parts for the Railroad Supply Corp., Harwil Corp., and EPM.AV corp. I learned about heat and lubrication on metal grinding and cutting. I also learned how to use Hardinge Cobra 42 CNC Lathe, which is all done with computer. I got to try my hand at a few other things in the shop as well such as screw machines, turret and engine lathes, vertical mills, and a surface grinder.

I was the morning shift wait staff. I prepped for my morning and afternoon as far as stock and ice. Then I would prep for the night crew to come in, pull desserts, do dishes, and cashier my shift. I also like to decorate their steakhouse with flowers that they had tucked in corners, I liked to keep myself always doing something. I served 18 to 20 tables in the steakhouse.

Activities and Societies: Drill team, Cheerleading, Basketball, Volleyball, Honor Roll, Track Team, Guitar and Piano.

Wasn't what I thought it was. Thought I would just try out a campus for that much money. I learned a few good things though.