Andrew Sousa

Working in the restaurant business for three years has not only help gain experience but also by becoming more hard worker and determined. Starting out as a busser I thought that it would easy, then reality set in and I found out that you need to be on top of everything in order to succeed in this industry. After a few months of hard working I was moved up to become a food runner and replace the kids who went off to college in the fall. I told myself with this job that I would work even harder as a busser in order to be moved up to become a waiter at some point. Once winter break hit I was asked to work for the catering service that the restaurant provided and soon I only started catering events. After graduating high school and attending a four year university I feel as if I needed to take more charge of my own life and decided to attend PRIMO's bar tending school. Through this week long course I was able to obtain a my Training for Intervention Procedures certification (TIPS) and receive my certification in mixology. Through this course I have learned the proper ways of making drinks, ways of serving customers and other tips to allow me to become the best bar tender I could be. Despite my age I was able to quickly learn and adapt to my surroundings and devolved a system that would allow me to work faster and more proficiently to the point where I out performed people who were much older than me. With my experience I know what it takes to work in any restaurant and have the desire to work hard.

TIPS-Training for Intervention ProcedureS

Mixology degree- Bar Tender certification