FAQs
- What education and/or training do you have that relates to your work?
No not really. I just continue to bartend and serve.
- How did you get started doing this type of work?
By accident. I was working as a credit secretary at CIT in Phx, AZ and kept falling asleep at my desk. It was terrible. I knew I had to be physical with whatever I chose to do in life. I decided to apply at Macaroni Grill in Ahwatukee, AZ. They didn't hire me because I had no fine dining experience. As I left their trailor, I'll never forget it, Rob the chef at On the Border was standing outside of their trailor (as On the Border was also hiring for their grand opening) and he says "We'll take ya". I joined their amazing team and was a proud employee of On the Border for 7 happy years until my husband and I opened the security company.
- What types of customers have you worked with?
Again, I don't have a company. I currently work for The Oceanside Broiler and just love to serve. I like to make great drinks, be attentive to my customers needs and stay super busy.