...So we got into some hard work. We dug out trenches of concrete. We were digging up dirt, stone, and concrete lined with rebar that had been there for 40 years. Stuff was SOLID. We had to jack hammer it at first and then use crowbars and spud bars to loosen it up. To make it worse, there pipes running all through it that you had to avoid because if we had punctured one the electricity running through would have shocked us unbelievably badly. We were digging about 2-3 feet below the surface and believe it or not it took about a day to uncover one pipe. Along with this we were doing our duty of emptying the dirt and debris into the dumpster which was hard work too because concrete is quite heavy.
Along with doing more work at the restaurant we were working at Brio at legacy again. We worked with Sarah at the front of the house a lot and Eric and I have mastered the art of seating guests, a very tough art to master indeed.
Overall, this was a tremendous experience. Everything being new to us in the restaurant industry really made us take a lot away. Not only about the restaurant business but we learned many lessons and tips that will benefit us in every day life. I am thankful we got the opportunity to learn from the best in a very competitive industry.
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