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Wednesday, November 21, 2007

T/R Achievers: Michael Funk – the key to upward mobility

The Tulsa World article profiles Michael Funk. Working over 8-hour days, six days a week at restaurants since high school, he worked his way up from a prep cook to become the chef de cuisine and assistant general manager of The Polo Grill Restaurant. The reason for his success:

He has taken on the attitude of a business owner: He will change a light bulb if it needs changing and do anything to make the restaurant the best and most profitable it can be.

His advises culinary school students to get jobs at hotels as they will learn a wide range of food service jobs, and recommends that restaurant employees never think they are "too good to work in a dish pit."

For complete article, see:

TulsaWorld.com: Working at the bottom prepares one for the top

Points.com eLearners Earn Rewards at MyPoints.

posted by Ruby @ 7:59 AM

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