Over the course of 10 years working in a restaurant, every one of us have had to work as a diner director.
- We’ve opened up multiple diners in a slew of different locations in this state and three others.
All of the times were hectic in addition to fun, but my friends and I enjoyed all of our individual tasks. I was immensely excited when we were trained on new Diner equipment. It was my job to oversee the staff when they were talking about walk-in refrigerators in addition to freezers. We had a chiller that needed to be installed and it was taking a long time. One of the reasons why the teller was taking so long to install was due to the fact that it was much larger than any other trailer we had purchased for the restaurant. The reason was due to the fact that this restaurant was particularly too large and weight needed to have a machine that would work twice as hard. The two level Diner was going to open in a month or more. When we realized that the chiller wasn’t going to work for the grand opening, we had to get something temporary. There was possible to set up an addition to get the temporary cholo or built, but everything was set up right before the grand opening. The temporary Chiller was portable and also detached very easily, so we didn’t have any problem getting rid of it when the second scheller finally got delivered to the new store.