To whom it may concern. My name is Scott Heath. I started working in the Restaurant business a little over a year ago. I have loved it and have had a passion for it ever since. I was first introduced to the restaurant business from my older brother. At the time he was working as a Chef/Cook for some of thee most prestigious restaurants in Utah. He would teach me about ingredients and how to make amazing dishes, thats when I knew I had a passion for good food. My brother set me up with a job as a Busser at a little Restaurant in Utah. After that my interest took off. I worked as hard as I could to keep moving up the ladder and to keep expanding my knowledge. Going from Busser to Foodrunner from Foodrunner to Expo From Expo I became a Server. Once I was a Server with a little bit of knowledge and experience under my belt. I went looking for the best restaurant I could work at to expand my existing skills. Not only about what makes a good restaurant run but what makes a good kitchen, how to pair wines, how to be the best Server I could and what makes good food ect. My interests keeps growing and growing and I love absorbing any knowledge someone can teach. Being focused and prepared at work is something I strongly believe in. I love working hard and am not afraid of working double shifts. I like going the extra mile to make guest feel comfortable, welcome, well informed and leave with a satisfactory experience. I thrive best with people I respect and can learn from. I understand there are a lot of little things that make a restaurant run smoothly. That is why I am always willing to help a server/busser with anything they are behind on or need help with. It takes a team to run a restaurant and I see myself as a team player.