#qsfb

[randomfandomblabdom]

I’m really bored so let’s discuss something.

If you have any questions about the Disney College Program (because you’re either interested in doing it or out of plain curiosity) hit me up, ask away!

I did the Fall 2018 Program in Florida and I worked in Quick Service Food & Beverage. 

[estherprogress]

All positions in Pecos Kitchen RANKED

I’d like to give more of a description and explanation of my job and what I do all day. Of course it matters how busy we are and who I’m working with, but a large indicator to whether I’ve had a good day or not is what positions I’ve been. So here they all are in order of my personal least fave to favorite!

14. Stocker 

Everyone hates stocker. If you’re on the 1-4 side it’s pretty slow but then sometimes you have to be anchor assist too and that sucks. Being on the 5-8 side is always awful. You’re constantly running around refilling all the items on line. People on line are always yelling out what they need and I have to admit it helps but it stresses me out so much.

13. Trash and Floors

Exactly what it sounds like. You are constantly taking all the trash and card board out of the kitchen downstairs. People hate closing trash and floors bc you might have to make a bail. You are supposed to be sweeping the floors too but you usually don’t have time bc you also have to deliver boxes of whatever the kitchen needs. You get a radio so kitchen can call to say what they need.

12. Taco Trios

In CDS this position is usually called broiler catcher (1-4) bc we almost never use that broiler. It’s easy...too easy and I hate it. I need some sense of urgency. Basically you’re taking playes that are divided in 3 and placing soft taco shells in each one so the people on line can fill them with meat. If you are making them to order you can just leave them there or deliver to line. If you are prepping for the next day you have to cover your stacks with plastic wrap.

11. Buns

Buns isn’t bad persay, it’s just boring. You are putting buns on trays for broiler to put in. Kids are easiest bc its just the buns but adults take some time bc you have to put 2 slices of bacon on each top bun. I often have the problem of making too many and then they get stale. If you already have a bunch made you can always make trios.

10. Broiler

Broiler is easiest when we’re green. You just keep putting as many patties in the broiler as possible and don’t stop till someone tells you. It gets harder the quieter we are and you can’t really tell how often you should be sending burgers. You can rely on Catcher to tell you but it’s still your fault if we have to hold on angus. Adult burgers can be put in 3 across at a time. A full set is 12 and a half set is 6. You have to put in kids burgers one at a time, and usually in sets of 6.

9. Broiler Catcher

This is the greasiest position. You’re catching everything that comes out of the broiler. You’re putting cheese on the buns and then assembling burgers. You also deliver the burgers to the lines. Generally it’s your job to tell broiler what type of sets, and how often since you can see the line. 

8. Anchor Assist

Chips! You’re taking one tram of chips at a time from fryer if you’re (5-8) or one container at a time if you’re (1-4). Then you put handfuls of chips in the small and large boats for the Anchor to grab. Some people do more but I like to generally have 3 trays of each on the tram for Anchor.

7. Fryer

Chips! That’s all your frying. At first this position stressed me out bc of how many chips we go through but it’s really not that bad. You are constantly frying batches of tortilla chips and they only take 30-45 seconds so it’s pretty fast paced. The goal is to have 2 full trams of chips but it’s ok if you have one full tram and are working on the other. I’ve been anchor assist and had to wait for fryer to make more chips but I’ve always had plenty while fryer so it’s never been a stressful position for me.

6. Anchor

The 1st position on line. It’s probably the most important position in the kitchen. They begin the orders so if your anchor is slow, everything else will be slow. They are taking tickets and arranging the plates, bowls, and boats on the trays. They grab salads, lettuce wraps, chip boats, and burgers and put them on the trays. They also add beef wherever needed on trays.

5. Middle

This is the 2nd position on line. They put chicken, pork, cauliflower, and rice wherever needed on trays. They’re responsible for keeping trays by the line for the anchor to grab. If there is no stocker the middle becomes stocker.

4. Window

This is the last (and best) position on line. They put black beans, queso, mac and cheese, squash, and onions wherever needed on trays. They also check over the trays to make sure everything is correct. They also communicate with the counter.

3. Salads

Ahh yes the position that made me cry on Day 2. I’ve gotten so much better at salads since then and now I think it’s so easy! Sometimes there’s 2 people there and one person does salads while the other does lettuce wraps but most often you’ll be by yourself. Basically, you make salads and lettuce wraps. 8 of either go on one tray and depending on how busy we are you should have 3-6 trays of each in the coolers. If we’re really busy you may only have 1-2 and that’s ok. Salads go 4,3,2,1. 4 ounces of lettuce, 3 tomatoes, 2 ounces of corn and bean salsa and 1 ounce of tortilla strips. Lettuce wraps are served in the taco trio plates and are just lettuce cups, jerk chicken, and coleslaw. 

2. Churros

This position is exactly what it sounds like. You’re baking trays of churros in the oven. They take 8 minutes so it’s a bit slower than other positions. Once you take churros out of the oven you dust them with cinnamon and sugar. Then you put them into boats with chocolate sauce (8 to a boat). The rule of thumb is to keep 2 trays in the warmer and it’s almost always crazy easy to manage! When it’s slow you can always plate more trays of frozen churros for the tram or help make trios.

1. Tortuga

I love her, you love her, TORTUGA! Tortuga Tavern is a quick service location in Adventureland. Over there the menu is quite small and never has as big of crowds as Pecos so I love it. The position there is called TT Anchor. Basically you’re putting hot dogs in buns, making short rib sandwiches, and putting turkey legs on trays. That’s it! Usually you are the only BOH person there. It can get stressed around lunch rush but it still isn’t as bad as Pecos!

[kawaiiikiittennn]

If any one has questions about applying or about the Disney College Program, slide into my messages and I’ll tell you what you want to know😇

[troyesowl]

I was accepted to the Disney college program and i am in pure disbelief

[dcp2017-blog]

QSFB Related DPC PI Questions

How do you feel about working independently at a food cart?

Are you comfortable preparing simple food items, which may include using a fryer, grill, or other cooking equipment?

Would you be willing to wash dishes or bus tables?

Are you comfortable selling alcohol?

Are you able to multitask?

Are you comfortable handling cash and using a cash register?

How do you feel working independently at a food cart?

[estherprogress]

Work Location Reveal

I was expecting to get our itineraries on Tuesday or Wednesday, but nope some disney magic happened and we got them Monday!

My housing complex is the Commons, which was my first choice! I check in at 9:45 am. I’ll have all day to unpack and get settled in because I’ll have nothing to do until Casting at 2pm the next day.

I’ll be working in MAGIC KINGDOM! Specifically Pecos Bill’s in frontierland. I feel kind of guilty because people generally prefer to work in the parks and magic kingdom specifically but I don’t really care. I was happy as long as I didn’t get Outdoor Foods or ESPN. 

Now I’m just eagerly awaiting check in day!

[im-a-mickey]

I leave in 9 days 😊

[disneyinmyeyes]

i just got accepted for DCP spring 2018!! i’m super excited so i’m reviving this old disney blog. if you’re peeping this from a dcp hashtag follow or message me bc ya gurl needs friends!