I like the environment and the people who I worked with, they made the experience enjoyable. Every day was something different, new challenges to overcome and there’s always something to do. I really enjoyed doing both Culinary prep and regular volunteer shifts, it gave me a couple of different view points and I learned a lot and was able to get a few job offers from the chefs at the Fontainebleau.
What I wish was different
I wish that some volunteers didn’t just come for the hours, a lot of them did not want to do any work and it made it hard to keep up with GTV vendors with only myself and two others who were willing to put in work.
Advice
I would sway to get as much sleep as possible between shifts, also to drive to the events an hour in advance because parking is a mess, carpooling is also very good.
