“Working and interning at GROW Cafe + Bistro is an experience that will stick with me for a lifetime. The knowledge, work experience, and relationships made throughout my time in Saugatuck is something you do not get at every workplace. I gravitated towards GROW because of the program description, organization, and commitment Chef Lindsay and Alec have to provide the highest level of service. They were committed to paying their employees a liveable wage, destigmatizing hospitality, scheduling viable hours and educating us in preparation for our future careers. As an out-of-state intern, I was able to go outside of my comfort zone by moving from Pennsylvania to Saugatuck, Michigan, and gained confidence in not only myself, but my skills and knowledge of the hospitality industry. During my time, I was trained on all aspects of the restaurant. I have been a bartender, server, food runner, prep, line cook, and also had the opportunity to work on financial statements. 

“Before starting at GROW, I had accumulated over a thousand hours of experience in the field. I worked at Brookside Country Club in Pottstown, Pennsylvania, as an intern in Banquet/Events. In addition, I worked at Starbucks, Rutter’s, and helped with setup/breakdown of concerts in Philadelphia. My goal as a Hospitality Management major at Penn State Berks is to gain experience in all facets of the industry. Being acclimated in food and beverages, country clubs, events, and hotels will allow me to travel across the United States and internationally whilst pursuing my passion. Currently, my future goals are to continue to explore and work in event management and or own/manage a coffee shop, but I am open to a hospitality position in any form! Prior to my internship, I had minimal restaurant experience, which, having it now, has changed my perspective on this sector of the industry. I was able to not only work GROW for brunch, but had the opportunity to work an elevated dining experience at night, The TRAP. I got to experience two completely different restaurants and concepts in one internship. Being able to be someone’s go-to restaurant is something that motivates me. As an employee, I got to see loyal customers and regulars come in and express an outpour of love that they have for the food, owners, and restaurant space.

“Being a part of the intern team allowed me to understand the “why” behind everything we do. The small details in service that elevate the guest experience. Server tips like “two minutes, two bites,” allows us to touch the table and check in on our guests. One of the best learning tools I received from Alec, in the front-of-house (FOH), was to “protect the guest” and to anticipate their needs before they ask. The advantage this Hospitality Management internship has over others is the fact that we are able to experience every part of the restaurant. Working back-of-house (BOH) was new to me before GROW/The TRAP and I enjoyed every shift there! Chef Lindsay takes you under her wing and allows you to learn the line, prep, and plating design. Coming from the FOH to BOH puts everything into perspective and allows you to learn the menu more effectively and to offer recommendations or alternative options to guests. As a young adult, it was also empowering to see a female chef and female-dominant back-of-house curating a safe, welcoming, and inclusive work environment. Our service standards were high and it is something we worked on continually. We were prepared in both FOH and BOH for those who were vegan, vegetarian, or gluten-free because of the dedication GROW has to excellence, inclusion and guest experience. 

“Each week we had our intern days with lecture and homework assignments that allowed us to show our creativity. We would dine at local restaurants and observe service and have open discussion over books, trends, and our work weekend. One of my favorite assignments was the menu item ideas. Every intern brought a menu idea to the table for either brunch or dinner service. Following our presentations, everybody on the team got to vote for the item they would like to see come to life and be implemented on the menu, in the restaurant. My idea was a dessert pita! I have the biggest sweet tooth and knowing that we did not have a large dessert menu, I thought it would be ideal to add to that section. Having my dessert pita become a feature on the menu was a confidence builder and provided me with a fun-fact to add to my resume. I got to see it go from pen and paper, to a tester at pre-shift, to a full-functioning menu item at The TRAP - which allowed me a more in-depth look at the work that goes into each and every menu item.

“Another highlight from the internship was the event planning process. As an intern crew, we collaborated on the end of season staff party. Being able to put together a menu, concept, decor, music, and games was a creative lens into life in the catering/event side of hospitality. Getting to work firsthand with a group allows you to see personal strengths and weaknesses and whether this field of work best suits you. Our party was a fiesta! We had a taco bar, mocktails, horchata, fried ice cream, fruit cups with tajin and chamoy, rice, guacamole and salsa. Our eye-catcher, and largest piece of decor, was the coffee mug pinata with the GROW logo! The TRAP is the most fitting area for a party, so we utilized the space and reset the tone for our event. The turnout was better than expected and seeing everything and everyone come together reminded me so much of why I have such a passion for hospitality and working with people. 

“I recommend this internship to anyone seeking a career in the industry or a management role. You will learn new positions, meet a diverse realm of people, and be educated on the ins-and-outs of the restaurant business. The thoughts and ideas you express will be valued. The work environment is welcoming and allows room for growth as a worker and individual. If you are coming from out-of-state, like I did, take the opportunity to explore all of Saugatuck, Michigan. It is an artsy town with impressive food and views. Open yourself up to the once and a lifetime experience. I will always cherish my time at GROW because of the lessons and people I met along the way. I hope you take it from an intern alum, you will not regret it!”

-Hailey Lesik, 2022 GROW Hospitality Intern