That elation over being accepted into the Disney College Program didn’t last long before being replaced by anticipation over that all important question…what would I be doing?  Would I be in a park?  At a resort?  Wide World of Sports Complex?  Parking lot?  Finally, I was notified that my assigned role would be….QSFB!  That’s DCP-speak for Quick Serve Food and Beverage.  This didn’t sound too bad and when I realized I’d be working in Animal Kingdom, I got really excited.

Joe’s Disney College Program – My Role in Quick Service Food and Beverage

-by Joseph Green

My prior work experience consisted of strenuous summer farm labor as a child (just kidding, Dad, it was great!), working in a big-box pet super-store doing everything from ordering live fish to ringing up customers to stocking shelves and cleaning up dog “accidents” in the aisles.  My last job before the DCP was as a bank teller…great hours, lots of responsibility, and tons of customer service and cash handling.  I feel like that combination of work experience came in extra-handy when I joined the ranks of the thousands of Disney park employees who cook, serve, and clean up at all those counter service restaurants and kiosks.

After the general DCP on-boarding training, I was sent to DAKlamation to get acclimated to DAK (Disney’s Animal Kingdom).  This training was interesting and fun.

TIPS for On-the-Job Training:  I highly recommend wearing something comfortable that doesn’t make you too hot. No jackets, if it can be helped. It will need to business attire or close to it at least. You’ll be walking around your location (resort, park, etc.) for a large portion of the day and some people who wore jackets or long sleeves were very obviously uncomfortable from the heat and the amount of walking. And on the first day of actual job training, expect to be sitting in front of a computer for several hours. Computer training comes first and prepares you for what to expect when you go to your actual work location. The computer is where you’ll first be introduced to things like handling currency and proper hold times and temperatures for food.  If your location serves alcohol, you’ll be required to learn about how alcohol affects the body and signs of intoxication.

Photo courtesy of Melissa Pigdon Twitter @Method2TheMagic

When I reported to my work area in Harambe Market, I was trained on some very basic duties (emptying trash, greeting guests and handing out menus) first.  Then as time went on, I learned how to assemble orders, ring up guests, and work at other locations like the Harambe Fruit Market (I roasted a lot of corn there).  I enjoyed the fact that I was able to train in different locations, and given the chance I highly recommend it. I’m not sure how much availability there is for cross-training around the parks and resorts and other areas, but I found it very refreshing. Being able to move to different locations throughout the day gave me a much-needed change of scenery and kept tasks from being too monotonous.

The fact that I had trained in multiple locations also allowed me more opportunities to extend and pick up shifts because I wasn’t limited to just Harambe Market, I could move to the Fruit Market, Kusifiri Bakery, or Tamu Tamu Refreshments when I was needed.

Being familiar with your park (or other location) is also extremely helpful. Not just your work area, but the whole park, resort, complex, etc.. Spend time in it, get to know it. Learn the fastest ways to get to each area and experience all the shows, shops, and attractions. Develop an honest opinion on the shows, rides, and dining options because you will be asked. You will be asked about things outside of your role MUCH more often than you think. I spent many of my breaks walking around Animal Kingdom just enjoying the scenery and people watching.

I always felt like guests really appreciated my honest opinion when they asked for it, and I was able to give that to them because of the time I’d spent in the park. If someone asked me where they could get a beer I wouldn’t just point them to the closest place that sold beer, I’d ask them, “what kind of beer do you like?” If they liked Bud Light I knew just where to send them, if they wanted something a little different I could tell them to check out the Dawa Bar by Tusker House and have Steve hook them up with a Golden Monkey.

Things like that create a really personal experience for you and the guests. It’s really unexpected for them and they honestly appreciate you taking the time to ask about what they want and what they like because it shows that you genuinely care about helping them. I’ve had many guests come back to find me after I sent them somewhere just to thank me for my recommendation because they really enjoyed it.

If you have any questions about DCP roles, ask away and I’ll do my best.  Come back soon for more information about my experience including what to pack, how to stay out of trouble, what to expect day-to-day, and more.  Thanks for reading…Joe.