Sophie Walsh

I started on the till. A few months later I could run a lunch rush without panicking.

Sophie joined the Ballymena store as her first hospitality job. Day one was the till, the make line, and learning how a ticket actually moves through the shop.

What she likes is that the work is real. Guests are in front of you. If a pizza is late, you see it. If a guest leaves happy, you see that too.

She now helps new starters through their first week and wants to step up to shift leader when a space opens.