It's Official!

After months of planning, tons of research and countless hours here on this forum, I got hired on at Knight and start the Squire program on the 25th of October. I am leaving the restaurant industry after decades of hard and satisfying work. I have done everything from McDonalds in my late teens, front of the house in all sorts of places, and even got my culinary arts and restaurant management degrees in the late 90's. I've owned my own restaurant, as well as a sports bar and grill in Mexico and my own catering business.

The money was great, the hard work and long hours rewarding but recently I have been looking for something to coast me into retirement (pun intended). At 54 years young, I have taken the leap. I was a little hesitant that my stature of 5' 2 3/4' inches would be a hinderance, but when I climbed up into my first cab (mainly to make sure I could reach the pedals, lol) that apprehension vanished quickly.

This amazing site; with all the valuable input from it's thousands of members, it has been of tremendous value. Special shout out to Brett for putting it all together. The High Road training program is nothing short of an amazing tool for learning everything I needed for passing my permit test as well as my hazmat endorsement. I am still utilizing more of the material to keep on learning all about weights, hours of service and more. The current (and past) moderators continue to offer inspiration, encouragement, a great sounding board for anything that comes up for all its members, new and old. Many thanks to you all as well.

So this was just an intro, I will be starting a diary as well. Some of those that I had combed through gave some great insight on what a newbie should expect, and why attitude and commitment are so very important!

Stay safe! Mark O. ~MiNi-Me~

Congrats to the NINES, Mark O. !!!

As a 35 year 'restauranteur' myself .. of the same age, MAN, I can feel your excitement! (I've gotta wait until January the earliest, myself.)

I'm following!!!

Best TO you!!!

~ Anne ~

Congrats! Looking forward to reading your diary. Knight has been a wonderful journey in my experience. Hopefully it is for you too.

After months of planning, tons of research and countless hours here on this forum, I got hired on at Knight and start the Squire program on the 25th of October. I am leaving the restaurant industry after decades of hard and satisfying work. I have done everything from McDonalds in my late teens, front of the house in all sorts of places, and even got my culinary arts and restaurant management degrees in the late 90's. I've owned my own restaurant, as well as a sports bar and grill in Mexico and my own catering business.

The money was great, the hard work and long hours rewarding but recently I have been looking for something to coast me into retirement (pun intended). At 54 years young, I have taken the leap. I was a little hesitant that my stature of 5' 2 3/4' inches would be a hinderance, but when I climbed up into my first cab (mainly to make sure I could reach the pedals, lol) that apprehension vanished quickly.

This amazing site; with all the valuable input from it's thousands of members, it has been of tremendous value. Special shout out to Brett for putting it all together. The High Road training program is nothing short of an amazing tool for learning everything I needed for passing my permit test as well as my hazmat endorsement. I am still utilizing more of the material to keep on learning all about weights, hours of service and more. The current (and past) moderators continue to offer inspiration, encouragement, a great sounding board for anything that comes up for all its members, new and old. Many thanks to you all as well.

So this was just an intro, I will be starting a diary as well. Some of those that I had combed through gave some great insight on what a newbie should expect, and why attitude and commitment are so very important!

Stay safe! Mark O. ~MiNi-Me~

Any updates, Mark ????

~ Anne ~

ps: "Inquiring minds & all" ... ya know ?!?!? :)

Is there anybody out there?

I received some really excellent home made meals from him at the Phoenix terminal. I'll let him fill you in on his training and adventures through.