Death; Chris Bales, Syracuse, Indiana, Bartender/Lieutenant at S.S. Lillypad II Has Passed Away: His love of visual narrative and cinematic expression was fostered throughout this formative time, which prepared the way for his artistic pursuits. Bales’ voyage, though, extended beyond the scholarly sphere. He actually spent more than ten years perfecting his managerial abilities at Bales Butcher Shop, where he worked for eleven years and five months. He developed a strong work ethic, an eye for detail, and the capacity to perform well in hectic settings as a result of this experience. Bales left the butcher shop to work as a proofreader at The Papers, Inc. in Milford, Indiana, before entering the publishing industry.
His love of visual narrative and cinematic expression was fostered throughout this formative time, which prepared the way for his artistic pursuits. Bales’ voyage, though, extended beyond the scholarly sphere. He actually spent more than ten years perfecting his managerial abilities at Bales Butcher Shop, where he worked for eleven years and five months. He developed a strong work ethic, an eye for detail, and the capacity to perform well in hectic settings as a result of this experience. Bales left the butcher shop to work as a proofreader at The Papers, Inc. in Milford, Indiana, before entering the publishing industry.
Here, he carefully examined material for seven regional periodicals in the Auto&RV division, making sure it was accurate, followed client guidelines, and was delivered in time for print. He was a tremendous asset to the team because of his excellent attention to detail and dedication to excellence. However, Bales’ adventure didn’t end there. Because of his adaptability, he looked into freelancing and worked for four years as a freelance contributor at Velocity Concepts in Leesburg, Indiana. In addition to applying his knowledge to numerous projects, this position allowed him to broaden his creative horizons even more.
Bales began working in hospitality in 2012 when he was hired as The Frog Tavern’s front-of-house manager. He managed a varied group of servers and bartenders for three years and two months, making sure everything ran well and that guests had an amazing time. His ability to solve problems, pay close attention to details, and commitment to providing excellent customer service were crucial in encouraging repeat business and building the establishment’s good image. But Bales’ real aptitude came out when he worked as a Hospitality Manager, Guest Liaison, and First Mate at S.S. Lillypad II in Syracuse, Indiana.
