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Before Service :

8:30 AM - 11:15 AM : First briefing, setup and decoration of the dining area to the theme ( Indian and Malay Cuisine ).

11:15 AM - 11:30 AM : Service protocols, menu detail and briefing the roles to staff.

11:30 AM - 12:15 PM : Staff take a lunch and get ready.

12:15 PM - 12:30 PM : Final checks on setup, menu, cleanliness and last briefing before start the preparation.

During Service :

12:30 PM - 2:00 PM : Orders from customers are handled by servers very well. The operation went smoothly.

2:00 PM - 2:30 PM : Supervisor of the Day monitor guest satisfaction and get feedback in real time.

After Service :

2:30 PM - 3:30 PM : Inventory check and cleanup.

3:30 PM - 4:00 PM : Post mortem with Dr. Aisyah. Give some briefing to evaluate the day's of operation.

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Theme : Indian and Malay Cuisine

Design : This design celebrates the rich, colorful heritage of Indian and Malay cuisine, blending vibrant spices, traditional patterns, and cultural elements into a visual feast. The table features a soft chocolate with patterns, black napkins and the candle for a romantic touch.

Menu : The structured courses reflect a traditional Indian and malay dining, offering a complete from starter to dessert. Indian cuisine is featured in our appetizer and dessert, while Malay flavors take the spotlight in our soup and main course.

Service: Supervisor of the Day (SOD) dressed according to the theme.

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Strategies :

Social Media : Telegram & WhatsApp

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The flow service was planned to ensure a smoothly dining experience:

1. Guest Arrival & Seating

Guests are received with warm hospitality by the hosts, who then assist them in finding their seats comfortably.

Menu were presented immediately.

2. Bread Service

Drinks were served first.

Bread was served immediately after customer seat.

3. Order Taking

Servers introduced their name and the menu, highlighted specials and took the orders.

4. Meal Service

After taking order and confirming order, appertizer will be serve followed by soup, main course and desserts.

Dishes were presented with an explanation of ingredients.

5. Guest Engagement

servers checked on guests to ensure satisfaction periodically, refilling drinks and any requests promptly.

6. Billing & Farewell

Bills were presented with a QR code and guests can scan the code for payment.

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Staff coordination is handled efficiently, with the leader assigning tasks and maintaining smooth operations throughout the operation.

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Customer Feedback :

Customer complimented the food quality, ambience and services.

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Alignment with the theme:

Uniform : SODs wore a Baju Melayu and Baju Kurung, waiter & waiteress wore a proper serving attire and for steward, they wore a black t-shirt, black tracksuit and sport shoes.

Decoration Elements : Each table have the menu card, the candle as a centerpice and the Three Pocket Napkin Fold.

Notes Feedback : Survey form was collect to improving the services.

Support of Service Process:

Each staff member played a vital role and supported the service process with excellent coordination and communication.

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Issues Faced

1. Customers arrive late:

Some guests indicated they would arrive between 12:30PM and 1:00PM, they were delayed and did not arrive on time.

Problem Solving

1. Create a group WhatsApp

Create a WhatsApp group to keep customers informed and update about the time.

Adjustment Made

Increased communication via group WhatsApp before service to update the coordinate among the staff.

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What went well

Time management improved before operation, allowing us to stay on schedule and serve customers efficiently.

Each team member understood their role clearly, which contributed to a well-organized and successful service.

Areas for Improvement

Improve the service sequences.

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Positive Feedback

Customers satisfied with the service and food.

Staff Performance

Evaluation:

The staff demonstrated good teamwork and maintained a positive attitude throughout the service.

As a first-time bartender, she handled the challenges confidently and performed well under pressure.