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https://youtu.be/x2ZUwdjEaLM

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Day 10

On the last day, I was given the task of cleaning. As always I am sure every place is in a clean state to avoid bacteria and avoid complaints from customers.

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Day 9

On the ninth day, I was assigned a cook. As usual I will check every ingredient used for cooking either expired or need to be added. After that I will arrange the equipment to be used. Next, I prepare mise en palace first before cooking such as cutting onion.

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Day 8

On the eighth day, I was assigned a cashier. As usually I keep all the payments made by the customer and I have thought carefully so that the irregularities do not occur.

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Day 7

On the seventh day, I was assigned a steward. this task is done after the food is finished serving. Dish dishes will be cleaned as soon as possible so that the dishes can be reused. It usually uses two people to do this task.

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Day 6

On the sixth day, I was given a job as a food and beverage. As usually I took orders from customers. In that regard, I need to build a good relationship with customers and the important things I learn is always to smile at the customer.

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Day 4

On the fourth day, I was given the task of being a cook. The customer's favorite food is USA fried rice. I have to concentrate fully on cooking as every dish needs to follow the prescribed recipe. Not only that, I have to complete the order on time so that the food served to the customer is accurate and the customer does not wait too long.

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Day 3

On the third day, I was assigned a cashier's job. I have to accept payment from the customer and return the balance at the specified price. I need to be careful in every payment we receive because if it is wrong to return the balance, the restaurant will suffer losses. After that I has count the money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate changed.

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Day 2

On the second day, I was assigned a cleaning as a restaurant. Cleanliness is important in food restaurants because of the avoidance of contaminated food with bacteria. I am required to come early to work so the restaurant can be cleaned before the business begins.

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Day 5

On the fifth day, I was given the task of calculating the restaurant inventory. Stock counts will normally be done once a month. stock calculations are important to know how much of the remaining raw material is left, then we will place a new raw material to order.

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Day 1

On the first day I was given a job as a waiter. First of all managers provide training to communicate with customers. Communication skills are very important in food and bevarage because good communication can attract customers to buy the product or services. Therefore I have to run a good relationship with customers so that customers become loyalty customers with company.

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https://padlet.com/mustofa_h17a0124/13rioionn0v5