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Today is the last day in this department and also my last day of internship at Genting. Today an evaluation is given by Chris and Aye Cheng to me. The check my understanding by giving some question and test. I think Chris i a very good manager because the question that i can't answer she will give explanation and help me to recall. This make me more understand and remember all the thing that she teach me during the internship. At the afternoon i also required to make a presentation to the HR about the internship at Genting. Finally i have done my internship, although i am very happy that i have complete the internship but i also feel very reluctant to leave the place because i have know a lot of friend a Genting and i have many unforgettable memories.Below is all my friend at Imperial Rama

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Today there is some deflect on the air conditioner so i have a chance to learn to open the engineering work order(PMS). The step is very simple, in the computer already install with the PMS system. I was guide by the supervisor to key in the information in the system and write the work order number into the work order log book to keep as record. After the order is send the technician will come and repair the deflect.

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Today is Tuesday and i was required to do the weekly report. Every Wednesday there will be a meeting with the F&B manager to update he with the weekly sales report. The report is almost same with the P&L report. The information can get through the IG system and the explanation have to find out myself for the increasing or decreasing sales.

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Today i work as a service crew. As usual now i can take order, serve the food and setting the table individually. By comparing to the first time be in here i think the service crew job is tough but for now i feel no problem at all and thanks to the well guidance by the supervisor and all the staff. I have learn quite a lot of thing at here.

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Today i work as a runner, as usual i have to check on the dishes available and the food send out is correct. I also help on the side duty when there is not busy. During the break time Ice and the supervisor giving the briefing about the 8 promises and require all the staff to make a story of the promises that they have make during the work time to share the experience with others. The most interesting story will that send to the hotel planning department to publish in the public as a role model for all the staff in Genting. Below is one of the Genting hero

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Today there is a briefing about the new membership system and how they work. Now there is two type of membership which is sky membership and casino membership. The status of the card now is determine by the tier point earn by the customer. This new membership is good because as we know the Muslim people could't enter the casino and they very hard to get the point. With the implement of the Sky membership, now they can earn the point without going into the casino. They can now earn the point by spending money on shopping, eating and even stay in the hotel at genting.

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Today i was required to do the monthly inventory report. This report is needed to send upon the request from the TQM department. To do this report, i have to get the information from the IG system and the daily inventory record book. I have to make sure every data i write in the report is correct and the amount is tally. This report take me whole day to complete because there is many differences between the IG system and the data in the record book. I have to double check which one is correct before me write in the report.

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Off Day

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Yesterday we have send the accident report and the people from the OSHA department come and investigate the toilet. After that they take a look on the action needed report and determine the action would help or not. Lastly they give us some suggestion and way to prevent this accident to happen again.

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Today an accident happen in the toilet, an old man fell down and have a injure on his left hand. After send the customer to the clinic, an accident report have to be make. This report will then send to the Occupational Safety and Health Administration (OSHA) department. Beside from that, Ice and me are discussing and do the action needed report. This report have to brief to all the staff to prevent this accident to happen again.

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Tomorrow the people from the food safety department will come and investigate the cleanness of the outlet. So today Chris require me to help she check on the cleanliness of the staff. The most important is the finger nail must need short and appearance clean and tidy. After that we all work together to clean up the whole restaurant to meet the standard

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Today i was given OJT forbes training by the manager and assistant manager. They test me by ask me to perform the task they given and corrected my mistake that have being make. This will help me to memorize a lot more better then just giving briefing.

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Today Imperial Rama have the abalone set promotion for one week. The customer can get the voucher by earning 250 genting point in one day and spend 1 point to exchange the voucher. This make the restaurant a lot more busy then usual. I work as a runner today and it is very stress because the food come in one shoot and there is some jam out to deliver the food go out. Lucky the manager is here and she help me to check the ticket and i deliver the food go out.

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Today the outlet manager come back from her off day and she teach me how to make the daily report. The daily report have to done everyday during the closing and after all the bill have been tender. There is many thing to be recorded in the black book which is the daily sales report book. After updating the book, the information is again need to key in to the computer. Chris is patiently sit beside me and teach me how to key in the amount in the computer.

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As usual today i also work as a service crew and i was given a ID card to login to the Info Genesis (IG) system. This system is use by the whole Genting and all information can be get through this system. At this outlet this IG system is use to place order and make payment. After i take the order now i have to key in the order on my own. At the beginning it take me some time to familiar with the placement of the dishes in the system which make me a bit slower to place the order.

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Today i start my work at 11am which is morning shift. After me arrive in the restaurant, i follow my colleague to send and collect the linen at the laundry department. After collecting the linen, we go back to the outlet and start to fold the napkin. The folding use in this restaurant is paradise bird which i already learned during my study. The reason they using this folding is because it is easy to fold and can place nicely into the tea cup for the table setting.

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Today have a chance to learn new thing that is doing the profit and loss report (P&L). Every end of the month or begin of the month, all F&B outlet have to prepare this report and will show this report during the meeting with the F&B manager. First we go through the figure given by the system and find out there is increase or decrease profit by comparing to the last year. It have month to date and year to date comparison. After figure out the differences, i have to find out the reason why the figure is dropping or increasing. So i need to find if there is any promotion during this period or any event held in this period. All this will then write in the explanation for the increase of decrease of profit.

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Today i also work as a bartender, and the supervisor teach me how to check the bar inventory. Everyday after the restaurant last call, the bartender need to calculate the inventory to make sure the item sell is tally with the system recorded. I was guided by the supervisor and record all the information inside the stock log book. After record all the information, i was required to refill all the stock for the next day operation. Below is my colleague refilling the tea into package.

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Today i work in the bar as a bartender. At here there is no cocktail or mocktail so bartender at here is quite simple for me. At here i only need to know where is the item located and where to restock the item that finish. Most of the guest here prefer to order chinese tea because it can be refill and it is suitable to neutralize the strong flavoring. The chinese tea is easy to prepare, i just have to pour hot water and the tea leaf into the tea pot.

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Today i work in the outlet office to update and tidy up the International Standard Organisation (ISO) and Hazard analysis and critical control points HACCP document. I was guided by the outlet assistant manager which is Ice to filing the document and make the report.

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Today i work as a service crew, but today i was required to take order. It is quite challenging to take order from the customer. The first thing is the language speaking by the customer. There many different dialect such as cantonese, hokkien, mandarin, hakka and even English the customer spoke when taking order. Sometime it is very difficult to explain and suggest to the customer because can't understand the dialect. The next thing is the voucher provided by the casino marketing. The customer will receive the birthday voucher such as RM500 or RM1000 cash voucher to dine in Imperial Rama. Most of this kind of guest not willing to pay extra and require me to make order exactly the amount given which make the order taking more difficult.

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Today i was require to learn about the menu and memorize the item on the menu. After work as the runner, now i already know some of the dishes plating and ingredient that contain in the dishes. So it would not be a problem to explain to the customer about the dishes. It is very important to have the menu knowledge. This is because some of the customer is allergy to some of the ingredient and some of them is vegetarian. So i must able to answer when customer want to know the ingredient inside the dishes.

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Off Day

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Today duty is work as a side duty. Side duty job is more straight forward and no need to face customer. The job for a side duty is only make sure all the cutlery and face towel is enough. Today i just work behind the kitchen only and wipe all the cutlery that done washing by steward. After done wiping, i arrange the cutlery to the dining area. Beside from wiping cutlery, i also have to prepare the face towel. The face first soaked in water that contain essence, then twist out the water and roll it up nicely. After done rolling, the face towel is place in a warmer to keep it warm

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Today i work as the runner. Runner is the one that deliver the food from the kitchen to the right section to let the service crew to serve the food to the customer. This position is important to make sure the restaurant to run smooth. Every food that ready to serve have to check with the job ticket to make sure the table number is correct and the cooking is perfect. Beside from deliver food, runner also have to make sure which dishes is available and not available. i have to check time to time and update with the captain who taking order from the customer. After the order is taken and ticket will come to me and i will hand it to the chef to prepare the dishes.

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Today i also work as a service crew, but the only different today i was required to stay back during the break time to participate in short briefing about Genting 8 promises and 5A service. The 8 promises is the thing that must have when working in Genting and 5A service is the step to deliver services to our customer. The 8 promises and 5A service are as below:
8 Promises

To take care of our guests and colleagues

To provide exceptional 5A service

To be proud of our properties

To always find ways to improve

To personally solve customer problems

To show attention to detail

To know the resort well

To take pride in our appearance

5A service

Acknowledge

Address

Assist

Assure

Appreciate

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Today i work as a service crew and working break shift which is 12pm to 3pm and 6pm to 10pm. At the beginning of work, i was require to check all the table setting to make sure all table is proper set up for starting up the business. After the customer being seated i need to help them place the napkin on their leg and serve them with drinks they order. Normally the guest at Imperial Rama will order Chinese tea and i have to check the tea pot always to make sure there is not empty. After they finish their meal, i need to clean the table and set the table for the next customer. So today i have learn how to set the table at the dining area.

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Today i was require to stand at front line with a hostess. The hostess job is very important at Imperial Rama because the table limited and as for the staff. So the reservation taken must be very careful and well planed so that the restaurant can run smoothly. For me i think the hostess job is the most difficult because it need to handle guest and is the first impression for the guest. Most of the customer will complaining and arguing if the reservation is full. The thing that most important in hostess is the communication skill. I had learn a lot of thing is hostess like how to arrange table according to the number of pax and how to control the guest number so that there won't be crowded inside the restaurant.

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Today Chris explain to me the restaurant service sequence. There is a step from bringing the customer in until the customer leave. All service deliver must follow the ISO standard. The whole service process take 37 minute. First step is the hostess bring the guest to their table which is 1 minute, next is serve the beverage which is 3 minute. The third step is taking order is 5 minute and 25 minute for the food to serve on the table. Lastly is the payment must be done in 3 minute.

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Today is the first day in Imperial Rama restaurant. The outlet manager Chris introduce me to all the staff and arrange my schedule. After that, she show me the layout of the restaurant which is the table numbering and the size of the table. She require me to memorize those table number because it will be a lot more easier when taking order and serve the food to the customer. Today i just be with she and observe the service flow of the restaurant.

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Today is my last day at Coffee Terrace. Jack ask me to meet he at the office to give me evaluation. He also have a Q&A section with me. He want me to ask whatever that i din't understand and he explain to me. He also give me some advise on my future and tell me his experience on the management and how he achieve his current position in 5 years time. With the right attitude and eager to learn is the key success.

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Today i have learned how to do the monthly and damage report. The monthly report is almost same with the daily report but the different is the monthly report have to summit to the TQM department. I have learned how to determine how many glass of wine left by just measure the wine bottle. While for the damage report, this report is open only when there is a spoilage happen. In the report, it must mention why the spoilage happen and the amount of the spoilage. If this report didn't open, we have to pay the spoilage ourself.

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Today me also work as bartender. Nora teach me how to make a daily inventory report. Everyday when closing, the inventory have to calculate and record in the report. This can make sure the product sale is correct and it wouldn't short of stock.

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Today i work as a bartender with the guide of supervisor Nora. She show me the recipe of making the cocktail and mocktail. Upon got order she ask me to prepare the drinks and she guide my by tell me the correct amount of ingredient needed and how to mix them. Beside from that she also give me some wine knowledge and how to up selling the product.

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Today is Songkran festival function in the GISR. Jack ask me to help he to monitoring the work. The function start at 6pm to 11pm. I stay at the entrance and help the registration process. After that i help to keep the function operation run smoothly.

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Today supervisor Nik teach me how to open a guest complaint report. Every complaint of the guest have to key in the computer system and file in the report. This report will help to understand the problem and will find solution to never let the incident happen again.

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Tomorrow there is a function in GISR. The theme of the function is Siam2Night. I was guided by Jack to set up the GISR. The most unique part is there will be a swimming pool in the function room. The function set is a buffet style and the food provided is Thai food.

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Today supervisor Nik teach me how to open a parameter report. This report need to open 4 times a week. The parameter report is to record the time their staff complete their service. For the buffet line the parameter is 3 minute and for a la carte it is 27 minute.

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Off Day

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Today is the first day of the Songkran event promotion. Me and my colleague double check on the food tag and the decoration before the buffet start. Today is quiet busy and i help them in cleaning process to make the table turn over more faster.

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Today me and Jack work on the decoration for the Songkran event for the next two day. Songkran festival is celebrate by Thailand and so the decoration is more to Thai style.The decoration is do when the restaurant is close, so i have to stay back after my working period to do the decoration.

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Today i work as a steward or side duty. The main job is wipe the cutlery and refill the cutlery. I also need to check the water dispenser machine and refill the water inside. The steward job is easy because the dish is washing using the dish wash machine. So i just need to put the dish inside the machine.

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Today i was assigned to do the buffet line. The main job of the buffet line is to maintain the cleanliness of the buffet. Beside from cleanliness, i only need to refill the plate when it is almost finish.

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Today i work as a hostess also.There almost same job task which is bring the guest to their seat and check the receipt for the correct amount of people is paid

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Next week there will be a Songkran event promotion in Coffee Terrace. So there will be a difference price for the buffet. To change the IG system a PPR form must be open. The PPR form is price program request form. The hostess teach me how to key in the data and request the adding of the event price. Beside from change price this form also can use to delete the item and change the recipe.

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Today the supervisor teach me how to do the ISO checking for the Coffee Terrace. This ISO report are required to do everyday at the beginning of work and the end of work. Everyday supervisor have to check the staff appearance, is there any damage or deflect and lastly is the whole restaurant furniture.

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Today i attend the weekly report meeting with Jack and Hairul. The meeting is held by the F&B manager which is Mr. Deva. The main propose for the meeting is to let Mr. Deva know how the operation of restaurant and why there is a decrease of revenue

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Today i was guied by Jack on doing the weekly report. this weekly are required to do on every Wednesday. First we have to access the IG system to get the data for the report. This report is more focus on the revenue that gain for the week and will compare it with the last year same period. Then the explanation on the increase or decrease must be stated.

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Off Day

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Today the hostess teach me how to check the reservation that have been make. First i need to access to the GHPMS system which is genting hospitality property management system. This system is link with whole Genting and all reservation like hotel booking or check in check out can be seen through this system. From the system i can know how many reservation had been make and need to write in the reservation book.

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Today i work as a waiter. The job at here is not so hard it only clearing the dishes after the customer finish eating. During the break time of buffet, the senior teach me how to set the table and put the food tag for the buffet setting.

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Every Friday there will be a meeting with the supervisor and senior in the outlet. In this meeting the outlet manager will listen to the problem from the supervisor and update them with new information. Today they more focus on the use of communication log book. Jack figure out that they rarely use the book and lead to some misunderstanding.

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Today i was request to participate in the daily briefing meeting with the F&B manager. Jack introduce me to the F&B manager and all the non-casino outlet manager. The meeting is mainly to update the upcoming event and the changes in the operation.

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Today i also work as hostess. The hostess teach me how to do the daily report at the night. Everyday they have to do this report and key in to the computer. The report got 3 section which is breakfast, lunch and dinner. They have to calculate the revenue earn for each period. This report is important because when doing the weekly or monthly report this can be use as the reference

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Today Jack teach me how to understand the variance labor report (VLR). This report is done weekly and the datd inside is based on the system where the staff swipe in and out. Every staff are required to work 48 hour per week, more than this hour is consider as over time. This report is important to show the efficiency of the control of staff working time. The efficiency rate is show in percentage, the more higher the percentage the more efficient the outlet control the staff.

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Today i work with the hostess. The hostess in the Coffee Terrace is to bring the guest to their seat and need to handle the reservation. In here the reservation only open the to tour or convention only. For normal guest they only can walk in and first come first serve basis. The hostess job is important to control the crow and make sure there is a place for the guest to be seated.

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Today the outlet assistant manager Jack is coming back from his off day and Mr Hairul ask he to guide me during my intern in Coffee Terrace. First Jack bring me to walk around the place that manage by them. Beside from Coffee Terrace, they also need to oversee the Bakery and the function that organize at the GISR which is Genting International Showroom. Jack give me a short explanation of what to do in each outlet

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Today i my first day at Coffee Terrace restaurant. Coffee Terrace is a buffet restaurant so all the work here is straight forward. First i reach here, Mr. Hairul the outlet manager bring me to the office and tell me what should i do in the next few day. He also explain the organisation chart for me to know all the staff in the outlet.

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Today is the second day at the laundry department. I have the chance to experience every section in the laundry today. Today i only know the dry cleaning actually using oil instead of water and in the process no water is involve so it called dry cleaning. The washing machine at the laundry department is very big and the cleaning process only take 5 to 8 minute for 40kg of cloth.

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Today is a very good experience for me because i have a chance to go to the laundry department. The laundry in Genting Grand is very huge and also it is the warmest place in Genting. At here manager of laundry department MR. Mohamed give us some briefing about the organisation chart and the service they provide. After that he bring us to the order taker section. In this section, the main job is to collect the employee uniform to wash. As we know Genting is so big so the employee also in a huge number. The cloth at here is so many but with the systematic organize there is no problem at all to find the cloth.

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Off Day

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Today is my last day at butler service. As usual i have to attend the meeting in the morning with Mr. Sheelan. After the meeting Mr. Sheelan show me some project that will implement in next month. But so unfortunate today is my last day and i couldn't participate in the project.

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Today have nothing must to do and the operation is not so busy. So Mr Sheelan have a little conversation with me about my future plan. He had show me a lot of way that i can take to achieve my personal goal. I think he is the best leader i meet in the genting and he had a very good entrepreneurial mindset.

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Today i attend a short briefing about the anti corruption and anti bribery with Mr Seelan. This briefing is to let us know how bad could the corruption and bribery will bring to the company. Beside fro that there will be also the punishment for those who receive or give the bribery. This briefing is attend by all the manger and the director of each department. After the briefing, we are request to deliver this message to all the staff in the department.

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Today Mr Sheelan show me and my friend how to make the presentation slide for the monthly report. The slide he do is simple but all the information inside is very important. In the monthly report it contain the increase or decrease of the profit and every increase or decrease must have a explanation for it.

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Today i was required to attend the food safety training. Before the training started we are giving a pretest for the food handling. After that the trainer start to giving us the knowledge and the correct way to handle the food. After the lesson, we are given another test which is post test. From this two test they can know if we are fully understand by comparing the two test score. After a short break, we are given another lesson which is food safety management system (FSMS). Lastly there is a final test for us to determine whether we are qualified to get the certificate of completing the food awareness training.

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Today Mr Sheelan is not around and i follow his secretary which is Derick. Derick show me the previous example of profit and lost report. He teach me how to know which part is under Genting Grand butler and explain to me how to make this report. This report had to make every month and need to present it to the vice president of Genting Grand which is Mr Ganessan.

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Today suppose be the first day i follow the club director Mr Sheelan. But due the the lack of manpower and there is very busy in the room service i was require to help them in the operation. Today will be busy is because tomorrow Genting is organizing the first Malaysia golden award. Many artist check in the Genting Grand hotel and most of them is ordering the room service. But I am happy because i have the chance to serve my favorite Hong Kong artist.

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Today after the morning meeting, Mr Shah have some thing to do and i stay at the office and help the operation team. Today i help them to collect the linen at the laundry department. After coming from the laundry department, i help them fold the linen and napkin and arrange them into the cabinet.

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Today i help my colleague Yi Mun to set up the meeting for the security meeting. Every meeting that held in Genting Grand had to be set up the the butler. First we go to the Coffee Terrace to get the water goblet and cup. After that we inform the kitchen what to be prepare for the tea break. Then we go to the meeting room and start to set up the meeting. We place the water goblet and cup nicely along with the coffee and tea. Then after the meeting is finish, we have to clear all the setting and return the water goblet and cup to Coffee terrace.

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Today i also follow Mr Shah to the morning meeting. This time Mr Shah request me to deliver the information. It is quite a bit nervous for me because i have never try this before. But lucky Mr Shah help me point out the important message that i have to say.

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Every morning i will follow Mr Shah to the morning meeting. During the meeting Mr Shah teach me how to highlight the important issues that need to inform to the other department manager. Basically this meeting is to let other know the profit and revenue gain from last day and the current issue face by the department.

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Today the meeting will be start at 10am. I was required by Mr Shah to standby at there and always be ready to serve them. I am very lucky because can meet Datuk Lim Chee Wah which is the brother of Genting current chairman Tan Sri Lim Kok Thay. Upon their arrival, i have to serve them with the welcoming drink and lead them to their seat. After that i was standby nearby and ready to serve them if there is any request.

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Tomorrow there  is a board meeting held at the president suite. Mr Shah ask me to follow he to set up the meeting. First we gather all the thing needed during the meeting for example water goblet, paper, pen,mineral water and the tea break setting. After that we start to monitoring the cleaning process from the housekeeping. After they done cleaning we start to set up the meeting.

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Today onward i will follow the butler manager for 7 days. The manager that i will follow is Mr. Shah. He is a very experience butler and had be in many 5 star rated hotel before. Today he bring me to have a short tour at the Genting Grand hotel and show me the differences of each hotel type. He also share with me the experience and give me some advice on the hotel services.

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Today a customer forget to bring by their stuff in the hotel. This guest is a regular guest and he request the stuff to keep in the butler office. So Saiful teach me how to do the lost and found report. All the thing that left by the customer have to open a lost and found report and the detail of the thing must be write carefully.

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Today is the last day of training. Today she give us some practical on what have we learn yesterday. She give us some situation and request us to decide our role playing and complete the customer service acting. Then she give us some advise and correct us on the mistake

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Today is the second day of training. Today the housekeeping department will have their training with other trainer from the housekeeping department and i follow Madam Lylian with the front office department training. Today she more focus on the appearance and grooming. She also teach us how to handling guest and 5A services.

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Today onward i was required to attend hotel academy training for 3 day. This training is required to attend by all the new staff in the front office and housekeeping department. In the first day our trainer which is Madam Lylian give us introduction of the hotel division. She explain the organisation chart of the Genting and each hotel that operate under Genting.

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Today i followed Nawan to collect laundry from our DCOO Mr. Paul Baker room. Everyday we must go and collect his laundry and send it to the laundry department. So today i have a chance to learn how to polishing the shoe. I was guided by Nawan on how to polish in the correct way.

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Today the manager require us to change all the old flower vase. The old flower vase is damage and some of them is dirty. So the old flower vase will put into the discard and the new one will replace it. This time they are using fern leaf and red rose to decorate the flower vase. I was doing the job with my colleague which is Ken.

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Today i work as a runner and do the runner job as usual. The new thing that i have learn today is do the mise en place. In the last 30 minute before check out from work place, every group must do the mise en place which is clear the soil dish, wash the cutlery and throw the rubbish. This is to make sure the next group coming can straight deliver their services.

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Today i work as a coordinator with one of the senior at there. The coordinator at here is very different from Crockford because here the job ticket need to open by our own. After receiving the call, i have to open the job ticket by using the GHPMS system. There is a lot of different kind of job in the system. They teach me how is the faster way to select the correct job.

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Today i also work as usual, there is not much thing to do since there is no job ticket opened. At here me mostly work as a runner. Every room service i will take turn with my friend to follow the senior and observe what they do.

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Today is the first day i working in Genting Grand butler, the office is a bit smaller compare to the Crokcford hotel and the process of working also a little different. After the short briefing, the executive which is Jason introduce me to the staff and give me some information about Genting Grand butler. The staff at here is quit friendly and willing to share their experience with me. Basically at the first day not much work had been done because today they only let us to familiar with the surrounding.

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Today is the last day i working in Crockford butler. After the briefing, i follow Remio to collect the laundry that have been sended yesterday. Upon reach the laundry department, we go to check on what have been done cleaning and record it on the book. After the amount of laundry collect is tally we bring it back to office to arrange it accordingly. Today also got new satff reporting to the department so Mr. Shatiq plan to give some tutorial on the right way to deliver the service from the first until the end of the service to us. He had teach us how to answer the phone and getting the way to get the order and up selling the product. After the phone, he teach us how to set the table for different number of customer and how to place correctly in the room. Although it is a short period in the department, but i have already learn many thing and know what is butler service.

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Today i was assign as a runner and do the runner job as usual. The only thing that is different is i got a chance to go to the private gaming room. Today the Season gaming room which located at the Genting Grand hotel is very busy and short of man power to handle the guest. So me and my colleague had be call over to help them. There is some different between gaming butler and room service butler. Not like room service, we only work when there is a request, the gaming butler have to standby nearby the guest and always be ready to serve them. Most of the job here is to serve the food and beverage and sometime need to send and collect their laundry

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Today is a very lucky day because today I have a chance to do a propose setting for our guest. Beside from the proposed setting, the butler also will help the guest to do the birthday setting. This time the guest ask us to done the setting before they arrive the room to give a surprise. So we only have 1 hour to setup the room. First we use the rose petal to decorate the bed, we arrange the propose word using the petal. Next is folding the swam using the towel and do some final touch up with the ring the guest give to us. After the decoration of bed is finish, we also help them to prepare the bath therapy. The guest is very happy with the setting and request us to take pictures with them to keep as a memory

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Today I was requested to standby lobby with a senior which is Syed. Only in Crockford that have the job of standby lobby. This is because the reception of the Crockford hotel is located at 16th floor. The guest must have the access key to use the lift, and our job is to assist the guest to the receptionist because they didn't have the access key to enter. This job is quite straightforward, we just have to stand at the 1st floor and wait for the guest arrival. Once the guest arrive, we will assist the luggage up and bring them to the 16th floor for check in. While the guest is waiting for their check in, we will serve them with hot Chinese tea.

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Today after the briefing, i was assigned as a runner. Runner is the person who send the item request by the guest to their room. As a runner we have to direct contact with the guest. So our appearance and attitude is the most important things when serve our guest. Every time doing the room service I must smile and greet the guest. Today I was guide by Cindy to send the room service and collect room service. The first thing to do when sending the room service is to make a check list. The check list is to make sure everything we send out is collected back after the guest have finished their meal. The runner job is a bit tiring then the coordinator because we have to rush to the restaurant to get the food and send to the guest room within the time limit. This is also a bit stressful because all the guest is vip guest and can't have any mistake when serve them. After collect the room service, Cindy teach me how to check the check list and make a record of the room service that have been served.

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Today i started my work at 3pm until 11pm which is noon shift. In this department, i have to arrive 15min earlier because that is a briefing from the previous shift about the important things to take note. After the briefing, i was assigned as a coordinator and guide by Denise. The coordinator job is to take order from the guest and distribute the job to the runner to complete the guest demand. The coordinator job is very important because we must ensure the job is complete within the duration of time. Each job have their own time limit, for example room service to send food have a limit of 40min. So we must make sure the food is arrive at the guest room before 40min. This job is very challenging because we have to deal with the customer and try to promote to get the sales. For me the most difficult part is have to memorize a lot of step to operate the system and it take me a lot of time to get use to it

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9.30am I wait at the HR department for the staff from the butler department to pick me up. After a 30min wait, a guys show up and bring me to the head of department office. Derick introduce me to the head of department which is Mr.Jaya Sheeren. While waiting for Derick to assign my job and schedule, Mr.Sheeren give me a short brief about the butler job and responsibilities. In the first week, I was assigned to Crockford hotel butler operation department. Soon I arrive at the department, Mr.Sathi which is the supervisor take me for a short trip around the hotel. In this day, I get to know the environment and the type of room that they are selling. Below is the Belgravia, only available for the VVIP guest or Royal family that come to visit

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Today is the first day at Genting. At 10am ,we gather at the HR department and wait for reporting. A staff from HR department take us for a short trip inside the HR department and explain to us the function of each section. After rest time, a briefing from the HR about the Genting and the job scope is given. A Q&A section is given for us to ask and understand more information about our job. After that is my free time, Genting is so big and I spend my free time on explore the whole Genting so I wouldn't get loss in there.