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Today was Thursday and also the first day I work. I was work at food court or hawker centre in Taman Sri,Sungai Pelek,Selangor. A hawker centre or cooked food centre is an open-air complex in Malaysia, housing many stalls that sell a variety of inexpensive food. The stall named is Lee Seng Hooi. The stall sold food and beverages that were normally can found in somewhere.

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Located nearby of Bagan Lalang , this place is a foodie watering hole where you get your dose of the fragrant dish all day, every day. A food path the way here, with a delicate balance of flavours to avert an overwhelming taste, yet fulsome enough ignite an addiction. The stall size was medium. Lee Seng Hooi is popular among both tourists and locals. With plenty of indoor and outdoor seating, this restaurant is ideal for gatherings with friends and family.

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As with any business, uniform style is everything when it comes to impressing customers.Boss want me to wear black collar shirt and black trouser as uniform because darker colors wear better. The government also requires that hawkers wear hats and aprons to ensure hygiene.

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Lee Seng Hooi has been serving their hokkien fried-style since 2004. Starting from a modest stall, it has now grown to hawker stall. As I tossed the vermicelli , mixed the condiments and served up an edible, the hokkien fried vermicelli is light yet sweet, and served with fresh prawn and chicken diced -and, dare I say, delicious – plate of hokkien fried vermicelli with springy vermicelli at just the right texture, I couldn’t help grinning from ear to ear.

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The stall normally started at 5:30 pm until 10:30 pm. Before closing, I helped the boss clean the floor and wiped the floor  because this also one of my job.  In fact, this is a work to be done every day. The boss pays great attention to the cleanliness of the restaurant, so every day after work, the floor must be wiped to ensure that it is clean and tidy.

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Besides helped Boss in the kitchen, I also clear a table until everyone has finished eating. Employees should always wash their hands after wiping tables and before serving food. At these hawker centres, employees are still clearing the tables. This runs counter to the self-service system the authorities want to encourage.

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I also take order from customer and recommend their the famous dishes in the stall. The price of these dishes range from RM5 to RM6. Every establishment has a specific protocol for taking orders from the table and giving them to the kitchen and assembly areas. Orders can be written on paper, the duplicate of which is given to the kitchen. If handwriting orders, your handwriting must be legible and easy to understand. Always use the appropriate abbreviations; do not make up your own -- the kitchen will not understand them.

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The photo shows that I washed the plate and the fork. In addition, I also help the chef chop garlic and vegetables.I still wash the dishes and dry them as usual. After wiping the dishes, I went to the front to collect dishes and wipe the table, which is convenient for guests to sit.

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Cooking is not in my job description. However, I asked the boss to let me try to fry the poached eggs. This is just a piece of cake for my omelet, but the point is that the iron pot is too heavy. It's hard to lift it up.

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The stall closed at 10:30 in the evening and I put down the steel door, which meant that my work today is over. Continue to struggle tomorrow.  It all looked and sounded deceptively simple. Take orders from waiting customers, collect money from them, scoop them a bowl of soup with a scattering of spring onions as a garnish before sending them on their way with a freshly prepared bowl of yee mee.  On the job as a hawker employee, long hours, stifling heat but great job satisfaction.

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https://www.youtube.com/watch?v=1iTs_iMa6EA&feature=youtu.be