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https://youtu.be/-Ikdy_xWQX8

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Day 10
Today is my last day doing SIEP in Love Evergreen Restaurant. I am responsible to be a receptionist restaurant. First, answering the phone to take reservations or orders. It can help customers with seating arrangements and answers question about menu items to solve their problem.
Second, email and Facebook restaurant need to check everyday such as feedback from customers.
Third, i need to key in the order into Point of sale (POS) System to ensure kitchen receive order from customers and start prepare.
Fourth, information processes, cleanliness and preparation standards to ensure that the customers are comfortable and easy to make payment. Then, keep the records of payments as reference nicely.
Last, i need to print out closing report and pass the cash to front office before back.
From this, i learned to handle daily management smartly in restaurant to make sure the operation effectively.

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Day 9
Today is my ninth day doing SIEP in Love Evergreen Restaurant. I am responsible to perform cleaning duties such as wash the dirty tableware, clean food preparation areas and equipment in kitchen, lap the tableware.
First, i need to separate the tableware food (oil) and drink (no oil) easy to process cleaning.
Second, i need to throw the residues on the tableware, cutting board, knives and so on and adding a bit detergent ready to wash.
Third, i need to make sure all tableware rinse off with water.
Fourth, air dry all items put them at good ventilation tray and make sure wash hand after my task complete.
I am also responsible to put back the dry and clean tableware into the cabinet or suitable place. It is because easy for restaurant staff to find out and set up dining areas prepare for next customer.
The most important is always follow the Hazard Analysis and Critical Control Points (HACCP) and Standard Operating Procedure (SOP) restaurant.

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Day 8
Today is my eighth day doing SIEP in Love Evergreen Restaurant. I am responsible to clean the tables after customers have finished dining. Clean food service areas such as collect dirty dishes and other tableware from table, take them to kitchen for cleaning.
After that, i need to wipe the table with a clean cloth make sure there are not any residues of food on table.
Next, i need to set up the dining areas quickly to prepare for the next customers. For example, arrange the tables by preparing tables for meals, including setting up items such as plate and bowl, spoon and chopstick, tea cup, and tissue.
I also realize that the table setting and table manners at Chinese restaurant and Western restaurant are a bit different. For example, chopsticks, spoons, bowl, tea cup and round table in the Chinese restaurant. However, knife and fork, spoon, glass and long tables in the Western restaurant.

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Day 7
Today is my seventh day doing SIEP in Love Evergreen Restaurant. I am responsible to cook 'Pan Mee' for customers. 'Pan Mee' is a most famous Hakka noodle dish in Malaysia and Malaysian Chinese cuisine. It made with a simple flour-based dough and topped with mushrooms, some vegetables and vege meats.
First, i need to twist flour by adding water to make sure there are not too wet or dry on the dough.
Second,  squash dough to become thin through the squash machine.
Third, put seasoning ingredient into hot water to cook soup, put thin dough Pan Mee and other material into soup and stir slowly.
From this, i learned to handle time to cook. If cook too long time, the dough will become expand and bad taste. However if cook too short time, the dough will not enough ripe and hard to eat. Normally, I will use 10 to 15 minutes to prepare a Pan Mee.
The different cooking technique for other food such as steam, fry and stew by using different recipe sauce to increase the taste experience of customers.

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Day 6
Today is my sixth day doing SIEP in Love Evergreen Restaurant. I learned Mise en place is a very important part in hospitality means prepare or putting in place all the ingredient in a time period given before start cooking to make meal preparation easy and quickly.
First, make sure the equipment prepared such as knives and chopping board, vegetarian ingredients are washed, cut  in correct size and separated different into small bowls, everything ready to use because when the cooks gets going, there is no time to go back.
From this, it helps chef to ensure producing the best and quality food to last customer. Besides, it also helps avoid issues such as forgetting an ingredient or adding it twice.
Second, i learned some tips on how to cut nice design of food and create a good dish decoration. It is because first impression customer on the dish is important and will decide whether it will be like or not. For example, use unique plate and adding colorful decorative items such as handmade flower tomato and zigzag cut carrot.

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Day 5
Today is my fifth day doing SIEP in Love Evergreen Restaurant. I am responsible to prepare drink for customer. Manager teach me the way to prepare cool and hot tea, juice, grain, rojak and so on.
For fruit juice and rojak, i need to take out fresh fruit from refrigerator to make sure the freshness.
Second, wash nicely, peel down the cover and cut the fruit to small shape.
Third, put the small shape fruit into  mixer machine to become liquid (juice) and put rojak sauce with peanut and mixberries mix into fruit (rojak).
Last, i need to make sure the taste of drink accepted by using other clean spoon to avoid too sweet or too light taste.
The different drink using different tableware such as cup (hot drink), goblet (cold drink) and bowl (rojak)
From this, i learned the measurement and dosage of ingredient for each drink is very important to achieve standard of restaurant.

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Day 4
Today is my fourth day doing SIEP in Love Evergreen Restaurant. I will be in charge to take order from customers. First impression from customers is very important such as smile and eye contact because will give them satisfy experience and service efficiently.
First, explain food menu especially for those customer never visit restaurant before. For example, explain the everyday special dish.
Second, take order normally will start with the women of the table, then the children, and finally move on to the men. Ask or write down special request of customer such as less sugar of food and drink.
Third, repeat the order back such as  items and quantity to the customer at last before past the final order to chef in kitchen.
Normally, drink order need to take and serve quickly while waiting their food order reached. All staff must know well about the menu clearly so that easy to take order and avoid confusing between customer.

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Day 3
Today is my third day doing SIEP in Love Evergreen Restaurant. Today i am responsible to be a usher restaurant to greet every customers and conduct them to suitable seats. First, i need to identify the type (family, friend, couple, individual) and quantity (how many) customer visit. It is because usher should wisely make good use of seat restaurant.
Second, i need to pass number flow according which customer visit restaurant especially at peak hour and not enough seat. It is because to avoid quarrel between customer and more fair.
To avoid next customer wait too long time, i will pass them menu take a look and provide water while waiting for meal. It is because customer able to enjoy their meal after they received suitable seat. From this, i learned cultivates soft skills such as conflict resolution and customer service is very important in restaurant.

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Day 2
Today is my second day doing SIEP in Love Evergreen Restaurant. Person in charge make sure all staff must be trained in food hygiene so that we all will understand of the work requirements. For example, we all must keep good personal hygiene such as clean, dry hand and cut fingernails while handle all raw materials and ingredients to avoid contamination of food. Besides, staffs should be inject typhoid vaccine.
First, i will make sure the all raw materials and ingredients are fresh and remove the stale part of vegetable. Second, the vegetable will be washed more than two time or need special handling to make sure the silt on the vegetable removed totally. Restaurant must receive certification from Kesihatan Kementerian Malaysia to ensure hygiene level and safety on food.

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Day 1
Today is my first day doing SIEP in Love Evergreen Restaurant. The purpose to establish restaurant is to provide vegetarian food especially for vegetarian lovers. I am very happy that expose to experience the real business management system.
I have been introduced to my other workers by restaurant person in charge. The manager also briefly explain the daily operation and task in restaurant.  My working time start from 10 am to 2 pm and 4 pm to 10 pm depend on the quantity of customer visit everyday. Today i am responsible to clean up restaurant such as sweep and moop floor, lap table and arrange tables and chairs. From this, i learned the basic arrangement before start business is very important in every restaurant.