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Copy of LAMPIRAN D - rubric siep  3 TERBARU

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Copy of LAMPIRAN E- Rubric presentation SIEP

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https://youtu.be/VghC_6bv-F8https://youtu.be/VghC_6bv-F8

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Singgah Inn

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It's almost been two weeks since I've been working at singgah Inn restaurant. I can quit if I want to, since my Siep 3 only requires us to work for 2 weeks or 10 days.
But, I decided to work until my semester break ends. Tough, but worth it. I am so grateful because I've got to learn so many things that motivate me to be a better person.

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Yesterday quite a success, and today we still have to work harder as we got to prepare 3 different meals for 35 people. They were from PDRM, Bukit Ampang. We had to prepare their breakfast, lunch, and dinner since they stayed at the hotel for 3 days.

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Today I had to work more/over time since our restaurant had to do catering for 500 people. It's quite challenging for all workers, even the Singgah Inn restaurant had to hire other part-time workers to help us prepare the catering before 7 am. However, by the end of the day, all 500 foods prepared successfully. Finally, all hard work and working as a team paid off.

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Today, I've met a few employees from the management department. It's start with a manager, Encik Muhammad Azmir, the owner's son that has been handled everything, helping his family business. Then moves forward to their clerk and Admin of the company. Then the other 2 employees, they put them in hotel management department.

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Working even as temporary, it still gives us so much valuable lesson, knowledge, skills, and experience. It even helps you to be mature and change our whole perspectives toward life, that our life isn't easy. And here I am. Working and learn about others. I might have learned enough as I grow up, learning at school and university. But when I working with older people, make friends with everyone. They thought me to be better.
Working is a great opportunity to improve our behavior, to working as a team by bonds toward each other

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Working is hard. I keep running, getting my work done by the end of the day. I even started doing overtime and working out late. From 7 am till 7 pm, sometimes from 5 am to 8 am. Sometimes I feel like I wanna give up. But then, when I look at other workers, I wondered how they can keep up working hard all day long every single day. And I realized, I was the weakest one.
Feeling motivated, and look up towards others,that is the only reason I can stand and be stronger.

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Today is 7th day working at Singgah In the restaurant. It's been a week. I was working as hard as possible. I keep my priorities in order, I want to be a good employee and can be trusted. So they did, they even let me in charge, do some groceries and let me do the cooking. Even though I am not really good at cooking dishes, but they trust me because I've been working hard and learn hard.

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Working here , in singgah inn restaurant it made me really busy and hardly for me to take care of myself. Sometimes I got back pain especially when I got my period, but my manager is really understanding and don't want me to work too hard or push myself. Singgah Inn restaurant even provide their workers 2 rooms for rest. Besides, they also provide free medical for their workers. The managers and the owner always tried to improve the relationship between employers and employees.

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This is my forth day working at singgah Inn restaurant. It was really exhausting yet I keep myself being positive and hoping that. Working in this restaurant will teach and encourage me to be an entrepreneur. I am so grateful that I had this kind of opportunity to learn something and grab some experience.

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I work like my daily routine as a chef Assistant.. All my Co-workers were really nice to me, and that's the reason I easily adapt with surrounding.
I had so many tasks, and gladly I was doing good with my job by time to time by their help.

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Since it was my third day working at Singgah Inn restaurant, I've been getting better doing my job. I was cleaning the kitchen, cooking rice, preparing all ingredients, cleaning dishes, buying groceries, prepare the meals. My co-workers have been helpful from the very beginning.

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I met the owner of the restaurant, Dato' Lokman. He told me about his other business. He also has a hotel that located around the corner. He also has an office at the other building.
I also met the manager of Singgah Inn restaurant, Puan Hanani, known as Kak Nonie. She has the responsibility to manage the restaurant. She thought me everything I need to know about singgah Inn restaurant and the hotel

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I started working as chef assistant at Singgah Inn. My shift started from 7 am till 3 pm. They thought me everything about the business at singgah Inn and they thought me how to cook. I had to help the chefs prepare more than 10 meals for breakfast and lunchtime