# data[].attributes.body
Day 10
- Work in section C for a breakfast session. Lots of guest walk in at the same time. The floor quite busy with two times turnover.

- Mopped and swapped all the floor in the restaurant area.
- Prepared for next lunch session. Learn how to be a barker between kitchen department and f&b department. The food that have been ordered, I will told to the chef and when the food was ready to served, I will served it to the guest.

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Day 9
- Get a morning session that need to manage all the guest on breakfast that reached until thousand packs.

- Have a food training on 2 p.m. learn about the temperature of the safety food used to be served. For example, they need to keep warm the certain food.

- Wipe up all the cutleries that have been used in breakfast session. Clean up the place and setting table for lunch session.

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Day 8
- Work in evening shift from 1 p.m. until 11 p.m.

- The weather was bad. Rain heavily. It cause the numbers of guest that lunch in the restaurant increase until need to open new section.
- The supervisor took us (part timer) to get in to the theme park. The reason was they want us to know about the theme park so if the guest ask us, we can told everything about the Legoland.

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Day 7
- Work in floor to greet and take an order based on the menu given because lunch session only served a la carte.

- Friday and Saturday will be the only day that they make a theme of the day. For the month of august, every weekend, they will decorate and design pirate theme.
- Prepared the buffet in the evening to be used for the dinner. The section of the food also need to recognize because they need a suitable handler to use, such as, Thong used for food that did not have sauce on it.

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Day 6
- Work in evening shift. Setting up the section C and D for dinner session.

- Help one of the permanent staff of f&b to setting up the section E because have a ceremony.
- The ceremony is about rewarding the excellent staff from all of the department in the hotel.

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Day 5
- Changed workplace from bricks restaurant to di mattoni restaurant (Italian cuisine).

- Do a preparation before the restaurant open such as take and fold the napkin and double check the table in the floor.

- Learn new scope and new things because the way they gave serviced the guest for both restaurant was different.
- Formal way from start until the restaurant closed at 10.30 p.m. clean up the workplace until 11.00 p.m.

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Day 4
- Everyday assignment will posted in the whiteboard.
- Clean up the back lane to be nice and tidy. Make sure that the work place always be clean.

- Set up the table on section E for breakfast for the other day because the dinner did not used the section.
- After clean up the place after work at 10.45, the workplace were being fogging follow the schedule which is twice a month.

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Day 3
- After briefing session, I work in floor to greet and learn how to take an order because lunch session only served a la carte.

- Learn step by step how to handle the guest from the beginning until the guest done their lunch.

- In 3.30 p.m. turnover from lunch to prepared the dinner session that start from 6.30 p.m. the guest walk in to the restaurant.
- Always alert with the guest if they want anything because dinner session served buffet.

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Day 2
- Get an evening shift, started from 1 p.m. until 11 p.m.

-Briefing held every day average in 20 minutes. The manager will brief what should we emphasize during the session. Followed by supervisors and team leader. Everything will be discussed to make sure that the session going well.

- Still work in the back lane section. Wipe up all the dinner plate, dessert plate, rainbow plate and coffee cup.
- Work in section B in the floor to greet the guest and clean up the plate that have been used.

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Day 1
- Register as a staff in the security room before enter the hotel.

- Get a briefing by one of the team leader (food and beverage department) about the work place that can and can’t be access.

- Need to work in the back lane of the bricks restaurant to manage and make sure the cutleries that need to be used enough.