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DAY 10
Today is the last day of my training, (SIEP) at Deepa Curry House. Throughout this ten days of working journey i had gained a lot of experience in hospitality fields. First of all i had learned how to tackle the customers and business strategies as well. I really enjoyed working here. The owner of the shop and the co-workers also much supportive.I would like to take this opportunity to thanked my owner for giving me a chance to working here and also i would like to thanked my co-workers for guiding and helping me.

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DAY 9
My everyday routines goes very smoothly. Today my owner asks me to make ''Thosai'' which is known as a indians's heredity food.

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DAY 8
Today was really a very hectic day for me because its catering day at shop. People from Tanah Merah requested catering for birthday party. Therefore, i came to the shop early in the morning at 7'am and helped the owner and the workers to cut the vegetables and cooking the cuisines.

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DAY 7
Before we start to serve our  customers, we will clean the mugs once again to maintain the hygienic. Before we close the shop i will arranged the washed dishes accordingly to the display of the shop. We will clean the table also before the shop opens , after a customers end up eating and also before the shop close. This is because  to main the cleanliness and neatness of the shop.

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DAY 6
Since the foods is being served in banana leaves, we didn't have the works to wash the plates. But, before the shop opens and in evening time we will swept the floor to maintain the hygiene of the shop.
I take charge to cut the banana leaves for the next day use and swept the floors. Banana leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and ceremonies.

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DAY 5

This is the most popular food in Deepa Curry House. People often choose this menu and they giving feedback its so satisfying. Therefore, the workers taught me the amount of rice, chicken gravy and vegetables to serve for customers.

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DAY 4
During lunch time, the shop is almost full with customers and some are waiting in the queue to parcel the foods. I take my turn to help the owner to parcel the foods for customers meanwhile fulfilling customers needs at shop.

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DAY 3
At morning, peoples whom going for work and the students will came here to having their breakfast. Usually the type of breakfasts served here such as Idli, Thosai, Capathi and Roti Canai. I helped the workers to ask customer's orders and serve according to them.

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DAY 2
i helped other co-workers to cutting the vegetables. Vegetables are most probably getting freshly from Pasar Siti Khadijah and they used those vegetables to make curries.

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DAY 1

Today is my first day working at Deepa Curry House. I've been experienced of working at food shops before and yet it still going to enhance my experiences. I arrived at working place around 8'am.

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Borang A

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BMC Canvas