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First day as a practical student

This week's assignment in the Bar section

Quite challenging but fun to learn about something new

The staff here are all good

Slowly learn to make drinks like sparkling drink, coffee

The staff are very helpful and they don't leave me in a blank situation.

Overall, I'm look forward for new knowledge

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Second day as a practical student. Still not used to the situation and still a bit nervous, considering it's the fasting month so in the evening we will be busy with preparing orders for customers who booked for iftar. And we will also temporarily close orders for one hour to give space to the staff to break the fast and pray maghrib.

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Get knowledge on how to make drinks for customer (caramel latte, ice chocolate and orange juice)

There aren't too many customers after iftar.

Booking for iftar full house today so a

little bit rushing but everything smooth.

Still in learning process on how to make a drinks and remember the process of making.

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New lesson on how to take orders from customers through the system.

Assigned to the cashier for the first time while being assisted by staff who gave a lot of guidance and never faltered in imparting knowledge.

The main point applied in the cashier is how we communicate with customers, provide good service and be fully responsible in the cashier.

The most important thing for employees in this department to repeat orders from customers to avoid any menu being dropped.

And it is also important to print the purchase receipt 2 times to make it easier for the staff in the bar and kitchen to prepare the dishes.

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Still assigned to the cashier section and it is very important for a staff to remember the menu and prices. IMPORTANT!

Today fully as a cashier, there is a slight improvement from the first day learning about cashier.

Very grateful to all the staff who helped and of course they will always monitor to ensure that no mistakes occur.

Every day there will be new knowledge, very satisfied with the guidance given by the staff here.

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WEEKLY LEAVE

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Still in the process of training in the cashier section.

Training in the water preparation section.

Still in the process of learning about the type of water coffee or non-coffee

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Taking care of the cashier.

Training for preparing water such as ice chocolate blended, mocha blended.

Having a good work environment and surrounded by staff who are not stingy with knowledge to teach every management method in the Bar section.

Having the opportunity to meet the owner of the coffee brew cafe, very nice and friendly.

Starting to get used to the surrounding, the vibe is parallel, very satisfied to be able to gain knowledge in a new place and with people who are experienced in the F&B industry.

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There is only one shift for the fasting month, which is the evening to night shift. I started to get used to it and can move on my own during the opening hours because I am used to the system here. And I have started to get close to the staff here, they all accept my presence well and that makes me no longer awkward working with them.

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Without realizing it, it's been 10 days with them. I'm getting more comfortable and happy with them, the vibe of working here is also enjoyable because each of them treats me like family. I will definitely miss the atmosphere of breaking the fast with them because it is an unforgettable experience.

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Fully assigned to the cashier section.

Had the opportunity to meet with the managers from the Tanah Merah branch and the Kota Bharu branch, namely Mr. Aideel, Mr. Shabil and Mr. Rasydan.

A short familiarization session with the manager to better understand the scope of work that will be given.

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WEEKLY LEAVE

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Together helping in the kitchen with the staff to prepare the Hari Raya stock.

Among the tasks in the kitchen is cleaning raw ingredients such as shrimp, mussels and squid.

An interesting experience when starting to deal with customers with various problems.

A little bit starting to master the methods for the cashier section and also dealing with customers.

The atmosphere was a little chaotic when the customers started to get crowded because of the upcoming Hari Raya Aidilfitri.

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This year's Eid night was different from usual because of work, feeling a little sad but for the sake of a degree it still boosted my spirits.

After iftar, there weren't too many customers so we had the opportunity to see the fireworks from afar.

Closing a little early because there weren't too many customers, probably looking for Raya clothes with the family.

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EID HOLIDAY

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A very tiring day and a sad Eid.

Too many customers from 2 p.m. to 12:30 a.m.

We staff didn't have time to eat and drink because there were too many customers, so much so that I was told at the counter not to sit.

It was really cold and tiring and even more sad the next shift I had a fever.

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Strengthening the spirit to face the difficulties and variety of each customer with not very good health.

Completely in the cashier section taught me the meaning of strong patience and for today all of us staff managed to touch some food and drinks.

It was quite chaotic and the working situation was also quite serious because we had to face each customer with various difficulties.

The atmosphere in the store was quite chaotic and even the customers did not have tables and chairs to eat.

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Raw materials for the kitchen and stock in the bar area are not enough.

Stock items for all are ordered several times.

Most surprisingly, total sales reached up to 12k for one day.

Health conditions are still not allowing but still trying to strengthen the spirit even though sometimes feeling too tired.

The world of work, especially in the industry, is not easy, there are many obstacles and challenges to be faced.

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My health condition is getting worse, fever + severe headache to the point of feeling like I'm going to faint + and what's more sad is that my voice is not heard at all because I've been at the cashier for almost a week.

There are not too many customers but there are still long queues to order.

The saddest, most worried and surprised thing is that today there was a short sale (card) of rm43 while under my care at the cashier because the paywave card machine was lagging and there was a slight technical problem.

It's quite sad and I feel completely wronged by the other staff because the procedure is that if there is a short sale, all staff have to pay.

However, all of that needs a decision from HQ for the final decision in 2-3 days.

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Voice getting worse + quite high fever, got a temporary rest and took medicine. After that, it got a little better after the rest.

Customer quantity returned to normal, thank God got every customer order well.

Thank God I was able to master a little bit in the cashier section, and making water such as blended drinks, sparkling, but everything is still in learning.

Fun and happy even tired but never missed to learn something in a day. There will be and must be new lessons in a day.

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The fever is getting better, my voice is back to normal.

There are not too many customers, thank God, today my shift is in the morning and the work schedule is back to normal.

However, there was a little unpleasant incident today when I received a WhatsApp message from an unknown customer and he said that my phone number was given to him by one of the staff who I don't know who.

This act was rude to me because my phone number is my privacy and it was given to an unknown customer without my knowledge.

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WEEKLY LEAVE

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Today I'm on the evening shift which is from 4 p.m. to 12:30 a.m., not very tired because there aren't too many customers but sales also reach over 3 thousand. So for closing, I do the floor part which is mopping the floor of the VIP seating area and in front of the bar, while my colleague does the outside part.

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Like yesterday, I went in for the evening shift. There were quite a lot of customers and for today's shift all the female staff took over which was me, aqma and dee. So as usual for closing, I would do the floor and outside part while aqma took over the toilet part. At first, it felt awkward and a bit painful on the waist but after a while I started to get used to it so I could do the closing by myself.

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The regular season customers are not too crowded if compared to the Raya season that day, and for now it's not too busy and usually after isya' the customers start to get crowded, actually it's fun when you slowly recognise your customer and already know what their going to order so it's a blessing for customer and make them happy naturally. As usual, I'm doing the floor part for the closing.

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For Friday, there will be only one shift for all staff, which is the evening shift starting at 3 p.m. to 12:30 a.m., and on Sundays there are quite a lot of customers because usually on weekends they want to spend free time with their families at the cafe. So for this shift I am with the male staff, namely Shafieq and Wan, so for the closing this time, I will work in the bar section while Wan takes over the floor section and Shafieq will do the closing sale.

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Today I am on the morning shift which is from 10 a.m. to 7 p.m. with Shafieq,, for today there is a side task which is we work together to clean the shop so while there are no customers we do light tasks first for example I clean the ice cream freezer and clean the staff room which we have made into a surau for the staff to pray here as well as clean the cobwebs on the outside and inside walls. While my colleague cleans the trees outside, cleans the air conditioner filter,, and the rest will be continued by the staff who are on the evening shift.

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The schedule is usually given in the afternoon or evening, and usually the schedule is given weekly. So for today I will be on the morning shift and for the morning there are not too many customers, usually in the afternoon or evening the customers start to get busy so in the morning while there are no customers I will help what I can in the kitchen.

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WEEKLY LEAVE

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Back for the evening shift, as usual I take over the cashier section and my staff with me are Dee and Wan. For today, there are not too many customers as usual, and for the closing section I will take over the floor section which is I will sweep and Wan will mop meanwhile Dee will close the bar.

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In the daily hustle and bustle of being a practical student, it's been a month since I've been at Kofee Brew Cafe, I've learned so much and gained so much fresh knowledge. Alhamdulillah I survived well while I was here, all the staff and employers are very nice and alhamdulillah I'm getting more comfortable with them. New lessons and every piece of advice given is very meaningful and beneficial for me. A fun but also challenging experience while in the industry.

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For today, items such as glasses, plastic containers arrived at Kofee Brew TM from the KB branch. That's the routine, every item ordered on Wednesday will arrive on Thursday. Raw items ordered on Saturday will arrive on Sunday. For the past few days, there have been quite a lot of customers but they are not too tired, just a little chaotic.

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As usual there is only one shift on Friday which is from 3:00 p.m to 12:30 a.m, I was a bit surprised when I saw customers already waiting outside the shop even though the shop was not yet open, there were not too many activities today, but when there were not many customers, I took the opportunity to stick the Kofee Brew sticker on the drink glasses. And for closing today I closed at the bar while Wan was at the floor and Shafieq was at the cashier.

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Today, my shift will start in the morning and for today it will be my first time opening the shop because before I didn't know where the shop key was and didn't dare to do it alone but I started getting used to the atmosphere and situation so when I was the first person to arrive then I would be the one to open it. As usual, in the morning there weren't too many customers and for today my shift was with Shafieq and if I had the time then I would help out which I knew in the kitchen.

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Today my shift also starts in the morning, this month is my last month in the bar section because since my practical is for 4 months, I will be assigned 2 months in the bar section and the remaining 2 months will be assigned in the kitchen section. My shift is with Dee today, and for today I asked Dee to teach me to use the coffee machine for the first time, a bit clumsy and not used to it but excited to learn more and today the raw materials from KB also arrived to us.

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WEEKLY LEAVE

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As usual, after the holiday, today's shift is the afternoon shift. There are not too many customers and for today's shift I will be closing the bar section while my other colleagues are closing the floor section, for the bar section I will be washing all the equipment used such as the blender machine, wiping the blended powder water container and many more, and finally sweeping and mopping the floor in the bar section.

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Today my shift starts at 12 noon and ends at 10 p.m. and my job today is as a middle person meaning I will be working for both parts, namely the kitchen and the bar. This is my first time working as a middle person, and actually the task for the middle requires a lot of movement but it is not fun when my leg which was sprained for a few days still hasn't healed properly, and I can't carry out the task perfectly but whatever it is it is one of the experiences, among the tasks I do is delivering food to customers and washing dirty dishes.

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And today it's back to the beautiful evening shift. Today there weren't too many customers, the sale didn't exceed 4k, it also rained heavily at night so by 11 o'clock there were already a shortage of customers.

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Today's shift starts at 3 o'clock as usual on Fridays. Today is a bit of a chaotic situation because at first there weren't too many customers in the evening but who would have thought that customers started to flock in after Maghrib considering that today is the day of salary for government employees and indeed the majority of customers who come are with their families and also have reservations. All of us staff only managed to eat our food at around 11 o'clock because at that time the customers had decreased. Sales also reached over 4k Alhamdullilah, praise to Allah.

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This week my shifts are all in the afternoon except Sunday morning so today I am also on the evening shift, as usual there are not many customers like last Friday. For today my shift is with Dee and also Abah (store manager) so for closing I do the floor part while Dee helps me. We help each other to finish faster.

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On Sundays, usually the raw materials from KBC1 will arrive at KBC4 so for today I am with Shafieq and also Wan taking over the afternoon shift. The raw materials arrive at night along with the cakes so when the cakes arrive, it is mandatory to check the condition of the cakes in good condition or if there is any damage anywhere and it is necessary to report to the large KBC group so that the superiors are aware of the situation and the condition of the cakes arriving safely or not.

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Today my shift is in the morning with Shafieq so as usual opening the bar and floor, and putting stickers on the glasses to top up in the afternoon and also today Shafieq taught me how to make caramel which is not an easy process, it requires patience. There are also quite a lot of customers at lunch time but it is still under control.

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Today's shift I went in in the afternoon with Dee and Shafieq. There weren't too many customers because it was raining quite heavily. And at that time around 11 o'clock, when there were no customers, we got a surprise visit from the enforcement and we were asked about the shop license. Alhamdulillah everything was resolved well.

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My shift today starts at 10am, customers are a bit slow and quite bored in the morning. My shift is with Dee, and usually I will be opening with the bar and floor section.

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My shift this time was as a middle person but I covered a lot of the counter area and also had loan staff from KBC 1 because there were quite a lot of customers and not enough staff. There was just a small unpleasant incident when a short sale occurred that day but I only found out the next day because my shift ended at 10am and the short was RM30 so the condition is that if a short sale occurs then the staff working that day have to pay for it.

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Today's shift will start at 3 pm as usual, and will end at 12:30 a.m. At first the shop was quite quiet because there were not too many customers, but it started to be crowded with customers after Maghrib, the situation in the shop was also quite chaotic because most of the customers who came were with large families. And there were also people who made reservations in the midst of the chaos. But thank God everything was still under control and customers were able to enjoy the food well.

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WEEKLY LEAVE

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My shift this week started as a middle, only this time I covered more at the bar because Shafieq was alone because the other colleague who was supposed to be with Shafieq was the MC so I helped with the cashier as usual. And for today I learned how to make aglio olio chicken, such an amazing experience and a new knowledge about cooking. It's fun when the staff here are not shy about sharing their knowledge with me.

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My shift today was at 10am with Dee. Customers were a bit slow until the afternoon so not much was done. Around 6am the raw goods from KB landed safely at KBC 4 along with cakes and croissants, all the goods arrived in good and safe condition, and my shift ended at 7pm.

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WEEKLY LEAVE

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Starting the day after the holiday with the evening shift with Dee. For the evening shift there are not many tasks to be done, just wiping the tables outside because since this cafe is located on the side of the road so the tables are quite dusty and then continuing with other tasks as usual at the cashier and preparing drink orders. For today, there are not too many customers as usual so for closing I will take over on the floor.

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Today, as usual, the shift starts at 4 p.m. and for today, the raw materials ordered the day before arrived from around. Today's shift is with Shafieq and for closing, I will finish at the bar first and then help Shafieq on the floor.

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For Friday I will come in at 3 p.m. and for today I arrived at the cafe first compared to the other staff so I will do the opening first at the bar, and then I will continue on the floor. For Friday I will open a little earlier in the evening compared to other days since there is only one shift on Friday. The presence of customers is not too many and also not too quiet so the situation is still under control.

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Today I went on the morning shift so as usual the bar section opened and after that the floor section. There weren't too many customers because this week there was a festival held near the TM town area so people were more concentrated there. Usually in the morning there aren't too many customers except at lunch time, and at night it's usually the focus for customers who come at the same time.

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Today's shift I also went in the morning with Dee. Opening as usual wiping the mirror, table, arranging chairs and tables. And continuing the task as usual in the cashier section. For today, I left in an hour because I had to backup the staff before the double shift staff came in at 8 o'clock, and there were also quite a lot of customers today, including those who made reservations.

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WEEKLY LEAVE

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Shift hari ini bermula waktu petang. Minggu ini merupakan minggu terakhir saya di bahagian bar hadapan selama 2 bulan mengikut prosedur yang dibincangkan. Maka bermula minggu depan shift saya akan ditugaskan di bahagian kitchen sehingga habis tempoh praktikal bulan 7 nanti. Banyak pengalaman dan pengetahuan baharu yang saya dapat dan belajar sepanjang berhadapan dengan customer dan semoga ianya akan bermanfaat di masa hadapan apabila saya mula menceburi dalam bidang industri yang sebenar.

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Today my shift starts at 12pm as a middle person who plays a role at the front of the bar and also in the kitchen. It's a bit tiring but all of that will be a useful experience one day.

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Back again on the afternoon shift with wan and abah (store manager). Starting the afternoon shift by wiping the tables outside since the cafe is located on the side of the road. Customers as usual will start filling the cafe after Maghrib. And for closing I will prepare at the bar and then I will also help wan on the floor.

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Today's shift started at 3 o'clock in the bar area, but unfortunately at 6 o'clock I asked to go home because my menstrual pain was so severe that I couldn't even stand up and had to go home.

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For the last day in the bar section today I am as a middle, thank God I have a lot of experience and knowledge that I have gained throughout my time at the bar, trained by people with great knowledge, from zero knowledge untill I know what kind of procedures of bar system. Thank you for the knowledge and the amazing experience in 2 months.

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WEEKLY LEAVE

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Today is my first day in the kitchen department, and my shift is in the afternoon, basically I'm not too awkward with the kitchen atmosphere and with the staff in the kitchen because I'm already used to the kitchen duties during the day where I'm the middle person. I'm grateful that the staff here are not arrogant and everyone is very friendly.

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Today is my shift in the evening, I'm getting used to the kitchen system a little bit and for today I'm learning to make one of the appetizer menus that is quite famous at the Kofee Brew cafe, which is the carbonara cheese roll, I'm learning how to fold it, how to divide the portions in one container and how to store it. And the rest of my tasks are for serving to customers, and plating. For closing, I will take over in the part of washing dirty dishes and equipment used for cooking.

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Today's shift started in the morning. Starting the opening in the kitchen section I was still confused because I didn't fully understand the system and procedures in the kitchen but I was able to learn and understand one by one well when they started explaining one by one. At the beginning of the opening as usual there weren't too many customers and the orders weren't too many either, just a little bit of chaos when I came in at lunch time.

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Today's shift is my middle. Usually my job is to play a role in both the bar and kitchen. Helping the staff in the bar and kitchen do what they should and today there were quite a lot of customers and the situation was also quite chaotic, it was quite tiring when trying to function for both parts but it was actually fun because there we could practice how much multitasking an individual can be, everything has to be divided equally so that it can help everyone.

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Friday should be as usual starting at 3 pm and today there should be a briefing session about the new menu for all KBC staff but due to some technical problems it was postponed to another date. Since today is a Sunday so there are quite a lot of customers, I learned a little about how to plate, how much weight for each menu but not all the menus yet because I am still in the learning session and trying to remember one by one. It was fun because it has been a long time since I felt the vibe of a hospitality student who is learning about basic cooking but the majority of it is not the same as what I learned, it was quite interesting because I was able to learn something new.

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Today's shift is in the evening, as usual my duties are in the planting and serving section to customers, and sometimes I prepare customer orders that are easy to make such as chicken chop, grilled chicken and some appetizer menus, that's all I've just learned, slowly but surely. Closing as usual I will take over at the sink section to wash some of the cooking equipment used.

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Starting the second week in the kitchen. No longer feeling awkward doing tasks in the kitchen and today I am the only female staff in the kitchen. The total kitchen staff is 6 people including me, 2 men and 4 women. Today my task is to help clean raw materials such as shrimp, squid and mussels for cooking stock.

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Today my shift also starts in the afternoon and today my shift is with the female staff. Today also the raw materials from HQ arrived but since the male staff was not there so I used my strength to help the other female staff, it was not too heavy and not troublesome since I am also used to heavy work that requires strong energy. There were also quite a lot of customer orders today and there were also several reservations made by customers, it was a bit chaotic but thank God it was still under control.

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Today is my evening shift with hafizul and zarika. What impresses me about them is that they are both chefs and their way of working is very efficient and fast, sometimes it feels entertaining and fun to work with them because I will automatically follow their pace in completing tasks. Even so, they still teach me what I don't know and always ask if I can do something or not.

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My shift started in the morning today, opening as usual because I was getting used to it. Starting with the task of wrapping customers' spoons and forks, making spaghetti scales, learning how to make blackpaper sauce and many more. Customers started filling up when lunch time came and it was until the evening when I returned. Tired but it became an increasingly enjoyable experience.

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Today is middle. Clock in at 12 noon to 10 pm. Since today is a weekday night, it is quite crowded and a little chaotic with the presence of quite a lot of customers. Even until the time to leave, customers are still queuing in front of the cashier.

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Today in the kitchen, Friday is indeed a very tiring day and the cafe will be filled with customers, even though today in the kitchen there are 4 staff on duty but it is still chaotic since the orders coming in are non-stop. As usual, I will assist the staff in the plating section and deliver the food to the customers.

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WEEKLY LEAVE

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Today I'm on the morning shift in the kitchen. The morning atmosphere isn't too chaotic so as usual I'll be opening and assisting the chef to prepare the ingredients. And for today my shift will end at 7 and usually at that time there will be a lot of customers so before I go back I'll help those who need it.

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Today as a middle shift starts at 12 o'clock but I took over the bar section because one of the MC staff was so there weren't enough staff in the bar section. In addition, I also tried to help in the kitchen section as much as I could and as much as I could.

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I went into the afternoon shift today but as soon as I got in the situation was a bit chaotic because there were quite a lot of customers considering that Raya Hajj is coming soon. It was a bit tiring and chaotic but the situation was still under control. Only sometimes when I was too tired I didn't have time to eat. Closing was also a bit late today.

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The weekend is starting to get tiring as people have started returning to their hometowns to celebrate Eid al-Adha. It's hard to imagine the kitchen no longer looking like a kitchen, but all of this was a fun experience and will be a moment that will be missed when the practical period is over.

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This week my schedule is mostly on the afternoon shift and this week customers will always fill the cafe and that is a bit tiring but I am still trying to survive and stay motivated because this is the reality that must be faced before entering the real world of industry.

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Friday shift was tiring but worth it. Just starting the opening at 2:30 pm, customers had already started filling the room until closing time. The night of Raya where they were with their families but not with us, this moment I will miss later, in our tiredness but there was a joy when everyone worked together and worked together in preparing orders for customers. And the result that night was a total sales of rm7k.

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WEEKLY LEAVE

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Today is the second Hari Raya, and today I am in the middle position. On Hari Raya as a middle double it is chaotic and tired but I try my best to help in both parts, the customers really don't stop until some queue up outside the cafe door. The staff in both parts are quite chaotic and tired but we still keep our spirits up for the sake of our beloved customers.

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The third Hari Raya and for the shift during the Raya season there is only one shift which is at 2 o'clock. Today I am back at the bar to cover the insufficient bar staff. I expected that there would not be too many customers today because since people from abroad have started to return to their homes but that expectation was completely wrong when customers started to fill the cafe from opening to closing and closing until 12 o'clock, total sales tonight were rm9k.

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Today my shift is in the morning and for this week I will cover up at the bar position due to staff shortage. And also there is a new staff coming in so I explained some things related to the bar as requested by the senior of the bar section. I am also OT for an hour today because the afternoon shift wants to be with the new staff since it is a double shift so I will wait until it comes back in at 8pm.

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Today's shift is in the afternoon with Dee and the new staff, Aufa. There weren't too many customers, things were back to normal and since today all the staff were female in the bar section, we would close the bar section first and I would also help and show Aufa how to close the floor section.

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Today is the usual afternoon shift with shafieq and aufa. During my almost 3-month internship with them, I learned a lot and some things I need to take as a lesson. The industrial world, especially F&B, is not as easy and beautiful as it sounds. For me, the spirit and heart must be strong in facing challenges, trials and issues that arise and that leaves a lesson to improve it better in the future. Everything takes time to adapt and not to get too comfortable in a certain position.

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WEEKLY LEAVE

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Today's shift is in the afternoon, there were quite a lot of customers during the day considering it was Saturday but it was still under control, it rained heavily at night so there were quite a few customers, and as usual at closing I will take over at the bar and after that help on the floor.

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Shift starts at 12 as a middle. I help as much as I can in both parts, there aren't too many customers but I'm also tired because at night there are quite a lot of customers and when I get back there are still a lot of customers.

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Today I went into the kitchen in the afternoon. Since the head chef is on a double shift today, he will come in at 8 o'clock and the only staff left is a female staff of 3 people. Customers started to arrive at 5 o'clock in the evening until Maghrib and at that time we struggled as best we could to prepare each customer's order since there was only one person in the cooking section and the bar staff also helped.

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Today's shift is in the morning at the bar. There aren't too many customers, and lunchtime isn't as busy as usual. In the morning I opened as usual with Shafieq, and also stuck stickers on the glasses when there were no customers.

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Assalamualaikum and hi 👋 my name ZAHIDAH BT ABDUL AZIZ. I am student from Universiti Malaysia Kelantan (UMK). I am 23 years old. I am hospitality student under faculty FHPK. The main focus of my journey on this practical season was to find new knowledge about F&B industry, like i want to explore more about the reality of F&B industry.