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Last day, I learn about packaging. Start from after butcher cut the beef, I take a piece of meat to plastic. Animal fat must against yhe sticker. Then, I use the machine to vacuum the plastic. The plastic must in right situation. If no, the wind will come out. Then, I put the price after weigh the weight. After do all, we keep that in chiller.

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Day eight, I learnt about how want to throw the salmon scales. I hold the head then I throw their scales. After I finish, they teach me about how you want throw the smooth bones easily.

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I learn about make ordering from all outlet. How want to write on paper if central kitchen give not enough than what the outlet order, when no stock and we change their order. I go to freezer and chiller, I memorise all that place. Where place of lamb, beef, venicent and others.

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My leader at central kitchen tell me to learn about braised lamb, beef and vinison. My friend teach me about how want to prepare the ingredients. They cuting carrot, onion, leeks and stalks. They teach me how want to make fast cut and how to handle a knife.

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I change department in day six. I at central kitchen. I learn want to make burger patties. How want to build the burger parties to circle and make only using hand without any machine. I know how much weight for one burger. After make that shape, raping using their own plastic and keep in the freezer to make sure remain with their shape.

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I practice be as a runner. I sending food to customer. Before I want to put the food on the table, i said full name of that food such as “are you order seafod aglio olio?” If they said yes, we put on their table. If no, we not put and return to puncher to make sure which table order that food.

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At fourth day, the manager put me at chiller. The steak divide by forth part. First, lamb. Second, beef. Third, venison. Forth, poultry.

Lamb have seven part

1- lamb rack
2- lamb loin
3- lamb leg
4- lamb syabu
5- lamb shoulder
6- lamb french rack
7- lamb ribs

Beef have nine part

1- grass fed
2- grain fed
3- black angus
4- us corn
5- angus F1
6- wagyu ~ mbs 4-5
~ mbs 6-7
~ mbs 8-9
7- t-bone
8- miyazaki
9- tomahawk

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In day three,  my manager teach me about protocol. That restaurant emphasize protocol. The protocol very important at that restaurant because sometimes, repeat customer not coming because of food but they come for service that they get. Three point thats very important from that list of protocol is
1- repeat order
~when the customer done said about all of food that they want. They want this food but dont want some materials in the food. Want two, three or above. When  they said, “ok. Thats all.” So, waiter will repeat the order to make sure what they want is correct we write, cook and send.
2- two minutes rule
~ this is about when the food want to arrived at customer. When waiter want to send that food, it must be follow the flow. Like that, first they must give a drink. Second, appertizer such as mushroom soup, nachos cheezy and so on. Last, they will get the main food which is  steak or pasta.
3- check back
~ when the waiter see the customer get the main food, they must do check back, ask the customer what food that they still not get yet to make customer satiesfied with that service.

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In second day, l learning about how I want take the correct order. How I want write the order in captain order if the customer want something but sometimes some customer, they want that food but they want some  material at that food. For exampel, they want seafod aglio olio but they dont want musssell. So, I learn how want to write on captain order. So, when their food come to customer, they will satiesfied. Then, at the same day, I learn about how you want to celebrated the guess start the customer want to in the restaurant and go out from there which is when the customer come, we will said “hye, welcome” with smile and the right hand put at left shoulder and lowered a little body. When they finish and want to go out, we said “thank you. Come again”

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Today, I was learn about interior part. The restaurant devide by four section which is the section name is Section A, Section B, Section C and Section D. Normally, Section A for who come only two, three and four people while Section B  are more than four and above . Section C Is  about smooking area and that place outside restaurant. So, customer who are smooking not disturb customer who can’t smell cigarette smoke and Section D they use only wen all the section full, then they open that section and it located at the top of restaurant.