- This is my first day work at Highland Dining. My first day job is in charge the floor which is clean the table and serve drinks to customer.

- Highland Dining use the Buffet style for the customer and it have five meals such as breakfast, lunch, high tea, dinner, and supper.

2) Equipment Used:

- Cleaning tools like cleaning towel to clean the table, and serving trays to serve drinks to customer.

3) Related to UMK:

- Apply customer serving skills and simple table setting skills that learned at UMK.

4) Challenges Faced:

- Lack of experience and speed of serving are slow.

5) Solutions:

- Try to speed up the serving to satisfied customer. Handle more customer request to improve my experience.

- This is my second day work at Highland Dining. Today I've change the working shift to 6am untill 2pm.

- Today my job was remain the same with yesterday such as serving drinks to customer, cleaning, and setting the table.

2) Equipment Used:

- I use serving trays to serve drinks to customer, use cleaning tools to clean the table, and setting cutleries on the table.

3) Related to UMK:

- Apply communication skills to take order from customers and communicate with my colleague.

4) Challenges Faced:

- Not yet fully integrated into the new environment.

5) Solutions:

- Try my best to communicate with my colleague.

- Today my working shift remain on 6am untill 2pm.

- My job remain the same to serve the customer and cleaning table.

- My senior give a simple briefing about how to maintain the cleanliness of buffet line and teach me the napkin folding for the buffet.

2) Equipment Used:

- Cleaning tools is use to keep the buffet area clean.

- Napkin use to decorate the buffet area.

3) Related to UMK:

- Apply napkin folding skill that have been learned at UMK.

4) Challenges Faced:

- First time learn the knowledge about buffet area in Highland Dining. A lot of information have to remember.

5) Solutions:

Do more practice to remember the things that taught by senior.

- Work after off day

- Today my working shift is night 8pm untill 4am.

- Today my job is also serving customer and cleaning table.

- Today I learn to closing the room 88.

i) switch off the gas of the draught beer.

ii) keep the red wine into cabinet.

iii) wash and clean the coffee machine.

iv) clean the area of room 88.

2) Equipment Used:

- Cleaning tools to clean the room 88 and refill the red wine glass.

3) Related to UMK:

- Apply customer serving skills when serve the customer.

4) Challeges Faced:

- First time learn to closing Room 88. It have some experience that I've not learned at UMK.

5) Solutions:

- Try to absorb the new things that I've learned.

- Today my working shift remain on night 8pm untill 4am.

- Today my job is also serve customer, clean and setting table, and the in charge the Room 88.

- My senior briefing me again about closing Room 88 at midnight 12am.

i) Switch off gas of draught beer.

ii) Keep the red wine into cabinet.

iii) Wash and clean the coffee machine and reinstall it.

iv) Refill the wine glasses.

2) Equipment Used:

- Cleaning tools and napkin use for Room 88.

3) Related to UMK:

- Apply napkin folding skills and customer serving skills that have been learned at UMK.

4) Challenges Faced:

- Lack of communication to my colleague.

5) Solutions:

Must be brave to communicate with my colleague because must ask them when I have question.

- Today my working shift jump to 6pm untill 2am.

- Today my job is to in charge the floor (serve customer and cleaning table) and the Room 88.

- I try to closing the Room 88 by myself today without any assist from senior.

2) Equipment Used:

- Cleaning tools to clean table and room 88.

- Cutleries to setting table.

- Napkin use for room 88.

3) Related to UMK:

- Napkin folding skills and customer serving skills that learned at UMK.

4) Challenges Faced:

- Lack of confidence because today is my first time try to closing room 88 by myself without any assist from any senior.

5) Solutions:

- Fully recall back the things that have been taught by my senior.

- Today's shift remain the same on 6pm untill 2am.

- Today's job is in charge the floor (serving customer, clean and setting the table after customer left).

2) Equiment Used:

- Serving trays to serve drinks to customer and cleaning tools use to clean the table.

- Cutleries and tissue use to setting table.

3) Related to UMK:

- Apply customer serving skills and simple table setting skills that learned at UMK.

4) Challenges Faced:

- Today not have challenges because I already a little familiar with this job.

5) Solutions:

- Just do my best for the job.

- Today's working shift is change to 4pm untill 12am.

- Today is to in charge the Floor section A and Room 88.

- Today I no need to close the room 88 but still have to refill the wine glasses, clean the desk of room 88, always check the draught beer because must change it when it is finish.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- The new draught beer is very heavy. It need some help when need to change.

5) Solutions:

- Communicate with colleague when need help.

- Today my working shift remain the same at 4pm untill 12am.

- Today my job also in charge the floor. (cleaning table after customer finish their meal and setting the table with cutleries)

2) Equipment Used:

- Cleaning tools and cutleries.

3) Related to UMK:

- Customer serving skills, communication skills, and table setting skills that learned from UMK.

4) Challenges Faced:

- I feel my speed of service might be slow.

5) Solutions:

- Try to do more time to speed up.

- Today my working shift also 4pm untill 12am.

- Today is Hari Raya (public holiday). So today's customer are more than usual. It is busy for Highland Dining.

- Today have special dish for Hari Raya.

-My job today is to in charge the floor section A. (ask customer request, serving drinks, cleaning table, and setting cutleries)

2) Equipment Used:

- Serving tray for serving drinks.

- Cleaning tools for cleaning table.

- Cutleries for table setting.

3) Related to UMK:

- Communication skills learned from UMK. I need to communicate with customer when customer request.

- Customer serving skills that learned from UMK.

4) Challenges Faced:

- Today are very busy because have many customer come to Highland Dining. So I feel a little bit stressed.

5) Solutions:

- Work with colleagues helps me relieve stress.

- Today my working shift also 4pm untill 12am.

- Today also busy because is Hari Raya.

- Today also have special menu same with yesterday.

- My job is also in charge the floor. (Cleaning table, serving customer, and setting table)

2) Equipment Used:

- Cleaning tools, serving trays, and cutleries.

3) Related to UMK:

- Customer serving skills, table setting skills, and communication skills that learned from UMK.

4) Challenges Faced:

- I feel busy because have many customer.

5) Solutions:

- Collaborate with colleagues.

- Working shift remain the same at 4pm untill 12am.

- Today's assignment also serving customer and in charge room 88.

- Refill wine glasses of room 88.

2) Equipment Used:

- Wine glasses

- Cleaning tools

- Serving trays

- Cutleries for table setting

3) Related to UMK:

- Knowledge about table setting, customer service skills that learned from UMK.

4) Challenges Faced:

- Feel some stress when working.

5) Solutions:

- Always be positive when working.

- Working shift is also 4pm untill 12am.

- Assignment for today is serving customer, cleaning, setting table, and R88.

- Serve drinks to customer and clean the plate and table after customer finish their meals.

2) Equipment Used:

- Cleaning tools

- Serving trays

- Cutleries

- Wine glasses

3) Related to UMK:

- Apply section control skills, customer service skills, and table setting skills that learned from UMK.

4) Challenges Faced:

- Feel a little bit tired because not enough sleeping.

5) Solutions:

- Time management is important.

- Working shift remain the same at 4pm untill 12am.

- Assignment for today is assist buffet line.

- Today I start to learned from senior what should do when handle the buffet line.

- Assist senior to keep the buffet area clean, refill the plate and bowl, and refill sauces.

2) Equipment Used:

- Cleaning tools

- Plate and bowl

3) Related to UMK:

-Apply communication skills, active listening, adaptability, and teamwork that learned from UMK.

4) Challenges Faced:

- A lot of new knowledge need to learn and remember.

5) Solutions:

- Always ask when not understand and need more practice to remember the knowledge that learned from senior.

- Working shift is 4pm untill 12am.

- Today's assignment is in charge the floor A and room 88.

- Service customer, cleaning table, setting table, and refill wine glasses.

2) Equipment Used:

- Cleaning tools

- Cutleries

- Wine glasses

3) Related to UMK:

- Apply multitasking skill, customer service skill, and communication skill that learned from UMK.

4) Challenges Faced:

- It is a little bit busy when dinner time.

5) Solutions:

- Collaborate with colleagues to reduce stress.

- Working shift is 4pm untill 12am.

- Today my assignment is assist buffet line.

- Assist senior to keep the cleanliness of buffet area, refill the sauces, and refill plate and bowl.

2) Equipment Used:

- Cleaning tools

- Plate and bowl

3) Related to UMK:

- Apply multitasking skill, communication skill, and teamwork skill that learned from UMK.

4) Challeges Faced:

- Feel some stress when become busy.

5) Solutions:

- Nice teamwork can reduce stress.

- My working shift change to 2pm untill 10pm.

- Today my assignment is in charge the buffet line.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Feel stress and nervous because today is my first time handle buffet line by myself.

5) Solutions:

- Fully apply the knowledge that learned from senior.

- Senior will help.

- Working shift remain at 2pm untill 10pm.

- Today's assignment is also in charge the buffet line.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill and active learning skill that learned from UMK.

4) Challenges Faced:

- Speed to finish my job is slow because still lack of experience.

5) Solutions:

- Ask help from senior and do more practice.

- Working shift change to 8am untill 4pm.

- Today my assignment is in charge floor A.

- Help to clean table, setting table, and serve customer.

2) Equipment Used:

- Cleaning tools

- Cutleries

3) Related to UMK:

- Apply customer service skill, communication skill, and teamwork that learned from UMK.

4) Challenges Faced:

- Tired because not enough sleeping.

5) Solutions:

- Enhance my time management skills.

- Today my working shift is also 8am untill 4pm.

- Have a Poker Tournament start by today on Genting.

- Today my assignment also is to serve customer, cleaning and setting table.

2) Equipment Used:

- Cleaning tools

- Cutleries

3) Related to UMK:

- Apply multitasking, customer service, communication, and teamwork skill that learned from UMK.

4) Challenges Faced：

- Today is busy because have Poker Tournament.

5) Solutions:

- Collaborate with colleagues when busy.

- Working shift is 8am untill 4pm.

- Today also help to serve customer, clean and setting table.

- Today I have help to take over senior that in charge buffet line when she go for 1 hour break.

- I also help to take over another senior that in charge the bar when he go for 1 hour break.

- Today have learn a little bit knowledge about the bar.

2) Equipment Used:

- Cleaning tools

- Cutleries

- Napkin

- Plates and bowls

3) Related to UMK:

- Apply multitasking, customer service, and communication skill that learned from UMK.

4) Challenges Faced:

- Feel stress because today is first time and suddenly try to work in bar area.

5) Solutions:

- Ask help from senior when I don't understand something.

- Today my working shift change to 6am untill 2pm.

- Today my assignment is to in charge the bar.

- Prepare drinks for customers, wash the glass, and refill the powder of coffee machine.

2) Equipment Used:

- Wine glass, glass, teaspoon, coffee machine.

3) Related to UMK:

- Apply customer service, multitasking, and adaptability skill that learned from UMK.

4) Challenges Faced:

- Lack of knowledge and experience about the bar area.

- Stress.

5) Solutions:

- Learn from senior and ask them if have something not understand.

- Today my working shift is 10pm untill 6am.

- Today my assignment is to in charge the bar.

- Prepare drinks to customers, wash the glass, refill the powder of coffee machine, wash and clean the equipment and coffee machine.

- I also learn how to record the stock.

2) Equipment Used:

- Wine glass, glass, teaspoon, coffee machine, cutleries, and glass washer.

3) Related to UMK:

- Apply customer service, multitasking, and adaptability skill that learned from UMK.

4) Challenges Faced:

- First time learn to record stock and clean the coffee machine and equipment at midnight shift.

- Tired.

5) Solutions:

- Ask senior if have something not understand.

- My working shift change to 10pm untill 6am.

- Today my assignment is in charge the buffet line.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Still lack of experience.

5) Solutions:

- Fully apply the knowledge that learned from senior.

- Ask senior for help.

- Today my working shift is also 10pm untill 6am.

- Today my assignment is change to in charge the bar.

- Prepare drinks to customers, wash the glass, refill the powder of coffee machine, wash and clean the equipment and coffee machine.

- Today I also learn from senior how to record the stock.

2) Equipment Used:

- Wine glass, glass, teaspoon, coffee machine, cutleries, and glass washer.

3) Related to UMK:

- Apply multitasking, and adaptability skill that learned from UMK.

4) Challenges Faced:

- No experience to record stock. Afraid to make mistake.

5) Solutions:

- Always listen to senior and ask when have question.

- Working shift change to 4pm untill 12am.

- Today my assignment is in charge floor A and R88.

- Help to clean table, setting table, and serve customer.

- Refill wine glass for Room 88.

2) Equipment Used:

- Cleaning tools

- Cutleries

- Wine glasses

3) Related to UMK:

- Apply customer service skill and teamwork that learned from UMK.

4) Challenges Faced:

- Busy.

5) Solutions:

- Try to collaborate with colleague.

- Today my shift change to 9am untill 5pm.

- Today I have a training at 9am untill 1 pm.

- The training course is about the Food Handler course.

- I learn the knowledge about food safety.

- After finish the training, I go back to continue the working untill 5pm.

- The working assignment is help to cleaning table and setting table.

2) Equipment Used:

- Cleaning tools and cutleries.

3) Related to UMK:

- Course learning, customer service skill that learned from UMK.

4) Challenges Faced:

- Have a little test for the training course.

5) Solutions:

- Focus on the course and fully apply the knowledge that have been learned in the course.

- My working shift change to 8pm untill 4am.

- Today my assignment is in charge the buffet line and floor A.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

- Help to clean table and setting table.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

- Cutleries

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Busy.

5) Solutions:

- Collaborate with colleague and senior.

- Today my working shift remain the same at 8pm untill 4am.

- Today my job is in charge the floor. (cleaning table after customer finish their meal and setting the table with cutleries)

2) Equipment Used:

- Cleaning tools and cutleries.

3) Related to UMK:

- Customer serving skills, communication skills, and table setting skills that learned from UMK.

4) Challenges Faced:

- Today was busy.

5) Solutions:

- Try to do my best on serving speed.

- Today's working shift is also 8pm untill 4am.

- Today is to in charge the Floor section A and Room 88.

- Serving customer, clean and setting table, always check Room 88 and refill wine glass.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Feel tired.

5) Solutions:

- Have to make sure enough sleeping.

- Today's working shift is change to 4pm untill 12am.

- Today is also in charge the Floor section A and Room 88.

- Cleaning and setting table, serving drinks to customers.

- Help to take over the bar because senior go for break.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Dinner time was busy.

5) Solutions:

- Collaborate with colleagues.

- Today's working shift remain the same at 4pm untill 12am.

- Today my assignment is also serving customer, clear and setting table, check Room88 to refill the wine glass.

- I also help senior to take over the bar for a while because she go for her break.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Wine glasses

- Cutleries for table setting.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Feel busy when dinner time.

5) Solutions:

- Communicate with colleague when need help.

- Today's working shift is 4pm untill 12am.

- Today is also to in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner time.

5) Solutions:

- Fully apply the all things that I learned from senior and collaborate with them.

- Today's working shift is also 4pm untill 12am.

- Today is also to in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner time.

5) Solutions:

- Hardworking.

- Today's working shift is remain the same at 4pm untill 12am.

- Assignment today is also in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Check Room 88 and refill wine glasses.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner time.

5) Solutions:

- Do everything that I have learned.

- Working shift is 4pm untill 12am.

- Assignment is in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Refill wine glass and ensure the clealiness of Room 88.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner time.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Today's working shift is change to 2pm untill 10pm.

- Today assignment is to in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Busy when dinner time.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Today's working shift is remain on 2pm untill 10pm.

- Today assignment is also in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Busy when dinner time.

5) Solutions:

- Fully apply the all things that I learned from senior.

- My working shift also 2pm untill 10pm.

- Today my assignment is in charge the buffet line.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Many things have to do.

5) Solutions:

- Ask senior for help.

- Today's working shift is remain on 2pm untill 10pm.

- Today assignment is in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Many things have to do.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Collaborate with colleague.

- My working shift also 2pm untill 10pm.

- Today my assignment is in charge the buffet line.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

- Need to refill the food when it is finish.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Many task have to done.

- Busy.

5) Solutions:

- Ask senior for help and collaborate with them.

- Working shift change to 10am untill 6pm.

- Today's assignment is in charge the floor(serving customer) and in charge room 88.

- Refill wine glasses of room 88.

2) Equipment Used:

- Wine glasses

- Cleaning tools

- Serving trays

- Cutleries for table setting

3) Related to UMK:

- Knowledge about table setting, customer service skills that learned from UMK.

4) Challenges Faced:

- Feel a little bit busy when lunch time.

5) Solutions:

- Always be positive when working.

- My working shift change to 6am untill 2pm.

- Today my assignment is in charge the buffet line.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Feel tired because have to wake up early.

5) Solutions:

- Make sure enough sleeping and time management is important.

- Working shift is 8pm untill 4am.

- Today's assignment is in charge the floor(serving customer) and in charge room 88.

- Refill wine glasses of room 88.

2) Equipment Used:

- Wine glasses

- Cleaning tools

- Serving trays

- Cutleries for table setting

3) Related to UMK:

- Knowledge about table setting, customer service skills that learned from UMK.

4) Challenges Faced:

- First day back to work after off day so feel a little bit tired.

5) Solutions:

- Always be positive when working.

- Working shift is 8pm untill 4am.

- Assignment is in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Refill wine glass and ensure the clealiness of Room 88.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner time.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Working shift is remain on 8pm untill 4am.

- Assignment today is also in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Refill wine glass and ensure the clealiness of Room 88.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Tired.

5) Solutions:

- Time management is important.

- Today's working shift is remain on 8pm untill 4am.

- Today assignment is in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine, and clean all equipment when midnight.

- Before I in charge the bar, I have help to cover the buffet line because lack of staff.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Busy when dinner time.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Today's working shift is also 8pm untill 4am.

- Today is to in charge the Floor section A.

- Serving customer, clean and setting table.

- Help cover bar.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Feel tired.

5) Solutions:

- Have to make sure enough sleeping.

- My working shift is 8pm untill 4am.

- Today my assignment is in charge the buffet line and R88.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Feel tired.

5) Solutions:

- Make sure enough sleeping and time management is important.

- My working shift is 8pm untill 4am.

- Today my assignment is also in charge the buffet line and R88.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Feel tired.

5) Solutions:

- Make sure enough sleeping.

- My working shift is change to 2pm untill 10pm.

- Today my assignment is in charge the buffet line and R88.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Busy at dinner time.

5) Solutions:

- Cooperations is important.

- Today's working shift is remain on 2pm untill 10pm.

- Today assignment is in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Many things have to do.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Collaborate with colleague.

- Today's working shift is remain on 2pm untill 10pm.

- Today assignment is be the cashier and host.

- Swipe the member card to let the customer in.

- Opening the cashier drawer to count the petty cash ensure it enough RM2000.

- Same as closing the cashier.

2) Equipment Used:

- Cashier drawer

- Computer

3) Related to UMK:

- Customer serving skills that learned from UMK.

4) Challeges Faced:

- First time and suddenlly become cashier so not have experience.

5) Solutions:

- Senior teach what have to do when as a cashier.

- My working shift is remain the same on 2pm untill 10pm.

- Today my assignment is in charge the buffet line and R88.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Busy at dinner time.

5) Solutions:

- Cooperations with colleagues.

- Today's working shift is remain on 2pm untill 10pm.

- Today assignment is in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Many things have to do.

- Today is very busy.

5) Solutions:

- Collaborate with colleague.

- Today's working shift is remain on 2pm untill 10pm.

- Today assignment is be the cashier and host.

- Swipe the member card to let the customer in.

- Opening the cashier drawer to count the petty cash ensure it enough RM2000. Same as when closing the cashier.

- Record the amount and time in a book.

2) Equipment Used:

- Cashier drawer

- Computer

3) Related to UMK:

- Customer serving skills that learned from UMK.

4) Challeges Faced:

- Still lack of experience about cashier.

- Today also very busy.

5) Solutions:

- Ask senior to teach what have to do.

- My working shift is change to 2pm untill 10pm.

- Today my assignment is in charge the buffet line and R88.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Busy.

5) Solutions:

- Cooperate with customer.

- Working shift change to 10am untill 6pm.

- Today's assignment is in charge the floor(serving customer) and in charge room 88.

- Refill wine glasses of room 88.

2) Equipment Used:

- Wine glasses

- Cleaning tools

- Serving trays

- Cutleries for table setting

3) Related to UMK:

- Knowledge about table setting, customer service skills that learned from UMK.

4) Challenges Faced:

- Feel a little bit busy when lunch time.

5) Solutions:

- Always be positive when working.

- Today's working shift is change to 6am untill 2pm.

- Today assignment is in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Many things have to do.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Collaborate with colleague.

- Today's working shift is remain on 6am untill 2pm.

- Today assignment is be the cashier and host.

- Swipe the member card to let the customer in.

- Opening the cashier drawer to count the petty cash ensure it enough RM2000. Same as when closing the cashier.

- Record the amount and time in a book.

- Today have go to finance department to bank in the sales.

2) Equipment Used:

- Cashier drawer

- Computer

3) Related to UMK:

- Customer serving skills that learned from UMK.

4) Challeges Faced:

- Still lack of experience about cashier.

5) Solutions:

- Ask senior to teach what have to do.

- Today's working shift is remain on 6am untill 2pm.

- Today assignment is also be the cashier and host.

- Swipe the member card to let the customer in.

- Opening and closing the cashier drawer to count the petty cash ensure it enough RM2000.

- Record the amount and time in a book.

- Today have go to finance department to bank in the sales.

2) Equipment Used:

- Cashier drawer

- Computer

3) Related to UMK:

- Customer serving skills that learned from UMK.

4) Challeges Faced:

- Still lack of experience about cashier.

5) Solutions:

- Ask senior to teach what have to do.

- Today's working shift is remain on 6am untill 2pm.

- Today assignment is be the cashier and host.

- Swipe the member card to let the customer in.

- Opening the cashier drawer to count the petty cash ensure it enough RM2000. Same as when closing the cashier.

- Record the amount and time in a book.

- Today have go to finance department to bank in the sales.

2) Equipment Used:

- Cashier drawer

- Computer

3) Related to UMK:

- Customer serving skills that learned from UMK.

4) Challeges Faced:

- Still lack of experience about cashier.

5) Solutions:

- Try to do by my own self and ask senior when have something not understand.

- Today's working shift is 10pm untill 6am.

- Today assignment is be the cashier and host.

- Swipe the member card to let the customer in.

- Opening the cashier drawer to count the petty cash ensure it enough RM2000. Same as when closing the cashier.

- Record the amount and time in a book.

- Today have go to finance department to bank in the sales.

2) Equipment Used:

- Cashier drawer

- Computer

3) Related to UMK:

- Customer serving skills that learned from UMK.

4) Challeges Faced:

- Still lack of experience about cashier.

- First time cashier at midnight shift.

5) Solutions:

- Ask senior when have something not understand.

- Today's working shift is remain on 10pm untill 6am.

- Today assignment is in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

- Record stock before 12am.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Many things have to do.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Collaborate with colleague.

- Today's working shift is 10pm untill 6am.

- Today assignment is be the cashier and host.

- Swipe the member card to let the customer in.

- Opening the cashier drawer to count the petty cash ensure it enough RM2000. Same as when closing the cashier.

- Record the amount and time in a book.

- Today have go to finance department to bank in the sales.

- Open buffet's bill and go to marketing for sign. Then tender the buffet's bill.

2) Equipment Used:

- Cashier drawer

- Computer

3) Related to UMK:

- Customer serving skills that learned from UMK.

4) Challeges Faced:

- Still lack of experience about midnight shift cashier.

5) Solutions:

- Ask senior when have something not understand.

- Today's working shift is remain on 10pm untill 6am.

- Today assignment is in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

- Record stock before 12am.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Many things have to do.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Collaborate with colleague.

- Today's working shift is 10pm untill 6am.

- Today assignment is be the cashier and host.

- Swipe the member card to let the customer in.

- Opening the cashier drawer to count the petty cash ensure it enough RM2000. Same as when closing the cashier.

- Record the amount and time in a book.

- Today have go to finance department to bank in the sales.

- Open buffet's bill and go to marketing for sign. Then tender the buffet's bill.

2) Equipment Used:

- Cashier drawer

- Computer

3) Related to UMK:

- Customer serving skills that learned from UMK.

4) Challeges Faced:

- Still lack of experience about midnight shift cashier.

5) Solutions:

- Try to do it by myself and ask senior or supervisor when have something not understand.

- Working shift is change to 8pm untill 4am.

- Assignment today is also in charge the Floor A.

- Serve customer, clean and setting table.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Tired and busy.

5) Solutions:

- Collaborate with colleagues.

- Working shift is remain on 4pm untill 12am.

- Assignment today is also in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Refill wine glass and ensure the clealiness of Room 88.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner.

5) Solutions:

- Hardworking.

- Collaborate with colleagues.

- My working shift is 4pm untill 12am.

- Today my assignment is in charge the buffet line and R88.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Busy at dinner time.

5) Solutions:

- Cooperations is important.

- My working shift is change to 4pm untill 12am.

- Today my assignment is in charge the buffet line.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Busy at dinner time.

5) Solutions:

- Cooperations is important.

- Working shift is remain on 4pm untill 12am.

- Assignment today is also in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Refill wine glass and ensure the clealiness of Room 88.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner.

5) Solutions:

- Hardworking.

- Collaborate with colleagues.

- Working shift is remain on 4pm untill 12am.

- Today have a presentation at HR department on 2pm-5pm.

- Assignment today is also in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Refill wine glass and ensure the clealiness of Room 88.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner.

5) Solutions:

- Hardworking.

- Collaborate with colleagues.

- Working shift is change to 2pm untill 10pm.

- Assignment today is also in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Refill wine glass and ensure the clealiness of Room 88.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner.

5) Solutions:

- Collaborate with colleagues.

- My working shift is 2pm untill 10pm.

- Today my assignment is in charge the buffet line and R88.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Busy at dinner time.

5) Solutions:

- Cooperations is important.

- My working shift is 2pm untill 10pm.

- Today I go to assist GC Rouge to set up for event.

- Arrange all wine glasses, arrange table, clean whole the table.

2) Equipment Used:

- Cleaning tools

- Napkin

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Many things have to do.

5) Solutions:

- Cooperations is important.

- My working shift is 2pm untill 10pm.

- Today I also go to assist GC Rouge to set up for event.

- Arrange all wine glasses, arrange table, clean whole the table.

- Clean the cutleries and set up.

2) Equipment Used:

- Cleaning tools

- Napkin

- Cutleries

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Many things have to do.

5) Solutions:

- Cooperations is important.

- My working shift is 2pm untill 10pm.

- Today my assignment is in charge the buffet line and R88.

- Keep the cleanliness of buffet area, refill plate and bowl, refill sauces, and ask the menu and write down for next meal from kitchen.

- Prepare and setting all equipment needed before next meal start.

2) Equipment Used:

- Plates and bowls

- Cleaning tools

- Napkin

- Buffet tongs

3) Related to UMK:

- Apply multitasking skill that learned from UMK.

4) Challenges Faced:

- Busy at dinner time.

5) Solutions:

- Cooperations is important.

- Today's working shift is remain on 2pm untill 10pm.

- Today assignment is in charge the bar.

- Prepare drinks to customer, wash the glasses, refill powder of coffee machine.

- Record stock before 12am.

2) Equipment Used:

- Coffee machine

- Wine glasses, glasses

- Teaspoon

- Glass washer

3) Related to UMK:

- Customer serving skills and multitasking that learned from UMK.

4) Challeges Faced:

- Many things have to do.

5) Solutions:

- Fully apply the all things that I learned from senior.

- Collaborate with colleague.

- Working shift is change to 10am untill 6pm.

- Today's assignment is in charge the floor(serving customer) and in charge room 88.

- Refill wine glasses of room 88.

2) Equipment Used:

- Wine glasses

- Cleaning tools

- Serving trays

- Cutleries for table setting

3) Related to UMK:

- Knowledge about table setting, customer service skills that learned from UMK.

4) Challenges Faced:

- Lunch time is busy.

5) Solutions:

- Always be positive when working.

- Working shift is remain on 10am untill 6pm.

- Assignment today is also in charge the Floor A and Room 88.

- Serve customer, clean and setting table.

- Refill wine glass and ensure the clealiness of Room 88.

2) Equipment Used:

- Cleaning tools to clean table and serving trays to serve drinks to customer.

- Cutleries for table setting.

- Wine glasses.

3) Related to UMK:

- Customer serving skills and table setting skills that learned from UMK.

4) Challeges Faced:

- Busy when dinner.

5) Solutions:

- Collaborate with colleagues.