Today I learn about café layout and the flow of orders. I also learn about the important handle the customer starting from greeting the customer “Hai, Assalamualaikum Selamat Datang ke Kuantan Pickers. Sila duduk“, taking orders until the customers out from the café. From that, I can see the important for us as workers to follow the flow starting from the waitress greeting and taking order, food is provided and delivered to customers, then customers paying at payment counter, lastly is waitress clean the table. 

As a conclusion, every flow in the café is important to avoid miscommunication between workers and to make sure the café operation being smooth. 

p/s: picture of the day

The manager also show me the company handbook and he highlighted about staff responsibility. By the handbook, every workers can refer what should they do’s and don’ts during work at Kuantan Pickers & Kedai Kopi. In addition, start from today, Kuantan Pickers & Kedai Kopi operates up to 12 am instead of only operating until 7 pm. This means that every employee must know and be able to do their job to ensure that the service given to the customer always the best. 

As a conclusion, we should practice what we learn because the knowledge without practice is useless. The good service from the employees to customers will affect the café in the future.  

P/s: demonstration C.A.Y.G from Achik  

Today I learn to use cashier machine from my workmate, she teach me how to use and the function of every button on the machine. This is important because lately the number of customers was increasingly and every staff need to know how to do every job in this café as back up if there is a lack of staff.  

In the evening, we were asked to decorate to celebrate the birthday of a 6-year-old boy. This is the first birthday party has conducted in Kuantan Pickers & Kedai Kopi because this café is recently opened and there has never been any ceremony or party are done by customers.  

As a conclusion, in a business we should give the best to our customer and make them satisfied with our services provided.  

p/s: first birthday celebration at Kuantan Pickers & Kedai Kopi

So today I learn how to prepared food based on the Standard Operating Procedure (SOP). I learn from my co-workers, Rahman. He teach me to make Roti Bakar Keping and Roti Bakar Bun, he also showing the correct measure for making Kacang Pool, Roti Goyang and another menu are available on the Kuantan Pickers & Kedai Kopi.

As a conclusion, we should follow the SOP are provided to make sure the taste and presentation of food we serve to customers are same. 

p/s: learn to make half-cooked eggs

To avoid same problem, I learned how to update and calculate stock in card stock. Besides that, I learn to calculate stock twice in a day for morning and evening shift. Card stock important to see stock in and stock out and to make sure the stock always available. Stock for Saturday and Sunday must ordered in Friday to avoid shortage of stock because the normally shop for buying the stock for Kuantan Pickers & Kedai Kopi was closed on holiday. 

As a conclusion, every problem has a solution but we should think the best way to decrease cost of operation. 

p/s: stock storage shelves of bread and coffee

That means, every worker should make sure the customers satisfied and enjoy the environment at Kuantan Pickers & Kedai Kopi such as make sure the shop is clean, presentation of food is attractive, taste is delicious and same every time they comes. The most important, staff is friendly and customer feel happy. 

As a conclusion, the networking with customer through customer satisfaction is most important than promotion in social media such as Facebook and Instagram. 

p/s: birthday surprise in Kuantan Pickers & Kedai Kopi

In the afternoon, I learned to key in data invoice of Kuantan Pickers & Kedai Kopi. The data is important to know price, quantity and total of item has purchased every day. 

In a conclusion, the networking with workmate is important to reduce miscommunication. Besides, cooperate and tolerance important to make happy working environment then the café operation being smooth. 

p/s: environment in Kuantan Pickers & Kedai Kopi

Today all workers has more leisure time, my manager shown me company cash flow from early until now. He explain more about Kuantan Pickers & Kedai Kopi cash flow and based on the cash flow I can see the company profit and losses for a period time. 

In a conclusion, we should keep the company data efficiently to evaluate profit and losses and try to fix the problem then achieve the company vision and mission. 

p/s: discussion with Kuantan Pickers & Kedai Kopi Managers

From that meeting all staff and company management agree to make ordering code for easier the process of order, and this code start used from that day and we can see the result. But every staff should know the meaning of code start from waitress, staff in kitchen and then cashier. Example is Teh O Ais = T.O.A 

As a conclusion, ordering code important to make sure every staff can understand and easy for the cashier to calculate the price of ordering without asking the waitress who write the order.

p/s: ordering code in Kuantan Pickers & Kedai Kopi

We can identify the peak hours for Kuantan Pickers & Kedai Kopi at 7 am – 10 am and 9 pm – 11 pm. But I can see the staff more efficient in implementing the work based on the SOP are provided. In the evening, the management do some farewell ceremony for practical student and month Kuantan Pickers & Kedai Kopi operations and get a good response from the community. 

In a conclusion, I feel lucky can do my SIEP 2 at Kuantan Pickers & Kedai Kopi because I learn more about café operation. Besides the managers very kind and love to share he experience in business.  He also appreciate the opinion of workers to improve the café quality. 

p/s: screen shoot Instagram Kuantan Pickers & Kedai Kopi about the farewell practical student