• 8:30 AM - 11:15 AM : First briefing, setup and decoration of the dining area to the theme ( Indian and Malay Cuisine ).

• 11:15 AM - 11:30 AM : Service protocols, menu detail and briefing the roles to staff.

• 11:30 AM - 12:15 PM : Staff take a lunch and get ready.

• 12:15 PM - 12:30 PM : Final checks on setup, menu, cleanliness and last briefing before start the preparation.

During Service :

• 12:30 PM - 2:00 PM : Orders from customers are handled by servers very well. The operation went smoothly.

• 2:00 PM - 2:30 PM : Supervisor of the Day monitor guest satisfaction and get feedback in real time.

After Service :

• 2:30 PM - 3:30 PM : Inventory check and cleanup.

• 3:30 PM - 4:00 PM : Post mortem with Dr. Aisyah. Give some briefing to evaluate the day's of operation.

• Design : This design celebrates the rich, colorful heritage of Indian and Malay cuisine, blending vibrant spices, traditional patterns, and cultural elements into a visual feast. The table features a soft chocolate with patterns, black napkins and the candle for a romantic touch.

• Menu : The structured courses reflect a traditional Indian and malay dining, offering a complete from starter to dessert. Indian cuisine is featured in our appetizer and dessert, while Malay flavors take the spotlight in our soup and main course.

• Service: Supervisor of the Day (SOD) dressed according to the theme.

• Social Media : Telegram & WhatsApp

1. Guest Arrival & Seating

   • Guests are received with warm hospitality by the hosts, who then assist them in finding their seats comfortably.

   • Menu were presented immediately.

2. Bread Service

   • Drinks were served first.

   • Bread was served immediately after customer seat.

3. Order Taking

   • Servers introduced their name and the menu, highlighted specials and took the orders.

4. Meal Service

   • After taking order and confirming order, appertizer will be serve followed by soup, main course and desserts.

   • Dishes were presented with an explanation of ingredients.

5. Guest Engagement

   • servers checked on guests to ensure satisfaction periodically, refilling drinks and any requests promptly.

6. Billing & Farewell

   • Bills were presented with a QR code and guests can scan the code for payment.

• Customer complimented the food quality, ambience and services.

• Uniform : SODs wore a Baju Melayu and Baju Kurung, waiter & waiteress wore a proper serving attire and for steward, they wore a black t-shirt, black tracksuit and sport shoes.

• Decoration Elements : Each table have the menu card, the candle as a centerpice and the Three Pocket Napkin Fold.

• Notes Feedback : Survey form was collect to improving the services.

Support of Service Process:

• Each staff member played a vital role and supported the service process with excellent coordination and communication.

1. Customers arrive late:

   • Some guests indicated they would arrive between 12:30PM and 1:00PM, they were delayed and did not arrive on time.

Problem Solving

1. Create a group WhatsApp

   • Create a WhatsApp group to keep customers informed and update about the time.

Adjustment Made

• Increased communication via group WhatsApp before service to update the coordinate among the staff.

• Time management improved before operation, allowing us to stay on schedule and serve customers efficiently.

• Each team member understood their role clearly, which contributed to a well-organized and successful service.

Areas for Improvement

• Improve the service sequences.

  
  

• Customers satisfied with the service and food.

Staff Performance

Evaluation:

• The staff demonstrated good teamwork and maintained a positive attitude throughout the service.

• As a first-time bartender, she handled the challenges confidently and performed well under pressure.