Experience as a Food Runner at William Blue Hotel
My experience as a food runner at William Blue Hotel is enjoyable. I am grateful to have gotten a chance to work in one of the most prominent hotels in Sydney. I usually work on Thursday lunch shifts, but today there was a change of plans from the management. I was assigned to lunch to help my colleagues due to the large numbers of customers. The customers who had placed orders were twice as much as the ones we usually have on Thursdays. The waiter did not assign me any table to serve food to, but I made sure that I did that. People think that the waiter serves the menu, but that is the work of a food runner (Messenger, 2010). The job of a waiter is to take orders while the food runner takes food to the customers (Hassan, 2018).
Skills and Knowledge Gained in the Restaurant
Working in a restaurant equips me with different skills and knowledge that I will apply in my hospitality career. To begin with, serving trains someone on how to work as a team. All the activities in a hotel are done as teamwork starting from the kitchen to the customer service area. There is an interaction among waiters, cooks, and even serving assistants. All the workers coordinate in all the activities regardless of the role someone has been assigned to because in case the restaurant fails, all of you will as well lose your jobs.
Dealing with Different Personalities
Serving also teaches someone on how to deal with different personalities. All customers bear different behaviors (Hotel Restaurant Brand Attributes, 2016). At times customers may complain due to bad food. As a waiter, you need to be wise when handling such a situation because some customers talk very rudely. In that case, you need to use a polite language and explain the reason why the food turned out to be wrong.
References
Hassan, N. A. (2018). Factor Affecting Customer Satisfaction towards Service Quality of Front Office Staff at the Hotel Putra Regency. SSRN Electronic Journal. doi:10.2139/ssrn.3187273
Hotel restaurant brand attributes, dining experience, satisfaction and behavioral intention: Developing a study framework. (2016). Heritage, Culture and Society, 185-188. Doi: 10.1201/9781315386980-34.
Messenger, S. J. (2010). 1. Working in the Hotel and Catering Industry. Doi: 10.1007/978-1-349-09984-9
W., G. (2015). Hotels: Working Smarter. Cornell Hotel and Restaurant Administration Quarterly, 36(2), 16-16. Doi: 10.1177/001088049503600216
