The William Blue Dining Restaurant - Live Training for Hospitality Students
The William Blue Dining restaurant is renown in offering hospitality students with live training for competence in their career. During my first day at the restaurant as a trainee, I had many expectations. The theory I had was now to be put into practice. According to the hygiene memo I had received, I ensured that my uniform was clean and ironed. The shoes I wore were flat and comfortable. My medical report was negative on all infections. Hair was restrained and finger nails trimmed to avoid food contamination (Goh " Lee 2018).
Orientation and Table Setting
The first activity involved undergoing orientation by the restaurant's training director. During the period, I had to adapt doing duties like frequent hand wash, table setting, taking orders and serving. Setting tables is very dynamic and it took a toll on me to memorize all the designs (Mengual et al. 2016). The skills that I picked were table setting. Specifically being able to mark the order of cutlery and the bishop napkin fold. I was given one client for my test. The client gave an order from the menu which I could not repeat (Wang, 2013). Nevertheless, I served the meals at wrong tables thrice consecutively. Carrying three plates at a time and maintaining balance was challenging. However, I ensured that, by the end of that day I picked some skills such as repeating orders, serving wine and setting the table.
References
Goh, E., " Lee, C. (2018). A workforce to be reckoned with: The emerging pivotal Generation Z hospitality workforce. International Journal of Hospitality Management, 73, 20-28.
Mengual Lombar, M., Gamez, N. M., Carcedo, I., Lopez, M. A., " Alava, J. I. (2016). Accessories of Food Handlers and Restaurant Staff as a Source for Food Contamination. J Food Microbiol Saf Hyg, 1(105), 2.
Wang, Y. F. (2013). Constructing career competency model of hospitality industry employees for career success. International Journal of Contemporary Hospitality Management, 25(7), 994-1016.
