One night in Fuurin.
Didn't sleep well at all last night for no apparent reason, kept waking up at irregular intervals.
There were few customers for lunch.. until it rained. When the "it's gonna rain" alarm rang, all of us were like "yea we're gonna get spammed!" cuz all the golfers would stop playing and come to the restaurant for a break. True enough we did get spammed and we were all glad it was over by the time the crowd left.
Hadi and Myanmar part-timer A had gone to restock on drinks and other stuff like straws, coffee powder and milk. Poor Hadi had gotten sick last weekend due to the cold weather. The trolley they pushed back was so heavy they could barely lift it up enough to climb the single short step which separates the restaurant and washing area & kitchen. The chefs naturally went to help and eventually managed to by going handle-side in first.
This happens everytime we take stock, I was "fortunate" enough to experience it myself last year when I worked. In fact there was once when the lift (which is supposed to be able to handle 10+ people) didn't gave the weight warning after we pushed it in, but when one of us stood inside it did. In the end we pushed it in, hit the 2nd floor and ran up the stairs from the 1st to 2nd floor to retrieve the trolley again, it was hilarious. Most of the time we ended up unloading the trolley to make it lighter first before pushing it up that irritating step.
Before meal time Pauline told me to be food runner for the night. My instant reaction was "don't want la" cuz depending on the food, it has to be accompanied with condiments such as green chilli, papadum, red chilli, sambal chilli, tartar sauce or calamansi. I didn't know what the respective condiment for each food was and asked Bernard to tell her to get John (a full-timer) to do it instead. Fortunately John was up for it.
As there were few customers for dinner, meaning I had few drink orders too so I stood at the station to help out. Then Suhaime (assistant manager) asked aloud who was the bartender and I said I was, and he told me to stand inside the bar. Come on, it wasn't like I forgot about my drink orders, I still looked back to check the bar counter regularly. Sure I'll go look silly by doing nothing in the bar and standing around since you said so. John was laughing at me by repeating Suhaime's words "go stand in the bar".
This AM is so damn inflexible. The other time he reprimanded Li Xue for helping out in the stations when she was supposed to be up the stairs welcoming customers. What was wrong? We could barely manage and it was only right for her to come back down to help.
Earlier for lunch he mistaked table 14 for 12 and I ended up bringing dessert to the empty table 12. Fortunately I noticed that table 14 had just finished their meal and that the dessert was most probably for them. I served it to them as I was right. He also forgot to enter in "no-ice" with a watermelon juice and the customer rejected it when I served it. William then had to remove the ice before I served it again.
In both cases it wasn't like he was busy taking orders, setting tables or serving items cuz we were the ones doing it. He only did so when all of us were caught up and there was no one else to respond to the customer, so why the mistakes?
Anyway further into the night Fuurin, the japanese restaurant located right beside us was full and Bernard asked me and John to go in to help out. I didn't even know the table numbers while John had worked there for 1+ months before going to Lakes Cafe. He would be going to Pine Valley in early October, the rotation is cuz he's in Singapore for 6 months as part of attachment by tourism course in Philippines. All I did was help clear plates, serve some food (after I learnt the table numbers) and push the full trolley (of used plates to the washing area across Lakes Cafe). Other than that, I remained in the small clearing area most of the night to empty the other staff's tray of collected used plates into the trolley and bin.
I also took two orders, the second one messed up as what the customer was served was not what he wanted, although I wrote down exactly what he had pointed at. Meaning he pointed at A and told me A, then I wrote down A but he thought A was B and rejected A when it was served.
I also found out that one of the full-timers was pregnant when she was bending down to put used plates into the trolley. A chef had asked me to do it instead and said so. She was the one who handled my second order and I had apologised profusely to her about it. On a smaller note, one of the cashiers is pregnant too.
Lakes Cafe itself had few customers for dinner and they were relaxed while me and John remained busy in Fuurin. Near 9 we went back to Lakes Cafe as most of the customers in Fuurin had left and they could handle it already, slacked the rest of the night away before driving home.
There were few customers for lunch.. until it rained. When the "it's gonna rain" alarm rang, all of us were like "yea we're gonna get spammed!" cuz all the golfers would stop playing and come to the restaurant for a break. True enough we did get spammed and we were all glad it was over by the time the crowd left.
Hadi and Myanmar part-timer A had gone to restock on drinks and other stuff like straws, coffee powder and milk. Poor Hadi had gotten sick last weekend due to the cold weather. The trolley they pushed back was so heavy they could barely lift it up enough to climb the single short step which separates the restaurant and washing area & kitchen. The chefs naturally went to help and eventually managed to by going handle-side in first.
This happens everytime we take stock, I was "fortunate" enough to experience it myself last year when I worked. In fact there was once when the lift (which is supposed to be able to handle 10+ people) didn't gave the weight warning after we pushed it in, but when one of us stood inside it did. In the end we pushed it in, hit the 2nd floor and ran up the stairs from the 1st to 2nd floor to retrieve the trolley again, it was hilarious. Most of the time we ended up unloading the trolley to make it lighter first before pushing it up that irritating step.
Before meal time Pauline told me to be food runner for the night. My instant reaction was "don't want la" cuz depending on the food, it has to be accompanied with condiments such as green chilli, papadum, red chilli, sambal chilli, tartar sauce or calamansi. I didn't know what the respective condiment for each food was and asked Bernard to tell her to get John (a full-timer) to do it instead. Fortunately John was up for it.
As there were few customers for dinner, meaning I had few drink orders too so I stood at the station to help out. Then Suhaime (assistant manager) asked aloud who was the bartender and I said I was, and he told me to stand inside the bar. Come on, it wasn't like I forgot about my drink orders, I still looked back to check the bar counter regularly. Sure I'll go look silly by doing nothing in the bar and standing around since you said so. John was laughing at me by repeating Suhaime's words "go stand in the bar".
This AM is so damn inflexible. The other time he reprimanded Li Xue for helping out in the stations when she was supposed to be up the stairs welcoming customers. What was wrong? We could barely manage and it was only right for her to come back down to help.
Earlier for lunch he mistaked table 14 for 12 and I ended up bringing dessert to the empty table 12. Fortunately I noticed that table 14 had just finished their meal and that the dessert was most probably for them. I served it to them as I was right. He also forgot to enter in "no-ice" with a watermelon juice and the customer rejected it when I served it. William then had to remove the ice before I served it again.
In both cases it wasn't like he was busy taking orders, setting tables or serving items cuz we were the ones doing it. He only did so when all of us were caught up and there was no one else to respond to the customer, so why the mistakes?
Anyway further into the night Fuurin, the japanese restaurant located right beside us was full and Bernard asked me and John to go in to help out. I didn't even know the table numbers while John had worked there for 1+ months before going to Lakes Cafe. He would be going to Pine Valley in early October, the rotation is cuz he's in Singapore for 6 months as part of attachment by tourism course in Philippines. All I did was help clear plates, serve some food (after I learnt the table numbers) and push the full trolley (of used plates to the washing area across Lakes Cafe). Other than that, I remained in the small clearing area most of the night to empty the other staff's tray of collected used plates into the trolley and bin.
I also took two orders, the second one messed up as what the customer was served was not what he wanted, although I wrote down exactly what he had pointed at. Meaning he pointed at A and told me A, then I wrote down A but he thought A was B and rejected A when it was served.
I also found out that one of the full-timers was pregnant when she was bending down to put used plates into the trolley. A chef had asked me to do it instead and said so. She was the one who handled my second order and I had apologised profusely to her about it. On a smaller note, one of the cashiers is pregnant too.
Lakes Cafe itself had few customers for dinner and they were relaxed while me and John remained busy in Fuurin. Near 9 we went back to Lakes Cafe as most of the customers in Fuurin had left and they could handle it already, slacked the rest of the night away before driving home.