Third Week (Restaurant Practical Class)

On the third week, we still learned the basics of step-by-step serving, but more into the service. If on the second week we learned step-by-step process from welcoming the guest until they finished, on the third week we were more concentrating on the details of each step. Making a conversation with the guest every time we see them free from any activity can be one of the examples of what we did on this week. The other thing that can also be an example is the way we hold each plate and cutleries, the way we pour the water to the glass and so on. The most important thing that we all have to remember is the way we serve the guest every each time has to be from the right side, because it will make us easier to deal with the orders and such things.

            The most interesting part on this week is when we learned how to mix many different kinds of drinks in the bar. We have to be able to differentiate each mixed drink, whether it is cocktail or mocktail. Cocktail is an alcoholic mixed drink that contains two or more ingredients with at least one of the ingredients must be spirit or alcoholic. It is originally a mixture of spirits, water, sugar, and bitter. You can add drinks such as fruit juice and soda. Meanwhile mocktail is a non-alcoholic mixed drink which basically a mixture of juice and soda. We made so many kind of drinks on this week; midori mixed with orange juice or pineapple juice, baileys with cola, etc. We also taste each mixed drink to know the unique taste of each cocktail. We also made mocktails, which are just a mixture of juice and soda, for example sprite and orange juice.

Second Week (Restaurant Practical Class)

On the second week, we were concentrating on the bar side. We learned about the responsibility in the bar itself, how to manage the bar neatly and also the introduction of the bar tools.  There are many different glasses that is being taught, so we’re not just know water goblet but other kind of glass too. There will be many different kind of drinks served on sale that is why we need each different kind of glass depend on the kind of drinks itself.  The responsibility for the person in the bar was also being taught to explain us how to manage the order and also other important things that is required in the bar responsibilities.

Like what being said before, there will be drink tasting in the second week. This learning process let us know the different of each liquor, so we’re not just see it by the color but also the taste and the smell of each kind. When the tasting process started, there were so many different kinds of flavors, there was sour, sweet, and bitter. Each kind have different smell, there was one smell like orange, coffee, ice cream, and even syrup. Those kinds of things have to be remembered in order for us to be able to differentiate each kind of liquor.

We begin our step-by-step serving learning process on the second week. We are required to open the restaurant on the fourth week, which made us had to learn the process of the serving itself from the very beginning until finished. The steps that are being taught:

1.     Welcoming the guest.

2.     Pull the chair for the guest to sit.

3.     Put the napkin for the guest.

4.     Pour mineral water to the glass that is placed on the table.

5.     Ask what kind of drink that the guest wants; also explain each drink that are being served for that day.

6.     After taking order from the guest and give it to the bar, give the menu to the guest and then wait until the finish.

7.     Take the order from the guest and then give it to the kitchen.

8.     Give their drinks that they ordered before.

9.     If the appetizer is ready, give it to the guest.

10.  If they finish the appetizer, take it and then tell the kitchen that they are ready for the main course.

11.  Give the main course, and then wait until they finished.

12.   Take the plate if they finished eating and then ask are they ready for the dessert, if yes, tell the kitchen to prepare the dessert.

13.   Whilst waiting for the dessert, don’t forget to do the scrambling in the table because there was still much dirt from the food before. Also set the cutlery for dessert.

14.  After giving the dessert and they finished, take it.

15.  Give the guest their bill and then process their payment.

First Week (Restaurant Practical Class)

The first week, we learned many basic things. First one is basic cleaning; it is an important aspect in restaurant service subject to clean correctly and based on the procedure. We were divided into two groups, so there were about 9 people for each group. We divide each person with certain job that is required for us to do. The first important thing for us to do is to clean the restaurant. The process itself is simple; there are no special or extra regulations in cleaning the restaurant. We cleaned the bar, the tables, and also the cutleries. Before using the cutleries, we have to clean it first, polishing each cutleries is important so there will be no dirt left on it and also to keep the hygiene of the restaurant itself.  We also have to clean the floor with sweeping it and mop it, but they have to be done last when the other cleaning process is done.

In this industry, we also have to remember the name and use of each cutlery. We leaned how to differentiate each of the cutlery from one to another. It is important for us to name it one by one and know the use of them. There are so many kinds of cutlery; dinner spoon, fork, and knife, fish knife, fish fork, steak knife, dessert spoon, dessert knife, soup spoon, and others. We learned the use of each kind and also the size and shape is different which make us easier to see the different between them. Not only the name and use of the cutleries, the set up process is also necessary. We learned how to set the cutleries on the table. We put it based on the use and also the size of each kind, like for example the fork on the left side and knife on the right side. The position between the dinner and the dessert kind are also different. Before setting the cutleries, we have to set up the table first, that is why we also learned how to set the tables.  We learned about the position for the things that are needed to be put on it, for example like vase, salt and pepper, water goblet, and the cutleries sets are also included in setting up the table.

Other than those things, we also learned many different names of liquor; Martini extra dry, Martini rosso, Campari biller, Contreau, Midori, Kahlua, Baileys, Bols (white & blue), Chivas, and Bacari. Those drinks are not allowed to be taste for that week, because it will be done for the next week which is to taste and able to differentiate each kind.

The Difference Between BB Cream and Foundation

Nowadays, people tend to care about their appearance more than before, which makes so many beauty products or cosmetics becoming an important aspect not only for women but also men. Beauty products can make a person look more beautiful than usual or can even enhance the beauty that they already have. One will talk about face more when it comes to beauty; as a result, there are many cosmetics for facial appearance. Eye shadows, mascara, lipstick, blush on; eyeliner, etc. are the examples of beauty products that are really famous right now. Before putting on powder to our face, we have to apply foundation in order to make the skin color more uniform or even to cover any black spots and wrinkles, and even to change your skin color to make it look lighter. As times goes by, there are so many new products that offer more advantages and are suitable for various purposes. 

BB cream and foundation are basically the same. Both of them are tools for beauty that give the same effect, to magnify the beauty of the facial appearance. These two products make our face look cleaner, brighter, and even prettier. The ingredients in BB cream are basically the same as those in regular foundation, but bb cream tends to have additional ingredients that are suitable for some people who still want to look natural even when they are using make-up.

In conclusion, it is unlikely that these two products will ever become extinct, unless a new more innovative product is invented. Each product has their own advantages and disadvantages, and it all depend on the situation of the user itself. If someone prefers a glamour look to go to a party then foundation will be the best choices to have. Meanwhile, bb cream is the most suitable for them who wants to use make-up in their daily time without worrying their face to be harmed because foundation with routine consumption will slowly harm the face. All in all, it all depends on the consumer itself whether they want to use one of them or even both. 

Job Advertisement

The new authentic restaurant, expert in sundanese foods, Rempah Wangi, which gives the best quality of service and the leading in the quality of the foods also is seeking a new Duty Manager who can give his/her best way of leading the operations and be able to manage all divisions that are available in the restaurants.

We’re looking for a hard working person, discipline, has the ability to manage the job and also have a deep understanding in restaurant operations. Ability to speak English is also required and considered as a plus in this application. This job advertisement is addressed to people in age between 25 to 33 years old, we’re not considering below that range.

 The documents can be sent to claraclaire@live.com or you can mail it in this address below

Jl. Fatmawati Raya, No. 25, blok E27, Jakarta Selatan. 12075