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.