End of 1/3 of foodservice rotations
This week was my last week at my Room 500 Retail rotation! Done with 1/3 of my rotation (not time wise though) Next week, we are moving to the cafeteria to sell our salads and to learn more about the financials and accounting.
I've learned a lot in Room 500 - teamwork and leadership. It is so important to understand your team leader and workers in order to have an effective and efficient culture. Vivian, our preceptor, said it took her two years to change the culture in Room 500. The old culture is like people are just doing their work and wouldn't go above and beyond their job descriptions - this is not part of my job description is often the excuse/reason for them not to help others. The culture now is so different and I can see it. The staff in the kitchen are always helping each other because they cross-trained; most of them are really nice and talkative and willing to help the interns (who actually might have brought more problems and wasting their time).
To be a leader to change is so difficult, and of course, it comes with experience. I hope some day I can do that.
This week we also presented out salads and had some heart attacks because we were rushing and were super last minute... We had our 5 minute spill on our salad and let them give us feedbacks. I'm glad some of them liked my salad!
It's so true that everyday in the kitchen is different. There's not one day is the same, and not one day we stick to the schedule - we never get off on time. Some times it's frustrating, but it is understandable. We just have to be flexible.
We also learned how to do the financials - checking and balancing. I found this very interesting! I've done this in accounting/ finance class, but when actually doing it, it's just amazing how things just balance out! We also needed to justify for overbudgeting and stuff.
I've learned a lot in Room 500 - teamwork and leadership. It is so important to understand your team leader and workers in order to have an effective and efficient culture. Vivian, our preceptor, said it took her two years to change the culture in Room 500. The old culture is like people are just doing their work and wouldn't go above and beyond their job descriptions - this is not part of my job description is often the excuse/reason for them not to help others. The culture now is so different and I can see it. The staff in the kitchen are always helping each other because they cross-trained; most of them are really nice and talkative and willing to help the interns (who actually might have brought more problems and wasting their time).
To be a leader to change is so difficult, and of course, it comes with experience. I hope some day I can do that.
This week we also presented out salads and had some heart attacks because we were rushing and were super last minute... We had our 5 minute spill on our salad and let them give us feedbacks. I'm glad some of them liked my salad!
It's so true that everyday in the kitchen is different. There's not one day is the same, and not one day we stick to the schedule - we never get off on time. Some times it's frustrating, but it is understandable. We just have to be flexible.
We also learned how to do the financials - checking and balancing. I found this very interesting! I've done this in accounting/ finance class, but when actually doing it, it's just amazing how things just balance out! We also needed to justify for overbudgeting and stuff.
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