The Labor of Love

                During this week I was reading an introduction of a book called "Kitchen Con", the phase that caught my eyes is "The Labor of Love". On that time I just feel cool about this phase without know the real meaning of this phase until today. Today is a Labor day as everyone know. Most of the people have a day off but the restaurant did not. I began my day at the City Thai restaurant by filling a bucket of ice to get ready for the customers. After that I went to the front house to help my waitress to clean up all the chairs and statues. When every preparations already set into place, I received a phone call for a to-go order. Everything just as calm as a wave. About 2:30 customers start coming in continually to whenever we close. I did not have a break at all. Every waiters work constantly like there is no break. We were working without knowing the time have rapid moved. We greet We seat We take orders We served We check We pack We give a bill We settle We clean And We prepare for the next round~~ That's what we do for the routine. Others might think this is an easy thing to do but believe me it's not easy as you see. It's required a lot of skills to handle this especially when you are still in high school. For today at the City Thai is very busy especially when I'm still new to this profession. Everyone don't even have time to drink just a glass of water. Please think about it for a second…… How is working in the restaurant is called " A Labor of Love" ? ………… Any answer? From my perspective as you can see today is just another holiday that I can just relax at home but I choose to be here at the restaurant even how tired I am. The Culinary Art profession is all up to you and you choose to be here working so many hours because you have passion with this particularly careers. Because I love to take care the customers to feel welcome and relax. Love to surprise the customers with a delicious taste of food. Love to share and exchange experiences with customers but also the workers as well. love to set the same goal as your friends. Love to be rounded with people. And love to create a fantastic environment. We are the LABOR OF LOVE because we willing do anything at any times for our customers.

Spaghetti Salad

Woke up in the late morning and making brunch for myself. I decided not to go hard core cooking but yet my dish still have a rich taste of flavors. I fried spaghetti and make special sauce with pork, fish balls, and shrimp balls. Here's the result of my creation!

Fourth Interview Questions

1) Why you choose to manage a restaurant ?

2) What is your accomplishment in restaurant industry and how you can do that?

3) If restaurant represents a part of your body, what part it would be and why?

4) Why do connection is important in restaurant industry?

5) Do you feel an honor to pursue this career and why?

6) If you have a time machine to go go back when you choose your career, would you like to change
that and why?

7) Why do you want to work in restaurant industry?

8) Why do we need to have a good relationship with the other owners?

9) Why do we need to have a good relationship with the customers?

10) What are possible way to make your restaurant successfully and stable?

11) How can you pick your companionship with other restaurant?

12) How could you make sure that your friend, another owners, spread how awesome your restaurant is?

13) How much could you help other restaurant in managing process and why?

14) When all the problems come, how can you prioritize to solve it?

15) What is your limited of managing your restaurant?

16) When you are working at the restaurant, how can you manage time with your family?

17) Since you chosen to manage the restaurant what are your commitment?

18) How can you make sure that you have your responsibility along with passion?

19) How could you apply your passion in the working our at your restaurant?

20) What is your recommendation about a new owner who want to own a restaurant and why is it important?

21) Since your restaurant become successfully do you have any plans to open the new one?

22) If you can choose the location for you restaurant, where would you want to open it and why?

23) Would you prefer to open ethic or fusion restaurant? Why is that your choice?

24) What you think is the most effective way to advertising your restaurant? and how come?

25) How can you ensure your advertising is using in a beneficial way?

Blog #17: Third Answer

1) What is your EQ?

         "What factor most influences to a customer in returning to a Thai cuisine?"

2) What is your third answer?

         Lastly, connection with people is the key to have a customer returning to a Thai cuisine. People in this meaning are not only customers or employees but it's also including another restaurant's owners. You might not wondering why is that. Having someone help your business or make it successfully is great but how can you make it efficiently stable. When the other restaurant owners can help you with, that's how you make your business stable. They are like your friend-enemies. Keep them even closer. They can spread your links faster than you even can realize it. It's your desire to want them to talk good or bad about your restaurant. Having connection will help your business successfully grow. 

3) List three reasons your answer is true with a real-world application for each.

• When the states officers come to check in about the payment in the restaurants, your friends, another owners, can tell you ahead of time so you can prevent on time.

• When you have a problem with a food that you are make to a customer, you can ask them how do they do in their restaurant.

• The social network is spread widely. Nowadays, people just check on yelp to decide what they want to order or try.   

4) What printed source best support your answer?

• Audrey C. McCool and Barent N. McCool, "The Social responsibility of the foodservice industry: The need for action regarding the obesity crisis" ( June 8, 2010). Caesars Hospitality Research Summit. Paper 1

5) What other source supports your answer?

• Wajeetongratana, Prateep. "Firm Performance of Thai Cuisines in Bangkok, Thailand: Contribution to the Tourism Industry." Waset.org. International Science Index Vol:8, No:9, 2014 Waset.org/Publication/9999174, 2014. Web. 2014.

• Fickenscher, Lisa. "Thai Town Grows on Ninth Avenue." Crain's New York Business, 25.34 (2009): 1.

• Jain, Neha. "Strategic Management." Vision: The Journal of Business Perspective, 17.1 (2013): 89-90.

• Reich, Allen. "Should Strategic Market Management Replace Strategic Management as the Planning Model for Restaurant Decision-Making?." Journal of Foodservice Business Research, 5.1 (2002): 23-43.

6) Tie this together with a concluding thought.

          Connection might seem less important in a restaurant but unfortunately is one of the most factors that influences people to return in a Thai restaurant. Connect to make it work!