Blog #2: Summer Mentorship

1. Here’s the example what I have done for my mentorship: https://docs.google.com/spreadsheets/d/1954XPmo1dXn5AIeyb7CaLq8HGc6AoMi_qNIzio8KTds/edit#gid=0

2. What is the contact name & number of where you volunteered?   

Chukiat Navasu

(909) 576-0316

City Thai cuisine: 48 S Fair Oaks Ave, Pasadena, CA 91105   

3.  What questions were raised because of the 10 hours of experience?  List them.  

Management

•  The reporting tax in every month in the restaurant you have 24 days more after the deadlines.
• What is the purpose of doing accounting?
• Why do you need fill it out in every single detail of what is going on with the financial of the restaurant?
• Is the number of the ticket is important and why?
• Why the owner have to buy supplies to the restaurant from a different places?
• How do the owner knows which store have the least cost for certain item?
  
  

Dishwasher

• Why do we have three section of washing place? Is it the requirement?
• Why we let the dishes dry on their own instead of cleaning it after pulling out of the dishwasher machine?
• Why we have to wash all the glasses two times and using the brushes first?
  
  

Chef

• How do the chief organize their time using it wisely to create food?
• How many time they have to try which is the best way to do this particular food?
• Why we have to touch the squid when we cover with bread crumb genuinely when we are doing calamari?
• For calamari, Why we cannot put the squid way to close but it can be attach?
• For wonton, Why you we have holes at the end of both side?
• Why we use egg instead of water or powder to close the wonton?
• Why you we have trick in everything that we made?
• How to get the food on time?
• Is there any way to make the food faster?
• How to put the food in the plate nicely?
  
  

Waitress

• For the salad preparation for lunch, why do we adding a little bit of water into the bucket ?
• Why we have to wash the lettuce in the right amount cannot be too much or too little?  What might affect them?
• Why do we have to refill the water before it ran out?
• Why do we always have to prepare serving stuff in everyday?
• Why do we have to refill and clean the three statue everyday?
• Why do we have to using the bloom and vacuum cleaner cleaning the restaurant everyday ?
• Why do we have to clean the soda refills machine everyday?
• How we can satisfied the customer and make them feel want to come back?

Interpretive

4. What is the most important thing you gained from this experience? Why?

Based on experience that I have been working in the restaurant the most important thing that I gained from is this experience is relationship between customers and waiter. No matters how well the waiter serving to customer the customer is always right. The waiters always have to find the way to make the customer satisfied as possible as they can. For example, when the customer first come in, the waiter greeting with them by welcoming and asking how they are. After that ask them how many they would like to serving today and where they would like to sit. Wait until everyone on that table is sitting down completely and handing them the menu on the left side of the customer. Before the waiter ask the customer for a beverage and check if they have any question about the restaurant please wait about 3-5 minute. When you finish serving asking the customer if they are ready to order their meal. If so start to write the dishes down in order from appetizer, soup, and main dish. Also, don’t forget to ask them that they would like to serve in order or all together. Sending the order to the kitchen and bring the food that the customer want first such as soup or appetizer. Refilling the water when you see it decreased about half of the glass and also checking on the customer about how was the food and do they finish the app or soup. If they are finish, take the soup and the plate out of the way to make the table as empty as possible. Then, bring the rest of the dishes that they order to them and the sauce along with it. While they are eating don’t forget to check on the water and the food but yet don’t forget to talk to them as well to make them more comfortable. If the customer have any concern about anything listen to them because if you can not solve this problem for them but they will feel less angry due to you’re a good listener. Always smile no matter what. If a person get angry, that person can create the change of environment in the restaurant.That’s the reason why the relationship between waiter and customer play in important role of my working at the restaurant experiences.

Applied

5. What is your senior project topic going to be?  How did what you did help you choose a topic?  Please explain.

My senior project topic is going to be about Thai restaurant management. I always do thing from what I have a passion with. I follow my heart basically. I also want to learn in specific detail about culinary art area. Since I have a chance why not try it and see how am I liking or not. In addition, I could see what I am and develop part that I’m lacking off. The best idea for choosing this topic is I want to learn what is the real meaning of being as a culinary career.

Blog #1

1.  What presentations did you see?

1. Pharmacy by Dilan Desai
2. Cosmetology by Emily Vysma
3. Photography Galleries by Viviana Bravo
4. Suicidal Youth by Paola Rodriguez
5. Video Game Graphic Design by Patrick Montoya
6. Architecture by Bryan Uribe
7. Personality Disorders by Kimberly Gallardo
8. Music Industry by Emmely Avila
9. Piano by Alyssa Casey
10. Bakery by Beladonna Ontiveros
11. Culinary Arts by Madisyn Delgado
12. Marketing Management by Vanessa Pacheco
13. Advertising by Gabriela Murillo
14. Theater acting by Gustavo Rios
15. Business Management by Tannia Negrete
16. Marine biology by Felicia Stears

2.   What questions do you have that haven't been answered about the senior project? This can be about the senior project in general, any components or about a presentation topic you saw or what they said.  

• How many project are we going to have throughout the year in total?
• How seniors team help students come up with their essential question?  How are we going to know this EQ is effective or not?
• My senior project is restaurant management. When I saw senior presentation about management, they are mostly the same or similar both in EQ & answer. How can that happen? Are we allow to have same thing?
• On the independence component, what is the restriction or requirement of it? I saw a lot of people just do their independence component just only the business card. Is that can be that easy?
• How many resources that we need to make it professional and what is the requirement?
• Are we able to choose where and when we are going to present?
• Do you think is it enough for completing only 60 hours to actually learn the topic that senior student choose?

3. What has the most important part of the senior project based on what you are seeing in the 2-hour presentations?

• Passion: You have to love what are you doing otherwise you are not going to search or try to know about in depth of the topic. Eventhough you can but your energy is not there. if the presenter doesn’t have energy to maintain herself how that person is going to spread the energy to the audience and the room itself.
• Activity: I know everyone properly got the content and how to present their stuff well because we’re Ipoly student. The activity can demonstrate how your contents are in visual. when we come up with the activity, we should create the activity that can interact with audience nicely like is not too much and too little. By saying not too much means not too much in the way that audiences don’t feel uncomfortable to do the activity.
• The journey of your own topic: The more you take time during your mentorship is the more things you are able to learn. When you learn more, the better you can up the answers to your EQ and EQ will be.

4. What topic are you considering doing and why?

The topic that I am considering to do for my senior project is restaurant management because this is what I have a passion with. I love to cook. I love to create a new dish in everyday. Cooking is a part of me and it is an art that you can painting with the color and taste. I also like to socialize with other people which will be fit in the waitress. I’m looking forward to take a cooking class and learn into depth what is really about restaurant management. How am I can be a good restaurant manager? What does I might take to be an awesome restaurant management? Basically, the journey of it that is count.

5. What are you doing for your summer mentorship?

I personally excited what I am going to learn about restaurant management. I’m going to be train in every single career that we have in the restaurant. Begin with a dishwasher, waitress, cooking, and managing. It seem pretty cool for me because I’m going to be hand on and feel what is the tension and enjoyment that they have in particular career.