Don't Fool
Friday, July 30, 2004
Yoyo!
Anyway, here's sm updates:
Posting sm of my photos taken in indo here, cos tis place lacked abit of visual stuffs, furthermore i juz got these pics, haha (did i say in tt entry i'll post pics in bout 2 months?) cos wendi is really efficient in.. buyin card reader. so here's sm photos:
This is taken in e car on the 2nd day at Puncak ( read as Punchak, smwher lyk.. Gentin in malaysia xcept tt place don't hav any resort but lots of Villas, so we rent a villa, i'll update later) in e picture is Arfandy/Saupin and me.
All the ppl who went Puncak,photo taken by our kindest Driver Ali, and it's outside our villa wif other villas at e bg. frm left: wendi, monic/wenny, niti, arfandy, william and me :D
Photo taken wif e 2 daughters of e 2 maids. cute ey? really v cute, i always play wif em. e left 1... name anggie, is e 1st female below 10 yr old 2 see me completely naked.. i was bathin n... anyway i'll update on tt
Me and Saupin at a... aquarium m holdin sm... insect keychain tt i bought. :D
more photos 2 b uploaded in.. 1 month? sorry
next big news, i recorded our 1st, incompleted, self-composed rock song by our v own guitarist Hanlu frm Hainan, China. whoohooo.. damn impressed cos he always plays classical, then juz suddenly came out wif a rock tune.
was staring at him, on the distortion, played on e guitar, wif tt stupid punch-inviting face. anyway, din hav a lyrics filled in yet. but i recorded part of the song, it's name aft e band, Not Yet. those who wanna hear tell me thru MSN! yea, n give comments. sighed.. i wish i had a betta recorder, my mp3 player recorded a bloody low quality piece. anyway, betta than nothing. see u pals, i'll b continuing on my trip 2 JKT.
tata...
Anyway, here's sm updates:
Posting sm of my photos taken in indo here, cos tis place lacked abit of visual stuffs, furthermore i juz got these pics, haha (did i say in tt entry i'll post pics in bout 2 months?) cos wendi is really efficient in.. buyin card reader. so here's sm photos:
This is taken in e car on the 2nd day at Puncak ( read as Punchak, smwher lyk.. Gentin in malaysia xcept tt place don't hav any resort but lots of Villas, so we rent a villa, i'll update later) in e picture is Arfandy/Saupin and me.
All the ppl who went Puncak,photo taken by our kindest Driver Ali, and it's outside our villa wif other villas at e bg. frm left: wendi, monic/wenny, niti, arfandy, william and me :D
Photo taken wif e 2 daughters of e 2 maids. cute ey? really v cute, i always play wif em. e left 1... name anggie, is e 1st female below 10 yr old 2 see me completely naked.. i was bathin n... anyway i'll update on tt
Me and Saupin at a... aquarium m holdin sm... insect keychain tt i bought. :D
more photos 2 b uploaded in.. 1 month? sorry
next big news, i recorded our 1st, incompleted, self-composed rock song by our v own guitarist Hanlu frm Hainan, China. whoohooo.. damn impressed cos he always plays classical, then juz suddenly came out wif a rock tune.
was staring at him, on the distortion, played on e guitar, wif tt stupid punch-inviting face. anyway, din hav a lyrics filled in yet. but i recorded part of the song, it's name aft e band, Not Yet. those who wanna hear tell me thru MSN! yea, n give comments. sighed.. i wish i had a betta recorder, my mp3 player recorded a bloody low quality piece. anyway, betta than nothing. see u pals, i'll b continuing on my trip 2 JKT.
tata...
Sunday, July 11, 2004
Working at Shangri-la Rasa Sentosa
I got this job through a friend who introduced me. To work as a waiter, serving during wedding fuctions. When I first went for the interview I still didn't know the man I'm talkin to is actually the Banquet Captain, Puat Ahmad. He asked me a few simple questions like, are you able to take the hardship? Sometime you'll have to work outdoors and etc. I gladly answered yes. He seemed to be in deperate need of manpower that he asked when can I start. Well I can only work on Saturday cause the working time is from 5pm to late in the night. After he briefed me about the job I left. I had lots of questions about this hotel. 5 stars, while at the back entrance it's just like some negative one star place. Lots of air-con compressers, many people smoking, drink cans and garbage.
Before Saturday, I called my friend and asked about the work, things to take note, which bosses you can mess with and which not. On Saturday, I went for my 1st job and work. Upon reaching I went down to the Banquet office to check in. I told the person in charge that I'm a first timer. She brought me to change into my uniform and then the pavilion where the wedding will be held. The grand-looking pavilion made me more convinced that it is a 5-stars hotel. I reported to Simon, man-in-charge, a chinese in his 30s, looks quite decent. He didn't talk much so I'll just helped in setting up tables, arranging all things neccessory. We finished at around 5.50 pm. Simon gathered all of us and briefed about the night's schedule. He told us to memorise every course on the menu and told us what tools to use for which course. He demonstrated the correct way to pour a cup of red wine and how to cut the fish. Well, I was feeling a bit lost. Then he dismissed us to let us our dinner, I was attached to Weilun, who will be guiding me.
Went down to the staff canteen, totally impressed. It's like a buffet restaurant, you can take as much as you like. By then I was already feeling more tired than hungry. I stuffed myself anyway to make sure I'll last the night.
Went back to the pavilion. Weilun showed me the kitchen and the bar, where to take what, teapots, utensils, trays etc. I then quickly went to the side-station ( a small rectanglar table at the sides for us to put the serving gears) and wiped dry the plates. At 7pm, all guests start to arrive.
I followed Weilun closely. I poured everyone a cup of tea first then asked them for the drinks they like. The one that is tricky is Brandy, I have to ask for mixers, but I'm not really familiar with those things. I managed to survive anyway. Serving drinks, deemed by everyone to be a easy task was the greatest challenge to me. I had a hard time trying to balance all the tall glasses on the round-tray while serving at the same time. My hands were shaking, I was extremely nervous. Even the guests could notice that I shivered my way down from tray to the table top. I just never did this before, it was too formal and everyone else seemed to be steady and cool.
Soon it's the start of the dinner. Every went into the kitchen and grabbed a plate of the Wedding appetizer, a dish made up of 4 different types of food with a candle in the centre. We walked one round to the outside of the pavilion. Simon told us to queue-up in the order that he gave previously. We followed, and waited for the music. After a few seconds, the MC declared the start of the wedding feast. Doors opened, we walked in, ladies 1st and Weilun behind me to guide. We all held the place with our right hand up at shoulder height, left hand was to be placed at the back. We followed the server of the Vip table to the centre of the pavilion then slowly walk towards our respective tabled. All lights were off, so our candles looked really nice. I was telling Simon outside the pavilion before we came in that, I'll appreciate all the waiter in the world. Through the half an hour of serving drink till now the grand entrance, my perspectives had totally changed.
So I arrived at my table, staring at the server on the stage. Slowly she walked down, then put down her plate, once the Vip server is down, we all follow. "YES!" I told myself, the introduction is completed. After putting down the 1st course, I gave a short intro: Good evening ladies and gentlemen. Welcome to Shangri-La Rasa Sentosa, I'm your server for tonight, wenxin. This is your first course, the wedding appetizer, please help yourself!" Said that fluently without stop. "Phew! That was pretty cool"
Subsequently, I observed how Weilun served every course, how to do portioning and many many other new things. At the same time, I topped up drinks, cleared plates and did whatever I could. There was a very very huge tray that I wanted to learn to carry. It's called a over-tray or a oval-tray, I can't tell cause I cant hear it probably. Anyway, that tray is oval in shape and is to be carried over the shoulder. It is huge that you can put many things on it hence it'll be heavy and you have to use shoulder to support. My 1st attempt to carry it was forced, cause we were running short of time to clear the plates, so I have no choice but to put all the things onto the tray and bring it to the kitchen. Anyway, it wasn't as hard as I thought.
As the night pass by, I felt more ease and relaxed. While my legs are giving me away, been standing since 5pm, no feelings at all, completely numb. I tried to stretch them by taking larger steps while walking to the bar to get the drinks. The bartender asked me if I'm tired. Yes, I am, I'm exhausted. I don't know how time passed, and finally the guest began to leave. I quickly cleared all the plates. The kitchen was chaotic, everyone is running in with their over/oval-tray.
This night, I realised that things are not as simple as I thought. I often thought what's the big deal with what the adults are doing? Why am I learning this subject which is of complete no use in the future? Well, this night I learnt that even serving drinks is a hard task, everyone begin from the lowest and easiest, perhaps what we learnt is still neccessory? Well, at least one question is answered, can the Earth be saved from wastage of materials? No, I doubt so. I saw so much food, untouched, been thrown away. So much! Why don't they just keep it for the staffs? After a night of working we are all hungry. Make sense? However, there'll be plenty of food prepared for you at the staff canteen which are unfinished, and dumped.
At 11pm Simon gave a debrief, he asked me if i wanted to work overtime. No, definitely not, I'm going to collapse. It's common to see kids writing in their compos, after helping mom in doing all the houseworks my back was aching. This time my back was seriously aching. I went down to get changed, get my voucher signed and ate some free supper in the staff canteen.
To be continued...
(gtg slp, it's not 2323hrs... i still wanna quit sch anway... e abv is 2 b submited 2 e eng teacher 4 ACE pts.)
Part II
1st time was very tired. I slept for at least 12 hours that night. The following week I went working again. I was hoping the night's function will be a wedding buffet, then all I have to do is to stand there and watch, changing new plates for the guests and filling up their cups. Unfortunately, it was a chinese wedding again. And this time, 40 tables, twice as many as last time.
Reached there early, at 4.30pm. Helped to set all the tables, arrange chairs etc. The captain gathered us for a short briefing. Told us some usual things to take note then assigned us 2 tables each. I told him I'm only a second-timer, so he put me next to a senior waiter. However I still have to handle 2 tables.
Went down to the staff canteen for our dinner then went back to get ready. I got ready two pots of tea, and 20 sets of serving gear ( a spoon and a fork) and waited for the guests to arrive.
So the night was very busy, 1st time handling two tables by myself. I was more comfortable and confident than the previous time hence everything went on smoothly. Soon we served the 1st course. The night was extremely busy. Serving food, refilling drinks, clearing tables, and quickly go to the kitchen and get the next course.
Was too busy that I made some mistakes. 1st interesting that happened is that I broke 3 dessert bowls while moving from the kitchen into the ballroom. I learnt not to pile up more than 3 bowls together. Anyway that time the kitchen was in chaos, everyone moving in and out, so when i jammed the traffic and got scolded. After that I served prawns, however while putting one of the two plates onto the side station, I toppled and all the prawns dropped onto the table. At 1st I tought I got into some sort of trouble because the guest already saw it. Later I learnt from the "seniors". I put back all the prawns onto the plate and walked into the kitchen, then come back, pretending that I took a new plate and served, the guests ate them happily. Moral of the story: even a 5-star hotel can't be trusted.
I ran around, taking spoon and serving desserts towards the end, really hurrying to get things done. Why cant the guest just move abit? At 11pm the guest finally started to leave. I was struggling to serve the food on time so their departure is extremely good to me. Captain gathered us for debrief. I decided to work over-time till 2am.
Job for the late night: clear up all tables, arrange and set tables and chair for the breakfast next morning. So I dragged my feet around till I'm feeling pain. Not exactly tough work but I'm too exhausted to put the table clothes, chair covers etc. Especially the next morning's breakfast is a western function, so they're very particular about how we should place the spoon, folk and knife. My legs were so pain so I sat down. The managers looked at me and smiled. One of them brought in some bread for our supper. So we ate after everything was done. Actually they're all very nice people, they don't scold and are friendly. Finally, Simon booked taix for us and we left.
I reached home at 3am+. Almost fainted on the bed and the next moment I opened my eyes was 12pm the next day.
(finished, guess I skipped sm part but don feel lyk writing, check 4 errors, again, thx)
I got this job through a friend who introduced me. To work as a waiter, serving during wedding fuctions. When I first went for the interview I still didn't know the man I'm talkin to is actually the Banquet Captain, Puat Ahmad. He asked me a few simple questions like, are you able to take the hardship? Sometime you'll have to work outdoors and etc. I gladly answered yes. He seemed to be in deperate need of manpower that he asked when can I start. Well I can only work on Saturday cause the working time is from 5pm to late in the night. After he briefed me about the job I left. I had lots of questions about this hotel. 5 stars, while at the back entrance it's just like some negative one star place. Lots of air-con compressers, many people smoking, drink cans and garbage.
Before Saturday, I called my friend and asked about the work, things to take note, which bosses you can mess with and which not. On Saturday, I went for my 1st job and work. Upon reaching I went down to the Banquet office to check in. I told the person in charge that I'm a first timer. She brought me to change into my uniform and then the pavilion where the wedding will be held. The grand-looking pavilion made me more convinced that it is a 5-stars hotel. I reported to Simon, man-in-charge, a chinese in his 30s, looks quite decent. He didn't talk much so I'll just helped in setting up tables, arranging all things neccessory. We finished at around 5.50 pm. Simon gathered all of us and briefed about the night's schedule. He told us to memorise every course on the menu and told us what tools to use for which course. He demonstrated the correct way to pour a cup of red wine and how to cut the fish. Well, I was feeling a bit lost. Then he dismissed us to let us our dinner, I was attached to Weilun, who will be guiding me.
Went down to the staff canteen, totally impressed. It's like a buffet restaurant, you can take as much as you like. By then I was already feeling more tired than hungry. I stuffed myself anyway to make sure I'll last the night.
Went back to the pavilion. Weilun showed me the kitchen and the bar, where to take what, teapots, utensils, trays etc. I then quickly went to the side-station ( a small rectanglar table at the sides for us to put the serving gears) and wiped dry the plates. At 7pm, all guests start to arrive.
I followed Weilun closely. I poured everyone a cup of tea first then asked them for the drinks they like. The one that is tricky is Brandy, I have to ask for mixers, but I'm not really familiar with those things. I managed to survive anyway. Serving drinks, deemed by everyone to be a easy task was the greatest challenge to me. I had a hard time trying to balance all the tall glasses on the round-tray while serving at the same time. My hands were shaking, I was extremely nervous. Even the guests could notice that I shivered my way down from tray to the table top. I just never did this before, it was too formal and everyone else seemed to be steady and cool.
Soon it's the start of the dinner. Every went into the kitchen and grabbed a plate of the Wedding appetizer, a dish made up of 4 different types of food with a candle in the centre. We walked one round to the outside of the pavilion. Simon told us to queue-up in the order that he gave previously. We followed, and waited for the music. After a few seconds, the MC declared the start of the wedding feast. Doors opened, we walked in, ladies 1st and Weilun behind me to guide. We all held the place with our right hand up at shoulder height, left hand was to be placed at the back. We followed the server of the Vip table to the centre of the pavilion then slowly walk towards our respective tabled. All lights were off, so our candles looked really nice. I was telling Simon outside the pavilion before we came in that, I'll appreciate all the waiter in the world. Through the half an hour of serving drink till now the grand entrance, my perspectives had totally changed.
So I arrived at my table, staring at the server on the stage. Slowly she walked down, then put down her plate, once the Vip server is down, we all follow. "YES!" I told myself, the introduction is completed. After putting down the 1st course, I gave a short intro: Good evening ladies and gentlemen. Welcome to Shangri-La Rasa Sentosa, I'm your server for tonight, wenxin. This is your first course, the wedding appetizer, please help yourself!" Said that fluently without stop. "Phew! That was pretty cool"
Subsequently, I observed how Weilun served every course, how to do portioning and many many other new things. At the same time, I topped up drinks, cleared plates and did whatever I could. There was a very very huge tray that I wanted to learn to carry. It's called a over-tray or a oval-tray, I can't tell cause I cant hear it probably. Anyway, that tray is oval in shape and is to be carried over the shoulder. It is huge that you can put many things on it hence it'll be heavy and you have to use shoulder to support. My 1st attempt to carry it was forced, cause we were running short of time to clear the plates, so I have no choice but to put all the things onto the tray and bring it to the kitchen. Anyway, it wasn't as hard as I thought.
As the night pass by, I felt more ease and relaxed. While my legs are giving me away, been standing since 5pm, no feelings at all, completely numb. I tried to stretch them by taking larger steps while walking to the bar to get the drinks. The bartender asked me if I'm tired. Yes, I am, I'm exhausted. I don't know how time passed, and finally the guest began to leave. I quickly cleared all the plates. The kitchen was chaotic, everyone is running in with their over/oval-tray.
This night, I realised that things are not as simple as I thought. I often thought what's the big deal with what the adults are doing? Why am I learning this subject which is of complete no use in the future? Well, this night I learnt that even serving drinks is a hard task, everyone begin from the lowest and easiest, perhaps what we learnt is still neccessory? Well, at least one question is answered, can the Earth be saved from wastage of materials? No, I doubt so. I saw so much food, untouched, been thrown away. So much! Why don't they just keep it for the staffs? After a night of working we are all hungry. Make sense? However, there'll be plenty of food prepared for you at the staff canteen which are unfinished, and dumped.
At 11pm Simon gave a debrief, he asked me if i wanted to work overtime. No, definitely not, I'm going to collapse. It's common to see kids writing in their compos, after helping mom in doing all the houseworks my back was aching. This time my back was seriously aching. I went down to get changed, get my voucher signed and ate some free supper in the staff canteen.
To be continued...
(gtg slp, it's not 2323hrs... i still wanna quit sch anway... e abv is 2 b submited 2 e eng teacher 4 ACE pts.)
Part II
1st time was very tired. I slept for at least 12 hours that night. The following week I went working again. I was hoping the night's function will be a wedding buffet, then all I have to do is to stand there and watch, changing new plates for the guests and filling up their cups. Unfortunately, it was a chinese wedding again. And this time, 40 tables, twice as many as last time.
Reached there early, at 4.30pm. Helped to set all the tables, arrange chairs etc. The captain gathered us for a short briefing. Told us some usual things to take note then assigned us 2 tables each. I told him I'm only a second-timer, so he put me next to a senior waiter. However I still have to handle 2 tables.
Went down to the staff canteen for our dinner then went back to get ready. I got ready two pots of tea, and 20 sets of serving gear ( a spoon and a fork) and waited for the guests to arrive.
So the night was very busy, 1st time handling two tables by myself. I was more comfortable and confident than the previous time hence everything went on smoothly. Soon we served the 1st course. The night was extremely busy. Serving food, refilling drinks, clearing tables, and quickly go to the kitchen and get the next course.
Was too busy that I made some mistakes. 1st interesting that happened is that I broke 3 dessert bowls while moving from the kitchen into the ballroom. I learnt not to pile up more than 3 bowls together. Anyway that time the kitchen was in chaos, everyone moving in and out, so when i jammed the traffic and got scolded. After that I served prawns, however while putting one of the two plates onto the side station, I toppled and all the prawns dropped onto the table. At 1st I tought I got into some sort of trouble because the guest already saw it. Later I learnt from the "seniors". I put back all the prawns onto the plate and walked into the kitchen, then come back, pretending that I took a new plate and served, the guests ate them happily. Moral of the story: even a 5-star hotel can't be trusted.
I ran around, taking spoon and serving desserts towards the end, really hurrying to get things done. Why cant the guest just move abit? At 11pm the guest finally started to leave. I was struggling to serve the food on time so their departure is extremely good to me. Captain gathered us for debrief. I decided to work over-time till 2am.
Job for the late night: clear up all tables, arrange and set tables and chair for the breakfast next morning. So I dragged my feet around till I'm feeling pain. Not exactly tough work but I'm too exhausted to put the table clothes, chair covers etc. Especially the next morning's breakfast is a western function, so they're very particular about how we should place the spoon, folk and knife. My legs were so pain so I sat down. The managers looked at me and smiled. One of them brought in some bread for our supper. So we ate after everything was done. Actually they're all very nice people, they don't scold and are friendly. Finally, Simon booked taix for us and we left.
I reached home at 3am+. Almost fainted on the bed and the next moment I opened my eyes was 12pm the next day.
(finished, guess I skipped sm part but don feel lyk writing, check 4 errors, again, thx)