Week 7 - DONE

Week Seven is down, done and dusted, only 5 more weeks to go then I am free till July....but not fully free as I have some things I am going to be doing at Uni...

I started my Food and Beverage Operations paper this week and I ve learnt a few things already, ok I have done some of this stuff before at MIT, but this is semi like a refresher for me but I am learning some new and better things than what I did at MIT - not only this but I am expereincing more roles in the training restaurants than what I did at MIT - there I was only allowed to be a waitress, and I was also put on coffee duty shoved out the back out of site and in the wash up area again out the back, my lecturer I had for that Certificate wasnt very "nice" to me when it came to expereincing me and training me for the real world. And because of this, it is why I wanted to start out small when I left there than go into something big. One thing that pissed me off big time was him putting me out back when my parents came in, the whole point of me bringing them in was for my Father to see what I was doing and to be proud of me....and he didnt see that....I was never allowed to be Maitre D, Cashier, or on the Bar.

However things are completely different at AUT - and with two days down so far of service I have been on Bar and Cashier and I was Maitre D the following night, with a comment from my lecturer who knows my past lecturer at MIT saying that was wrong what he did, and if my parents or anyone I know comes in I will be assigned to their table to look after them. And so with this as Maitre D and we a few cancelled bookings on Thursday night we were left with only a table of three in Piko Restaurants (the other training restaurant where half of my class is - Four Seasons was full) so we spent half an hour trying to find people...I rang my father who sadly was busy but asked him to come in the following week..he informed me to call him back next week...I wont call him - I will call my step mum instead who I know does all the bookings and stuff for this kind of thing...

I am working in Piko (which use to formerly be named Truffles but with the revamp of the two restuarants they changed the name to reflect the decor and make it more contempory) - my timetable sees me in the restaurants for service at Lunch time on Monday and Tuesdays, with Dinner on Wednesday and Thursdays.....but only for three weeks. So I am there only for another two weeks.

I hate that both this paper and my Kitchen Operations paper are such short papers and we get such little pratical work, Im a big practical person, I learn better with practical things. Its like in finacial operations, I can do the sums and working outs, but when it comes to the theoractical components of why they have to be do and what they are....I flunk out...(funny enough I did get a realllly good mark for my exam, but then that is because I had Dane explaining to me what things were...)

So with that I am going to give a little bit of Promoting right here...

AUT's Piko and Four Seasons Training Restaurants

Located: Corner of Mayoral Drive and Wellesley Street in the Auckland CBD
Operation Days: Monday - Thursday
Hours: Lunch from 12noon and Dinner from 6pm
Cost: NZD$30 - three course meal (table d'hote menu)

To book a table contact Kay
Phone: +64 9 921 9932 between 8.30am - 4.30pm

If you say I (and you have to give my FULL name) refered you, I can get you a special discount of half price - two for the price of one.

Just remember these are training restaurants, and not only are front of house training but so is back of house in the kitchen. But they are both fully licenced restaurants opened to the public.