BEST EVEN I HANDLE by (MUHAMMAD IMRAN DME43B ALAM019113)

   

 My name is MUHAMMAD IMRAN , I have work experience as a banquet and waitress . There a restaurant that I used to work, it 5 star rated restaurant called VOUGE LOUNGE. This time I will tell you guys about my story, it one of the best event that I handle. Before we jump to our main story, you guys need to know how I could get job at that exclusive restaurant. The story begin when our country start recover from COVID-19 pandemic, the economy starting to recover , the hotel start to open, restaurant, and shops. Coincidentally I`m in part time whatsapp group, and there are message that state it need part timer. Location of this restaurant surprise me , it only building besides my house. And it easy to go, I go to work by walking and it save my transportation money. So when I first arrive at that restaurant it really give me the 5 star first impression, the decoration is high class, the payment counter being guarded by beautiful girl and it have inside and rooftop bar, this really fancy restaurant. So after I arrive my superior start introducing himself and others worker, from waitress until chef that responsible for their amazing cooking. Can you guys imagine A-4 wagyu for 4 small slice is around RM150, bowl of ramen noodle is RM80, and torikarage is RM45 and many more expensive menu. So start from the first day I work there I show them how good I can be as worker by come early, do proper work , all this good attitude that I show make me one of the favorite part timer that been working there, until the boss ask me personally to work permanently here with basic RM2000 as my salary, but I decline the offer because of I want further the study.

     

So at first I thought I going to be waitress but when the first time I came , the bar tender and the waitress is short hand. so I need to cover two job at once, my bar tender boss David, he teach me many recipe of cocktail , I watch carefully because when he go for rest I need to fill his position. He left me with recipe note and I`m able to perform the shaking and dressing and presentation of the cocktail. Even as bar tender I never once taste my own made because it contain alcohol, but the customer love when I shake their drinks and always ask for second. After a few weeks working there everyone become comfort with my presence and I become close to them because of my quality in while working, my advice if you guys want to work in fancy place it`s all about presentation, how you treat the customer, how you maintain your cleanliness while working, all of that will be your merit and if you lucky the customer will give you tips. The important aspect working in this restaurant is experience, doesn`t matter if you only have spm ,if you have working experience your salary will be high.

So after a month working there my ranks is up as head of part timer there, I know everything about the restaurant , the store, the stock available, the detail of wine and liquor, I also mastered the cocktail recipe, and got many good feedback from customer, this all help me climb the ranks and become higher position as part timer. One day my boss call me , he want me handle the Christmas event along with her birthday party. She told me the payment will be RM24 per hours, I accept the offer without think twice. When I arrive at restaurant that day I`m starting to organize the champagne, wine, brandy and whiskey in place, because my boss invited many friends of her. As the event start at 6pm many guest come at the restaurant, I lead the other part timer, everything is under control, the job separation that I give really works. everything go smooth, the part timer know their job and I can focused on my job as well.

On that day I`m responsible taking care the bar, while David as organizer. My bar that I handle really going smooth with my assistance name Rain, he is Chinese guy that 1 year older than me. I love working with him because we share same energy, he worked really fast that customer satisfied with me and his service. Drinking event goes until 9pm and rain start to pour. The customers go for inside restaurant because of rooftop bar is still raining. They continue the party in the inside, the hardest part of this event is when customers start to drunk, I told my part timer to handle customer who drunk politely and give them warm water to balance their sense of liquor. Thankfully that night there is no customers that angry with my subordinates , and we continue serve them food . While serving food , my boss ask me to open the PA system room to spice the environment, the customers start to dance when they hear music running. Everyone look happy, and most of my part timer got tips that night.

We continue to operates until early morning, many of customer went drunks . One of them ask me to dance with her, I look at my boss and she gave me permission, as I told before , the way you treat your customers is important here. That night I serve the customer with fully care . When some of them already bored , David ask me to take out the board game so they can play, I really surprise to know that the board game price almost RM20k, this is because it made from quality brand and limited addition. After they play the game , one by one go back home. That event cost my boss around RM80k in total including deinks and food. The event end at 4am in the morning, and I got almost RM300 as tips that night, that really shows my service is good. After the event ended, I help escort the customer back to their car . And the boss give us compliment because the event running smoothly and got many good comment. The conclusion I can make from here is , works as team and not selfish while working can lead to harmony in job, this help in running the event and get best result of your feedback by customers.