Ojt Hrm

First week in my OJT

May 25 Friday

Our on-the job training in Tempura Japanese Restaurant took-off with a

brief orientation with the store manager. First, the trainees were introduced
to the whole staff, followed by a tour inside the store premises-from the
dining area, then to the bar and finally in the kitchen. During this tour, the
manager gave us a few ideas on how it works and we have our first
glimpse on how the restaurant operates.

After that activity, he/she gave us our first on-site post: the entrance. We’re
instructed to stay there and open the door for the guests. He/She also
reminded us that it’s a must to greet the incoming guests with “Yokoso ,
Ma’am/ Sir” while outgoing customers must hear the words “Doumo
arigatou gozaimasu”.

May 26 Saturday

On our second day on Tempura, the staff taught us the standard position
for serving. At the end of this activity, we were expected to learn the basic
steps on how to serve the guests efficiently, have an adequate proficiency
about the menu including the right pronunciation for each dish. A staff also
made a demonstration on table-setting. In this task, the demonstrator
specifically pointed-out that the table was set in a specific manner that
follows a strict standard.After the activity, we were instructed to go back to
our first designated post and usher the guests.

May 27 Sunday

After two days of warming-up on our new environment, the trainees were
able to catch up on the life in Tempura. Day 3 is an exciting day because
the manager allowed us to move more freely and gave us new set of
assignments. First, they let us clean the tables. Aside from that, he/she
instructed us to memorize the table count. This is important because today
some of us were assigned in ushering the guests and serving the menu.
May 28 Monday

On day 4, we’re pretty much familiar on the inner workings of the

restaurant. On this day, we’re in-charge of assisting the guests and taking
their orders. Everything went on smoothly.

May 29 Tuesday

Each group was appointed to specific areas and instructed to do a

particular task. One group is in-charge of ushering the guests in their
respective tables, while another group is assigned to take the orders. The
other group must do the table settings and the others were appointed in
food serving. The manager also told us that this will be a rotating task so
that everybody will have the opportunity to experience it.

May 30 Wednesday

Rest day.

May 31 Thursday

I will assigned on-site post: the entrance in restaurant to stay there and
open the door for the guests. He/She also reminded us that it’s a must to
greet the incoming guests with “Yokoso, Ma’am/ Sir” while outgoing
customers must hear the words “Doumo arigatou gozaimasu”.and a
wholeday.

Summary:

Our first week in Tempura can be considered as the most important week
in the entire course of our training. During this time, they taught us valuable
skills needed in order to do well in the coming weeks. On this week, we
learned a lot of things on how a restaurant works. The activities given to us
made us realize that running a food business is not an easy task. It’s not
just about cooking delicious food, putting it on a plate and serving it to the
customers. In order to obtain great results, everyone must put their heart
and soul in doing the task given to them-have a keen eye for details, need
to focus on their work and have the sensitivity to the needs of others.
A restaurant is not just a place to eat. It’s a home for a team that breathes
in a common goal; that is to serve good food to their customers and give
them a reason to smile before they leave its premises.

Second week

June 1 Friday

I assigned to clean the table after use it and prepare a new set-up table
with plates and chopstick,menu Then stand-up in a right side after doing
that. Whole day this is my work inside the restaurant.

June 2 Saturday

This day I am opening schedule with the staff before open the restaurant
my first doing is map on floor aside from that clean the glass in a front of
the restaurant,set-up table arrange the chair on the table to use. and were
assigned in ushering the guests and serving the menu.

June 3 Sunday

On day I am serving the food and drinks to the guest I experience to us a

food runner very enjoy this day because where playing.

June 4 Monday

I assigned to clean the table after use it and prepare a new set-up table
with plates and chopstick,menu

And a serving drinks to customer.

June 5 Tuesday

That day will assigned my manager in the bar I am so nervous the is very
rush our to prepare the drinks and soda. Whole day this my work.

June 6 wednesday

Rest day.

June 7 Thursday
On day I will assigned in the entrance before incoming the guest great a
goodmorning mam/sir. And assist the table.

Summary:

On this week, On day there many happened in the restaurant like,meeting

all staff for the new promo in this we learned a lot of things on how a
restaurant works. The activities given to us made us realize that running
restaurant, table setting ,menu offer’s. Some times the manager instruct me
how to assist the customer incoming inside the restaurant .some times
must be clean up the dirty area for not having doing inside the store..

This day my manager talking me clean the kitchen and bar and also the
open area. And also studied the rules in the restaurant. And need to
respect all manager in the rest..

Third week

June 8 Friday

I work to be a receptional, sometimes to great the customer entering the

restaurant. By shiefing, I do give customer list of menu to take their order
as where the manager assigned us.

June 9 Saturday

My schedule is within 2pm to 12pm noon. Inside in the restaurant its often
called the picked days when customer and guest are often so we must do
great.

June 10 Sunday

This is the day when accidents knocks on me, I slept on the floor so that
the manager told me to take a rest for 2hrs.

June 11 Monday

Rest day.

June 12 Tuesday
I was assign for mixing beverages and handle a lots of wine and juice
mixture for orders.

June 13 Wednesday

In the beverages mixture again I’ve learned a lot especially on ordered

drinks.

June 14 Thursday

My schedule run at 10am in the morning until 9pm in the evening as for
opening task. Cleaning the restaurant was my often job but usually I am on
the closing slot.

Summary.

This is my third week of my OJT I work to be a receptionist by sheifing,

then another day was accidents knock on me on the floor im so
nervous.well I experience to mixing beverages and I can’t handle it but after
my job in the bar just cleaning my area until closing time..

Fourth week

June 15 Friday

I’m at the opening slot again, assign to clean grilling plates for those
preparing gruled foodiesh.

June 16 Saturday

Saturday are also pick days, it is may first time to experience washes lots
of plates because the dishwasher assigned for the job had a break, we
need to faster our work.

June 17 Sunday

I am assigned as a food server taking order of customer , one time I take

wrong orders,the good news is at that time im not complained to
manager,one crew told me to have 2hrs break until the customer out.

June 18 Monday
Rest day.

We was told to go timog café franchise to get suppliers of beefs and

chicken because its out of stocks.

June 19 Tuesday

We had a meeting about meals for the restaurant menu promo opened
meals for dining also new tower mixtures this is addressed new order menu
list for the restaurant.

June 20 Wednesday

This day I assigned me to take the order of the guest and after that lets us
clean our table before eating the guest, and clean the area.

June 21 Thursday

My schedule is within 2pm to 12pm noon, i assigned the sushi bar im so

excited to make a roll lots of sushi.. then sheifing on my partner to do this
and to make me a good server while ago.

Summary:

This week I clean the grill plate for yakiniku for those preparing gruled
foodiesh. on Saturday I was experience to washes lots of plates because
the dishwasher assigned for the job had a break then I go to timog to get
supply of beef and chiken..

Last days of my OJT in the TEMPURA JAPANESE GRILL..

June 22 Friday

On day the manager told me to pick up the stock of nestea from FLAVOR
OF CHINA RESTO.

At the trinoma because they more stock of nestea but one box only their
have.

June
On day our pick days well it’s ok because after two days I’m done for ojt
and I would like to thanks to all crew for teaching me about proper serving
to the guest.

June

This day I’ll check my time card if exact time to finish my OJT..

Summary:

This day our time to goodbye to all help and I would like to thanks to all
crew for the dining and kitchen to give me a experience for inside their
restaurant and also than manager to give me a chance to work at their
restaurant and to share this knowledge thank you and god bless you all…

The end