'Practicum Narrative Report\r'

'-A â€Å"ONE-STEP HIGHER” AT MAXS RESTAURANT, QUEZON AVE. ,QUEZON CITY- I am rattling happy that I had my practicum at Maxs eating place, Quezon Avenue. Being routine of the desirable people of Maxs is re each(prenominal)y great and it was very memorable for me. I utilize at Maxs through online so I was move that it completely took me one day postponement for their confirmation if Im hired or non however thanks God- its positive. 🙂 Specific each(prenominal)y, I applied for CSA (Customer Sevice Attendant) for I know that it could re providedy remedy me as a person and of course, to amend my skill and knowledge as an HRM student.On the archetypical day, Mam Rizza who is our good and patient trainer taught a small background/ history of Maxs restaurant. We well-read that it started since 1945when Maximo Gimenez Gimenez decided to open a cafe which rund chicken, steak, and drinks. He was joined by his wife Mercedes, sister-in-law Felipa Serrano Sanvict ores, his niece Ruby who managed the kitchen, and her husband Claro. later that, they were support to expand the menu and serve more than Filipino provender. Maxs Restaurant bills itself as â€Å"The hearthstone that fried chicken built”.Maxs Restaurant currently has over 127 branches in the Philippines and has undefended branches internationnally. After the start-off orientation, were on the indorsement part which is the Menu Familiarization which is quite thorny for those who argon not good in memorization. Honestly, at first, I got confused with the yield codes and descriptions of every aliment item but thanks to Mam Rizza for being knowledgeable and proactive teacher to us. After this, she also taught the antithetic w ars used for soups/ salads, chief(prenominal) course, case dishes, desserts and crapulence glasses.After discussion, Mam Rizza gave us many activities (by group) to promote intimacy and camaraderie among us. So, its so really thin because a ll of us tincture that we are one orotund family. After this, Mam Rizza gave us our long quiz for the preparation on the actual examination. Finally, I passed the examination. 🙂 The third part of the orientation is all about the eat Training Program which is also the hold water part of our orientation programme. This program unruffled of 2 parts. First part was all about the service tonicity, customer deals, etiquettes, dos ; donts and rewards of gauzy service.To summarize, this is more on the service quality and the etiquettes of a service personnel. We dumbfound well-read the dissimilar principles and rules followed at Maxs. Mam Rizza discussed to us the customers need for us to understand who are the leaf nodes? and what are their needs as a guest? succeeding(a) is the 7 deadly sins that pertains to things or actions to avoid duration on obligation and last is the rewards of elegant service. Overall, Mam Rizza gave us the motivation for us to be a ange lic people of Maxs by giving our excellent and â€Å"TODO BIGAY SERVICE” to all the guests.Additionally, Mam Rizza always re nouss us that GOOD ATTITUDE AND CHARACTER IS A MUST! Second part was all about the â€Å"Sectionalization” which implies the knowing and apprehension the responsibilities of each service personnel (greeter, assholeer/rover, ordertaker, server and servers). We knowledgeable the first rule: â€Å"No guest is left unattended and all lay are manned at all magazines. ” The dining sequence dispassionate of 7 parts. Starting from the greeting the guests, conduct them to their tables, presenting menu and removing extra settings.These first 4 actions should be through with(p) with a self-aggrandizing grinning and care making the guests feel that they are welcome and at home. Next go out be the order taking, declarative selling, repeating orders and punching orders. On this stage, presence of object is really needed because you have to shield all the questions of the guests and you have to get the orders of the guests properly thats why repeating orders is very authorised. equivalent on the first stage, a big smile and care for every guest. Ooopsss… Dont get out to take the name of the guest and advance yourself to them.The third stage includes the serving of food and drinks. The fourth smell includes the first match back, (done to check the satisfaction of guests by petition how is the food? ), arouseive selling for desserts or coffee and partial bussing. Fifth tread includes the presenting the bill if it is asked by the guest. This should be done politely with a smile. After receiving payment, ordinal step include the presenting of change and verbalism â€Å"Thank you for dining Sir/ Mam”. The last step (7th) includes thanking the guests and inviting them again to come again. Part of the 7 sequence is the time standards.These time standards are the preparation time for each food item. It s very important to know this to tell the guests if how longer they will wait for their food. For salads/ soups and side orders (5 mins. ); rubys favorites (15 mins. ); fried chicken (20 mins. ) rice/ drinks boot out fruit shakes (3 mins), combo meals (10 mins. ) and desserts (5-10 mins. ). Lastly, we discussed the suggested script for the guests while communicating with but the most important is the four magic words: warrant me, Thank you, My pleasure and Certainly Mam/ Sir. After the discussion, we had our last examination.And again, I passed it. 🙂 Thanks be to Mam Rizza, to my classmates and to God who helped all of us to match and finish this orientation. November 26, 2012- first day of my craft at Maxs Restaurant, Quezon Avenue. My supervisors (Sir Jon and Sir Tom) gave me a short check over about the table set- up and seat numbering (1 oclock position). They also taught me the three subprogram rooms they have- Claro, Ruby and Maximo Hall. But in the beginning t hat, I met my co- CSAs who I considered as my Kuya and have. On my first week, I am the greeter. As a greeter, I have to be a person who always smiles, having a welcoming spirit.At first, it seems that its the easiest responsibility of a CSA. Yeah, it is true(p) but sometimes crucial when there are no CSA at the stations who will assist the guests. If that so, I have to quickly assist them to their preferred tables and go back again to the doors as fast-flying as I net to oblige the next guests who will enter at the door. As time goes by, it became my lifestyle whe neer I saw people, I learned to smile and greet them politely. I also learned how to socialize with different types of persons. On my mho week, I was assigned at station 3 (tables 21-24).At first, I am delirious but the tension was really there. I did some mistakes such as not repeating orders clearly to the guests, wrong orders, forgot to suggest soups/ salads and carelessness the way I serve food/ drinks. These are my common mistakes during my first days. But of course, on the next deuce weeks, I saw myself improving up to now though sometimes, there are wee mistakes, I developed my problem-solving skills and the presence of mind was really there. Thanks God for guide me and of course to my supervisors who always corrects me if there is something wrong.As time goes on, I really learned to socialize with my co-CSAs ( ingest Rox, Ate Rose, Ate Berna, Ate Tessa (BSA), Ate Aeinah (BSA), Ate Ching, Ate Marga, Ate Sherly, Ate Shelou and Ate Bridgette). I will never forget them because they are the one who helped me and promote me to finish my reading. 🙂 One thing Ive learned is to mingle with them even though they had different attitudes and personalities. The most memorable moment during my training period is the personal visitation of my erotic love instructors (Mam She and Sir Chris). I was greatly impressed with them as my coordinators because they have the time to visit us.My instructors impress with my physical appearance (wearing my black curry uniform at Maxs) and they said to me: â€Å"Babae ka na pala! ” 🙂 The OJT program I had at Maxs Restaurant is really good and memorable to me. I learned many things form my institute and co-staffs. One thing to improve their OJT program is to let the students experience the two main departments: Dining and Kitchen, because they only allow only one department for OJTs. For those students who will be having their OJT, they have to prepare all the workable requirements as soon as possible.And, as much as possible, they need the cooperation of the coordinators. Be a good trainee when having OJT especially with the duties and responsibilities. Be cooperative and avoid absenteeism because it will be bad record for the company. If the company requires only one department, be sure that you will choose the best department where you can share your skills and interest. Lastly, give your best gun! Asses sment of the OJT Program SUBMITTED BY: Jeunesse Micah L. Eugenio BSHRM-4A SUBMITTED TO: Ms. Shirley C. Espina HRM teacher/ OJT Coordinator\r\n'