Saturday, May 9, 2009

I’m here to update about my concept on Monday (4th May)

The name of our concept is Tivu.

A theme derived from Maldives giving customer a ‘beach’ feeling.

Preparation started on Sunday afternoon, and like what I predicted we were the earliest group so far to finish decorating the restaurant. Usually, the groups before us make full use of the time given. But instead of utilizing it till 2300, we ended at like 1900. I spend most of the time in the kitchen though, because there wasn’t much to decorate.

Monday was the concept day and we can start at like 1330. But I attended classes till 2plus and was down at 1430. Heh. All 3 chefs were there, but the other 3 guys who aren’t chefs weren’t there. Heh. Tiring sia. Shifting all the tables and chairs, placing the centerpieces blah blah blah.
Went to change and thankfully everything was done at 1800 as we begin at 1820 reception.

I was the lucky one chosen to be at the reception holding the tray of champagne. So long since I held tray with drinks. Haha.

I was assigned to other side of the restaurant that has 3 tables, luckily I didn’t have demanding guests there. But managing 3 tables on my own can be tough taking food and drinks others, serving them drinks and food, ensuring everything was ok. But I did get help from the others when I requested them to. There were some hiccups during the service and food side which I think it unavoidable.

But overall, Mr Currie said it was good but he said it was good to the other teams as well. Haha.
But finally, its over!!!! Ya!!!!!! Enough of the group members that I can’t stand man.

4:39 AM