Two years ago, this happened in the summer. I decided to start looking for a job. I interviewed at many places that were hiring and I finally got a call from this vietnam restaurant. The owner of the resturant told me I was hired to be a delivery boy and a waiter there. He then asked me if I have a bike and told me to bring it to work tomorrow. The boss's name is called Fin. The restaurant is about thirty minutes train ride from my house.
The first day I got to work early, I was waiting outside for ten minute then I see two workers coming. I told them it was my first day and they told me to set up the chair s and tables with them. The boss came in few minutes after we were finish preparing everything. He showed me around and tell me what I had to do as a waiter. He showed me where to get the water to refill for people, which cups to use for different drinks and the different towels we use to clean the tables. There is a wet towel and a dry towel for the cleaning. We use the wet towel first then the dry towel. Forks and spoons are putted in one bucket and plates and dishes are in another to be washed.
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There is a menu for foods and a menu for drinks and desserts. There are three waiters in total and delivery boys have to help when they are not delivering. The three waiters are all vietnamese, and only they can write down the orders to give to the kitchen because the cooks don't speak english. The main food we sell in this resturant are noodles. It always come in this big bowl that is extremely hot. I don't like serving those bowl because I am scared to drop them. Each tables has a number, to make it easy for us to know where we bring the
An important fact is that rice is not used to accompany the hot plate; on the contrary, the hot plates are used to accompany the rice. The broths and soups, unlike the West, are served several times as other foods. Soup usually is accompanied with fruits. On the table there should be 3 glasses of different sizes, the largest is used for drinking water, the medium for rice wine, and the smallest for liquor. The basic cover consists of a bowl, a plate, a pair of chopsticks, cup of tea and a porcelain spoon. Chopsticks are used to eat and to take food, but after lunch, they never are left in the plate, but next to the plate. People should not drink until the host has not raised his glass. A person never serves in its own glass; instead he serves to someone else, while that person will return the kindness. People should not be surprised if someone is slurping the soup while making a loud noise; it is the right way to prove that the soup is
Thanhha Lai used aha moments in order to show character development. The first aha moment is during the time while Ha and her family are fleeing from Vietnam. While she lived in Vietnam, there were many bombings and much poverty. Her family was poor, but Ha didn’t mind it because it meant she could stay in South Vietnam as long as it survived due to the cost of fleeing from the country. But once North Vietnam has crashed tanks through the governmental buildings, everyone is forced to leave. So this entry is while Ha and her family are on the ship leaving Vietnam Behind. “After two weeks at sea// the commander calls// all of us above deck// for a formal lowering of// our yellow flag// with three red stripes.// South Vietnam no longer exists” (Lai 85). This is when Ha realizes that she no longer has a home. Her home has been taken over by North Vietnam and she and family are in tragedy.
The warming atmosphere is one of a kind. Behind the counter are the caring faces of not just a worker, but a friend. Regular guests are called by name, sharing stories of families and the past week with the welcoming employees. Sitting all around in tables and booths are patrons from every category. Beside the window on a high table to the left is a lawyer, to the right is a mother and her two kids. In a booth in the back is a construction worker still covered slightly in concrete from a road job he had been working on back on 19th Street. All of these, enjoying a delicious meal of their special combination.
Cultural shame and social stigma are the primary reasons hindering Vietnamese American parents from recognizing mental illness in their children and utilizing mental health services and support. There is no significant difference in comparing the first generation with the second generation of Vietnamese American in terms of their views or perspectives on mental health. Despite the difference experiences and opportunity the second generation receiving including possible higher education and SES (social economic status). This study will solicit Asian-American answers to this questions: “What we can do as individuals, communities, or churches and to model the decision to put our children’s mental health and happiness above the cultural shame?” and ultimately, their children’s happiness will prevail over cultural shame.
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
I was immediately greeted as soon as I walked in the door by a waitress who offered me several areas that I might like to sit at. Before I sat down, I paid a visit to the restroom to not only wash my hands, but also take a look at the cleanliness of the bathrooms. I've always felt that the upkeep on the cleanliness of the bathroom, is also an indicator of how clean the kitchen will be. If they don't care how their bathroom looks, you can pretty
Each one of the guests can choose what type of food they want to satisfy their plate. Fresh food right on the spot made by professional chefs.(“Catering”)
For this assignment, I decided to go to a nearby Vietnamese restaurant for the first time in my nineteen years of existence. I have never tried Vietnamese food before so it seemed like a good idea at the time because I was hungry and I wanted to try something new. When I walked in, I was greeted by a nice lade possibly in her 40s that seemed like she was from Vietnam. She was very short I would guess four feet nine inches. When I asked her if I could observe the restaurant she told me to ask the manager so I did.
The tables were shaped like an E. The table had a plastic table cloth with disposable utensils and plates. Everything was neatly set up prior to getting there. I immediately lit shabbat candles with the other college students and recited a blessing to usher in the holy day. We then, sat down at the table and waited for the Rabbi and his wife to to say the blessing of the grape juice. After, the rabbi recites the blessing on the grape juice the custom is to go wash your hands for bread.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
First, there are my managers: Char, and Lance, and Bryon. These three are all in charge of running the restaurant making sure everything goes as planned with Char and Bryon also being the head cooks. My friend, Cody, worked as a waiter and told me who was who. Although I don’t remember all of the waitresses and other cooks including salad maker and dessert maker, I adapted rather well. I was introduced to our administrator Todd, who showed me the “dishpit” as it was called.
... angle everything to be correct unwinding music not excessively brilliant or not to esteem the lighting set air with light on the table make the right environment for everybody we utilize online audits a little review about the restaurant outing counsel
The hosts come to our table and escort us to the buffet. The buffet is set up in a different room adjacent to the dining room. A long table is covered with a white table cloth. Large white plates start off the buffet line followed by multiple silver chafers. I pick up my plate and make my way down the line. Apple roasted pork shoulder with pan jus fills the first chafer, with beef tenderloin in the next. As I continue, I scoop garlic whipped potatoes onto my plate along with bacon maple balsamic Brussel sprouts. Continuing with the exceptional staff, bus boys line the room making sure the chafers never run low on their content. I head back to the dining room anxious to begin devouring my
4. Turn the sink on and rinse your cloth. Swish water around to remove any remaining cleaner and grime from the sink.
It was a very nice waterfront restaurant featuring both indoor and outdoor seating. I read Yelp reviews before going and wasn’t sure exactly what to expect as some reviews were great whereas others were absolutely awful. I chose to sit outdoors due to the amazing weather and view the restaurant had to offer, along with live music. I went around noon and had to wait about five minutes for a table which wasn’t an issue but it took approximately ten minutes for a waiter to even come over to my table to offer me a drink, which in my opinion, is not great guest service. The service was overall very slow they were not very well organized and seemed very understaffed. My waiter was a very nice, young gentleman but was very uneducated when I proceeded to ask him a few questions about the menu and what he recommended to eat since it was my first time dining here. I ended up ordering the blackened salmon salad and it was pretty tasty but nothing really exceptional. I asked for a side of dressing and the waiter completely forgot about it and by the time he was reminded, I was already done and ready to get out of there. He apologized and offered me a free desert due to the poor service I was receiving and I decided to decline the offer and told him I’ll just take my check. There were many guests around me who have been waiting for