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First impression is not always the best
First impression strength and drawbacks
First impression is not always the best
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All of my jobs I have been working so far, they had been surrounded by restaurants. The very first job that I had is catering for weddings. You could call it waiter for weddings, but I think it was more than that. During my high school year, I was eager to have a job, because I was spending money on unnecessary things. I was a very lazy person and this job had completely changed me. The funny thing is it happened so fast, my first job lasts only a day. It was a beautiful Saturday morning; I was still in bed. Rolling around, taking extra sleep was my thing. Suddenly, my friends came to my place unlike usual. They were dressing really nice in vests and ties. “Hey, are you guys going to a wedding?” I said. They told me with smiles on their face: “No, we are going to catering for wedding. We’re going to work.” They asked me if I want to work extra time, because their restaurants needed more employees to catering for a wedding on that day. They explained the whole situation and convinced me it is an easy …show more content…
The manager caught me leaning on the chair and he gave me a whole lecture about how I’m not supposed to slack off during work. I really wanted to tell him what was going in my head: “Hey man, no one trained me. I was taking a break from walking around too much. Plus, you guys needed me, right?” I was too scared to tell him that, I can’t do that on the first day. First impressions always matter right? When the first course on the menu coming out, surprisingly I was the first one to bring out the soup. I was supposed to bring out the soup to the groom and bride’ families first, but I brought the soup out to the wrong table; the guest table. No one told me where that table was. The others came up to me, took my bowl of soup and told me to go inside. I could hear the manager yelling inside the kitchen: “Who brought this guy in?! The captain supposed to bring food out, not him!” and another lecture in the kitchen when he sees me
I took up my first job sophomore year of high school and have stuck with it ever since. I currently still work there, Enchanted Beach Weddings. In this job I work labor and I am also one of the head photographers. We set up beautiful weddings on the beach and then I am in charge of directing them and leading the bride, groom and everyone else through the wedding. While I am doing that, I am also taking the wedding photography. It is a super stressful job to have couple’s wedding day experience in your hands and control, but I have never had a bad experience with it and am so priveleged to be a part of such an important day for couples about 75 times each year. On the side of this job, I have always had a fun job to make a little extra money by work...
Growing up all my friends had perfect jobs for teenagers. As a teenager, I spent a lot of time applying for jobs and searching for places to work because money didn’t come easy and I wanted to be in control of my own money. But I could never score a job. I applied to at least 100 jobs at least twice and I still couldn’t get an opportunity.
My first job was with a loan officer where I worked as support staffer which pretty much meant everything from translating and interpreting to taking out the trash. From there I worked for a bit at Target, in their little café/Starbucks, which was my lesson in life where I did not want to be. During this time I interviewed for an internship with then Senator Ensign, and was brought on the team as an intern. I graduated high school and knew I had to get out of fast food, and went to apply for retail. I landed a job in a luxury retail store, thanks to my multiple language skills and did great. I had the time of my life working with very important and high profile clients and being close to what I loved Fashion, but I knew this was not going to be my career. I quit for an opportunity I was offered with Nevada Youth Coalition helping out with voter registration, but had to go back to Mexico for a bit. Upon returning I attended the NCLR conference in which I ran into a person from my past Law School mentorship program HUELLAS, who happened to tell me they were looking for a file clerk. I applied and interviewed, and was hired that fall with DeCastroverde Law Firm. I worked there for about a year and a half and moved up to legal assistant, when the opportunity for this job came. I interviewed in the fall, but was not given the job. I decided to head back home, and the day I returned back to Las Vegas to start my spring semester I got a call for a second interview and the rest is history.
Good afternoon Ladies and Gentlemen - My name is Ron and I am the best man. Now, you may have heard said that being a best man is like being asked to lead the troops into battle - it's a great honour, but nobody really wants to do it. Well, I only agreed on the condition that it wouldn’t interfere too greatly with my own enjoyment of the wedding day, in particular the free food and drink. But as it happens, I’ve not been able to eat a thing all day - I’ve more than made up for it on the drink front though.
As long as I can remember I’ve been passionate about helping people who are in need. I
(818) Mr. Gordon came to the desk and was upset that someone went to his room this afternoon while he was sleeping and woke him up. He stated his reservation was supposed to be for three nights from the beginning, but our system was showing his reseravtion was for 2 nights only and it was due out today. Rebecca did not know the room was a stayover. Guest was upset and asked to talk to a manager. I called guest, but he didn't answer. Update: At 8:45 guest came to the desk to buy a coke and I was able to talk with guest. I apologized for the inconvecisnes and comped his coke he was purchasing from gift shop. Guest was happy about it. Mr. Gordon is a blue memeber and will
All I needed was a bow tie. Everything else was packed, and I was ready for the weekend, except that I needed a new bow tie. I assumed that some store on Boston’s posh Newbury St. would have one, and sure enough I found a store that sold tuxedos and wedding dresses. Upon entering the store, I noticed soothing classical music playing in the background as the few patrons meandered through the thoughtfully arranged display room. The sole operator of the store was busy with a customer, so I waited for some assistance. Being a scruffy college student, I apparently didn’t invoke any sense of urgency in the store clerk. After a few minutes, he asked me if I needed any assistance in a tone that suggested that I had rushed him through his previous sale, and that he didn’t think I would buy anything of significant value. If that was his assumption, I confirmed it when I informed him that all I wanted to buy was a bow tie. He reacted by saying, “You must be a waiter?” I felt like saying, “Actually, I own my own tux, and I need a new bow tie for a black tie wedding in Virginia that went $25,000 over its $50,000 flower budget.”, but that would have been obnoxious, so I held my tongue.
I think to fix this situation, the managers needed to trust their employees to do the job themselves. It was not as if the hostesses did not know what they were doing, the managers just felt that their help would make it better. They failed to see that they did not improve the situation at all, but rather made it worse. I think attempting to communicate with the manager about how we felt could have helped. I think most micromanagers do not realize that their help is actually worsening situations. If we were able to get the managers to see that we worked better alone, they may have eased up on the micromanaging and trusted us more.
My dishes are arrived on the table after about 15 minutes. The bibimbap is rice mixed with beef, egg, and different vegetables. It is delicious and not greasy. It is accompanied with some side dishes, such as spicy cabbage, sliced cucumber, and some other preserved vegetables in small dishes. Although I am used to chopsticks, the spoon is better when we eat rice. People come and go and the restaurant is still almost full in half an hour. When I am eating, I still pay attention to other diners and writing down notes. Three people come and seat themselves in the front of me. They are middle-aged and look about 50 years old. The woman wears glasses. Her hair is dark and she wears a blouse, a knitted sweater, pants, and medium heel shoes. The third finger of the woman’s left hand wears a ring. She is elegant. One man wears a plaid shirt, pants, and leather shoes. His hair is gray, a little balding on top. He also wears a ring. They are probably a couple. Another man also wears decently. They all speak English and the Asian woman has little accent. She must have been in America for many years. The three people are probably old friends. I hear they are talking about their
My first employment was in November 2012 in which ended in March the following year, 2013. I began as a restaurant server at the Mama Chen restaurant. The various duties that I was entrusted with were greeting the guests and presenting them with the menu on arrival at the restaurant. I would then take the orders for both the food and beverages from the guests of which I was expected to engage the guests in conversation which was intended to provide any assistance that the guests had queries about. After the guests were done and content with the service provided, I would then take it upon myself to clear all the dishes and glasses from the tables that the guests had left. Through this manner, I would be sure that
My first job was working at the Carmike Cinemas at the Summit. My main duty, among others at the theater, was working the concession stands. It was an entertaining job. It took me awhile to learn the ropes, but once I did, it was smooth sailing. There were several times the concessionaires stands were run by only one person. While it is fun working in a concession stand, I couldn’t forget about my responsibilities. A rush of thousands of people is a daunting task, but it will go smoothly if my station is primed. The keys to a smooth operation are organization, attentiveness, preparation, and (as my manager put it) sell, sell, sell.
The most significant job that I have held in the past was being a waitress in an Chinese restaurant. In the middle of June, I saw they were looking for bus waitress, since I was looking for a job so I asked Ms Ling - the gaffer of the waiters and waitress - to hold the position for me until after my graduation. And a week later as expected I became a?waitress?in the A Hong Hong kong & Vietnamese restaurant.
The manager that was working was a lady named Tasha Bernard (name was changed to protect identity). The first thing that was rather noticeable to me while she was managing the store was she lacked the ability to actually manage the crew members, resulting in the lack of service provided to the customers. Additionally, she displayed complete apathy towards the job, especially when she blatantly answered her phone while distributing fries in a carton for a customer. I was able to interview a random customer named Pariss who witnessed this act and she stated, “Wow, is she really talking on her phone?”. “Where is the manager?. I sighed desperately and stated that she was in fact the manager of the night. This inevitably resulted in bickering among the manager and customer. In addition, the crew members displayed complete apathy towards providing “quality service” as well. They engaged in horse playing, texting, and someone was blasting music while “working”. Basically, everyone engaged in their own little world, lacking any sort of teamwork which is required in a fast food restaurant. Needless to say, the line extended all the way to the door and a roar of complaints filled the
It 's my wedding day, and I 've overslept. There 's no time for primping, or even showering. I roll on deodorant, throw my gown over my head and run to the church. When I arrive, my dress is speckled with mud. The organist has settled in the choir loft; the guests are nestled in their pews. The photographer must have overslept, too, because my dad is pressing a distant relative with a disposable camera into service. I refuse to accept the gravity of the situation, opting instead to repeat the refrain that has soothed me countless times over these seven months of planning: "Everything will be just fine." I peer down the aisle. Two-hundred guests stare back, rubbernecking as if they were witnesses to a 10-car pileup on the interstate. There is
Every day you could leave work upset. No one knows exactly what a chef goes through every day. It gets harder and harder every day. Chefs have to pass vigorous inspections. They have to go through hard and sometimes hurtful different food critics. Everything that a chef goes through happens behind closed doors. No one suggest helping a chef. In all reality, a chef never wants to go through the hard issues they usually face.