Tuesday, October 07, 2008
yes, it looks like a haunted mansion.thats my school training rest.
the place is really the ulu,
located near Grand Orchard Court.
i was in the afternoon shift today
and damn it was boring.
but me and bob did this
HAZELNUT CHOCOLATE CHEEECAKE.
its a super rich cheesecake la kans.
will be cutting it tomorrow :D
oh yea,
today for the very first time,
i had to attend to my customer.
it was sucha mind blowing experience.
worst still he aint local!
he gave some feedback to the Creme Brulee
not exactly negative, just note of improvement.
i think i handle the situation well.yea.i think i did.
just incase u peeps are wondering hw did the conv
come about,well it was like this.
the service staff asked for the chef to come out and
attend to the customer feedeback,
and being confident,hell yea i volunteered,
then then!
from the distance i saw him patiently waiting for me.
and then i noticed the brownish hair, the super white skin and the blue eyes.
damn, he aint local.i better not screw up.
HIM: Well hello there
ME: Yea hi :)
i shook his hands and introduced myself.
i INITIATE okays! how polite :P
ME: Im Ahmad
HIM: Yes, Mark by the way.
MARK: Im not being critical here, im just sharing my point of view from the dessert creme brulee you made whichi had earlier on.
ME: Yea
MARK: I've tasted countless number of creme brulee and i have to say, that i find the top layer of the creme brulee not hard enough. It was still too soft and not browned enough.
ME: Oh you mean the caramel wasnt that crispy?
MARK: Yea right, it wasnt that crsipy enough. It should have been more thicker and have a crunch when eating it.
ME: I understand what you mean.
MARK: You do use the burner to caramelised the sugar didnt you?
ME: yes of course!
MARK: I suggest you to burn it a little bit longer just t ensure its crispy enough but make sure not to burn it though.
ME: I see. I sure will take note of it and will burn it much longer to achieve the desired texture.
MARK: But however, the consistency of the creme brulee was good and the bottom layer was perfect. The serving temp was chilly, which i really enjoyed and it was indeed creamy.
MARK: Yes please. But dont take this as a negative feedback, i mean its just my opinion, take this as something that needs to be improved, after all we want to make the best and be the best, im just playing my part as a customer.
ME: Im fully aware of that i really appreciate your feedeback and dont worry i will make sure that i'll take your feedback positively and definitely improve on it :)
MARK: Yea, thanks! it was nice talking to you.
ME: (in my heart) LIKE DUH.
HAHAHAHAHAHAS!
the feeling was really scary i mean,
im still new and ive gotta attend to customers.
but afterall its an experienced and i should take it positively :D
im so pumped up for work 2moro,
not that i enjoy standing for ike 8 hours,
somehow,i find the joy while attending customers and interacting with them.
Labels: OH WAITER
what we could have been, Tuesday, October 07, 2008.