|The same result (IG: rimareyka.writes)|
It had been more than 16 years since the last time I worked in Food and Beverage company on the operational side (excluding the once-a-year part-time kueh lapis though).
In the beginning, I was not sure if I still had the energy (standing up all the time; long and shift working hours), speed (that was very much needed in a fast-moving operation), and the ability to work with the young and energetic people and environment.
I have the passion and love though, and that what keeps me motivated to get myself ready for each shift to start.
It was just I did not know that all the staffs here (both full and part time) were required to have many different skills as we were expected to work in many different areas each day, and the tasks given were changed all the time in every few hours depending on the demand in the operation side.
It was really not easy to have the skill set for doing each job. But surprisingly, my son did not feel having any difficulties in doing any tasks given. I never heard him complaining except that it was tiring.
|Overcome fear (IG: rimareyka.writes)|
Every time I was given a new task, I was filled myself first with "FEAR". Fear of doing wrong, fear of not doing good enough, fear of being too clumsy, fear of getting complained, fear of not doing fast enough, fear of missing the items or ingredients, fear of the items not looking presentable, and so on.
I had to tell myself over and over not to be afraid. The fear naturally came to me as I had not worked for so long, plus this company served the premium selling items using only premium ingredients, and sold it at a very high price (the Management too, had a high expectation from each of their staffs to do their jobs well and fast).
With fear that appeared first with me on every first task I learned, there were always things I did wrong, too slow, not satisfactory, and so on as I was not used of doing it before.
Of course they would not expect someone who just worked in that area for few times to compare their abilities with those who had worked there for some time. Yes, they were lenient and understanding.
But sometimes, even after doing it for several times, there were always comments given by others - e.g. "you cannot do it like this," "cannot put it like that," "this is too small," "it was not done right, do it again," and so on.
Some staffs were good. After telling me where my mistakes were, they taught me on how to make it right. This led me to do things better. It was okay for me for them to tell me my mistake because it meant that they cared. And I had to remember it so that I would not make the same mistake in the future.
Sometimes, it brought other staff with frustration when having me as their partner (I even made them crying for help from the Manager) :D
|After all, we are just a human being (IG: rimareyka.writes)|
Personally, I too had high expectation from my own self. For example, I believed that "LOVE" was the most important ingredients in the dishes that I usually prepared. Therefore at work, I wanted to treat every food that I handled, with love, e.g. cutting only the best parts of the leaf (those broken one, yellowish, discolouration, would not be used), handling each part of the ingredients gently (so that it would not break, look ugly, not presentable with finger pressing mark), using both hands to take the food instead of one, etc. And with those things in mind, it made me working slower (plus not long enough practise as I believe in practise makes perfect - or at least, better).
Many times, I put myself on the customer's shoes. "If I were the customer, by queuing for so long to get here and paying so much for the food ordered, I would have such expectation for the good and services received from the company." Therefore, I tried doing my best to deliver the best to them.
And with Internet and social media, people could write review about good things and disappointments easily these days that would affect the company's reputation. Instagram users would also post many of the company's food and beverage items on their accounts. Therefore, food presentation was definitely important.
Both visual (presentation) and non-visual (services rendered by staffs during their dining experience) were equally important and highly demanded by our customers.
Looking at how each full-timer and old part- timer staff worked, it made me wonder if would there be a day when I could reach their standard (of speed, quality, accuracy, and so on).
|Be stone sometimes (IG: rimareyka.writes)|
As for now, I could only say that my day-to-day working experience was like a rollercoaster ride - full of ups and downs. Sometimes good, sometimes not good.
Not all was bad though. Sometimes I worked well too and was even praised when doing good job.
Some nights I could not sleep thinking of what had happened before or would happen at working place and all those forced me to remind myself to always put myself back to the present moment (as what happened, had already happened, I could not go back to the past to undo those mistakes. And what would happen, hadn't happened yet, so why should I worry about it??)
I could only tell myself to do the best each day. If my ability was not up to it, let them decide on it. We were given probation time before they confirmed us to be their staffs. So by then, just keep doing and practising, making it better. Whatever the results would be, que sera sera....