Il Tirocinio di Aisaac
Aisaac Jason U. Villamayor
Letter to Supervisors
To Chef Rene,
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Thank you for giving me the opportunity to be able to work with you side by side in Prego Ristorante and Bar. It took me a while to recall how the dishes were made and you helped me whenever I had the time to help you get orders finished. I thank you also for welcoming me in your team and making me a part of it. Many great things come your way.
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Sincerely,
Aisaac Jason U. Villamayor
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To Chef Romeo,
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Thank you for giving me the opportunity to be able to work with you side by side in Prego Ristorante and Bar. I know it took me a while to get things right when working in the Pizzeria but you stayed patient with me and kept on saying that I can do it. Pizza is not really what I am very good at but thank you for all that you've done. Many great things come your way.
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Sincerely,
Aisaac Jason U. Villamayor
Letter to Future Interns
To the future interns,
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I have interned in L'Opera Ristorante Italiano and Prego Ristorante and Bar. Both restaurants have almost the same menu and almost the same rules. Even if this is just in the Philippines, there are challenges that you will face. I will be telling you some tips:
1. While parking is free in City of Dreams, there will be times that it will be difficult to park especially on Tuesdays. My advice for you is to leave your house early to lessen travel time and if you're lucky, to avoid traffic.
2. Do not worry about food since the chefs will be making food for every employee in the restaurant. If you are not feeling like eating their food, there is a 7-Eleven nearby.
3. There will be times wherein you will complain because of HACCP standards but keep it to yourself as much as possible.
4. Always try to do the things you are not really good at. In my case, it was pizza.
5. One thing you should not do is to touch the computer in the cashier booth. Never touch that.
6. There will be times wherein you think you are not doing a lot of work but trust me on this. Whenever there are a lot of orders and the pressure is starting to get heavier, do only what you can and what you know. There will be times where the chef will do all the orders but understand from his point of view that orders need to be sent out. Do not take it as an insult that the chef is not letting you do a lot. In my case, I helped in both Pizzeria and Pantry. An example is when there are many orders in the Pantry station, do what you can to help like prepare the plates and sidings. Same goes for the Pizzeria station.
7. Always greet the manager (Sir Kelvin Santos) when you see him in the morning. He is kind but can be strict at times. Show him kindness and respect and he'll do the same to you. Basically stay on his good side. Don't worry, he is easy to talk to.
8. Learn not only in one station but in every station. I mostly stayed in the Pizzeria station but I learned some dishes in the Pantry station.
9. Keep a calm head to avoid creating problems with the chefs and servers.
10. Have fun and enjoy.
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Both L'Opera Ristorante Italiano and Prego Ristorante and Bar may not be the best place for some but for me it is all about how you adapt to the place and learn from it. Where you started, how you handled it, and what you learned from it is what really matters in the end. You will be developed and successful in time because sometimes the best places to start is a place with some flaws, especially when it comes to HACCP.
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Good luck in everything and enjoy!
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Sincerely,
Aisaac Jason U. Villamayor