Week 7: Date: February 20-26
Summation:
Week 7 was probably the worst week I have had since I have been here. That being said, Sunday was super busy but still pretty good. I feel like the more often I work a station alone I get to doing better and better. I can feel my speed increasing as well; it’s very exciting! The only problem I had with Monday was that I got lectured by the Chef after work about being disrespectful. I was shocked because respect is something I pride myself in giving. I cried a little after we talked but I didn’t want Chef to see me cry. I figured I only had one more day until my day off and I would just pull through it and spend my day off relaxing. Monday was the day that everything was awful because at the end of the day at work I got a coaching on a few small things that I did wrong. I didn’t know that there was a specific place for the brulee torch, I didn’t know there was a specific way to put the tickets, I didn’t know that I had to put the dishes in order. They were all things I didn’t know previously that I had to do but I still got in trouble for it. It was a terrible night and I was beyond ready for my day off. On Wednesday I enjoyed my day off by myself in Animal Kingdom. I greatly enjoy spending some alone time at the parks and just observing all the happy people that get to enjoy the “Disney Magic.” Thursday I went back into work and I was honestly dreading it because of everything that had happened on Tuesday. I came into work and one of the Chefs told me that I didn’t deserve the coaching and that I was doing an excellent job. This is the Chef that I like the best because he has been very helpful and encouraging the whole time I have been here. So the night went on and we were pretty busy but it was really good because of what Chef had said at the beginning of the shift. Friday was crazy busy because we had just checked in another big group so we almost hit 300 covers again! I was on grill middle and I was really excited at how well I handled the whole night by keeping up and getting everything done well. Saturday went about the same way because of all the guests still being there as well as my working on, practicing, and eventually improving on my speed and timing of the dishes. I’m really excited at the progress I’ve made so far since I have been working at Disney. I am confident I will be mostly prepared for any job given to me in Indy because of this training here.
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