In the first week I spent my time in the kitchen.
There I get provided with a uniform. the chef showed me the hole kitchen and He instructed me the measure of precaution.
The task in the kitchen were to help him by prepare for example vegetables, wash dishes and in general to hold the kitchen in order.
In the second week they instruct me in the work area of services/serve.
There I had to abide the special dress code.
My master showed me how to lay the tables professional, to served and at last to clear the tables.
If there were tourists from a different country I translate always for them the menu in English of French.
At the third and fourth week I was mostly deployed at the reception.
As in the kitchen or in service I have to followed a certain dress code, instructions of my activities that is Check-in, Check-out, reservation acceptance, organise trips to different attractions and met the specific wishes of guests
August 2016
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