2010 April 28, Wednesday

Today, we came back to The Tanglin Club, and this time, we were on our own. We did manage to go there safely and without losing our way. If yesterday, we met someone from the HR department, today, we were introduced to the Assistant Food and Beverage Director. We actually thought that he was the food and beverage director. Well, anyway he will do the orientation and short training for two days.
He introduced us to the Restaurant Managers of different outlet. To clear things, there is more than one restaurant in The Tanglin Club. There is Wheelhouse (beside the pool and more casual), Tangles (new and more casual) Deli Lounge (café), Terrace (literally located in a terrace), Tavern (only open from 12:00-15:00 and 18:00-23:00 and semi-fine dining), and Churchill (which is a fine dining). Aside from the restaurants, there are also banquets held in The Tanglin Club which is held in Churchill, Draycott, Raffles, Claymore, or in the Theatre. The club sure has lots of diners .
Mr. Zaini, the Asst. F and B director, is a kind guy who loves to smile. I can feel that he is very professional, and he gives that kind of feeling too. He showed us the whole club. It seems big, but it looks small from the outside. He showed us the different restaurants, function rooms, and kitchen. He also showed us the sports and recreation complex, library and management office. At around 14:00, he brought us to the Churchill room to help in the banquet for a company called Seatrade. I think that is a business meeting because I see a lot of delegates and representatives. I work there as a server, and I only poured water, and cleared plates. One of the employees looks like Megan Ong (one of our CFAD friends). Kawaii ne?!
I am a little disappointed, because after walking around the club, he made us stand and walk around the tables for a few more hours. My feet are crying already! Anyway, he made us eat in the employees’ cafeteria, and the food is free. Yummy!
Then, we continued the orientation in the Wheelhouse’s meeting room. It feels like studying meal management again. There are things like familiarizing the cutleries, plates and glasses, do’s and don’ts in serving, and of course background of The Tanglin Club.