it'll be good.

i always will remember how I felt that day
a feeling indescribable to me
i always knew there was an answer for my prayer
you, you're the one, the one for me

thanks for the lil' surprise baby!

its the last week of SIP!

i think everybody can't wait to go back to school cause work is just.. there's nothing fun about it except you feel a lil' happy when you get your pay. other than that, don't tell me its not about the money, it's the passion and whatever. cause i think students are.. students. leave the working shit to the adults.

so i've been to the kitchen already. had a fun time there probably cause i know all of them in there. learnt alot from the chefs/friends as i was rotating to different stations. From plucking, sorting, mixing, dressing the salads to learning how to make jus, removing fresh live scallops, getting a few cuts and making the freaking pasta by myself.

know i know why chefs are obsessed with their job. its much more interesting and fun working in the kitchen because you can play around with the ingredients and especially for trainee, like me, having not much knowledge, there're so many things to learn and experiment. wished i had more time in the kitchen but i've already moved on to the office, doing my own project and portfolio. still, i prefer going back to school.

baby's last day at work tomorrow. can't wait to meeeeeeeeet her! (:

a private emotion fills you tonight
a silence falls between us
as the shadows steal the light
and wherever you may find it
wherever it may lead
let your private emotion come to me

finally!

just another week left in service before i put on an apron, to experience the life of chefs in a commercial kitchen for 3 weeks. i guess i will be exposed more to the management side, rather than that of training to be a cook; work flow during operations, food costing, staffing, planning and stuff.

and for the last 2 weeks i'll be going over to the office at newton for some administrative work training. i can't wait!

you don't always get what you want in life. that's life.

sometimes i really wonder if we have what it takes to be the best in asia. no doubt some of the dishes are prepared and cooked to perfection. the texture, flavour, freshness and the perfect marriage of western cooking techniques with asian produce. but few others, in my opinion, are simply......

true enough, service staffs have good product knowledge, professionalism and whatever. but if you are expecting fine dining food and service, i suggest you go elsewhere. things are much more flexible here. you don't always need to serve from the right, we don't usually use trays and the ambience.. okay there's no ambience.

what you can find is only chairs, table and experience good food and service.

the front of house is perfect. but few saw the back of house. the way the managment works, how they manage staff, welfare and many more. as a management trainee, i thought they are not flexible enough. yes, you need to follow the standard operating procedures, but not for every single thing.

i think as a leader, one should be a role model. there's too much talking and no action. its always, you do this, do that, and when they have no choice but to do it themselves, they always screw it up. if you can't do it, don't tell people what to do. how do you expect people to respect you?

sometimes people don't think before they say something. the best thing ever said was, please take care of your health. nothing wrong, but its sensitive. working 60hours a week, work starts early ends late and there's never enough sleep. thanks alot, even robots will go crazy. don't tell me that's the life in the f&b industry. bullshit. if there's good planning and staffing, i think everything will be fine. if you fail to plan, you plan to fail. i'm not surprised if people take MCs every week.

the most important thing that they should learn, is know how to make employees happy. now the theories comes into play. get the manager to do the job of the staff, include them in decision making, incentives, recognition and whatever.

by the way, if you think i'm having a bad time there, you're wrong. i still look forward to everyday. maybe i'm already used to the environment there but i'm pretty sure i won't consider this industry as a career in the future.

enough said.

spent my afternoon at the singapore river to support TPDB at the annual singapore river regatta. the feeling is so much different when i go there as a spectator compared to being a competitor. anw, congrats guys for coming in third for tertiary finals with such a young team!

i finally found someone whos schedule is much tougher than mine! stop drinking, ms jasmine. stand chart marathon coming up! and i think i looked more shagged than her when she havn't sleep for 3days. gooooooooodjob!

work... is fine. i've been doing the same old stuff everyday.. except that we did the christmas decorations over the weekend. not easy to put up all the decor man. hell loads of stuff but im glad we finished it and now the restaurant looks like.. okay, very christmasy and we've started playing christmas songs!

at least the change in ambience and the restaurant setup is somehow different, which makes me feel like its something new, even if im doing the same shit everyday.

looking forward to december..

even forever doesn't seem long enough..

WAITER.

cbox recommended.