Hey Guyz! With this one, I only want to explain what i've been doing so far...
First two weeks: I was on 'the line' XD
Line means a line where several stations with different kinds of food are being served to the waiters by order. During breakfast I was responsible for pancakes (plain, banana, and blueberry), waffles, french toast, oat meal, and cream wheat. In the afternoon, it was changing day by day according to the daily menu. The evening shifts are much more busy. Basicly there are at least 3 chefs at one station shouting like Russel Crowe "hold the line" XD... we were just assembling the dishes, everything were in chavers, but once something is finished, we shouted to the preparation area for supply (like: broccoli!!!!, snowpeas!!! etc.) Great teamwork.
Every day we had two seatings (800 passengers approximately at one seating)
Second two weeks: Vegetable preparation plus on the line in the evening
We are preparing vegetables during the day, according to the daily menus, and orders from all other departments then Britannia. (the line is in the galley of Britannia Restaurant) There are couple more, like the Lido, which is a buffet, Veranda, which is an a la carte restaurant, and Queens Grill, which is the best restaurant on board (also a la carte) Hundreds of kilos of vegetables we wash, peel, trim and cut in different styles. And the night shifts I'm also working on the line as before, but just serving, I don't have to set up my station like before...
So that's it
cheers guys
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