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Yesterday I learn about another service from concierge, that's umbrella movement. As a concierge, we lend a umbrella to the guest. It's rainy season here now. And yesterday is a bad day for me, I feel so sleepy and waking up late. I get the headache, I can't stand my headache. I feel so dizziness. When the guest ask me about the way, I just silent and must to hear carefully. Moreover my English is not well, I'm increasing my English.

concierge

Yesterday I was moved in concierge dept. O o..the new place! I must to learn more and more.. Yesterday my senior (Mrs Ghayathri) taught me about the tour for the guest, how to do posting the charge of the tour and limousine service to the system. And then my manager (Mr Saravena) taught me about the map, how to escord the guest in the map, how to promote the tour. Hemm but it's very hard because I'm not local person, so I don't know where is the tour place, and one more thing I never go there! I just silent and proud to him because his way promotion. And in the afternoon I get a problem with the guest, the guest is angry with me because I already forget about the luggage bag. Stupid me! But that's not my mistakeful. The guest must think that we are not handle one luggage only but many, right?! Huft..but just one word that THE GUEST IS KING so we must take care all the guest. And again my senior not taught me yet about that because busy. This is the experience.

Today I've tried to pick up the phone again. This time I handling the telephone alone, because my senior is chatting with the other associate. I really really so nervous. I'm so panic when the guest ask something. My voice already be vibrate. I don't know how to talk with the guest more. I'm forget to ask the name. I feel so stupid, because this is basic, I've learned when I went to school how to take a message from the guest. My mind is blank. I must to improve more. This is something to be remembered for repair and should not be something that will recur later on, I must be a professional person. I hope I will be improve more and more.
Emm..today I already known about Dial Contact Number another outlet, like Housekeeping, Front Desk, Back Office, Concierge, Club Lounge, Room Reservation, Human Resources Department, Sales Department, Finance, Essence Restaurant, Celestial Court Restaurant, and Room Service.
:)

 

A.a let us remember it!!

Today I start to try handle the telephone, I try to handle incoming and internal call. I feel so nervous. And then today I already learn about loan item and TV checklist. Mrs Zalina and Mrs Suzanna taught me about that.
*Loan Item, whatever the item and especially DVD we mut to inform the other clerk before we finished the shift. Then we must see the date when the guest is check out, I mean for the example if the guest c/o tomorrow, we must collect the loan item a day before the guest is c/o, then the morning shift must to check or if possible collect that item. The item that we can lend to the guest is adaptor, connectivity cable (for the laptop), and DVD cassette. We have so many kinds of DVD shows, such as Cartoon show, Comedies show, War show, Action show, Love Story show, and Horror show. Just one that we can lend the DVD to the guest, if the guest want to loan another cassette, so the cassette that the guest have been borrowed must to return first. For the loan item we must to make Article On Loan form for the record.
Especially for DVD we will charge RM 80 and then we must put in the system if there are guest that borrowed it. And for the cable connectivity we will charge USD 100 if the cable is lost. Wow so very expensive right? Because they said that the cable is expensive if we buy their own.
*TV Checklist, we must chechlist the TV checklist book for check the situation and condition about TV programme. We must check it every 1 hour. There are 26 channel in this hotel.
-morning shift at 07.00-14.00
-afternoon shift 15.00-22.00
-night shift 23.00-06.00

O,o Start to Assignment

Two days ago I start to doing assignment, at least I feel useful a little bit, because the training was like do not understand anything, because we're just not know it should be doing, and this is my first time there in the front office. Two days ago I'm looking for material about the phone number of existing hotels in malaysia. But I'm, finished a little bit only because I'm confused which cities in malaysia that I should look for the phone number?! So, I just searching for Kuala Lumpur, Melaka, Negeri Sembilan, and Johor Bahru.
And yesterday I'm off day, lalalalalaaaaaa it feels so happy because I can sleep for 14 hours, and I feel very satisfied.
Today my senior (Mrs Suzanne) taught me about the system,
- how to do in the morning (when we get a morning shift, must to read a log book/communication book)
- how to DND the room
- how to wake up call
- how to block the line of room, it means the guest that don't have a deposit so that room can't doing outgoing call (outside the hotel), just can doing internal call (room to room, room to reception, for the example)
In Sheraton Imperial KL, we have three types of phone numbers that we normally receive during the work:
- main line: room number, ex: 6887
-second line: 4-followed by room number, ex: 46887
-third line: 5-followed by room number, ex: 56887

new experience

Today I already move to front office. My last day is so sad, whereas I just for 3 months in the chinese restaurant but I've got a lesson and experience that is meaningful for me. I already got basic about service and then about set up the table, and about some chinese foods. Before (at the first my training in The Zon Regency Hotel Johor Bahru) I already known about bar and the others that related with wine and beer, and now I alredy known about Chinese Food and service in the Sheraton Imperial Hotel Kuala Lumpur.
AND NOW: WELCOME TO THE NEW EXPERIENCE !! This is the first time I training in the Front Office Departement. I became a telephone operator right now. Whether the work is hard or not? Oh my God, I'm very worry became a telephone operator. Because a telephone operator must handling about internal and external call, must give some information about the hotel (because sometimes a lot of guest ask about the restaurant, function, and facilities), handling about wake up call, handling about message from guest to guest, and the others. All right, I must not to worry about this. Bismillah.

dim sum :)

Celestial Court Restaurant Sheraton Imperial Hotel Kuala Lumpur
Part III: Dim Sum

Dim sum is a Cantonese term for a type of Chinese meal that involves small individual portions of food, usually served in a small steamer basket or on a small plate. Going for dim sum is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶).
Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (around the time of a traditional Western 3:00 coffee break), and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.
While dim sum (point of the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong. Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Health officials recommend balancing fatty dishes with boiled vegetables without sauce.

Dim sum is a special food Celestial Court during lunch.Below I will describe a variety of dim sum food:1.Sichuan wanton (spicy).

On it there is sashimi. The sauce namely Sichuan chili oil. The contents of prawn. No special cutleries during the presentation.

2.Bean curd rolls stuffed with mixed meat and chicken ham in abalone sauce.

3.Steam BBQ chicken bun (chasipau).

In China, its contents using a pig, but in KL using chicken.

4.Cocoa bun (bun soft charcoal).

Presentation should be hot.

5.Siu mai with mini abalone.

It contained chicken and prawn.

6.Siew long pao with herbs and spices flavor arruga toppes with caviar.

The contents soup and Shanghai. Sauce: ginger with black vinegar.

7.Har kao or prawn dumplings with dried scallops and corrander.The contents prawn.

8.Scallop dumplings.

9.Yam rings with meat balls in sweet and sour sauce frully.

Fruit contained thereon are strawberry and mango. Cutleries used the dinner spoon.

10.Cod fish and prawn, banana rolls served with wasabi mayo.

Sauce that is used is mayonnaise + wasabi mayo. Wrab of oat meal.

11.Deep fried bean curd rolls with prawn and cheese.

Black wrappings made of seaweed.

12.Crispy wanton beef and tomato served with hot and sour consommé (French).

The contents of beef, tomato, green onion. No condiment sauce and no cutleries.

13.BBQ chicken rice and rolls.

Using the Hong Kong style (ching Chong) because its presentation in the steam. Sauce: rice and onion rolls + sauce + sambal belacan (a small disk in the sauce). Cutleries use a dinner spoon.

14.Chilled marinated baby octopus with lime sorbet and chill.

The contents Octopus, chili, lemon, and garlic. Cutleries: dinner spoon.Squid with Chinese 15.Stuffed crullers mousse in Thousand Island dressing.

16.Golden puff with scallops

17.Crab meet pot stickers served with ginger dressing.

It contained crab meat, onions, mushrooms. Sauce: ginger + scallions.

18.Pan fried turnip cake with garlic and chives in XO sauce.

19.Pan spinach bun (kim chi bun).

20.Unagi pastry coating with teriyaki sauce with sesame crust.

21.Yong tau foo (stuffed home made fish paste.

• Bean curd skin
• Chile
• Eggplan (eggplant)
• Beancurd

22.Fried radish cake.

Condiment Special: chicken floss.Cutleries: dinner spoon.