c.s banquets w. barrington

i went to the Marriott, shante and i were in the same department , we worked with Barrington. t we learned a little bit about him and helped him set up tables for a meeting. he taught us how to set up the pens, paper, candy and glasses. after we were done there was nothing really to do so we went to a Marriott lunch for the employees. we just ate and talked to Barrington. he told us about where he came from and what his country is like, i learned a lot.

banquets

When i went to the Marriott Tuesday i worked with Anton, Jimmy and Anne in the banquet department, this division also works with food and beverage. The Marriott was hosting a lunch for the farmers bureau. They had a buffet and when the food ran out we filled it , i learned that the cod food , the less expensive foods are put out first and the last selection is the most expensive things. They do this so that by the time the guests get to the expensive food they're pretty full and don't eat as much and it saves the hotel money. The goals for this department is just like the others : make the guests happy and make them want to come back. The challenges just like any other job are getting along with everyone and trying to please all the people. We had some problems because some people from the convention were coming in as we were trying to clean up the banquet room. In this department i got a lot of experience. I enjoyed everything i did in the banquets department and i would like to have a job like that.

banquet cook

Yesterday when i went to the Marriott i worked with Steve who was the sous chef, which means he's the second in charge of the kitchen. when i arrived he didn't have that much work to do so he showed me how to cut vegetables. I cut onions,green and red peppers, celery, carrots. he told me when your handling vegetables you always cut the ends off first and lye the flat surface on the table and if there Isn't one then you cut the watchable and make one. If there's not a flat side the vegetable isn't stable so it might roll and you could get cut. Steve and i prepared the vegetable's for tomorrow's meals, which were soup and sausage and peppers. I had to cut the sausage which i didn't enjoy. He said the hardest part of the job was preparing the food because threes so much that needs to be prepared for every meal. Steve said it is also hard to make every guest happy.

conceirge department w/ joan

I worked in the concierge department with Joan. This department reports to the director of food and beverage and is responsible for greeting the guests, looking who is arriving and leaving ( they have a list). Joan is also responsible for dinner reservations, salon appointments, activity packages for guests and she has to know the area in case guests have questions. This department works out of the front office and it is a lot of interaction with guests so you have to be a social person. Unfortunately Joan was very busy the day we went so i didn't get to spend a lot of time with her but seeing there wasn't much for me to do i got to help Jimmy. They were setting up for a event in the ballroom so they had to take off the dirty table clothes that the last event had used. i had to pick up all the garbage off the floor and stack the blue chairs. we had to put the red chairs out in the hall for a different event(3 at each table). I really enjoyed helping Jimmy, he is very nice, he has a job that takes a lot of labor work. jimmy showed me how to correctly put a tablecloth on a table.