Italiannies, The Gardens.

Right now. Right this very moment. Life has changed. Definitely has changed.


My working days in Friday's Subang is over. The management has transfered me to Italiannies, The Gardens as a Restaurant Manager. Am excited and nervous to be honest. Ive got no experience or the knowledge. But I'll give it a shot.


Pretty shocked when I got the news coz it was too sudden. They told me on tuesday and I had to start on thurs. I wasnt prepared at all. I wasnt really to leave fridays. I knew I had to leave eventually but I didnt expect it to be this soon. I havent even finished my training. So yeah. Right now, I actually miss the people. Truly miss them. I didnt even get to say proper goodbye.


I miss. I miss. I miss!!! I miss!!!!!!!!!!!!!!!!!!!!!


Italiannies on the other hand. Is totally different from fridays. Not busy. Definitely not busy. Very posh. Semi fine dining. The GM is great. His name is MR VICTOR. The bar manager reminds me of calvin. Haha. His name is Ronnie. A very nice guy. He made me feel welcome already. I am the only lady manager btw. Hows that? There are too many male workers. So. I dont know. All I know, I cant compare to fridays. No comparison.

Sneak Peak

Where have I been? Ive neglected my blog for almost a month. Ive got things to spill but sometimes I just couldnt find the words. Either that or Im just plain exhausted. Thats all Ive been ever since Ive started work in Fridays. Its not always fun and pretty. I worked hard. And at the end of the day, I smell like pepper. Black pepper. Thats what happens when you work in the kitchen. You just smell weird. Good enuff I dont smell like chicken or meat.

I do have to admit that Im enjoying every second of working. Plus minus of course. Its not easy. And being an MIT, people do expect alot and put high expectations. And I have to exceed it. Not easy at all. Life was so much simpler when you dont have to guide and manage. Especially not easy for me because when I first started work, I had next to zero knowlegde bout friday's and the food. After being briefed, I found out that I have to know every single thing bout the food.And its not an easy job.

I started off being a hostess/ spg for 3 days. Honestly, it was quite dull. And boring. If there isnt any people coming in, then you'd have absolutely nothing to do. And when I was working as a hostess, it was fasting month. Means, peak hours are from 6pm onwards. Had reservations and waiting lists as well.

Then I became a waitress or dub-dub. The term in friday's. It was most fun. I seem to like meeting people and I often times try to give them the best service. Then there's the birthday. Oh yes. The standing on the chair. The singing with the chilli or ketchup bottle. The clapping. The stomping. Good moments. I had most fun being a dub.

Bar. Wasnt as fun as being a dub but it was alright. I just didnt know the recipes thats all. I do now =)

Kitchen. Started off as a fryer. Production wise, still alright and ok. Not too much and not too little. But working in the line when the orders piled up, NOT FUN. Had to get dirty coz I had to work with flour, fry batter, cajun flour and flour again. People kept saying that fryer is the easiest. I disagree.

Next was Plate Nacho. Being in the line was fun. Made nachos and salads and sandwiches. It was alright. But production wise, a pain truly. Too many things to be done. And some of the things the shelf life is just a day. And you have to do it every single day. And its not easy. Very tacky. But I went thru it anyways.

Sautee was ok? I did production most of the time and didnt get the chance to be in the line often. So I think I kinda missed out on sautee. But Im gonna request to Mr Nick (GM) to go back to sautee. I need to know.

I was in broiler last week. It was fun. Hot and fun. Productions is simpler than the other stations. Grilling meat and chicken and salmon is fun. The people in broiler are fun. They are fun to work with and they're not even stingy. They share whatever knowledge that they have with me. And they even let me do things on my own. I was more independant in broiler. I found my calling in broiler =)

I just started window today. Same goes with window. Fun. Not too many heavy productions. In windows, I just need to gather the food items together. Plating it. No big deal. I know my way already.

Next week, expo and dessert making. After that, off to the front of the house where I will be trained as a real manager.

All in all, I realize how tough it really is to be a manager. I was 'tortured' by Jawa the kitchen supervisor. I asked me loads of questions. And whenever I cant answer, he'd say that I should know coz if I dont, how can the staff respect me as a manager if I dont know shit? Good point. But really, Im only human. I am stationed at 1 station for only 6 days. How is it possible for me to remember all the ingredients? If thats not hard enuff, I have to also remember how many ML that goes in. How many MM of a certain cuttings. So stressful tau. Too many things to remember in such a short time. I dont know how Im gonna do it, but I'll do it.

Tmrw, I work at 7 am. Tuesdays are inventory day. Yippeee... NOT.. I have to check every single thing in the kitchen and restaurant. Count that is. With that, we'd know the losses. Grr..

On weds, I have to work morning again (8-6). I have to check the temperature and check the meat items. Honestly, I didnt know what I was doing. I couldnt even differenciate striploin and ribeye! haha. I wondered what on earth was I even doing here? haha. I learned. Not so tough after all.

There you go, a little sneak peak of my life in fridays. Its pretty much monotanous. For now. Friday's is like a second home. I spend more than 10 hours there. I guess this is my life now.