My Work Placement
The Three Fishes is the venue in which I started my work placement. During the start of my placement I did not have to undergo the introduction process as I had already completed this when I first started working here two and a half years ago.
During my placement at The Three Fishes I took place in Menu training, e-learn training which i am still taking part in. Other activities that I took part in whilst at the fishes was clearing tables, cleaninig tables and chairs, clean restrooms, give high quality customer service, deal with minor complaints, take orders, make high quality coffee, serve drinks of high standard, pull beer correctly, take food out on big trays, make sure food is high quality before giving to a customer, counting the tills, taking money to the bank to be put in the business account. Due to my experience I was able to work in any area of the restaurant, from the bar, to the floor and even on the pass.
I already have experience with the activities above so my aim was to do everything to the best of my ability.
The shifts in which i worked changed over the weeks. I would usually work 5 days a week and my shifts would be an average of 10 hours long with a break within.
The Three Fishes
 My last day at The Three Fishes |
|---|
 |
 |
 |
 |
The deputy manager decided to give me a couple responsibilties such as looking after new starts, this meant had train them to the best of my ability. After their trial shift i would report back to the manager to discuss if they had shown potential, if they did they were hired, if not they would not be called again.
The other responsibility I was given was to created a menu training booklet, as it is impreitive that we know the menu backwards. The manager felt that my menu knowledge was inpecable so i created a menu booklet.
I took a celler management course which was held at Thwaites Brewery in Blackburn. This course took place in March 2015. It taught me how to maintain a cellar's cleanliness, how to correctly rest and peg kegs and casks. We also got taught how to pull a beer properly which sounds a little ridiculous but it was amazing how it did actually make a massive difference. At the end I had to take a test which I passed.
Performance Evluation
Whilst working for us here at the Three Fishes Lucy was a key part of the team. Working 4-5 days per week as a front of house assistant her role was vital in maintain the high quality of service we aim to provide to our customers.
As a long serving member of staff Lucy’s responsibilities were diverse, ranging from setting up the restaurant in the morning to training new members of staff. Her key skills are definitely in attention to detail, job knowledge and customer service.
Attention to detail is vital in hospitality as it is the small things that really make the difference to customers. This may be seating a customer on their favourite table, taking someone’s jacket or going out of the way to look after a customer with a specific dietary requirement. Lucy would always go out of her way to make sure that the customer’s needs were met.
Job knowledge is also important, especially in an establishment with a large food menu and a diverse wine list. Being able to recommend a specific wine, meal or drink was always a strong point during her time working with us. This was also passed on to new, less experienced members of staff, when a menu was changed or when they needed help with a wine suggestion.
Customer service is the aim of our game and this I believe is Lucy’s strongest suit. Regardless of what day of the week or whether or not we were busy customers being looked after by Lucy would always leave happy. This is due to constant communication as well as a conscientious nature, allowing her to understand a customer’s wants and needs. This was particularly vital in our busier services in which some food service times may experience delays. This customer was always kept informed of the situation.
During Lucy’s spell working with us she really matured into her role taking more and more responsibility day by day. I hope that she learned a lot from her training and development with us.
Martin Hurn
General Manager
The Three Fishes