While working hospitality there are some questionable things that are, at times, asked of you. One of these times was during my second year as a junior chef in a buffet style kitchen. My boss at the time asked all of us to save the leftover meat from customers plates to use in a dish the next day. The thought of this made me sick as it is not only unsanitary, but also against what you learn during health and safety training. Needless to say I reported this to our General Manager after disposing of what he asked us to keep. Reflecting on this decision I think i made the best choice available at the time but i was left frustrated after he convinced everyone it was a misunderstanding.
Growing up in a pacific island house hold has influenced me greatly. My late grandfather taught me what hard work is. My late grandmother showed me what a loving family was and my mother always wanted what was best for me.
-Self driven, I can motivate myself to push forward.
-Independant, I like working on my own.
-Curious, I dive into things I know nothing about till my curiosity is satisfied.
-Grinder, when I commit to something I wont stop till I achieve my goal.
-I struggle to open up to new people.
-Asking for help isn't something im used to, gotta get better at this!
-Autopilot, when I get comfortable I tend to go on autopilot and that can lead to mistakes.
While working in hospitality the tensions during the busy times reaches peak. One particular time I got in an argument with a co worker about him asking one of the team members to clean while we still needed him for service. At the time it was very important we had all hands on and I was trying to explain to him why but he just ignored me and we fell behind in our work. I think raising my voice caused him to shut down and reject my words no matter what they were. I probably would be more calm about the approach and try to make them understand my point of view instead of getting heated because of the situation we were in.