HILLCREST SECONDARY SCHOOL Final HILLCREST MAG 2017 | Page 39

Qian Yu Yang
For me, being at Purdy Arms has given me
confidence about the kitchen- I was complete-
ly clueless at first! I even cut my fingers when I
was learning how to chop vegetables. So far I’ve
learned how to fold napkins and the correct way
to clean cutlery.
Guiliano Amadei
Service. That’s what we
take for granted when
we visit a restaurant
and even complain
when we think that
someone ought to be
at our beck and call. I
got to be a waiter who
sets up tables, folds
napkins and brings
out the food. You are
on your feet for an
eternity and you still have to smile and pamper
spoilt clients.
Megan Van Houten at KFC
I was working at KFC both at the Head office
and the Hub. My experience has been very
educational- I’ve learnt all the processes of making
chicken and just how clean everything has to be.
They clean the restaurants four times a day! The
managers have treated me almost as though I was
one of them and have shown me everything about
managing restaurants. In the head office, I learnt
about managing finances. I’ve been through the
back of the kitchens as well.
Bryan Skaper
When my supervisors came to see me at around midday, I was
already tired from the amount of work I had put in from 9.00
a.m. I had to report to work in the morning and work through
to around 9 pm! On my first day, I learnt how to chop onions
and carrots and was kept at it until my eyes were sore. I’ve
learnt other things like what a cold kitchen is and that there
is a butchery section of the restaurant. From chopping meat
every day to doing my favourite stunts in the kitchen such as
grilling and making sauces, I’ve definitely been through the
ups and downs of working in a restaurant.
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