Reece Broughton’s Post

d. I wouldn't say I was fully committed to the learning process, because in the beginning it was pretty hard to get up early, do your best, make sure everything is correct and no mistakes are made so that the restaurant is fully operational for our guests. And doing all that in such a short time seems exhausting and stressful, but it's worth it. Yes, I'm curious about this whole learning process, but I wouldn't say I'm interested in it, because I'm curious about how things work and how to solve the different problems that can occur, but I wouldn't be interested in managing it myself. e. The challenges I faced during this module were laziness, because after taking the first class and knowing how things worked, I wasn't really eager to go to class and would rather just be the commis and nothing else. But I'm starting to realize that it's not so bad as long as you do your part and work as a team to make it go fast and help each other out. I started sleeping early the day before service class, being on my best behavior and welcoming our guests with open arms until the end of the semester came. f. Although the laziness is fixed, there are still some places where misunderstandings occur. I could try to clarify my thoughts before I speak, listen and ask for feedback. Regular team meetings and open discussions can also help us to communicate with everyone. But at the same time, it's a process and I think it's okay to make mistakes along the way.

Hands-on learning experiences, like barista training, offer invaluable skills that transcend the coffee shop environment. Students develop a strong work ethic, attention to detail, and time management skills as they juggle multiple tasks during peak hours. They also enhance their interpersonal skills through interactions with customers and teamwork with colleagues. These practical skills are transferable to various career paths, preparing students for success in the dynamic and competitive job market of the future. Whether pursuing further education or entering the workforce, the lessons learned from hands-on learning experiences like barista training lay a solid foundation for future success. For more information, enquire at hello@thebaristainstitute.ae #handsonlearning #baristacourse #baristaprogramme #tbi #baristaUAE #entrepreneursmindset #futuresuccess

Fresh weekend batches starting on 16th March 2024 Summer Special For 10th /12th class passouts & degree students. Personality Development & Self-Awareness Objective: To help accelerate one’s personal growth. By the end of the workshop one will have a set of SMART goals. Leadership Skills Objectives - The participants will understand the quality of a good leader. They will also get opportunities to play the role of the leader and work in teams during supervised activities. Public Speaking & Presentation Skills Objective: This will help the participants overcome fear and hesitation of speaking in front of a gathering. By the end one will learn more about presentation skills . Effective Communication Objective: To help participants learn the art of Interpersonal Communication , to enable them to enjoy deep, meaningful relationships. Dining Etiquette & Table Manners The aim is to raise a kind and caring person who uses good manners which be very beneficial to their future because good manners will command more respect Grooming & Hygiene Good grooming and hygiene are essential. It's never too early to start being concerned about your appearance - first impressions are everything. Institut de Panache To know more contact: + 91 9866334500 / 9000022114

"Cheers to learning! 🥃 Our SY BSc students recently explored the art and nuances of whisky service during their F&B practicals. From understanding the origins and types to mastering the perfect pour, they are on their way to becoming connoisseurs in hospitality. Here's to knowledge and skill, blended to perfection! #HospitalityExcellence #WhiskyService #PatkarVardeCollege"

Every learning experience counts I just stumbled on this workshop I facilitated for a restaurant about 4 years ago. I covered subjects like communications amongst staff when taking food orders and between staff and customers, conflict resolution, command chain, damage control and several relatable issues facing front-end and backend staff in restaurants. What stood out for me with this particular session, was that I had been an Operations Manager of a restaurant. So, it was very easy to teach from a place of experience, not just dishing out tips and words. The staff could relate with my descriptions of things that could go wrong in a restaurant. My job was to find the intersection between my experience and insights for them to learn from, and understand what to do in different circumstances. Between that time and presently, I have lost count of workshops I have facilitated. I am even more coordinated, sound and affirmed in my delivery. All these can be traced to my undergraduate years when I rehearse in a stage drama unit at night (in fellowship) and performed before hundreds and thousands of audiences, while I studied law by day. I was also a member of the Moot & Mock unit in my law faculty. Those formative years have built a stage confidence and public speaking aura I can't easily shrug off. Every learning experiences count. It doesn't matter how brief and inconsequential it might be at the time. They are bricks of framework that would build your milestones, as you grow in your personal and professional experience.

During my early career days, I had an idea in my head that was meant to lead me into a bold experiment, with the chance of failure on the table. -Is it possible to achieve excellent service by completely avoiding service trainings? how we could ensure that service skills develop naturally, as a self-driven process? How about teaching people "how to grow" rather than "how to do"? To test this experiment I decided to avoid the entire service program for six months, focusing solely on personal development training. The goal was to foster a culture where people instinctively seek growth, without getting any service instructions. 💡It's a win-win, folks! Not only did our service quality improve, but every individual on the team was prepared for their next role. And I also managed to free up my calendar from all those yawn-inducing service trainings 😄🤓 So, the next time you're planning a round of service training, swap it out for workshops such as 'learning how to learn,' 'breakthrough thinking,' 'neuroscience of trust, critical thinking and see how scores soar In this picture is the stellar team of our newly opened restaurant La Rive 🎣. Their agenda is packed with personal development trainings only and their service results are off the charts ..😎 The Heart of Europe

Meet Bubba, one of our Barn Bartenders and Peer Trainers! Bubba has been with us for almost two years. Originally, he started out as a part time Barn Server before working his way up to a full time Barn Bartender. Bubba has also earned the role of Peer Trainer. As a Peer Trainer, Bubba is responsible for welcoming the Barn's new hires and making sure they have all the tools and knowledge needed to be successful. Over the last year, Bubba has thrived in the Peer Trainer position and even earned our coveted "Employee of the Month" award this past September. When asked why he likes working for Benchmark at DU, he immediately started talking about how great the people are, both our guests and his coworkers. He talked about how amazing it is that the company seeks out applicants with great attitudes and character, instead of only focusing on technical skills. Outside of work, Bubba loves working on photography, being outside in nature, and playing video games. Recently, he has gotten back into Guitar Hero! A fun thing that his coworkers might not know about him is that he lived in Italy from age 1-4. When we asked him what two items he would take with him on a desert island, he said eggs and bacon! 🍳 He must have been hungry when we interviewed him! If you want to work alongside Bubba, check out our job postings at BenchmarkHotelDFW.com! #BenchmarkatDU #PGHPeopleFirst #PyramidFamily

The acquisition of barista skills extends beyond the realm of crafting a perfect cup of coffee; it becomes a valuable asset for students in shaping their future endeavors. Mastering the art of being a barista equips students with a diverse skill set that transcends the coffee counter, enhancing their resumes and positioning them as versatile individuals. These skills, including customer service, time management, attention to detail, and a creative mindset, become compelling additions to their CVs, setting them apart when applying for college and future employment opportunities. In a world where adaptability and a multifaceted skill set are highly valued, being a skilled barista becomes not just a profession but a testament to a candidate's ability to excel in various aspects of life. Enroll your student with us today! For more information, enquire at hello@thebaristainstitute.ae #studentempowerment #entrepreneurialmindset #customerserviceskills #timemanagement #attentiontodetail #creativemindset #baristauae #baristaforstudents #baristaprogramme

WHAT IF I WROTE ABOUT ANY RANDOM THING PER DAY FOR THE MONTH OF SEPTEMBER? Day 7 of 30 Hello LinkedIn, Today, I will be writing on Cultural Training Cultural training, often known as on-the-job training (OJT), is the process of passing on important knowledge and practices from one generation or employee to the next. This concept depicts how traditions and habits are passed along, sometimes without investigation into their origins. The story of "The Special Sauce" is a fascinating example of cultural training. Emma, a young woman, is making her renowned family recipe for barbecue sauce in the family kitchen. Her husband, Mark, is watching with curiosity as Emma adds various items to the pot. She also contributes a modest, unexpected addition: a dash of pickle juice. Mark, fascinated by this strange ingredient, asks Emma, "Why do you put pickle juice in the sauce? It feels strange." Emma says, "It's just the way my grandmother prepared it. She always believed it imparted a distinct taste. Mark, fascinated about the custom, asks, "But why did Grandma use pickle juice?". Emma is unsure of the exact reason, so she decides to call her mother to get more details. Her mother explains that the use of pickle juice was a tradition passed down from her mother, Emma’s grandmother. However, her mother doesn’t know the origin of the tradition either, only that it was Grandma’s way of making the sauce special. Determined to find out what's going on, Emma contacts her grandmother's old acquaintance, who still lives in the region. Following some talk, her grandmother's companion discloses the original motive for the pickle juice: When Grandma ran out of vinegar, she added pickle juice to the sauce to give it a tangy bite. It became a treasured component of the recipe, and Grandma continued to use it even when vinegar became widely accessible again. This story shows how traditions may grow from practical answers to treasured rituals. It highlights the significance of understanding the roots of certain practices and how they are adopted over time. Understanding the practical reasons for a tradition can lead to a stronger relationship with it and even inspire new ways to improve it. Note: This is an adaptation of Grandma's ham. See the below link to Grandma’s Ham https://lnkd.in/dhpk5kwc #30daysofwriting

#hiring *Pizza Apprentice (No experience required)*, Guildford, *United Kingdom*, fulltime #jobs #jobseekers #careers #Guildfordjobs #Surreyjobs #HospitalityTourism #entryleveljobsuk #graduatejobsuk #firstjobuk #newjobuk #internshipsuk *Apply*: https://lnkd.in/gSsMBuPU Chop it. Dice it. Slice it.No experience? No problem! Join our fun family kitchen team as a trainee that's hungry to learn and you'll have a delicious future ahead of you!Why you'll love this jobLife in our kitchens is never dull. Develop yourself, feel supported, discover talents you didn't even know you had. Your learning will be fast and fun! The atmosphere is electric as you chop, slice, grate and help our chefs whip up the taste sensations our customers go crazy for.It's not all about the dough.Here's the deal - youll earn between £10.71 - £11.20 per hour (dependent on location) once youve completed your training. £10.42 per hour during your training. Plus Tronc - a fair way to pay tips to our teams with a 70:30 split between waiting and non-waiting teams, respectively, ON TOP of your already awesome wages! BUT THAT'S JUST FOR STARTERS.You see, once you're in, you're in. That means progression, benefits, tip-top training, 28 days holiday (pro rata), part time and full time opportunities and more Want some tasty discounts?You got it. How about free tasty pizza every shift to keep you going? And how's 50% discount to treat yourself, your friends and family, drinks included? Any sides? Yeah! How about a special benefits app that gives you money off online and in high street shops? Brill!If that wasn't sweet enough, you'll also get: Wagestream - a money management app where you can track what you earn throughout the month and stream up to 40% of what you've already earned Refer a friend scheme - paying £200 for pizza chefs and £1000 if you refer a manager Serious things - A pension scheme, life assurance and wellbeing support for you and your family Brilliant teammates and skills for lifeAnd when you're ready for your next course We got you. Our training and development opportunities will stretch your skills, find your calling, see you become an expert in your role, an apprentice, a manager, the ruler of the hospitality world.Here you can be yourself.We're proud of every one of our team members, and we value the unique story that each of us brings. Our diversity makes us stronger, and we believe that sharing and supporting what matters to us helps to break down the barriers that stop us all from truly belonging and connecting. Whoever you are, where you come from, you're welcome and belong here. Join our family and you'll be encouraged to be yourself.How can you NOT apply?Inclusivity and respect are at the heart of our business and are valued by our teams, customers and suppliers. PizzaExpress and Milano is a place where everyone is welcome, and everyone belongs.That's why we assess each application on t