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Testimonial
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Ioana-Diana Ispas, 1st year
Aqualand Resort, Corfu, Greece
How were the first days of the internship?
The first week was very interesting as I had to learn everything I got to do. I felt welcomed, the people were very friendly, whenever I needed help, it was given. It was hard as I kept asking : « What am I supposed to do now ? Where do I put this ? What am I doing with this ? » and so on. But then I learned how everything moves.
Tell us a bit about your actual work.
I am a busperson, and because Aqualand Resort is all-inclusive, I clean the tables and I’m keeping them tidy, I obviously pay attention to what the guests need. When the buffet is closing, I help cleaning and closing. It is not very hard as the guests are nice people and we are an extraordinary team, starting with the dishwashers, finishing with the maitre d'.
What did you learn till now ?
I got to understand responsabilities in a restaurant, how a good team works, how to divide tasks to be succesfull. I learned you can feel good at work and that is very important to take it seriously and not to hold back. As my trainer, Mr. Ovidiu Bucin, would say: “Excee expectations".
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Undergraduate - Internship I
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The first internship takes place during the summer between Year I and Year II and it is optional; with a duration of about 3 & 1 / 2 months aims to introduce students to the real work environment in the hospitality industry, for many of them this being their first work experience.
- Prepares students for the second internship.
- Is designed to shape students' skills and knowledge in working at the forefront.
- Is done in hotels in Romania, Greece, Italy, Spain, Czech Republic.
- Working average hours: 8h/day, 40h/week.
- As compensation, in addition to the professional experience acquired, each student receives an hourly or monthly salary, accommodation and meals.
- Monthly salary starts from 200 EUR (Romania, Spain, Italy) and reaches 500-550 EUR for internships in Greece.
Some of the companies in Greece where the students are doing their internships:
■ Atlantica Hotels & Resorts
■ Sunshine Vacation Clubs (Crete, Rhodes, Corfu)
■ White Lindos Resorts
■ Varos Village Lemnos
■ Hersonissos Group Hotels
■ Archipelagos Resort Hotel, Paros
■ Makriammos Hotel, Thassos
■ Iberostar Creta Panorama, Creete
■ Lichnos Beach Hotel & Suites
■ Ocean Blue Hotel, Rhodes
■ Kyllini Beach, Kyllini
■ Castro Beach Hotel, Creete
■ Krotiri Resort, Halkidiki
■ Robinson Hotel, Creete
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Testimonial
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Razvan Paune, 1st year
Varos Village, Lemnos, Greece
How were the first days of internship?
Wow... the first day at work was very odd. I met the manager/owner, we spoke about me, then we walked in the small hotel’s restaurant, he handed me the ordering note-book explaing on short what I have to do and then he left. The cook and what I remembered from F&B course were my salvation, so the day went away without problems. In the first weeks, the manager checke upon me quite often, to be sure I’m doing everything correctly, that was a bit tricky and stresful. But then normality came, there was no more tension, the manager checked the restaurant only now and then. It was obvious I gained his trust.
Tell us something about your work itself.
I work in the restaurant where, because we are at the begining of the season, we have only 10 tables, there are not many clients. The restarant is a 4 stars, with traditional Greek cuisine. The most clients are the hotel’s guests. Restaurant staff is made of four people: the cook, the busboy, the waiter (me) and the manager/owner. I usually work at dinner, starting 6:45, but in the recent weeks I worked at breakfast too, because the hotel was taken by the guests from two consecutive weddings. Sometimes I am sent to the swimming pool or beach bars, like waiter or bartender. I learn a lot there too as the bartender has a lot of experience from working in 5 stars hotels in Germany.
Setting the tables up, folding napkins, making recommendations about the menu, taking the orders for food and drinks, serving the clients, maintaining a relaxed atmosphere, cashing in, checking the supplies... this are things I have to do.
What did you manage to learn?
Ooh...lots, mainly on the restaurant. You get to know how it really works, what sort of things can happen... You have to keep your shirt on and to be a quik thinker. In the first weeks you make mistakes, but you learn step by step, one day you just realize you do no more mistakes. I got that when I was no longer feeling stressed and I did my job relaxed, with pleasure.
If you don’t want to make mistakes it is important to be always spot on, never daydreaming. Use your memory. When you are really there, the clients feel that and your services are appreciated.
These are the most important things I learned till now. The rest is in details, I believe. You have to learn all that by yourself, you cannot have it taught by a manager.
Lemnos, 05.07.2010
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