Personal Narrative: My Experience Of Working At Baldwin

Food Service Workers are to complete a Daily Cleaning and Sanitizing Monitor Log and a Nourishment Refrigerator Temperature Log and exampled of these logs can be found in Appendix A.

For our final team project our group has decided to analyze and look at a Food and Beverage Manager at the Manhattan Country Club. According to the Bureau of Labor and Statistics in 2014 there were 305,000 Food and Beverage Managers that made an average salary of $48,690 per year. Some of the important duties of the job we found were overseeing employees to hire, fire, and train them. They need to ensure employees are complying with health/food safety rules. It is also important for Food and Beverage Managers to take food and beverage complaints and handle them properly. They also need to schedule staff and assign duties and responsible to each person. A big part of any job is also dealing with budgets and managing payroll. This job entails

The following paper is an interview I conducted of a 97-year-old Caucasian male whose name will be changed to Mr. Baldwin in order to maintain confidentiality. Mr. Baldwin has never been married and has no children and is a very proud lifelong native of Pittsburgh, Pennsylvania. I asked Mr. Baldwin about his home and he informed me he has owned his single family home as long as his old brain will let him but that he is worried that he is close to possibly having to go into a nursing home because of his health problems. Mr. Baldwin used a lot of humor when talking and I could tell he has accepted that he is coming to the end of his life cycle. When I asked about his Truck which is a newer model he replied with “I figured I would

This is my fourth week volunteering at the Community Shelter Board. On Tuesday of this week we had county fried chicken, green beans, French fries, and rice crisp treats. When I got to the shelter on Tuesday I was assigned to make ham sandwiches for tomorrow’s lunch, then at 6:20pm we started to make kids plates. The kid plates are made ahead of the time and served in a cart. I got to help making the kid plates since I worked on the family side. The only difference between a kids plate compared to an adult plate is that the proportion of food is slightly less and they would each get a box of milk. After we are finished with serving meals to the shelter guests; we clean up the dining room and kitchen. The whole process of preparing, serving,

I was not able to go to a soup kitchen or warehouse because of physical issues but I did think of one place I spent a lot of time at before I got sick. I am grateful for the time I had to work there, when I asked if I could come back for a shift it was good.

When I arrived for my first day to volunteer at Irving Cares located at 440 S. Nursery Road, Suite 101 in Irving, Texas, Kroger’s grocery stores had just ended a food drive in which Irving Cares had received many boxes of canned food, bakery goods, bread, and large bins of produce. All volunteers sign in and out each day in a folder in the front office. After a tour of the facilities, I started unpacking all the canned products. This involved carrying a box of canned goods from the warehouse to the shelves in the food pantry, opening the box and placing the canned foods on the shelves, breaking down the empty box and putting it in the recycle bin back in the warehouse. Dented cans were to

The location I chose for my food service cooking lab rotation was central Texas food bank in Austin, TX. I did three hours and half rotations there. The first hour of the rotation the chef explained what we had to do which was to prepare a breakfast meal for the next day for the people who were harmed by hurricane Harvey. We spend the first hour splitting 200 pieces of buns. Than we sanitized all the oranges that were in the box. After that we headed to the cooler to prepare the breakfast, which we had to prepare the plates with one bun, two butter, two jelly, and half a cup of pineapple. Than we took the plates to the sealing machine. After that we spend the the hour cleaning, washing dishes, and we threw the trash away in the garage can.

Tasks and responsibilities: Manage associates, make sure customers are taken care of, manage sales and inventory, and make sure to keep a clean food safety department.

Staff will read directions from the container/box or recipe to Bettie step-by-step until the item is completely prepared. Bettie likes to cook and can follow easy cooking tasks. Staff will support Bettie with tasks that she needs assistance. Bettie will cook items of her choice with three or more verbal prompts at 100% accuracy. Staff will document on SDV and data collection sheets.

The third floor was quite noticeably the dirtiest area I situated myself in during the entirety spent observing. Crumbs were scattered across the tables, many people were having to wipe them off (including me). The walls were coated in writing, and at one point I thought I saw a dead cockroach. These observations lead me to believe, the higher the level, the less custodians care about the cleanliness. However, it remarkably had the least amount of people consuming food out of all the floors observed. Only one boy was seen eating, and could be heard quietly inquiring to his friend, “Do you want some?” I came to the realization, the higher the floor, the less dining, because it is not considered proper etiquette. Allegedly, the student body deems

During my second service experience, I started out by doing more of the same. When I got there, I had to wait on standby to help someone take their new boxes full of groceries to their cars. The first person I helped was an elderly woman, who could not carry her boxes. So, I carried one box while one of the people working with me carried the other one for her. She was truly grateful and thanked us for the service. That was the bulk of my day, I had helped individuals, mostly those who were to old, to carry their boxes. These boxes were filled with some pasta, canned beans, granola bars, raisins and a bag of vegetables. All of these foods looked pretty good, and most of them provided a balanced diet. As a bonus, there were frozen lasagna plates

For my first service, I worked in the food tent at the Saint Therese Carnival. While working these hours, I was responsible for taking customer’s money, putting the orders into the people cooking, and delivering the food to the customers. During this project, it taught me about

Grocery Clerk – He is the first person the customers should meet and id therefore responsible for customer relations and giving directions within the grocery store. Invoice keeping is also part of the clerk’s job and general housekeeping in the department. The job requires a High School Diploma or at least a month of job experience, an outgoing personality as the Grocery Clerk is the main point of interaction with the customers.

I have worked at the Nicholson Library at Linfield College for the past 3 years and the experience has shaped my life as a student and community member of my campus. Working at the library required me to interact with both students and community members, which helped develop my communication and customer service skills. Patrons would often come in with questions or complaints and it was my job to either solve the problem for them or explain to them their options. In some cases, I did not know the answer to the problem presented to me and this taught me on humility and how to reach out to my coworkers for assistance. This work experience gave me a set of skills that I can one day use to be a proficient physician, which I believe requires a great

Controlling food components, labour, waste and cash while managing  shifts and or areas.   • Completing all assigned shift paperwork.   • Ensuring that a respectful workplace exists in the restaurant.