Self Evaluation

Self Evaluation: I think I did an overall good job as a manager today. I came prepared to class with all of the necessary documents, knowledge of the menu, and knowledge of my assignments for the day. My strengths include arriving to class on time, remaining focused during service, and completing all of my assigned tasks. I was able to do those things effectively by preparing for the day prior to coming to class. My weaknesses include, placing water in the glasses before service, turning the music on in time, and adjusting the lights. By paying more attention to detail and watching the clock, I will be able to better handle those mistakes in the future. Because my team missed a few minor details, we suffered a major consequence. When the MD
Before, I did not realize that the manager is responsible for the success of service. Every detail is important, therefore close attention to detail is imperative. I also realized that if the manager is unaware of what is going on, the rest of the team will most likely be confused as well and the service will suffer. Being well prepared in advance and knowledgeable of the operations is a necessary tool to great service. I also learned that I need to be two steps ahead of the guests at all times and be able to predict their needs before they have them in order to ensure five star quality
We were supposed to talk to the chef about special menu options for the individuals and have them seated together to ensure the safety of each student, but we only carried out the first part of the plan. Because of this, the plan was effective but the follow through was not. The plan was successful but the follow through was not because it was incomplete. Doing so in a real restaurant may have produced far worse results. On the contrary, service went much smoother. Everyone knew what they were supposed to be doing with a few minor exceptions. Even though some of the guierdons were not working, the students handled it well and still properly executed the spinach salad and the cherries jubilee. I was not happy with the service standard because by my team lacking, the standard was set too low. Thankfully, there were no absences which did not affect our plan. Both the kitchen staff and the service team were adequately prepared. Overall, the guests seemed happy and like they enjoyed the