Sunshine and smiles, Hivers! I'm back again for part 2 of my rustic country-themed restaurant making. In today's blog, I will be sharing with you all how we started our restaurant-making and made it into a successful event. You can read part 1 here in the link that I put.
Part 1: Rustic Country Restaurant Making Experience ༘˚⋆𐙚｡⋆𖦹.✧˚
Since some of the corners of the venue are finally finished, the last one that we finally finished designing is the stage area. As you can see in the picture, that area is very big, and we decided to put the name of our restaurant theme and also put some backdrops so customers will not notice the back of the stage and the extras of the design that we didn't put. My classmate who was assigned to entertain the customer is that person who is in the center; he is going to serenade the customers while they are eating.
As you can see in the picture, this is the whole look of our venue. Some corners don't have design since we are out of time, and also, we are out of resources. Half of the resources that we used in decorating this came from recycling materials. Some are resources from my classmates; that's why we didn't spend a bigger amount of money on designs. All the money that was not spent on design was put into the food budget since we think that our budget for food is not enough to accommodate all of the customers.
As you can see in the picture, that was my classmate who prepared all the ingredients to be cooked. At that time, we are very busy in the kitchen; that's why we don't have many pictures, and we are not visible to the customers. I'm also assigned to the kitchen area, and at that time, I'm also busy cooking and preparing for tonight's dish.
When the event started, we were very, very busy, and some of us were being pressured and some were angry because some of our classmates were not doing the job.
As you can see in the picture, these are my classmates who are assigned to different tables and different tasks. When you see a woman who wears a bartending uniform and a polo shirt, she is the one who will dish out the plates and utensils and get the new dish for the customers. Those who wear long white sleeves, they are the servers. They are the ones who will serve the food that comes from the trays. Those girls who have red handkerchiefs in their necks are the muses who guide the customers to their designated chairs, and they are the ones who will check the tickets.
As you can see in the picture, they were assigned to sing and to entertain the customers. They also called some customers to sing in the event since some of the customers wanted to sing in the event. Some of our classmates also wanted to sing; that's why they sing while their duty is finished.
As you can see in the picture, this is how many customers we have for tonight's event. These customers come from different families of my classmates, and some are friends and workmates. Some customers were busy taking pictures in our photo booth, and they totally said that they liked it.
As you can see in the picture, these are the foods that we served from our customers. They have appetizers, the main dish, and also the dessert. Our appetizer is chips since some of our customers wanted chips as their appetizer. Our main dish is Tonkatsu with glaze and a coleslaw as a side dish. For our dessert, we have a coconut dessert with cocoa. The majority of our customers love the food that we served for them; they say it was worth the price.
The duration of our event is 3 hours. As you can see in the picture, that was the time that all of our customers went home, and that was the time we had a meeting with our professor about the feedback and also to read the feedback of our customers. During this meeting, it was very emotional yet very fulfilling since some of our classmates were crying because of the tiredness they feel and the anxiousness that maybe our professor didn't like the flow of our restaurant-making. Overall, the feedback from the customers is positive, and some of them note that we should improve next time. The feedback of our professor is quite rocky because at first she told us that she was disappointed in us because we had plenty of lapses that made it, and even though those lapses made it a hindrance to not being successful in this event, the event was truly a success. My professor also told us that she was very proud of us because we survived and made the event successful. She even gave us flat UNO for this event; that's why all the tiredness and exhaustion that we feel wipe away.
At the end, we take a picture as a whole with our professor, and after we clean the venue, some of us go straight home and some stay at the hotel of our school since our professor told us that we can stay there because it was late in the evening and some of us were far away from school.
And that's the end of my blog, Hivers! This restaurant making is truly a good experience and also a great memory to be remembered. I was thankful to my professor that she made us experience where we are the employee in a restaurant. This experience would make us happy and grow to be a perfect person that could fit in this industry. I want to thank my classmates who were being helpful and also very attentive in designing the whole venue and helping each other.
In my next blog post, I will share with you all our post-party celebration for this restaurant, making it since it's quite long if I were to put it here in this blog. Thank you for reading my blog, and hopefully you will support me in my next blog! See you in my next blog! Ciao!