RON SHAILA MAE T.

JAVILLONAR BSHM-4B

LEARNING INSIGHTS

They say that nothing beats experience, as my professor

would say, as the perfect learning tool. This on-the-job training
gives us a taste of the real world—a glimpse of what lies ahead
after we graduate. In five days of my on-the-job training, I was
able to push myself beyond my comfort zone.
Despite my shyness, as a student trainee, I must try my best
in order to be strong enough to overcome the obstacles ahead of
me at work and have a positive working relationship with them.
Working at Franco's Restaurant really served as one of the most
unforgettable experiences I've ever had. In every job task that
was provided to me, I was able to improve my skill and
determination. Despite the fact that we only completed 40 hours
of OJT at the restaurant, it was a great help to me since I
learned a lot and it imprinted life lessons in my heart and mind
that I can apply if I really work. First of all, when the manager
orientated us, I first learned that every hour or second is very
important when you enter work and while you are working. Stunning
experiences because you don’t know where to start. On our first
day, I just observed the new environment around me, from the
staff of the restaurants to the guests who dined at the
restaurants. I wonder how I can handle this situation. I suddenly
thought about how I would handle this situation. I still have a
lot to improve on myself, and that’s my communication skills. I
am very thankful because the staff who train us at the restaurant
are very kind. They taught us in different areas of the
restaurant. From the dining area, to how to properly serve food
to guests, to handling trays, to bussing out soiled dishes, to
cleaning and sanitizing tables and spoons and forks, they thought
us how to make an inventory of the supplies of the restaurant, we
also experienced going to and cater such big events, as well as
the proper cleaning of every corner of the restaurant because
they tell us that in today’s pandemic season, it is very
important that the guests specify that their environment should
be neat and clean. In the kitchen area, they helped and taught us
how to cut dry ingredients and so on. As time went on, we
gradually got used to and molded ourselves because of their
guidance.
 It's a challenge for me to stand out every day but nothing
is impossible if you believe in your own abilities. The training
I had in Franco’s Restaurant is learning many experiences each
day. Even if it's only five days of training, I can say that I
learned many things not only those things that are related to my
course but also the things that molded me into the person I am
right now. As I was working as a trainee at Francos Restaurant, I
learned to become a hard-working person, be patient, be flexible,
and time management. Throughout the training, I realized that on-
the-job training is not just a requirement that needs to be
fulfilled; it is also an opportunity to show my abilities,
knowledge, and talents, as well as to experience the feeling of
being a professional. All of the people I've met during my On-
the-Job Training have been extremely motivating. They all left me
with a piece of advice that I will remember and cherish for the
rest of my life. At Franco's Restaurant, I experienced a truly
transformative and unforgettable on-the-job training experience.
Despite the fact that I have already completed my internship
there, I am looking and I am willing to learn and adapt to new
things to further improve my skills. I am looking forward to
working with them again in the future, not just as a student
trainee, this time as a full-fledged employee.