● WEEK 1

During my first week of On-the-Job Training, everything felt new and different. It was a whole
new experience for me, and at first, I felt really nervous. One of the reasons I was nervous was
because we were told that we would be interacting with guests from different countries. As
someone who is not very confident in speaking English, this made me worry a lot. I didn’t know
if I would be able to talk to them properly or understand what they were saying.

On the very first day, we had a briefing. The staff explained to us what we needed to do and
what we should avoid doing while we were on duty. They gave us basic guidelines to follow so
we would know how to behave and how to do our tasks properly. This was very helpful because
it gave me a better understanding of what to expect.

After the briefing, one of our fellow interns gave us a tour around the hotel. This was to help us
become familiar with the place so we wouldn’t get lost. They showed us all the important areas
like the cafeteria, the office, meeting rooms, and even the rooms for the workers. They also
showed us where we should log in every time we start our shift and the correct entrance we
should use. This helped us feel more comfortable and less confused about where to go and
what to do.

Although I was nervous at the beginning, especially since I had just finished working in a travel
agency before this, I was also excited. Moving from a travel agency to a hotel was a big change
and a big challenge for me. I didn’t know what to expect and was unsure if I could handle the
new responsibilities. But despite my worries, I was still more excited than scared.

One of the things that really helped me feel better was the kindness of the staff and regular
employees. Everyone was very welcoming and friendly. They did not treat us like outsiders or
beginners. Instead, they were patient with us and made sure we were learning and adjusting
well. Their support made me feel more confident and eager to do my best.

● WEEK 2

During my second week of training, I started to feel a bit more pressure because we were now
becoming more involved in actual work. The tasks were more serious, and it was a new
experience for me, which made me feel nervous at first.

That week, we began learning about marketing-related tasks. Ms. Tine and Ms. Zachee were
assigned as our banquet manager. They guided and trained us, explaining their daily
responsibilities in the marketing department and how they managed events and interacted with
guests. At first, I found it quite challenging because handling events is not easy. Even before
we were given any responsibilities, we could already see the pressure and effort that the staff
put into their work.
though , Ms. Christine and Ms. Zachee were very supportive. They taught us how to work calmly
under pressure and how to remain professional at all times. Their patience and guidance made
the tasks easier to understand and complete.

overall, my second week turned out to be a positive experience. The pressure was manageable
because our mentors and the rest of the staff were kind, approachable, and willing to help. I was
also able to build a good relationship with them, which made the work environment more
comfortable. I felt truly happy and thankful to be in a place where I was learning and growing
every day.

● WEEK 3

During my third week of training, I was given a new task that focused on food labeling. I began
learning how to properly label the different types of food products that the restaurant sells and
uses for events. At first, I thought it would be a simple task, but I quickly realized that it
required focus, care, and precision.

The labels had to be placed correctly and securely so that they would not fall off easily,
especially because many of the items we were labeling were frozen goods. Labeling frozen
items was more challenging than I expected. The surface of the packaging was often cold and
slightly wet, which made it hard for the labels to stick properly. I struggled at first and found the
task a bit frustrating.

Thankfully, some of the regular employees who have been doing this work for a long time were
kind enough to help us. They patiently taught us techniques and tips to make the labeling easier
and more effective. For example, they showed us how to wipe the surface before applying the
label, how to press it firmly, and how to position it neatly and clearly. With their help, I slowly
became more confident and better at the task.

Aside from learning how to label the products, we were also taught about the different types of
frozen goods we were handling. I discovered that these items were not just used for the
restaurant itself, but also for events and even for delivery to other restaurants. In fact, I learned
that the company supplies food to some well-known restaurants, which made me feel proud to
be part of something bigger.

I was also surprised to find out that some of the food we labeled was being prepared for
distribution to customers in other places. This means that the restaurant doesn’t only serve
food in-house but also reaches out to customers through delivery or bulk orders. This gave me
a better understanding of how the food business works—not just in terms of cooking and
serving meals, but also in handling packaging, logistics, and customer satisfaction.

my third week was full of learning. I gained new skills, worked more closely with regular
employees, and started to understand more about how the food service industry operates
behind the scenes. It was a rewarding experience, and I felt happy to be learning something
useful that contributes to the success of the business.
 ● WEEK 4

In my fourth week of training, we were given a new and interesting task by Ms. Christine. She
assigned us to do research about the competitors of Somerset, the hotel we were working at.
This was a new kind of task for us, and it helped us learn more about how hotels compete with
one another.

Our assignment was to visit nearby hotels such as Acacia Hotel, Vivere Hotel, and Bellview
Hotel. These hotels are located close to Somerset, so it was not difficult for us to find them.
Ms. Christine wanted us to observe these hotels and gather useful information about how they
operate, what services they offer, and how they compare to Somerset.

Before we visited the other hotels, Ms. Christine asked us to prepare a list of questions that we
would ask during our visits. These questions were meant for the staff and HR personnel of the
hotels we would be visiting. This part made us a little nervous because we knew we would be
talking to professionals—people who have been working in the hotel industry for a long time. It
was our first time doing something like this, so we felt a mix of excitement and nervousness.

Even though we were nervous, we reminded ourselves to stay calm and act professionally. We
dressed properly, spoke politely, and made sure we represented Somerset and our school in
the best way possible. We managed to talk to the staff at the other hotels, and they were kind
enough to answer our questions and share some insights about their work.

After completing the visits, we went back to Somerset and reviewed everything we had learned.
We looked at all the answers and observations we collected from the staff at the other hotels.
Then, we created a report based on the information. We made sure the report was clear,
organized, and complete so that it would be helpful to Ms. Christine.

Finally, we presented our report to her. We explained what we observed, what we learned from
each hotel, and how Somerset could use this information to improve and stay competitive. Ms.
Christine was happy with our work, and we felt proud that we were able to complete the task
successfully.

This week taught me how important it is to understand the competition in the hotel industry. It
also helped improve my communication skills, confidence, and ability to work under pressure. I
learned how to act professionally when speaking to other people in the same field, and I saw
how different hotels try to stand out and attract guests.

● WEEK 5

During my fifth week of training, I was given a new task. Each week, we were assigned to
different jobs so we could learn different parts of the work. This time, I was assigned to help
check and manage the food stock for customer orders. It was our job to make sure we knew
where each food package was going, who ordered it, and when it needed to be delivered.
Timing was very important because we had to make sure everything arrived on time and went to
the correct customer.
As part of this task, Ms. Zachee taught us how to communicate with customers online. She
showed us how to use different messaging platforms like Messenger, Gmail, and Viber. She
also taught us the proper way to send messages and how to talk to customers politely and
professionally, even during phone calls. After she demonstrated everything, she let us handle
some of the communication ourselves, which helped us build our confidence.

Aside from managing orders and talking to customers, I was also assigned to work on making
BEOs, which stands for Banquet Event Orders. This task involved preparing detailed documents
for events, including what food would be served and how the event area would be set up. It was
my first time doing something like this, so I had to pay close attention and ask a lot of questions.

Making a BEO is not a simple job. It requires accuracy and good communication with the team
because one small mistake could affect the entire event. If something goes wrong in the plan, it
could cause problems for the guests and customers. That’s why I made sure to ask for help
from the staff who were more experienced. They guided me and made sure I was doing things
the right way.

This week was more challenging than the others because it involved more responsibility and
attention to detail. But I also learned a lot—especially about handling pressure, managing time,
and making sure everything is done properly. I realized how important it is to double-check your
work and to ask for help when you’re unsure about something.

My fifth week helped me grow professionally. I learned how to communicate better, manage
important tasks, and work more carefully. I’m grateful for the guidance of Ms. Zachee and the
rest of the staff, and I’m happy to be learning so many useful skills through this training.

● WEEK 6

In my sixth week of training, we were given the opportunity to experience working in a

At first, we were surprised by how busy and tiring the work was. We didn’t expect that the jobs
of waiters, kitchen staff, and servers would be so challenging. We quickly realized that working
in a restaurant requires a lot of effort, speed, and teamwork. Fiddle Leaf is a popular restaurant
that serves many types of customers—including well-known personalities and celebrities—so
the pressure to serve well was high.

During our training, we were taught how to carry oval trays properly, how to clean tables quickly
and neatly, and how to “bus out” food, which means clearing used dishes and preparing the
table for the next guests. These tasks might look simple, but doing them during a busy shift was
physically tiring and required focus and coordination.

Even though it was not my area of expertise, I still took it as a good learning experience. And i
know this is my stepping stone soon when I got on the ship, I grabbed the opportunity in a short
time. I will need to be familiar with different types of hospitality jobs. That’s why I accepted the
challenge and tried my best to learn as much as I could, even in a short period of time.

This week was tough for me because of the fast pace and number of guests we had to serve. I
had to move quickly from table to table, assist customers, and respond to their needs
—sometimes even taking direct orders from them. It was a new and tiring experience, but also
a rewarding one.

One special moment I will never forget was when a guest gave me a tip. It made me feel proud
and appreciated. It showed me that I was doing something right, and it gave me more
confidence in myself and my abilities. It also made me feel happy to be part of something
meaningful.

● WEEK 7

In my seventh week, we welcomed a new batch of interns to the company. Our supervisors
assigned us the task of helping them adjust by teaching them the daily tasks we usually handle
in the marketing department. It felt different this time because instead of just being learners, we
were now the ones sharing our knowledge and experience.

We started by briefing the new interns about our usual work routine. We explained the
importance of accuracy and professionalism in everything we do. One of the first things we
taught them was how to label food products properly—making sure labels are neat, correct, and
placed firmly. We also showed them how to prepare and dispatch the food orders and explained
the process of tracking where each package should be delivered and when.

Another important part of our job that we introduced them to was the creation and distribution of
BEOs. We explained what BEOs are, why they’re important for event planning, and how to
make sure all the information is complete before submitting them. We reminded the new interns
that even small mistakes in a BEO can cause problems during events, so attention to detail is a
must.

During the briefing, we also talked about the dos and don’ts we’ve learned from our own
experience—like how to communicate politely with customers online through Gmail and Viber,
and how to stay calm and professional even under pressure. We tried our best to make the new
interns feel comfortable and supported, just like how we were guided when we started.

After helping them settle in, we went back to our usual tasks. The rest of the week continued as
normal. We checked the food stocks for dispatch, distributed BODs to the necessary
departments, and monitored pending messages and customer inquiries through Viber and
email. Although the tasks were routine, I felt more confident this week because I was not only
doing the work—I was also able to help others learn and grow.

● WEEK 8
During my eighth week, the experience was quite challenging. We were assigned to dispatch
frozen food to different locations, and we had to prepare and send out around 400 bags of
frozen goods. Each bag had many items, and the work needed to be done carefully and
quickly. It was a big task that required a lot of time and effort from all of us.

Aside from labeling the food items, we also had to carry heavy ice coolers. The frozen goods
were stored on the ground floor, and we needed to bring them up to the fifth floor, which made
the task even more tiring. The amount of physical work involved made this week one of the
most exhausting weeks of my training so far.

Thankfully, our day became easier when Ms. Christine asked Sir Joselito and some other
interns to help us. With more people involved, the work felt lighter and more manageable.
Everyone helped each other, and we worked as a team to finish the task. It was great to see
how teamwork could really make a big difference.

Even though it was tiring, it was also a fun and memorable experience. I was working alongside
my close friends who were also interns, and their presence made things less stressful. We
supported each other, laughed together, and shared stories while working. That helped take our
minds off the tiredness we were feeling.

We finished our work around 5:00 in the morning after starting at 8:00 in the evening. I was
definitely exhausted, but because I was with people I enjoyed working with, it still turned out to
be a fun and meaningful experience. That night reminded me that even the hardest tasks can
feel easier when you’re surrounded by good people and a positive environment.

● WEEK 9

As my on-the-job training (OJT) nears its end, I had the invaluable opportunity to gain hands-on
experience in event management during my ninth week. I assisted Ms. Christine in handling a
wedding event for 100 guests, which was a significant and pressure-filled task.

My responsibilities included creating Banquet Event Orders (BEOs) for clients and organizing
event schedules. Ms. Christine and I also collaborated on the setup plan for the meeting rooms.
Throughout the event, we essentially acted as coordinators, addressing guest concerns and
ensuring everything ran smoothly. It was a lot of hard work, but we successfully pulled it off.

I also helped manage the buffet area to streamline operations, so I wasn't just assisting Ms.
Christine; I was actively involved in various aspects of the event. It was a tiring but rewarding
experience to see our efforts lead to a successful event.

For the rest of the week, my routine involved working in the office, checking pending messages
and bookings, and monitoring frozen food stock.

● WEEK 10
During my last week at Fiddle Leaf, everything felt normal and familiar. I continued doing my
usual tasks, just like I had been doing every day throughout my training. I was assigned to
check pending inquiries from customers, and I also helped update the event schedule by
writing it on the whiteboard. Sometimes, when Ms. Christine had encoding tasks, she would let
me do them, and I was always happy to assist her.

The work felt easier for me this week, not because there was less to do, but because I had
already gotten used to my tasks and my workplace. I no longer felt tired even when I had to
answer many inquiries or complete several BEOs (Banquet Event Orders). It became part of my
routine, and I actually started to enjoy what I was doing. I realized that I had become more
confident and comfortable with the work, and that made it even more fulfilling.

When things were quiet in the office, I would help Ms. Zachee check the stocks for dispatching.
If we noticed that something was missing or low in supply, we would restock and relabel the
items. These simple tasks became part of our daily routine, and I appreciated every moment of
it, even the little ones. It was work, but I had grown to love it because of the people I was doing
it with.

As the week went by, I started to feel a bit sad. I realized that my time as an intern was coming
to an end. I had spent several weeks in this environment, and I had gotten so used to it. The
people I worked with—my co-interns, mentors, and supervisors—had become like family to me.
It was hard to accept that I would soon be leaving the place where I learned so much and made
so many meaningful connections.

To end our internship on a happy note, we were given a chance to bond with our co-interns and
our bosses. It was such a special moment for all of us. We had a small get-together outside of
work, where we spent time talking, laughing, and even taking pictures together. There were
some drinks, lots of stories, and a great atmosphere filled with appreciation and joy. That simple
gathering made my final week unforgettable and reminded me how lucky I was to have this
experience. I will always carry these memories with me as I move forward in my journey.