3/8
With my boss out of town it was a bit of a slower week where I was doing less office work and more work on the floor. Wednesday, I ran food over to George Fox University and set up for an event myself that included cranberry chicken, roasted veggies, rice, mixed green salad and some beautiful fruit galettes. When I came back to the event center we spent the rest of the time hosting an event, bussing table, keeping the place in check and then after the event doing a reset for events the next day.
Thursday we had 2 events back to back, beginning with a chaotic morning. One of our clients (who happens to be the people who own the building and us) added another 10 people to their guest list last minute which is a big no no in the catering industry and they demanded we be prepared… We had to add 2 tables (topped with water goblets and 2 carafes), adjust drink portions and the chefs had to whip up more food as quick as they could. We managed to get it done before the guests arrived and everything went well with no complaints. The food was beautiful and delicious, we served teriyaki steak tri tip, rice, a rice noodle salad and a regular salad and cookies, we also added on teriyaki chicken at least minute to feed the extra people. From then on we bussed the room and cleaned up after them to then reset the entire room for another event 2 hours later so all in all it was a fun day (ha). Luckily the second event was an easier one food wise with simple cheese platters, veggies and fruit.
Due to my boss being out of town, I haven’t touched on the composting project as I need to wait for her to begin meeting with people. That is something I will be working on event after the quarter ends, I think it will be a good resume point if I stick with the sustainability field.