Week 1: 15 – 20 August 2021
Sunday: We arrived at Kasteel Engelenburg and were shown our rooms where I waited for the manager to finish the wine tastings he was conducting at the time. The other staff welcomed me and showed me around.
Monday: I received my schedule for the week and quickly learned the variety of drinks served with lunch. Following the lunch service which ended at 16:30, we prepared for dinner, taking a short break for something to eat.
For the evening shift, I shadowed a new colleague, Desere, who showed me the system for placing orders and collecting courses from the kitchen. By comparison to home, it seemed complicated. However, I felt prepared as I had already translated the dishes on the menu into English. The guests were surprised to hear me speak English but they soon got used to it. I finished at 22:00.
I learned how the breakfast shift works – starting at 08:00 and serving coffee, tea and breakfast. We then prepared for lunch and snacks during the midday service. I finished my shift at 16:00 – it was good to rest!
Wednesday and Thursday: I became more familiar with the system and felt more confident about where to pick up food, what each course is and where it was going. Amuse-bouche, first, second or third entrée and mains! So much to learn, but I was quick on my feet and eager to get it right.
Friday: My first day off and I met up with Abongile in Zutphen. He showed me where he was working and together we enjoyed food and sightseeing.
Im so proud of her, Nomvula you are not only representing creation wine, but South Africa in whole. I love you