Work Immersion

A narrative report

Submitted to the faculty of the

Tanza National Trade School (TNTS)

Senior Highschool (SHS) Department

Paradahan I Tanza , Cavite

In partial fulfillment

Of the requirements of the subject

Work Immersion

Sean Godwyn Aldee O. Bermal

December 14, 2017

 Acknowledgement

With deepest gratitude and appreciation, I humbly give thanks to

the people who, with all they can, helped me in making my work

immersion a possible one. To my parents, for their unending love and

support, for providing all my needs financially and morally, for their

patience and understanding during my tiring days that I can’t help them

in chores, for their never fading advice and for being there for me no

matter what.

To the institution where I am studying, Tanza National Trade

School where I am continuously growing as Food and Beverage Services

and Bread and Pastry Production and to Dr. Harold Pangilinan and family

for giving, us students the opportunity to be educated without spending

too much and keep on inspiring me to pursue my goals in life. I thank

him for his patience during the times that we commit failures and a big

thanks for touching my life and motivating me to study harder for to

have a better future.

Above all, to our almighty god, for his unconditional love and for

all the blessings. He is showering upon me each day of my life. With

love and gratitude, I thank him for guiding me during my training and

for making this On-the-job training a possible one.

 Dedication

Time flies so fast. It is indeed nostalgic looking back on all the

things happened during those months. Who would have thought that I

am now on my last academic year in senior highschool which is about

to bid goodbye and I can’t hide just how thrilled I am while writing this

dedication since our much awaited graduation day is fast approaching ,

in line with this I, Sean Godwyn Aldee O. Bermal am compiling all the

knowledge I have learned while having my work immersion . I am

compiling not just the knowledge. And also the experiences and

unforgettable memories I had, making me come up with this Narrative

Report.

This Narrative Report is lovingly dedicated to my parents, Mr.

Allan Bermal , Mrs. Edna Bermal and to my little sister Sofia Bermal who

served as my inspirations , my strength and my motivation in fulfilling

my dreams and in accomplishing this portfolio successfully.

I also want to dedicate this portfolio to Dr. Harold Pangilinan and

to the rest of the Tanza National Trade School (TNTS) family. Who

supported me along this journey of mine towards becoming an

educator- a molder of young minds.

Above all, I dedicate this portfolio to the one that always been by

my side – Jesus Christ

 Introduction

The most effective method to develop the competence and skills

of students is through hands-on-training. This process exposes the

students to the different fields and learned. Moreover. It allows the

students to become familiar and made known with the actual operation

of the business.

MalcomX once said

“Education is our passport in the future, for

tomorrow belongs to the people who prepare it today.

Most students nowadays are not serious in their training. Worst

they end up with no choices left that would suit for their job that tends

them to do unrelated task that was given to them.

This narrative report contains experiences, learnings, and insight

gained required for the immersion program of Food and Beverage

Servicing in Tanza National Trade School.

This serves an idea what it meant to be a worker, gives hint on

career realities it also sets as your training ground as a student to be

mentally , physically and emotionally prepared on real life situations.

 Background of the cooperating industry

Vision

To set the highest standards for casual dining in the Philippines

and to promote the growth of deserving employees and local producers

thus becoming a true industry leader.

Mission

To bring affordable tasty comfort food to filipinos with emphasis

on quality and cleanliness in a cozy setting using the highest service

standards to ensure maximum costumer satisfaction.

Industry History

Classic savory has come a long way to its humble beginnings, but

it never fails to provide the original Savory casual dining experience to

its costumers. The end of world war II gave hope not only to Filipinos ,

but also to the founders, the Ting Brothers. While starting a new life and

establishing their livelihood, the brothers put up a “panciteria” in the

busy district of Quiapo in 1950.

Over time, the small panciteria serving mainly lomi grew in

popularity and started offering other dishes to its growing number of

costumers. The brothers discovered and created a special recipe for fried

chicken and gravy, which also became popular. Members of the local
Chinese community and a number of Filipinos Came with their families

to enjoy the savory fried chicken dish.

Organizational Chart

Management Committee Members

Location Map
 Narrative Summary of Experiences

Working with the co-workers

It’s an honor to work with such a great talents with different

personalities in this company working with them is such a very

meaningful experience to me, I am very glad and thankful for what I

have learned to them, without them I would not gained what I am now

today.

Problems Encountered

There are times that you just have to learn to get along with their

personalities because sometimes their personalities will not fit with

yours that may cause misunderstandings and can create trouble

between the company and the school.

Recommendation

You just have to learn to go with the flow with the management

and don’t let your fear overcome you to do the set of task that was given

to you and learn to adjust to the surrounding that you have been placed

know your limitations as an OJT and perform the task well be careful

with your actions because every move that you make will be graded and

will also reflect on the name of the school.

Working with the supervisors/manager

Having a supervisor/ manager is a good thing as an OJT because

they will teach you hands-on and they are always there to help and

guide you in our case in classic savory there are three managers that

are present in store that is divided into different days also not included

the OIC managers that are roaming in every savory branch to monitor

the stores they check time to time if it meets the good quality of the

restaurant and its standards.

Problems Encountered

One of my memorable experience is when the restaurant get a lot

of costumers and its was so busy ,I always follow my supervisors but

one time someone told me to bus-out the table inside our function room

and set it up again for the next costumers so that I forgot the sanitation

of the restaurant after cleaning the table that was full of grain of rice ,

then there is a times that I want to follow all of their orders but I can’t

do it on the same time multiple task at the same time although I can

manage the time but it was busy back then, after that someone told me

that I should follow their orders.

Recommendation

As an OJT it is expected that you will be given a set of order and

commands by your other co-workers you should manage your time

frequently and do your task properly so that they can see that you work

efficiently if there are faults, just do your best for them to forgot what

had happened.

Working with the community

Community has the largest effect in this industry so the way you

treat them will also reflect on how they threat you also including here

are the costumers despite the fact that customers are always right you

need to get along with these customers to prevent any

misunderstandings and for them to continue patronizing the restaurant

as I had said good quality service is a must including the way how you

act and how you work will also reflect the company and the school.

Problems Encountered

The common problem that I had encountered during immersion is

for my group they always forgot to kept smiling and having an non

energetic personality to the costumers that causes a bad feedback to

the company because as an food service you should keep your attitude

positive to create a good communication between the costumer , the

server and including the company.

Recommendation

I therefore recommend to have a positive attitude toward to the

community because you are not the only person who can see those
personality the people who sees you in that way might reflect you a

negative attitude also learn to get along with other people because you

had chosen this track it is expected that you can manage yourself in this

type of situations.

Narration of daily activities

July 1, 2017

this is my first day of my immersion together with my groupmates

Cedielyn Palero and Marvin Enciso we have been oriented about the do’s

and don’ts the protocols the background of the company ,our co-workers

the organizational chart of the company from highest to lowest and the

O.S code which is very important as an OJT to know for us to be aware

from right to wrong and to be a good employee.

July 2,2017

This the time where we are no longer a student but an employee

this is where reality hits you how hard the world is. This is where you

apply what you have learned in school and perform it well to our dearest

costumers. But since we are still new and ojt we are not yet allowed to

take orders but I hope to do it as well. This day I learn to take out the

orders and the bust-out the tables, this day was Sunday so we expected

that there was a lot of costumers to come.

July 3,2017

This is Monday regular day for us same as yesterday but the peak

of costumers is not that more, every minute when there is no costumers

we do the clean as you go to maintain the cleanliness of our restaurant

also reading the menu to learn the items that was listed there this day

I learned to take orders for the first time I was scared and shy at first

but I get used to it, also billing out I learn how to operate the machine

its fun to use.

July 4,2017

This day I was scheduled as opening of the store I was the first

one assigned to be in this schedule since that we have been scheduled

into different time starting today we will be on our own not relying with

my groupmates, I learn how to adapt with the environment I also meet

our OIC chef, Chef Boyet and also our OIC manager Maam Leslie they

were good to me as well as I am to them, also thanks to my workmates

ate Toneth, ate Cheryl , Kuya Ronniel , Kuya Ronald that I have spend

my time together I felt comfortable when I am with them.

July 5,2017

This day was the same as the other day but scheduled as opening

for 5 days is hard waking up 7 and preparing before coming to

restaurant in 8 to open the store and doing what an opening should do,
lifting tables chairs, setting up plates, menus, tissues cleaning refilling

checking time to time, but sooner or later I hope that I’ll get used to it.

July 6,2017

Compared to yesterday this day was different I learned to deposit

money to the bank worth 20,000 cash this is my first time holding a lot

of money like that so I must be careful not to lost this money because I

will be reliable if this will be lost and also I know that Maam Leslie has

a trust from me not to lost this one. I feel happy when I know that they

trusted me.

July 7,2017

Measuring of juice is quite confusing for me that’s why I had made

a mistake in mixing juice my first time mixing juice is tasteless but its

okay its part of learning when you don’t commit mistakes you don’t learn

just learn how to apology and to say sorry if know to yourself that you

had made a mistake.

July 10,2017

This is the dark side of my OJT there are some misunderstanding

that had happened to me between me and our assistant chef, sir Orland,

I forgot to wear my hairnet and I was scold that day by sir orland I don’t

know that he is serious to me that day because everytime that we see

eachother we like go “high five” I thought it was nothing serious that

then I was also not aware that I made her bad that time also including

my classmates that also make the situation worser they should not be

aware of the problem but I don’t know maybe someone of my

groupmates in immersion told them so it was scattered I was messed

up, I was mad to them because it was just a small problem and also it

was not their problem, I know to myself that I can make up to them and

confront chef Orland for what had happened that day.

July 11,2017

The next day I confronted sir Orland for what had happened the

last day and we had overcome the misunderstanding and I just followed

the rules and regulations in our store to prevent any more

misunderstandings and just what I had said earlier if you had not

commit any mistakes you will not learn and excel for what you are doing,

in that misunderstanding it just made me a better person for what I am

now today im thanking sir Orland to this that served me a good lesson

as an person and as a worker.

July 13,2017

I got sick this day due to stress and also for being tired for work

but I am not that kind of person who quit but instead I am the person

who keeps on going and growing I am never getting tired of serving our

dearest costumers even though there are times that some costumers
are toxic due to their attitudes but despite that there are still good

costumers that makes my day despite all of the costumers differences I

gave them all the smile to give them a positive vibes and feeling.

July 14,2017

You must have a strong personality because you cannot please

everybody and there are times that is though as an OJT just be yourself

cooperate with everybody, love your work and don’t step down with

others knowing that you are better than them and just be humble for

what you have.

July 15,2017

Learn to get along with eachother respect your co workers and

have a teamwork that is the secret of the success according to Kuya

Ronald, we performed well this day and because of that we receive a

tip from maam Leslie.

July 16,2017

We go outside of the store and promote our restaurant it is called

“marketing” to promote your business, it also has the biggest impact to

have more costumers to visit your store in this way you will be known

by new people and can lead to more income, you are promoting in a

cheaper way but in the other side the harder way because it is hard to

promote to the people around with different lives so just be patient in

doing this and more hardwork so that you can see the progress of the

company.

July 18,2017

I learn how to do the suggestive selling this way is to have the

costumers complete their meal from appetizer, maincourse and dessert

because our only mission is to have a good satisfaction of every

customers that we have and also to promote some new items that our

store has and to be able to consume the old stocks instead of disposing

it to the garbage.

July 19,2017

I was assigned as an closing schedule just like the opening it is

also hard but not that hard as the opening you will have to do the clean

as you go policy before leaving we make sure that the restaurant is

clean and operatable for these coming days because since it is july we

expected to have a lot of costumers because in july many people are

celebrating different type of occasions.

July 20,2017

I almost felt emotional since we are almost going to leave this

company I remember the good times the bad times even though it was

just a short moment to have with them I enjoyed it and now to realize

that we have just 3 days before we leave this company I have to say
this but this was a memorable and exciting one and I am hoping to see

them even after that I leave this company.

July 21,2017

one of the memorable thing that I have done is to exchange a

2000 peso bill into 2000 peso coins I thought it was just light to lift but

it was heavy though but on the other side it was fun carrying an 2000

peso coins was not easy I felt like I under go to an gym class lifting an

10 kilos of weight.

July 22,2017

I was given an exam by maam Leslie the questions written down

in there was related to what we have done and we have learn in classic

savory for me it was easy and just took me less than 5 minutes to

answer because I have all experienced the following questions that’s

why it is not that hard for me to take it all and also I learn best when

doing the things and through set of experiences according to saying

“experience teach best” which gives you a better lesson than school.

July 23,2017

This was the last day for me in classic savory to think that the

moments that I have with them is the best compared to what I have in

school I learned the real life how hard the world is after my education

that’s why I need this to prepare myself mentally physically and

emotionally in the future. Nothing to say with the co-workers because

I think to myself that I did my best and the best part of it is that I learn

I just thank them for the fellowship that I have overall the last day of

my immersion is good and I know that they are thankful to have me in

their company.