Duke June 14

From 8am-1pm we worked front of the house at the Marketplace with Beverly. We toured the bakery and pacific rim stations and evaluated the dining center on 'Great Expectations' set up by the executive Chef (Mike) outlineing the expectations of Bon Appetitt. There are a lot of expectations and Bon Appetit meets most of them every meal. The ones they aren't meeting don't seem to apply to the summer camps just because there aren't as many customers for the summer meals. Tomorrow we are supposed to go over it a little more with John working back of the house. We went home to change and go to west campus to work with Alpine Catering for the afternoon. We set up a conference room in West Bldg. for 30 guests. We used china and linen. The event was a Buffet line, so we didn't have to serve anything, only refill drinks upon request.The event was very relaxed for a catered event. The guests were very gracious and did not expect a lot, and said thank you for every little thing we did. Cassie told me the country club where she used to work was very strict, and the people expected a lot. The kitchen of Alpine Catering is downstairs from the conference room. It was very dirty and did not look like it would pass a health inspection. there were bugs crawling on the walls near dishwasher. they were roaches. below the soda there was spilled syrup, many rusted pans, and dust on liquor mixes. The guy we were working with let us take leftover food home after the event rather than throw it away. I feel like there is a lot of pilfridge there. The guy making the steaks took two home when he left, which was before the food was even served, so he was stealing food basically since the customer may have needed that food. I guess it is common practice for everyone there to eat food all day while they prepare for events and such, which seems like it would cost the business a lot of money. While waiting between setup and the event, we went to talk to Marie and ask some questions about where to eat. We met Mike by chance. He is right now in charge of both East Campus Operations and setting up West Campus over to Bon Appetit. They use natural fruits and vegetables as decoration, or 'fluff'.