It is important that I should provide the best French-style service in the right way for those customers who are senior officials or meeting groups form the leading organizations. Furthermore, one thing I was concerned more about is that I did not have service practice at SHMS as I performed before because of my direct admission to the third year program. It seems to someone that these tasks may be difficult.
更新1:
Fortunately, colleagues explained and guided me the accurate service processing in French-style. Also, since I had gotten the similar service experience as I worked in the catering department in Vancouver.
