Week "1.5"
After leaving Ball State, the university I call home, I set out for my adventure of the summer. University of Georgia, here I come! I'd been waiting several months for this internship to finally begin.
The first week and a half of my internship at the University of Georgia have been an eye-opening experience. Within the first 48 hours of being moved in, Craig introduced Lexie and me to so many people. Slowly but surely I am getting their names down, a key I later learn is very valuable in any business.
One of the morning conversations we had with Craig was about "customers" and "guests". What's the difference and is it important? There is a significant difference. He explained how the word "guest" originates wayy before the word "customer". A guest is someone who was and still is welcomed into a home, their needs are seen and are made comfortable. It is a much higher standard than "customer" where an exchange of money or other goods may be used as a form of payment for a service. As I continue my journey here at UGA I will discover how Dining Services treats its students as guests at the various locations on campus.
For Memorial Day Weekend, I decided to go hiking up north. Not knowing the area or Georgia in general, I went to what seemed to be the closest spot to hike. I packed my bag full of water and some snacks. Can't forget the snacks! My first stop on the map was Toccoa Falls. Located on a college campus, I walked into what looked like a gift shop. New to the environment and eager to hike, I asked the front desk where I can hike to the waterfall. The woman at the desk informed me that it wasn't much of a "hike" to the falls but the experience I was probably looking for is in the Tallulah Gorge just twenty minutes away. Below you can see the size of Toccoa Falls. It's huge! I sat on a bench for about fifteen minutes just in awe of how big it was. The sound of the water effortlessly falling was peaceful.
After I soaked up the peaceful environment, I made my way to Tallulah Gorge. Not knowing what I got myself into, I started down the trails. I went to the overlooks first, it was like looking out into a canyon of green. Obviously not the Grand Canyon but it still was grand. I will let the pictures speak for themselves. The point is...it was beautiful.
Tuesday
Our first big day was spent with Starbucks. Max and Josh showed us the wonderous ways of this Fortune 500 company. Like all the other employees, we learned how important customer service is to the success of the company. L-A-T-T-E. Listen. Acknowledge. Thank. Take action. Explain. Treating their customers to the best of their abilities keeps them coming back sharing the word about Starbucks.
It wasn't very busy because summer classes hadn't started yet and Orientation was in a few days. This allowed us to relax as we learned the various parts of the bar and experimented with a few drinks. We learned the difference between a cappuccino, latte and the story behind the Americano. The cappuccino has espresso with 50/50 steamed milk and milk foam whereas the latte is 75/25 steamed milk and milk foam. They may not look that different but we compared the weight of each and there was a significant difference. The cappuccino was the lighter of the two because there was less steamed milk and more foam than the latte. So what's the story behind the Americano you say? Well back in the olden days, during World War II to be exact, the American soldiers liked their coffee but didn't quite have the taste for the Italian espresso. To solve this problem, they added hot water to dilute the flavor. And that's how it came about!
After working at Starbucks for the day, I view the company differently, very much appreciative of all that goes into its success.
Wednesday
I personalized pizzas just as I am making this internship my own. Andrew showed us the ways of manning the oven and adding just the right amount of toppings to the pizza. Now, you can't find the Niche Pizza Co. just anywhere in town. In fact, it is a retail location created from the Niche Dining Hall. Students loved the personal pizzas so much another location branched off, which is where we worked. Andrew made us one of their natural sodas. What is a natural soda? I was wondering the same thing, too, when he mentioned it. "Glory Glory" consisted of a grape and ginger concentrate infused with fresh thyme and blueberries all mixed together in carbonated water. It smelled refreshing and that's exactly how it tasted. It made for the perfect summer day. Being a little over a year old, you would never know because the customer service provided makes them seem like they've been doing this for a long time. I eventually got my chance to make a few pizzas for customers, making their creative food visions come to life. Some creations were a little wacky, but hey if that's what they like! This day went by very quick partially because we got breakfast with Andrew across campus and our lunch was with all the managers in the retail area along with some other managers that came to meet the interns.
The staff running the Niche Pizza Co. are a family. They all knew what buttons to push on each other but then they also cared deeply about each other and what went on before and after work. A staff that cares is strong and runs smoothly.
Thursday
We worked with the Meal Plan Ambassadors. Lexie and I followed Gregg around for the beginning of our day. I soon caught onto the fact that Gregg knew sooo many people, he wasn't just saying hello. When he knew their name because he put the time into knowing them, he cared. Gregg told us when he used to work an hour of overlapping shifts at Snelling that there would be about 150 people in the kitchen. The first thing he did when he arrived was to say hello to everyone individually and see how they were doing, allowing him to become more approachable, an outlet. You never know what is going on in the lives of the people so take the time to make them feel valued and appreciated, something very important in the workforce and in life in general.
I was a little nervous starting out the day talking about a school I have only been involved in for a week. The first task of the day was to inform students and their families about the various meal plans offered at UGA. I observed for a little bit to get the hang of it but then it hit me, I've already done something similar to this! In the spring, I helped with a Student Government Association campaign. I went around to random students asking if they had heard of us and if they had ay questions about our platform points (main objectives). As soon as I came up with my own lines and catch phrases about the meal plan, I stepped into the "game zone".
I love working with students and helping them thrive in an environment they may not be totally comfortable in yet. Everyone loves food so it was easy to talk about and having been on campus for a little bit, I was able to talk about personal experience to help "sell" the meal plan. I saw the body language from far away, there was a family looking for more information regarding the meal plan and special accommodations. Their student was diabetic and needed to make sure she could count her carbs and plan out her meals accordingly. I ate this question up! UGA has this awesome program called "Build Your Plate". I used this program just about every day being on campus to see what was for lunch and dinner, but there is much more than an overview of the daily menu. You can essentially build you plate item by item then add up the nutrients at the end. The family found this tool to be perfect for their student along with meeting the Dietitian on staff. What stuck out the most about this family was the dog that walked next to the student. Turns out, the family trained it to detect high or low blood sugar in the student. They froze saliva at different blood sugar levels and fed them to the dog. The dog can now smell the drops and spikes through the student's skin before symptoms are felt. How awesome is that?!
Friday
Another day with the Meal Plan Ambassadors. This was the second day of Orientation for the first group of the summer. We woke up bright and early to serve breakfast to the students and their families, showcasing the good food UGA has to offer for its incoming students. Of course, we had our iPads ready to sign people up for the meal plan! As the day went on, it turned into a competition. Gregg and Delaney were neck and neck the whole time so there were some dirty moves once in a while. We also witnessed some "dirty" dance moves from Gregg throughout the day, even some breakdancing on the floor. Can't unsee that.
Later in the day, we met with Chef Shelly to go over our theme ideas for our special event. A few other managers joined us as they all ate lunch. Our top three were Christmas in July, Carnival, and Tailgate Season. Christmas in July was our favorite but since it is a public university, Christmas can't be in the title or anything really. "Christmas in July" has its traditions and it very common but to change the name interferes with what our original vision entailed. A silly name change isn't going to get in our way of spreading cheer in July. It will be holiday themed with a beachy twist. I'm am very excited to explore this project to it's fullest. Stay tuned for potential recipe ideas!
And that's a wrap for week "1.5"!
The first week and a half of my internship at the University of Georgia have been an eye-opening experience. Within the first 48 hours of being moved in, Craig introduced Lexie and me to so many people. Slowly but surely I am getting their names down, a key I later learn is very valuable in any business.
One of the morning conversations we had with Craig was about "customers" and "guests". What's the difference and is it important? There is a significant difference. He explained how the word "guest" originates wayy before the word "customer". A guest is someone who was and still is welcomed into a home, their needs are seen and are made comfortable. It is a much higher standard than "customer" where an exchange of money or other goods may be used as a form of payment for a service. As I continue my journey here at UGA I will discover how Dining Services treats its students as guests at the various locations on campus.
For Memorial Day Weekend, I decided to go hiking up north. Not knowing the area or Georgia in general, I went to what seemed to be the closest spot to hike. I packed my bag full of water and some snacks. Can't forget the snacks! My first stop on the map was Toccoa Falls. Located on a college campus, I walked into what looked like a gift shop. New to the environment and eager to hike, I asked the front desk where I can hike to the waterfall. The woman at the desk informed me that it wasn't much of a "hike" to the falls but the experience I was probably looking for is in the Tallulah Gorge just twenty minutes away. Below you can see the size of Toccoa Falls. It's huge! I sat on a bench for about fifteen minutes just in awe of how big it was. The sound of the water effortlessly falling was peaceful.
After I soaked up the peaceful environment, I made my way to Tallulah Gorge. Not knowing what I got myself into, I started down the trails. I went to the overlooks first, it was like looking out into a canyon of green. Obviously not the Grand Canyon but it still was grand. I will let the pictures speak for themselves. The point is...it was beautiful.
Tuesday
Our first big day was spent with Starbucks. Max and Josh showed us the wonderous ways of this Fortune 500 company. Like all the other employees, we learned how important customer service is to the success of the company. L-A-T-T-E. Listen. Acknowledge. Thank. Take action. Explain. Treating their customers to the best of their abilities keeps them coming back sharing the word about Starbucks.
It wasn't very busy because summer classes hadn't started yet and Orientation was in a few days. This allowed us to relax as we learned the various parts of the bar and experimented with a few drinks. We learned the difference between a cappuccino, latte and the story behind the Americano. The cappuccino has espresso with 50/50 steamed milk and milk foam whereas the latte is 75/25 steamed milk and milk foam. They may not look that different but we compared the weight of each and there was a significant difference. The cappuccino was the lighter of the two because there was less steamed milk and more foam than the latte. So what's the story behind the Americano you say? Well back in the olden days, during World War II to be exact, the American soldiers liked their coffee but didn't quite have the taste for the Italian espresso. To solve this problem, they added hot water to dilute the flavor. And that's how it came about!
After working at Starbucks for the day, I view the company differently, very much appreciative of all that goes into its success.
Wednesday
I personalized pizzas just as I am making this internship my own. Andrew showed us the ways of manning the oven and adding just the right amount of toppings to the pizza. Now, you can't find the Niche Pizza Co. just anywhere in town. In fact, it is a retail location created from the Niche Dining Hall. Students loved the personal pizzas so much another location branched off, which is where we worked. Andrew made us one of their natural sodas. What is a natural soda? I was wondering the same thing, too, when he mentioned it. "Glory Glory" consisted of a grape and ginger concentrate infused with fresh thyme and blueberries all mixed together in carbonated water. It smelled refreshing and that's exactly how it tasted. It made for the perfect summer day. Being a little over a year old, you would never know because the customer service provided makes them seem like they've been doing this for a long time. I eventually got my chance to make a few pizzas for customers, making their creative food visions come to life. Some creations were a little wacky, but hey if that's what they like! This day went by very quick partially because we got breakfast with Andrew across campus and our lunch was with all the managers in the retail area along with some other managers that came to meet the interns.
The staff running the Niche Pizza Co. are a family. They all knew what buttons to push on each other but then they also cared deeply about each other and what went on before and after work. A staff that cares is strong and runs smoothly.
Thursday
We worked with the Meal Plan Ambassadors. Lexie and I followed Gregg around for the beginning of our day. I soon caught onto the fact that Gregg knew sooo many people, he wasn't just saying hello. When he knew their name because he put the time into knowing them, he cared. Gregg told us when he used to work an hour of overlapping shifts at Snelling that there would be about 150 people in the kitchen. The first thing he did when he arrived was to say hello to everyone individually and see how they were doing, allowing him to become more approachable, an outlet. You never know what is going on in the lives of the people so take the time to make them feel valued and appreciated, something very important in the workforce and in life in general.
I was a little nervous starting out the day talking about a school I have only been involved in for a week. The first task of the day was to inform students and their families about the various meal plans offered at UGA. I observed for a little bit to get the hang of it but then it hit me, I've already done something similar to this! In the spring, I helped with a Student Government Association campaign. I went around to random students asking if they had heard of us and if they had ay questions about our platform points (main objectives). As soon as I came up with my own lines and catch phrases about the meal plan, I stepped into the "game zone".
I love working with students and helping them thrive in an environment they may not be totally comfortable in yet. Everyone loves food so it was easy to talk about and having been on campus for a little bit, I was able to talk about personal experience to help "sell" the meal plan. I saw the body language from far away, there was a family looking for more information regarding the meal plan and special accommodations. Their student was diabetic and needed to make sure she could count her carbs and plan out her meals accordingly. I ate this question up! UGA has this awesome program called "Build Your Plate". I used this program just about every day being on campus to see what was for lunch and dinner, but there is much more than an overview of the daily menu. You can essentially build you plate item by item then add up the nutrients at the end. The family found this tool to be perfect for their student along with meeting the Dietitian on staff. What stuck out the most about this family was the dog that walked next to the student. Turns out, the family trained it to detect high or low blood sugar in the student. They froze saliva at different blood sugar levels and fed them to the dog. The dog can now smell the drops and spikes through the student's skin before symptoms are felt. How awesome is that?!
Friday
Another day with the Meal Plan Ambassadors. This was the second day of Orientation for the first group of the summer. We woke up bright and early to serve breakfast to the students and their families, showcasing the good food UGA has to offer for its incoming students. Of course, we had our iPads ready to sign people up for the meal plan! As the day went on, it turned into a competition. Gregg and Delaney were neck and neck the whole time so there were some dirty moves once in a while. We also witnessed some "dirty" dance moves from Gregg throughout the day, even some breakdancing on the floor. Can't unsee that.
Later in the day, we met with Chef Shelly to go over our theme ideas for our special event. A few other managers joined us as they all ate lunch. Our top three were Christmas in July, Carnival, and Tailgate Season. Christmas in July was our favorite but since it is a public university, Christmas can't be in the title or anything really. "Christmas in July" has its traditions and it very common but to change the name interferes with what our original vision entailed. A silly name change isn't going to get in our way of spreading cheer in July. It will be holiday themed with a beachy twist. I'm am very excited to explore this project to it's fullest. Stay tuned for potential recipe ideas!
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