UGA Week 3

Wow, I can't believe that week 3 is already over! I never imagined that time would be flying by so fast down here in Athens, but then again, they do say that time flies when you're having fun!

While we are on the topic of fun, let me tell you about all of our fun adventures this week! Maura and I decided to explore the more well hidden secrets around Athens, including a place called redneck beach, which is a beautiful spot that is hidden in the woods, that is more commonly known to locals than of tourists. We could only stay for a little while because we had plans to go see a movie later in the evening, but I cannot wait to go back and try out the rope swing!

Redneck beach

When Maura and I had first found out that we would be spending the summer together in Athens, we quickly began trying to find stuff to do while we were down here. One of the bucket list things that everyone must do while in Athens is see a show at The Georgia Theatre, which is located right in downtown. We were lucky enough to be able to see one of Maura's favorite bands there on Saturday night, called Lord Huron. I had never heard of them before, but being the music nut that I am, I bought a ticket of course, and had an absolute blast!

The famous Georgia Theatre at night

Lord Huron

Okay, back to the more serious stuff. This week was probably the most influential week that I have experienced thus far in the program. Although we got to spend some more time in The Village Summit, working the dish room and in hot food production, which I enjoyed, what I found most valuable was my days spent working with the Meal Plan Ambassadors.

This group of individuals has the job of talking to incoming freshman, parents, and transfer students, during their two days of orientation, about the different meal plan options, and answering any questions that they may have. Because a new set of meal plan options was just put into place, and deciphering the difference between Bulldog Bucks and Paw Points can be a bit difficult when you are unknowledgeable about them, it is very important that the Meal Plan Ambassadors are there to clear the waters.

I found this to be such an influential experience because without meal plans, no one in this self-run department has jobs, but more importantly, making sure a child is fed properly is one of the main concerns of any parent that is putting their child through their first year of college. As members of the dining services, we are making a promise to parents that we will take care of their child and give them the best quality food at all times, making it one less thing that parents have to worry about.

The Grand Hall in the Tate Student Center where one of the orientation events was being held

Day 2 Orientation Breakfast

Day 2 Orientation Breakfast

Dining Services table set-up at the resource fair

Through this experience, I also learned a great deal about management styles, and made note of a few things that I would like to share:

1. Always make a point to say hello to all of your employees everyday
• This shows that you care and makes your employees feel more comfortable
• It also gives them a chance to talk to you directly about any concerns that they may have
2. Always give positive feedback first
• Complimenting people on good work regularly is a small gesture that they will make note of and appreciate
• It also will make them more apt to take constructive criticism when it is given, and make positive change
3. Always ask open ended questions to encourage feedback
• This mainly is in regards to customers or patrons, but can also apply when talking to employees
4. Kill people with kindness
• If a customer isn't satisfied, do not lose your cool, always be very pleasant and respectful, they will make note of that and will appreciate it in the long run

Lastly, but certainly not least, we spent our Friday at the Niche Pizza Co., which is a spin off of the pizza at the Niche Dining Hall, which has become so popular over the years. At the Niche Pizza Co., we learned how to stretch pizza dough, assemble pizzas, how to work the brick oven, and even got to make one of their natural sodas. Having spent the past 2 years working at a pizza restaurant in Keene, NH, I found this to be a really fun experience, because there are so many different ways to make pizza, and everyone does it differently. It just so happens that at the Niche Pizza Co., they are doing something right, because they're pizzas are delicious! We didn't spend the whole day making pizzas though, we also got to talk to Chris, the manager of the Niche Pizza Co., and he showed us how he uses Food Pro, and other programs to place orders, track sales, and so much more. It was really beneficial to be able to see how these programs work and are used, in a real life setting. 

Chris working the brick oven

Oh, and did I mention that they make dessert calzones?!

I am so happy to be learning so much here at UGA, and I cannot wait for next week when I really get to jump into the managerial tasks of scheduling, payroll, and ordering!