Day 5, I'm Still Alive

Today, I had to get to the job early.  I had my first service exam in training.  True to form, the exam was challenging.  I didn't know the exact steps on the first page, but I did well otherwise.  I participated in the tie-breaker again today before I went off to the MGM Orientation, and I was suitably challenged.  I was glad that I read a lot of the food manual, because I knew the "C's" that I was asked to define.  Before getting the results, it was a five hour stint at the Staffing Building. Down at the Staffing Building, we went through a lot of orientation paperwork and things like that.  We got to see many pictures of what the new casino will look like.  The standard rooms are amazing and plush, the suite is overwhelming, and the rendering of Saltwater sent a shiver down my spine.  I can't wait to see this space in person and look over the ceiling mosaic.  Man, it is beautiful. Our Orientation presenter was very enthusiastic and kept us engaged and alert, in spite of the difficulties with the thermometer.  We had a few good games and such that served to show that despite our diversity (which, by the way, makes us great; who wants robots at their resort?) that we are a team. There was talk of benefits packages coming in the future, and that is great.  We didn't really get to eat, and then we hurried back to the training to get to wine class. At wine class today, we talked about red wines.  The great grapes of the Bordeaux region, the Meritage in the US, Claret in Britan...  Cabernet Sauvignon, PInot Noir, Merlot, and more.  Unfortunately, I had to leave early, so I didn't get too much information. Tomorrow will be the same.  I am going to the Ignite MGM Orientation (day 2) which lasts from 8 to 4.  This will be a long, long day.  I would much rather be learning about the food we are going to serve, and how we are going to exceed their expectations....  But, hey, gotta do it. In another note, when I got back to the training, I found out that I won today's cookbook!  How cool is that?  The food looks amazing, and I can't wait to sell it.