I had an orientation at the Caribbean Beach Resort. They gave the group a tour of the resort. The resort had 4 locations that I could be working at. They had 2 quick service, 1 family style service and 1 table service restaurants. There I met the people that I will be working with. All of them were transfers from other locations and I only saw two other culinary program students. After the orientation I got my costume for work. Wednesday was my first day, working at the center market town restaurant by the lobby of the resort. This location provides a lively blend of coastal relaxation. I find it unique cause of the Caribbean culture, where vibrant marketplaces filled with local products, fresh vegetables, and seafood with tropical environments. The sous chef said I will have 1 month of training; the first two weeks will be in the morning at 6am and the night shift will be at 2:30pm until closing. I was in the omelets station as a line cook with my trainer. He showed me how to mise en place the station and for the night shift too. Most of the ingredients were prep. He showed me the two omelets that we make for breakfast. A regular ham and cheese and the Caribbean omelet. On my first try I burnt the omelet. But after the first hour I started to get more comfortable. I was able to pick up the pace. For my first day, I learned a lot even though I was nervous and excited at the same time. It was a really productive and fun week.