The international guest contact was very interesting and I enjoyed it the most in the breakfast department - on the second day, my first working day started at 7:30 a.m. in the breakfast room. At first I was given smaller tasks for the induction in the breakfast. On the one hand, this included checking the high-quality buffet with the help of the kitchen. The next task in the early days was to be a runner. It was important to refill the gueridons with cutlery, serviettes, saucers and coffee cups and to set the tables again. After some time I was allowed to manage a station, ie to serve the guests and to fulfill their wishes as well as to ask them for hot drinks and egg dishes.

It was great to see how much trust was placed in us trainees in Friedrichstraße and we grew together very strongly as trainees - here we were responsible for the entire breakfast area. We carried out orders and inventory independently.

In accounting, I was integrated very well into the team and was able to gain a wide range of insights into the company right from the start - I got to know the commercial areas of accounts receivable, accounts payable, sales control and human resources. My tasks in accounting include processing daily accounts, sales transfers and mail, counting the money from the cash register and keeping the cash book, checking and sending accounts receivable, printing out and posting invoices and carrying out the payment run at the end of the week. I also gained insights into the HR department. These included handling entry and exit, writing warnings, keeping personnel files and drawing up employment contracts.

Every day at the reception was different and challenged you with new, exciting tasks every day - there I got to know check-in and check-out, accepting and forwarding incoming phone calls and emails, processing reservation requests and concierge services.

Diverse and interesting training courses, both internally and externally, are planned at least once a month - ranging from coffee training courses at our coffee supplier Illy to champagne training courses at Vin sur Vin and internal training courses such as breakfast and setting courses. The training courses were always very varied and I was able to take a lot of experience with me. Even during the Corona period, my training company tried very hard to continue the training, so that we were offered weekly training via zoom.

In summary, at the end of my training I can say that I felt very comfortable and in good hands during my training at The Mandala Hotel. The colleagues in particular have grown dear to me and little jokes were not to be missed during working hours. The two managing directors always had an open ear for each individual. What distinguishes The Mandala Hotel is that it is the only privately run 5-star hotel in Berlin. This sets it apart from the big hotel chains and you can feel this in the family working atmosphere. Since I was not originally from Berlin, I was also shown consideration when I wanted to go home to my family. We always tried to find the best possible solution for everything and we were always very accommodating and flexible, for which I am very grateful. I was also offered good opportunities for advancement after the end of my apprenticeship. Now I've decided to go to university with my almost completed education and I'll say goodbye with a crying eye and a smiling eye.